Food Science and Biotechnology

  • 제16권2호
  • /
  • Pages.255-259
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  • 2007
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  • 1226-7708(pISSN)
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  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

Inactivation Kinetics of Listeria innocua ATCC 33090 at Various Temperature Heating-up and Pressure Building-up Rates

  • Ahn, Ju-Hee (Division of Biomaterials Engineering, Kangwon National University) ;
  • Balasubramaniam, V.M. (Department of Food Science and Technology, The Ohio State University)
  • 발행 : 2007.04.30
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초록

The effects of temperature heating-up rate and pressure building-up phase on the inactivation of Listeria innocua ATCC 33090 were evaluated in buffered peptone water. The number of L. innocua was reduced by 5.57 and 6.52 log CFU/mL during the nonisothermal treatment (the come-up time followed by isothermal process) and the isothermal treatment, respectively, at $60^{\circ}C$. When compared to the isothermal treatment (0.76$33.2^{\circ}C/min$ of temperature heating-rate. The effect of the combined high pressure and thermal processing on the inactivation of L. innocua increased with increasing pressure and temperature. At all temperature levels from 40 to $60^{\circ}C$ under 700 MPa, L. innocua was not detected by enrichment culture (>7 log reduction).

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