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Growth and thermal inactivation of Listeria monocytogenes and Escherichia coli O157:H7 in four kinds of traditionally non‐fermented soya bean products
Author(s) -
Xie Tianhui,
Yuan Xue,
Wen Dingyuan,
Shi Hui
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.15031
Subject(s) - listeria monocytogenes , food science , escherichia coli , inoculation , fermentation , soya bean , food microbiology , biology , chemistry , bacteria , horticulture , biochemistry , genetics , gene
Summary This study evaluated growth and thermal inactivation of Listeria monocytogenes and Escherichia coli O157:H7 inoculated in tofu, dougan, qianzhang and doupi which were stored at 4, 25 and 37 °C and heated at 55, 60, 65 and 70 °C. Growth of the two pathogens in four soya bean products increased with temperature or A w of soya bean products increasing. At the same temperature, lag time (LT) values of L. monocytogenes (16.32–0.94 h) and E. coli O157:H7 (2.66–0.98 h) in tofu which has the highest A w were the lowest. When inoculated soya bean products were stored at 4 °C, L. monocytogenes grew slowly, while E. coli O157:H7 did not grow but survived for 14 days. With temperature increasing, δ‐values of L. monocytogenes and E. coli O157:H7 in the four soya bean products were decreased. With A w of soya bean products increasing, thermal resistance of L. monocytogenes decreased, while that of E. coli O157:H7 increased. This study could assist retail soya bean products processors and food industry to enhance safety of soya bean products and design thermal processing regimes.