AGFD 109 |
| Enterobacter sakazaki is a bacterium belonging to the family Enterobactiaceae, which contains a number of bacterial species found in the human and animal gut and the environment. It is an opportunistic foodborne pathogen that has been implicated in the outbreaks causing meningitis or enteritis especially in infants. The objective of this study was to determine the thermal characterestics of E. sakazaki. The thermal characteristics of a cocktail of nine strains of E. sakazaki was determined using BHI broth and three different heating temperatures (55.0 C, 57.5 C and 60 C). During the thermal treatments, alquiate samples were withdrawn and appropriate dilutions were surface plated on BHI agar to determine the survival of bacterial cells. Our results showed that at least two log reduction could be obtained with the follwoing treatments (55 C for 8 min, 57.5 C for 4 min or 60 C for 2 min). The addition of protein improves the thermal resistant of bacterial to heat treatment. Knowledge gained from experiment will be used to determine how to prevent outbreaks of E. sakazaki in infant formula. |
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General Posters
1:00 PM-3:00 PM, Monday, 11 September 2006 Moscone Center -- Hall D, Poster
Division of Agricultural & Food Chemistry |