Heat resistance of coliform species isolated from cooked ham, snail flesh, and "bouchées à la reine" - Université de Bretagne Occidentale Access content directly
Journal Articles Letters in Applied Microbiology Year : 2006

Heat resistance of coliform species isolated from cooked ham, snail flesh, and "bouchées à la reine"

Catherine Denis
  • Function : Correspondent author
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P. Cadot
  • Function : Author
Ivan Leguérinel
  • Function : Author
D. Thuault
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Abstract

Aims: In this study, the heat resistance of coliform species isolated from cooked ham and ready-made meals was determined. Methods and Results: Thirteen coliform strains belonging to 12 different species were studied using laboratory medium in order to determine δ (first decimal reduction time) and zT values temperature increase leading to a 10-fold reduction of δ) using the Weibull model. For seven strains, δ-values were determined at temperatures ranging from 55 to 60°C, with, δ values between 0-52 and 2-98 min, at 59°C. For the other six strains, lower temperature values were determined with δ-values ranging from 0-47 to 1-64 min at 54°C. zT values calculated for the 13 strains were 3-1 to 7-5°C. For eight strains, plotting of the log of survivors was not linear but rather showed shoulders or shoulders and tails. Conclusions: Coliform species were sensitive to heat treatment with a decimal reduction time under 2 min at 60°C. Significance and Impact of the Study: The better knowledge of coliform heat resistance by determining thermal resistance parameters with confidence intervals will be useful for evaluating the efficiency of industrial thermal processes.
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Dates and versions

hal-00553621 , version 1 (07-01-2011)

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Catherine Denis, P. Cadot, Ivan Leguérinel, D. Thuault, Danièle Sohier. Heat resistance of coliform species isolated from cooked ham, snail flesh, and "bouchées à la reine". Letters in Applied Microbiology, 2006, 42 (2), pp.160-164. ⟨10.1111/j.1472-765X.2005.01838.x⟩. ⟨hal-00553621⟩

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