Produce Degradation Pathways and Prevention

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.