Temperature August 31, 2016.

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Presentation transcript:

Temperature August 31, 2016

Typical temperature ranges Microorganisms Minimum °C Optimum Maximum Obligate Psychrophiles Facultative Psychrophiles -5 to +5 12 to 15 25 to 30 15 to 20 30 to 35 Mesophiles 5 to 15 30 to 40 40 to 57 Thermophiles 40 to 45 55 to 75 60 to 80 According to Adams and Moss, Food Microbiology, 3rd Edn. “typical growth rates”: Bacteria (optimal): 2.3 h-1(m) or 0.3 h (doubling time) Bacteria (limited nutrients): 0.2 h-1, 3.46 h Psychrotrophs (5 oC): 0.023 h-1, 30 h Molds (optimal): 0.1-0.03 h-1, 6.9-23 h

D Value (Decimal reduction time) Time of heating at a particular temperature to cause a 1 log or 90% reduction in the number of microorganisms D121°C = X min (or sec)

Calculating the D-value Suppose t = 121 oC D121oC = t2 – t1 log10a – log10b t1 t2 http://wiki.ubc.ca/Course:FNH200/Lesson_06

Organism Medium Temperature (oC) D-value (min) Salmonella enterica Milk 65.6 0.018-0.56 Salmonella Senftenberg Various 65.5 0.56-1.11 Escherichia coli 57.2 1.3-5.1 Yersinia enterocolitica 60 0.067-0.51 Listeria monocytogenes 63.3 0.22-0.58 Staphylococcus aureus 0.9 Clostridium botulinum Vegetables 110 0.49-12.42 Bacillus cereus 95 1.5-36.2 Geobacillus stearothermophilus Unknown 100 100-1,600 http://www.fda.gov/Food/FoodScienceResearch/SafePracticesforFoodProcesses/ucm100198.htm

z = Temperature2 – Temperature1 Z Value Temperature required for a 1 log or 90% reduction in the D value Da Db Temp1 Temp2 z = Temperature2 – Temperature1 Log Da – Log Db Example: Z = 10 oC

Utility of Z-value Organism A: Organism B: D121C = 0.01 minutes D100C = 5 minutes Z Celsius = 7 degrees ZCelsius = 10 degrees D114C = 0.1 minutes, D107C = 1 minute, D100C = 10 minutes

Organism Medium Temperature (oC) Z-value (oC) Salmonella enterica Milk 65.6 4.4-5.6 Salmonella Senftenberg Various 65.5 Escherichia coli 57.2 5.3 Yersinia enterocolitica 60 4-5.8 Listeria monocytogenes 63.3 5.5 Staphylococcus aureus 9.5 Clostridium botulinum Vegetables 110 7.5-11.6 Bacillus cereus 95 6.7-10.1 Geobacillus stearothermophilus Unknown 100 11.7 http://www.fda.gov/Food/FoodScienceResearch/SafePracticesforFoodProcesses/ucm100198.htm