Mechanisms of Food Additives, Treatments, and Preservation Technology 323
TABLE 10.10Thermodestruction/Thermoinactivation Parameters of Selected Microrganisms and Food Components Food Component or Microorganism
Source
pH
z (°C)
D
mint
(t ref. °C)
Temperature Range(°C)
Bacillus stearothermophilus
spores
Various
>4.5
7–12
4.0–5.0 (121)
110 and more
Clostridium thermosaccharolyticum
spores
8.9–12.3
3.0–4.0 (121)
Cl. botulinum
type A and B spores
7.8–10.0
0.1–0.21 (121)
Salmonella
(except for Seftenberg)
4.4–5.5
0.02–0.25 (65.5)
Staphylococcus aureus
4.4–6.7
0.20–2.0 (65.5)
Alicyclobacillus acidoterrestris
spores
Orange juice
3.5 (11.7 °Brix)
7.8
11.9 (91)
Spoilage micro
flora bacteria, yeasts, molds
4.4–6.7
0.5–3.0
Peroxidase
Pea purée
Natural
37.2
3.0 (121)
110–138
Thiamin
Carrot purée
5.9
25
158 (121)
109–149
Chlorophyll a
Spinach
6.5
51
13 (121)
127–149
Sources:
Fellows, P.,
Food Processing Technology: Principle and Practice
, CRC Press, Boca Raton, FL, 2000b, Part 3; Kyzlink, V.,
Principles
of Food Preservation
, Elsevier, Amsterdam, 1990, Section 6; Bibek, R.,
Fundamental Food Microbiology
, CRC Press, Boca Raton, FL,
1996, Section 6; and Silva, F.M. et al.,
Int. J. Food Microbiol.
, 51, 95, 1999.