Heat Resistance in Liquids of Enterococcus spp., Listeria spp., Escherichia coli, Yersinia enterocolitica, Salmonella spp. and Campylobacterspp

Growth and inactivation of Salmonella enterica and Listeria monocytogenes in broth and validation in ground pork meat during simulated home storage abusive temperature and home pan-frying

“…Various methods of thermal treatment have been applied in evaluating heat resistance of bacteria in a laboratory media, e.g., heating in water baths using capillary tubes, test tubes, glass ampoules completely immersed in the water, and heating using pasteurization, submerged-coil heating apparatuses etc. ( Sorqvist, 2003 ). The test tube method is one of the commonly used due to the advantage of easy handling.…”

“…Information used to establish cooking recommendations has largely been derived from D values in laboratory experiments ( International Commission on Microbiological Specifications of Foods [ICMSF], 2005 ). Since the late 1990s, a number of studies have evaluated the heat resistance of S. enterica and L. monocytogenes in buffers or broth ( Juneja et al, 2001 ; Sorqvist, 2003 ; Miller et al, 2009 ), and in meat and meat products ( Juneja et al, 2001 ; Murphy et al, 2006 ; Halder et al, 2010 ; Vasan et al, 2014 ), but data collected using actual consumer-based handling and cooking processes are comparatively scarce. Thermal inactivation studies in the laboratory are usually performed at isothermal conditions, yet the cooking processes consumers use at home are generally non-isothermal: burgers are usually thermally treated for several minutes on each side in a frying pan in hot butter before being served for consumption.…”

Solar optics-based active panel for solar energy storage and disinfection of greywater

“…Escherichia coli (E. coli) and Enterococcus faecium (E. faecium) are selected as representative pathogenic bacteria, since they exhibit weak and strong thermal resistance, respectively. 27 The disinfection rate (R D ) is calculated, based on thermal resistance properties of bacteria such as D T and Z.…”

Behavioral Pattern of Native Food Isolates of <i>Yersinia</i> <i>enterocolitica</i> and <i>Yersinia</i> <i>intermedia</i> under Simulated Time-Temperature Combinations of the Food Chain

“…The ratio of unsaturated to saturated fatty acids was also related to the growth temperature in that, it gradually decreased with an increase in growth temperature. [3]. Cultures of Y. enterocolitica isolated from pasteurized milk and cream from two dairy processing plants in Australia did suggest that complete destruction of Y. enterocolitica may not occur during pasteurization, if the initial contamination level in milk was very high [27].…”

“…Microbial safety has become a focal theme in the current scenario of food chain establishment and advanced detection methods have been evolved over the years [1,2]. Among the food borne pathogenic bacteria, Yersinia enterocolitica and related species are of public health concern, in that, being psychrophilic, they also exhibit a varied behavioral pattern to physical treatments, nonthermal processes, biopreservatives, micronutrients and bioactive spice constituents [3][4][5][6][7]. Although considered as a comparatively heat sensitive organism, research studies have indicated that heat sensitivity of Y. enterocolitica in culture systems and food matrices is affected by several factors such as temperature, medium composition, growth phase, conditions of heat treatment and physiology of the organisms [8][9][10][11].…”