Proving the Pasteurization Mode of the Canned Fish Using culture of Enterococcus Faecium

This article considers the questions of developing the pasteurization modes of the canned foods of D group which is an actual direction in the modern food technology. The culture of Enterococcus faecium has been chosen in quantity of 1 107 CFU/g. The possibility of using these microorganisms as a test culture during scientific proving the developed mode of pasteurization of canned foods called “Trout in olive oil with the addition of pickled pineapple” has been proven in this article. The test results have proven the microbiological safety of used semi-product (fish and canning mass) before pasteurization: QMAFAnM is 6.2 103 CFU/g for trout and 9.0 103 for canning mass; pathogenic and conditionally pathogenic microorganisms haven’t been found.The thermostability constant of D have been determined experimentally by heating the culture of Enterococcus faecium in capillaries at the temperature of 80 – 95 º? during the prefixed time followed by calculating the number of survived cells and data processing using graphical method and least square method. The normative pasteurization effect has been calculated using previously determined thermostability constants, it is of 52.9 conditional minutes. This value has been used for determining the optimal duration (60 minutes) of pasteurization process of canned foods at the temperature of 85 º?. The effective and scientifically proved pasteurization mode of canned foods of D group called “Trout in olive oil with the addition of pickled pineapple” has been chosen.