Heat resistance characteristics of Salmonella enteritidis in liquid quail egg

The heat resistance characteristics of Salmonella Enteritidis (BIOTECH 1963) at 60°, 65° and 70°C in liquid quail eggs (LQE) and peptone-saline (PS) were determined using various non-selective and selective recovery plating media. The highest mean D-values recorded in LQE at 60°, 65° and 70°C were 3...

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Bibliographic Details
Published in:Food Science and Technology Research 2005, Vol.11(2), pp.151-156
Main Authors: Rustia, A.S, Azanza, M.P.V
Format: Article
Language:English
Subjects:
bacterial contamination
D-value
eggs
food contamination
food pathogens
food preservation
heat stress
heat tolerance
liquid egg
pasteurization
quail
quails
Salmonella Enteritidis
temperature
Z-value
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Summary:The heat resistance characteristics of Salmonella Enteritidis (BIOTECH 1963) at 60°, 65° and 70°C in liquid quail eggs (LQE) and peptone-saline (PS) were determined using various non-selective and selective recovery plating media. The highest mean D-values recorded in LQE at 60°, 65° and 70°C were 3.11, 2.50 and 2.20min, respectively. Generally, the mean D-values in PS at all test temperatures were lower than in LQE. The highest established Z-values in LQE and PS were 21.71°C and 13.52°C, respectively. The potential of using the heat resistance parameters established in the study in the calculations for pasteurization schedules for LQE was recommended.
ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.11.151