THERMAL DEATH TIMES OF ESCHERICHIA COLI IN YOUNG COCONUT ENDOSPERM BEVERAGE
Open accessAbstract
ABSTRACT The decimal reduction times (D values) of Escherichia coli (American Type Culture Collection 25922) were established in a young coconut endosperm beverage, a famous local drink in the Philippines and in many tropical countries. Artificially inoculated cells were heated to 60, 70 and 80C at various heating times prior to survivor enumeration by surface plating onto pre-solidified Eosine Methylene Blue Agar. Results showed that the surviving populations significantly (P < 0.05) decreased with increasing exposure time and temperature. The calculated D values ranged from 0.26 ± 0.01 to 0.56 ± 0.08 min. Validation of the results by establishing the thermal resistance of other E. coli isolates in the coconut beverage medium was recommended. PRACTICAL APPLICATION The study established the thermal inactivation rates of Escherichia coli (American Type Culture Collection 25922) in a young coconut endosperm beverage medium in various heating temperatures. The results obtained from this study may be used in the calculations of appropriate thermal process schedules for the test beverage against the test organism.
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The main objective of thermal treatments is to stop or eradicate the microbiological load for consumer safety.
“The main objective of the thermal treatments is to stop or eradicate the microbiological load for consumer safety [47].”
From Coconut water preservation and processing: a review (2012) · cites this paper as [47]
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Coconut water preservation and processing: a review
Prades, A., Dornier, M., Diop, N., & Pain, J.-P. (2012) · Fruits · doi:10.1051/fruits/2012009 · Cited by 91 · see citing works
- Authors
- GABRIEL, A. A., CRUZ, K. G. S., & DE GUZMAN, J. A. D.
- Affiliations
- University of the Philippines System (PH)
- Corresponding author
- GABRIEL, ALONZO A.
- ORCID
- GABRIEL, ALONZO A.
- Venue
- Journal of Food Processing and Preservation
- Publisher
- Wiley
- Published
- 2009-08
- Volume
- 33
- Pages
- 136-144
- ISSN
- 0145-8892 (ISSN-L)
- 1745-4549
- OpenAlex
- W2117524991
- Cited by
- 6
- References
- 0
- Citations by year
- 2022: 1 · 2020: 1 · 2019: 1 · 2014: 1 · 2012: 1
- FWCI
- 0.55
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Journal of Food Processing and Preservation (publishedVersion)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Physical Sciences › Chemistry › Inorganic Chemistry › Coconut Research and Applications
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Listeria monocytogenes in Food Safety
- Keywords
- Escherichia coli, D-value, thermal inactivation, thermal resistance, heating temperature, food safety
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