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Heat resistance of coliform species isolated from cooked ham, snail flesh, and ‘bouchées à la reine’
Author(s) -
Denis C.,
Cadot P.,
Leguerinel I.,
Thuault D.,
Sohier D.
Publication year - 2006
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.2005.01838.x
Subject(s) - d value , heat resistance , biology , thermal resistance , veterinary medicine , zoology , food science , thermal , materials science , physics , thermodynamics , medicine , composite material
Aims: In this study, the heat resistance of coliform species isolated from cooked ham and ready‐made meals was determined. Methods and Results: Thirteen coliform strains belonging to 12 different species were studied using laboratory medium in order to determine δ (first decimal reduction time) and z T values (temperature increase leading to a 10‐fold reduction of δ ) using the Weibull model. For seven strains, δ ‐values were determined at temperatures ranging from 55 to 60°C, with, δ values between 0·52 and 2·98 min, at 59°C. For the other six strains, lower temperature values were determined with δ ‐values ranging from 0·47 to 1·64 min at 54°C. z T values calculated for the 13 strains were 3·1 to 7·5°C. For eight strains, plotting of the log of survivors was not linear but rather showed shoulders or shoulders and tails. Conclusions: Coliform species were sensitive to heat treatment with a decimal reduction time under 2 min at 60°C. Significance and Impact of the Study: The better knowledge of coliform heat resistance by determining thermal resistance parameters with confidence intervals will be useful for evaluating the efficiency of industrial thermal processes.