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Death kinetics of Escherichia coli in goat milk and Bacillus licheniformis in cloudberry jam treated by ohmic heating

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Abstract

The influence of ohmic heating on the death kinetic parameters of Escherichia coli ATCC® 25922 in goat milk and spores of Bacillus licheniformis ATCC® 14580 in cloudberry jam was investigated and compared with that of conventional heating. Ohmic treatment of goat milk shortened the decimal reduction time D in comparison with the D values obtained at conventional treatment. Similarly, the z value, increase of temperature required for a ten-fold reduction of D, was also lower at ohmic treatment. The death kinetics of Bacillus licheniformis ATCC® 14580 spores in cloudberry jam was also studied employing both types of heat treatment. Similar conclusions were obtained for the D values as in the case of goat milk. However, the differences between the z values obtained for ohmic and conventional heating were not significant.

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  1. Centro de Engenharia Biológica, Universidade do Minho, Campus de Gualtar, 4710 — 057, Braga, Portugal

    R. Pereira, J. Martins, C. Mateus, J. A. Teixeira & A. A. Vicente

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  1. R. Pereira
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  2. J. Martins
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  3. C. Mateus
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  4. J. A. Teixeira
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  5. A. A. Vicente
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Pereira, R., Martins, J., Mateus, C. et al. Death kinetics of Escherichia coli in goat milk and Bacillus licheniformis in cloudberry jam treated by ohmic heating. Chem. Pap. 61, 121–126 (2007). https://doi.org/10.2478/s11696-007-0008-5

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  • DOI: https://doi.org/10.2478/s11696-007-0008-5

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