Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Thermal Resistance Characteristics of Bacillus cereus, Escherichia coli O157:H7, and Listeria monocytogenes in a Multi-grain Soy Milk Product

레토르트 곡물 두유 내 Bacillus cereus, Escherichia coli O157:H7, Listeria monocytogenes의 내열특성

  • Kim, Nam Hee (Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University) ;
  • Koo, Jae Myung (Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University) ;
  • Rhee, Min Suk (Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University)
  • 김남희 (고려대학교 일반대학원 생명공학과) ;
  • 구재명 (고려대학교 일반대학원 생명공학과) ;
  • 이민석 (고려대학교 일반대학원 생명공학과)
  • Received : 2015.07.08
  • Accepted : 2015.08.26
  • Published : 2015.10.31
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Abstract

This study determined the thermal resistance of Bacillus cereus, Escherichia coli O157:H7, and Listeria monocytogenes in multi-grain soymilk and proposes processing conditions that meet the national standard for retort food products in Korea. D and z values were calculated from thermal inactivation kinetic curves after heating at 55, 60, and $65^{\circ}C$. The D value for B. cereus at $55^{\circ}C$ was the highest (22.8 min), followed by that for E. coli O157:H7 (18.8 min) and L. monocytogenes (17.6 min). At $60-65^{\circ}C$, the order was L. monocytogenes ($D_{60-65^{\circ}C}=3.4-0.9min$), E. coli O157:H7 (3.0-0.3 min), and B. cereus (1.2-0.3 min). The z values for these species were 5.2, 5.5, and $7.7^{\circ}C$, respectively. The Korean national standard for retort food products was achieved by thermal processing at $124{\pm}2^{\circ}C$ for 0.3-2.2 min. This study provides useful data for ensuring both the microbiological safety and product quality of multi-grain soymilk products.

Keywords

References

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