Thermal resistance characteristics of bacillus cereus, Escherichia coli O157

H7, and listeria monocytogenes in a multi-grain soy milk product

Nam Hee Kim, Jae Myung Koo, Min-Suk Rhee

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

This study determined the thermal resistance of Bacillus cereus, Escherichia coli O157:H7, and Listeria monocytogenes in multi-grain soymilk and proposes processing conditions that meet the national standard for retort food products in Korea. D and z values were calculated from thermal inactivation kinetic curves after heating at 55, 60, and 65°C. The D value for B. cereus at 55°C was the highest (22.8 min), followed by that for E. coli O157:H7 (18.8 min) and L. monocytogenes (17.6 min). At 60-65°C, the order was L. monocytogenes (D60-65°C=3.4-0.9 min), E. coli O157:H7 (3.0-0.3 min), and B. cereus (1.2-0.3 min). The z values for these species were 5.2, 5.5, and 7.7°C, respectively. The Korean national standard for retort food products was achieved by thermal processing at 124±2°C for 0.3-2.2 min. This study provides useful data for ensuring both the microbiological safety and product quality of multi-grain soymilk products.

Original languageEnglish
Pages (from-to)593-598
Number of pages6
JournalKorean Journal of Food Science and Technology
Volume47
Issue number5
DOIs
Publication statusPublished - 2015 Oct 1

Fingerprint

Soy Milk
Bacillus cereus
Escherichia coli O157
soymilk
Listeria monocytogenes
dairy products
Hot Temperature
heat
foods
Food
heat inactivation
microbiological quality
Korea
product quality
Heating
Korean Peninsula
heat treatment
Safety
kinetics

Keywords

  • Foodborne pathogenic bacteria
  • Multi-grain soymilk
  • Retort food product
  • Thermal resistance

ASJC Scopus subject areas

  • Food Science
  • Biotechnology
  • Applied Microbiology and Biotechnology

Cite this

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title = "Thermal resistance characteristics of bacillus cereus, Escherichia coli O157: H7, and listeria monocytogenes in a multi-grain soy milk product",
abstract = "This study determined the thermal resistance of Bacillus cereus, Escherichia coli O157:H7, and Listeria monocytogenes in multi-grain soymilk and proposes processing conditions that meet the national standard for retort food products in Korea. D and z values were calculated from thermal inactivation kinetic curves after heating at 55, 60, and 65°C. The D value for B. cereus at 55°C was the highest (22.8 min), followed by that for E. coli O157:H7 (18.8 min) and L. monocytogenes (17.6 min). At 60-65°C, the order was L. monocytogenes (D60-65°C=3.4-0.9 min), E. coli O157:H7 (3.0-0.3 min), and B. cereus (1.2-0.3 min). The z values for these species were 5.2, 5.5, and 7.7°C, respectively. The Korean national standard for retort food products was achieved by thermal processing at 124±2°C for 0.3-2.2 min. This study provides useful data for ensuring both the microbiological safety and product quality of multi-grain soymilk products.",
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