Heat resistance in liquids of Enterococcus spp., Listeria spp., Escherichia coli, Yersinia enterocolitica, Salmonella spp. and Campylobacter spp

Abstract

The aim of the work was to collect, evaluate, summarize and compare heat resistance data reported for Campylobacter, Enterococcus, Escherichia, Listeria, Salmonella and Yersinia spp. The work was limited to resistance in liquids with pH values 6-8. Results obtained under similar experimental conditions were sought. Thermal destruction lines for the various bacterial groups studied were constructed using log(10) D values and treatment temperatures. There was a good linear relationship between log(10) D and temperature with Escherichia coli, listerias and salmonellas. For campylobacters, enterococci and yersinias the relationships were weaker but, nevertheless, present. Using the slopes of the lines and their 95% confidence limits, z values and their 95% confidence limits were calculated. z values were compared with z values obtained from reports. The equations for the lines were also used for calculation of predicted means of D values at various treatment temperatures. 95% confidence limits on predicted means of D values and on predicted individual D values were also calculated. Lines and values are shown in figures and tables. Differences in heat resistance noted between and within the bacterial groups studied are discussed

Keywords

Campylobacter jejuni/coli; Enterococcus faecalis; Enterococcus faecium; Escherichia coli; Listeria innocua; Listeria ivanovii; Listeria monocytogenes; Listeria seeligeri; Listeria welshimeri; Salmonella; Yersinia enterocolitica; thermal resistance; influencing factors; methods of determination; differences between species; differences between strains

Published in

Acta Veterinaria Scandinavica
2003, volume: 44, number: 1-2, pages: 1-19
Publisher: DANSKE DYRLAEGEFORENING

SLU Authors

Publication identifier

• DOI: https://doi.org/10.1186/1751-0147-44-1

Permanent link to this page (URI)

https://res.slu.se/id/publ/1284