Thermal inactivation of Enterococcus faecium

• Published in: Czech Journal of Food Sciences 2007-01, Vol.25 (5), p.283-290
• Main Authors: Spelina, V.,Statni Zdravotni Ustav, Prague (Czech Republic), Schlemmerova, L.,Statni Zdravotni Ustav, Prague (Czech Republic), Landfeld, A.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic), Kyhos, K.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic), Mericka, P.,Fakultni Nemocnice, Hradec Kralove (Czech Republic), Houska, M.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic)
• Format: Article
• Language: English
• Subjects: ACTIVIDAD DEL AGUA; ACTIVITE DE L'EAU; BIOLOGICAL CONTAMINATION; Breast milk; CONTAMINACION BIOLOGICA; CONTAMINATION BIOLOGIQUE; COW MILK; Cow's milk; Deactivation; ENSAYO; Enterococcus faecium; EXPERIMENTACION; EXPERIMENTATION; HEAT TREATMENT; http://www.fao.org/aos/agrovoc#c_16080; http://www.fao.org/aos/agrovoc#c_16085; http://www.fao.org/aos/agrovoc#c_16606; http://www.fao.org/aos/agrovoc#c_24199; http://www.fao.org/aos/agrovoc#c_24929; http://www.fao.org/aos/agrovoc#c_24947; http://www.fao.org/aos/agrovoc#c_2758; http://www.fao.org/aos/agrovoc#c_28318; http://www.fao.org/aos/agrovoc#c_5753; http://www.fao.org/aos/agrovoc#c_7657; http://www.fao.org/aos/agrovoc#c_7683; HUMAN MILK; Inactivation; LAIT DE VACHE; LAIT HUMAIN; LECHE DE VACA; LECHE HUMANA; MATHEMATICAL MODELS; Microorganisms; Milk; MODELE MATHEMATIQUE; MODELOS MATEMATICOS; pH effects; STREPTOCOCCUS FAECIUM; TEMPERATURA; TEMPERATURE; TESTAGE; TESTING; thermal inactivation model; TRAITEMENT THERMIQUE; TRATAMIENTO TERMICO; verification; WATER ACTIVITY
• ISSN: 1212-1800; 1805-9317
• DOI: 10.17221/682-cjfs

Data for thermal inactivation of working suspension of Enterococcus faecium in model solutions were acquired and used to develop a mathematical model for thermal inactivation of the bacterium. The model is valid within the water activity range 0.97 to 0.99; pH range 6.0 to 7.6; temperature range 60 deg C to 65 deg C, and was determined for the microorganism concentration ranges of 100 per mL to 100,000,000 per mL of the model inactivation solution. An Excel procedure was developed in Visual Basic language which enables the calculation of the final concentration of the microorganism from the input data for pH, aw, logN0, temperature, and holding time of the treatment. The proposed model was verified in experiments using cow and human milks. With cow milk, the correspondence between the experimental and the predicted data is highly satisfactory. With human milk, the model predicts a smaller effect of heating than is that manifested experimentally.