Thermal Inactivation of Salmonella enterica and Listeria monocytogenes in Quesillo Manufactured from Raw Milk
Quesillo is an artisanal Honduran cheese made from raw milk. During fabrication, curd melting is considered a killing step for pathogenic bacteria. This work was aimed at determining the survival of Salmonella enterica and Listeria monocytogenes on inoculated curd packaged in plastic bags and immers...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2022/2507867 |
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| author | Mayra Márquez-González Luis F. Osorio Carmen G. Velásquez-Moreno Alvaro G. García-Lira |
| author_facet | Mayra Márquez-González Luis F. Osorio Carmen G. Velásquez-Moreno Alvaro G. García-Lira |
| author_sort | Mayra Márquez-González |
| collection | DOAJ |
| description | Quesillo is an artisanal Honduran cheese made from raw milk. During fabrication, curd melting is considered a killing step for pathogenic bacteria. This work was aimed at determining the survival of Salmonella enterica and Listeria monocytogenes on inoculated curd packaged in plastic bags and immersed in a water bath at 48, 54, 60, 65, and 70°C for predetermined times. Survival counts of each pathogen were used to estimate D values by linear regression, and z values were estimated by the linear regression of the D values. S. entericaD values ranged from 4.5 min at 60°C to 0.80 min at 70°C (z=10.7°C). For L. monocytogenes, D values ranged from 6.08 min at 60°C to 0.90 min at 70°C (z=11.3°C). Validation of 7-log reduction was performed on inoculated curd heated at 65°C for 34.7 min, and recovering enrichment procedures were used for each pathogen. Neither S. enterica nor L. monocytogenes cells were recovered after the enrichment of samples. The results obtained in this study could be applied by Honduran quesillo processors to improve the safety of their products. |
| format | Article |
| id | doaj-art-1603977835cc4d2fa8fab9f7dac409a8 |
| institution | OA Journals |
| issn | 2314-5765 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-1603977835cc4d2fa8fab9f7dac409a82025-08-20T02:02:36ZengWileyInternational Journal of Food Science2314-57652022-01-01202210.1155/2022/2507867Thermal Inactivation of Salmonella enterica and Listeria monocytogenes in Quesillo Manufactured from Raw MilkMayra Márquez-González0Luis F. Osorio1Carmen G. Velásquez-Moreno2Alvaro G. García-Lira3Food Science and Technology DepartmentEARTH UniversityFood Science and Technology DepartmentFood Science and Technology DepartmentQuesillo is an artisanal Honduran cheese made from raw milk. During fabrication, curd melting is considered a killing step for pathogenic bacteria. This work was aimed at determining the survival of Salmonella enterica and Listeria monocytogenes on inoculated curd packaged in plastic bags and immersed in a water bath at 48, 54, 60, 65, and 70°C for predetermined times. Survival counts of each pathogen were used to estimate D values by linear regression, and z values were estimated by the linear regression of the D values. S. entericaD values ranged from 4.5 min at 60°C to 0.80 min at 70°C (z=10.7°C). For L. monocytogenes, D values ranged from 6.08 min at 60°C to 0.90 min at 70°C (z=11.3°C). Validation of 7-log reduction was performed on inoculated curd heated at 65°C for 34.7 min, and recovering enrichment procedures were used for each pathogen. Neither S. enterica nor L. monocytogenes cells were recovered after the enrichment of samples. The results obtained in this study could be applied by Honduran quesillo processors to improve the safety of their products.http://dx.doi.org/10.1155/2022/2507867 |
| spellingShingle | Mayra Márquez-González Luis F. Osorio Carmen G. Velásquez-Moreno Alvaro G. García-Lira Thermal Inactivation of Salmonella enterica and Listeria monocytogenes in Quesillo Manufactured from Raw Milk International Journal of Food Science |
| title | Thermal Inactivation of Salmonella enterica and Listeria monocytogenes in Quesillo Manufactured from Raw Milk |
| title_full | Thermal Inactivation of Salmonella enterica and Listeria monocytogenes in Quesillo Manufactured from Raw Milk |
| title_fullStr | Thermal Inactivation of Salmonella enterica and Listeria monocytogenes in Quesillo Manufactured from Raw Milk |
| title_full_unstemmed | Thermal Inactivation of Salmonella enterica and Listeria monocytogenes in Quesillo Manufactured from Raw Milk |
| title_short | Thermal Inactivation of Salmonella enterica and Listeria monocytogenes in Quesillo Manufactured from Raw Milk |
| title_sort | thermal inactivation of salmonella enterica and listeria monocytogenes in quesillo manufactured from raw milk |
| url | http://dx.doi.org/10.1155/2022/2507867 |
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