Heat tolerances of salmonella, cronobacter sakazakii, and pediococcus acidilactici inoculated into galactooligosaccharide

Jihyun Bang, Moonkak Choi, Haeseok Jeong, Sangseob Lee, Yoonbin Kim, Jee-Hoon Ryu, Hoikyung Kim

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1 Citation (Scopus)


Food-grade galactooligosaccharide (GOS) with low water activity (aw of ca. 0.7) is used as an ingredient in various foods. We evaluated heat tolerances of Salmonella, Cronobacter sakazakii, and Pediococcus acidilactici at temperatures (70 to 858C) used during the saturation process of GOS by comparing decimal reduction time (D-values) and thermal resistance constants (zvalues). To determine the D-and z-values, GOS containing Salmonella (5.1 to 5.8 log CFU/g) or C. sakazakii (5.3 to 5.9 log CFU/g) was heat treated at 70, 77.5, or 858C for up to 40, 25, or 15 s, respectively, and GOS containing P. acidilactici (6.1 to 6.5 log CFU/g) was heat treated at 70, 77.5, or 858C for up to 150, 75, or 40 s, respectively. The D-values were calculated using a linear model for heating time versus microbial population for each bacterium. When the D-values for Salmonella, C. sakazakii, and P. acidilactici in GOS were compared, the thermal resistance of all bacteria decreased as the temperature increased. Among the three bacteria, P. acidilactici had higher D-values than did Salmonella and C. sakazakii. The z-values of Salmonella, C. sakazakii, and P. acidilactici were 30.10, 33.18, and 13.048C, respectively. Overall order of thermal resistance was P. acidilactici . Salmonella ' C. sakazakii. These results will be useful for selecting appropriate heat treatment conditions for the decontamination of pathogenic microorganisms during GOS manufacturing.

Original languageEnglish
Pages (from-to)1123-1127
Number of pages5
JournalJournal of Food Protection
Issue number7
Publication statusPublished - 2017 Jul 1



  • Cronobacter sakazakii; D-value; Galactooligosaccharide; Pediococcus acidilactici; Salmonella; z-value

ASJC Scopus subject areas

  • Microbiology
  • Food Science

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