DEATH KINETICS OF PATHOGENS IN A PASTA PRODUCT

FU‐HUNG ‐H HSIEH, K. ACOTT, Ted P Labuza

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Abstract

The death kinetics of Salmonellae anatum NF3 and Staphylococcus aureus 196E were determined as a function of temperature and water activity (aw). 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 aw 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 aw.

Original languageEnglish (US)
Pages (from-to)516-519
Number of pages4
JournalJournal of food science
Volume41
Issue number3
DOIs
StatePublished - May 1976

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