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DEATH KINETICS OF PATHOGENS IN A PASTA PRODUCT
Author(s) -
HSIEH FUHUNG,
ACOTT K.,
LABUZA T.P.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb00660.x
Subject(s) - kinetics , food science , water activity , pasteurization , farinograph , staphylococcus aureus , chemistry , moisture , microbiology and biotechnology , biology , water content , bacteria , physics , wheat flour , organic chemistry , geotechnical engineering , quantum mechanics , engineering , genetics
The death kinetics of Salmonellae anatum NF3 and Staphylococcus aureus 196E were determined as a function of temperature and water activity (a w ). Death kinetics were measured in a solid medium composed of a semolinaegg dough which was mixed at constant temperature in a Brabender Farinograph bowl. First order death kinetics were found at all conditions. The results showed that a maximum in resistance to heat occurred in the range of a w of 0.75–0.80 for both organisms with a four‐ to tenfold increase in resistance respectively. These results show that to insure safety from pathogens, intermediate moisture food components may have to be pasteurized before mixing to the lower a w .