Agriculture Reference
In-Depth Information
Table 13.1.
Thermal resistance of certain foodborne spoilage and pathogenic microorganisms
frequently associated with fruits and vegetables (modifi ed from Mazzotta 2001a
1
,b
2
)
Organisms
Substrate/Condition
D Values
(Min)
z ( ° 4C)
Escherichia coli
O15:H7
1
(stationary phase)
Single - strength apple juice
D
56 ° C
4.1
5.6
D
58 ° C
1.9
5.9
D
60 ° C
0.8
5.3
Single - strength orange juice
D
56 ° C
7.5
D
58 ° C
3.2
D
60 ° C
1.1
Single - strength white grape juice
D
56 ° C
4.0
D
58 ° C
1.6
D
60 ° C
0.7
Salmonellas
1
(stationary phase
composite of
S
. Typhimurium
and
S
. Enteritidis) )
Single - strength apple juice
D
56 ° C
1.21
5.7
D
60 ° C
0.23
5.4
D
62 ° C
0.11
5.3
Single - strength orange juice
D
56 ° C
2.52
D
60 ° C
0.45
D
62 ° C
0.22
Single - strength white grape juice
D
56 ° C
1.38
D
60 ° C
0.28
D
62 ° C
0.10
Listeria monocytogenes
1
(stationary phase)
Single - strength apple juice
D
56 ° C
1.59
6.3
D
60 ° C
0.45
6.0
D
62 ° C
0.17
6.6
Single - strength orange juice
D
56 ° C
2.05
D
60 ° C
0.43
D
62 ° C
0.21
Single - strength white grape juice
D
56 ° C
2.29
D
60 ° C
0.59
D
62 ° C
0.29
Onion
D
56 ° C
0.8
6.7
Listeria monocytogenes
2
(stationary phase composite)
D
60 ° C
0.23
7.8
D
62 ° C
0.10
5.5
Broccoli
D
56 ° C
2.3
4.9
D
60 ° C
0.62
5.5
D
62 ° C
0.39
Peppers
D
56 ° C
3.9
D
60 ° C
0.92
D
62 ° C
0.31
Mushroom
D
56 ° C
5.0
D
60 ° C
0.69
D
62 ° C
0.30
Peas
D
56 ° C
5.2
D
60 ° C
1.04
D
62 ° C
0.41
245
