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You can determine the Z-value for both organisms by calculating the temperature change required to reduce the D value by 1 log cycle. (Observations: Notice the difference in the two organisms. One has a steeper downward slope, but is offset higher. It is slightly more heat-tolerant, but slightly more susceptible to increases in temperature.) Question: Raw milk can be contaminated by several common pathogenic bacteria (i.e. Staphylococcus, M. tuberculosis) and therefore must be pasteurized. Your goal is to find the minimum temperature and time required to destroy these organisms. If you know the Z-values for staphylococcus and M. tuberculosis, do you have enough information to set the appropriate heating parameters?

You can determine the Z-value for both organisms by calculating the temperature change required to reduce the D value by 1 log cycle. (Observations: Notice the difference in the two organisms. One has a steeper downward slope, but is offset higher. It is slightly more heat-tolerant, but slightly more susceptible to increases in temperature.) Question: Raw milk can be contaminated by several common pathogenic bacteria (i.e. Staphylococcus, M. tuberculosis) and therefore must be pasteurized. Your goal is to find the minimum temperature and time required to destroy these organisms. If you know the Z-values for staphylococcus and M. tuberculosis, do you have enough information to set the appropriate heating parameters?

Human Anatomy & Physiology (11th Edition)
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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You can determine the Z-value for both organisms by calculating the temperature change required to reduce the D value by 1 log cycle.

(Observations: Notice the difference in the two organisms. One has a steeper downward slope, but is offset higher. It is slightly more heat-tolerant, but slightly more susceptible to increases in temperature.)

Question: Raw milk can be contaminated by several common pathogenic bacteria (i.e. Staphylococcus, M. tuberculosis) and therefore must be pasteurized. Your goal is to find the minimum temperature and time required to destroy these organisms. If you know the Z-values for staphylococcus and M. tuberculosis, do you have enough information to set the appropriate heating parameters?

 

PATHOGEN INACTIVATION IN FULLY COOKED CHICKEN TABLE 4. D-values of Salmonella and Listeria innocua in fully cooked chicken breast meat products (N = 90 per temperature) Salmonella Listeria innocua Temperature (C) D (min) D (min) SD R? SD R? 55 57.5 60 62.5 1.852 1.556 0.750 0.299 0.135 0.027 4.016 1.031 0.833 0.424 24.071 9.600 0.902 56.169 0.920 0.907 0.893 0.890 0.862 20.355 7.362 2.665 0.965 0.349 0.896 0.883 0.923 0.921 3.828 1.527 65 67.5 70 0.609 0.185 0.871 0.243 0.097 0.028 0.912 0.034 0.876 0.126 0.038 0.888
Transcribed Image Text:PATHOGEN INACTIVATION IN FULLY COOKED CHICKEN TABLE 4. D-values of Salmonella and Listeria innocua in fully cooked chicken breast meat products (N = 90 per temperature) Salmonella Listeria innocua Temperature (C) D (min) D (min) SD R? SD R? 55 57.5 60 62.5 1.852 1.556 0.750 0.299 0.135 0.027 4.016 1.031 0.833 0.424 24.071 9.600 0.902 56.169 0.920 0.907 0.893 0.890 0.862 20.355 7.362 2.665 0.965 0.349 0.896 0.883 0.923 0.921 3.828 1.527 65 67.5 70 0.609 0.185 0.871 0.243 0.097 0.028 0.912 0.034 0.876 0.126 0.038 0.888
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