Figs. 3 and 4 illustrate survivor curves of E. coli and S.
enteritidis in liquid whole egg and liquid egg white, respectively.
Excluding the initial microbial counts, these survivor
curves demonstrate a linear decline in the log number of
surviving bacteria as a function of heating time. Some
researchers reported that thermal destruction curves for
salmonellae exhibit significant tailing due to the presence
of two populations of cells, one more heat sensitive than
the other (Humpheson, Adams, Anderson, & Cole, 1998;
Moats, Dabbah, & Edwards, 1971; Peleg & Cole, 1998).
Similar phenomena were also observed in this study when
background microorganisms existed before the inoculation
of E. coli or Salmonella (data not shown). Proper sanitization
of the TDT disks also ensured that the observed survivor
curves reveal the true heat resistant characteristics of
the bacteria in consideration.
Based on the linear portion of these survivor curves,
D values were calculated and z values were obtained.
Table 1 summarizes the D values and z values for
E. coli and S. enteritidis in liquid whole egg or liquid
egg white.
Figs. 3 and 4 illustrate survivor curves of E. coli and S.enteritidis in liquid whole egg and liquid egg white, respectively.Excluding the initial microbial counts, these survivorcurves demonstrate a linear decline in the log number ofsurviving bacteria as a function of heating time. Someresearchers reported that thermal destruction curves forsalmonellae exhibit significant tailing due to the presenceof two populations of cells, one more heat sensitive thanthe other (Humpheson, Adams, Anderson, & Cole, 1998;Moats, Dabbah, & Edwards, 1971; Peleg & Cole, 1998).Similar phenomena were also observed in this study whenbackground microorganisms existed before the inoculationof E. coli or Salmonella (data not shown). Proper sanitizationof the TDT disks also ensured that the observed survivorcurves reveal the true heat resistant characteristics ofthe bacteria in consideration.Based on the linear portion of these survivor curves,D values were calculated and z values were obtained.Table 1 summarizes the D values and z values forE. coli and S. enteritidis in liquid whole egg or liquidegg white.
การแปล กรุณารอสักครู่..