Thermal resistance parameters for pathogens in white grape juice concentrate.
The heat resistance of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes that were in stationary phase, had been exposed to high osmotic pressure, or were acid adapted was evaluated in white grape juice concentrate (58 degrees Brix, pH 3.3). The most heat-resistant cells of all three pathogens were those exposed to high osmotic pressure or in stationary phase. Unlike in single-strength juices, in concentrate the acid-adapted cells for all three pathogens were less heat resistant than were cells in the other physiological states. E. coli O157:H7 had the highest heat resistance for all temperatures tested (e.g., D62 degrees C = 1.8 +/- 0.3 min, with a z-value of 9.9 +/- 0.6 degrees C). L. monocytogenes exposed to high osmotic pressure had the highest z-value (12.3 +/- 1.2 degrees C), although its D-values for all temperatures tested were lower (e.g., D62 degrees C = 0.93 +/- 0.1 min) than those for E. coli O157:H7. Salmonella was the most sensitive of the pathogens under all conditions. Based on the results obtained in this study, one example of a heat treatment that will inactivate 5 log units of all three pathogens in white grape juice concentrate was calculated as 1.5 min at 71.1 degrees C (z = 10.3 degrees C). Validation studies confirmed the predicted D71 degrees C for E. coli O157:H7 exposed to high osmotic pressure.
Center for Technical and Laboratory Services, Food Products Association, 1350 1 Street NW, Suite 300, Washington, DC 20005, USA. eenache@fpa-food.org
Elena
E
Enache
Yuhuan
Y
Chen
George
G
Awuah
Athanasia
A
Economides
Virginia N
VN
Scott
D001628:Beverages; D015169:Colony Count, Microbial; D019453:Escherichia coli O157 / Q000254:growth & development*; D005516:Food Microbiology; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008089:Listeria monocytogenes / Q000254:growth & development*; D011237:Predictive Value of Tests; D011312:Pressure; D012475:Salmonella / Q000254:growth & development*; D013997:Time Factors; D027843:Vitis / Q000382:microbiology*