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Thermal inactivation of Enterococcus faecium

Author

Listed:
  • Vladimiír Špelina

    (National Institute of Public Health, Prague, Czech Republic)

  • Ljuba Schlemmerová

    (National Institute of Public Health, Prague, Czech Republic)

  • Aleš Landfeld

    (Food Research Institute Prague, Prague, Czech Republic)

  • Karel Kýhos

    (Food Research Institute Prague, Prague, Czech Republic)

  • Pavel Měřička

    (Teaching Hospital Hradec Králové, Hradec Králové, Czech Republic)

  • Milan Houška

    (Food Research Institute Prague, Prague, Czech Republic)

Abstract

Data for thermal inactivation of working suspension of Enterococcus faecium in model solutions were acquired and used to develop a mathematical model for thermal inactivation of the bacterium. The model is valid within the water activity range 0.97 to 0.99; pH range 6.0 to 7.6; temperature range 60°C to 65°C, and was determined for the microorganism concentration ranges of 102 per ml to 108 per ml of the model inactivation solution. An Excel procedure was developed in Visual Basic language which enables the calculation of the final concentration of the microorganism from the input data for pH, aw, logN0, temperature, and holding time of the treatment. The proposed model was verified in experiments using cow and human milks. With cow milk, the correspondence between the experimental and the predicted data is highly satisfactory. With human milk, the model predicts a smaller effect of heating than is that manifested experimentally.

Suggested Citation

  • Vladimiír Špelina & Ljuba Schlemmerová & Aleš Landfeld & Karel Kýhos & Pavel Měřička & Milan Houška, 2007. "Thermal inactivation of Enterococcus faecium," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 25(5), pages 283-290.
    • Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:5:id:682-cjfs
    DOI: 10.17221/682-CJFS
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    Citations

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    Cited by:

    1. Pavel Čermák & Aleš Landfeld & Pavel Měřička & Milan Houška, 2009. "Enterococcus faecium growth model," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(5), pages 361-371.
    2. Aleš Landfeld & Jan Strohalm & Karel Kýhos & Jiřina Průchová & Milan Houška & Pavla Novotná & Ljuba Schlemmerová & Hana Šmuhařová & Vladimir Špelina & Pavel Čermák & Kveta Pavlišová & Pavel Měřicka, 2009. "High pressure inactivation of Enterococcus faecium - modelling and verification," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(2), pages 134-141.

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