Effect of Aluminium Cookware on Escherichia coli during Pasteurization of Milk

The effect of aluminium cookware on inactivation of Escherichia coli in milk was studied. Samples in aluminium and stainless-steel cups were heated at 60, 63, 65 and 67℃ and held at those temperatures for 25, 5, 3 and 2 min, respectively. Results obtained under the temperature of 65 and 67℃ clearly...

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Bibliographic Details
Published in:FOOD SCIENCE AND TECHNOLOGY RESEARCH 2012-01, Vol.18 (1), p.31-36
Main Authors: Nareethep RUANGTHIP, Shuso KAWAMURA, Yuka UCHIDA, Toshinori KIMURA
Format: Article
Language:Japanese
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Summary:The effect of aluminium cookware on inactivation of Escherichia coli in milk was studied. Samples in aluminium and stainless-steel cups were heated at 60, 63, 65 and 67℃ and held at those temperatures for 25, 5, 3 and 2 min, respectively. Results obtained under the temperature of 65 and 67℃ clearly showed that cells of E. coli were killed more rapidly in aluminum cups than in stainless-steel cups. D-values in the aluminium cups were significantly shorter than those in stainless-steel cups, especially at higher temperatures. Samples in aluminium cups revealed a better trend inactivation effect than in stainless-steel cups at 60 and 63℃, however, there were no significant difference. Considering on z-values, results which obtained by aluminium cups were slightly lower than that obtained by stainless-steel cups. These results indicate that an aluminium utensil has an inactivating effect on E. coli and that rate of inactivation increases as temperature increases.
ISSN:1344-6606