ISSN: 0973-7510

E-ISSN: 2581-690X

U.N. Onwuka , E.N.T. Akobundu and M.O. Iwe
Department of Food Science and Technology, Micheal Okpara University of Agriculture, Umudike. P.M.B 7267, Umuahia.Abia State, Nigeria.
J Pure Appl Microbiol. 2008;2(1):29-38
© The Author(s). 2008
Received: 11/01/2008 | Accepted: 24/02/2008 | Published: 30/04/2008

Lycopersicum esculentum (tomato) were obtained, washed and processed into juice. The juice was assayed for microbial contamination, and then divided into 4 equal parts of 250ml each. The portions were sterilized and inoculated with prepared samples of Listeria monocytogen, Salmonella spp, Clostridium perfringes and Escherichia coli respectively, then allowed to stand for 24 hours. assayed for growth of the inoculated bacteria. The samples with growth were ohmic heated using copper/aluminum electrodes at 70°C and 100°C for periods of 0,5,10,15 and 20 minutes respectively. After each treatment, the bacterial survivors were monitored. Data obtained were used to calculate kinetics parameters of pathogen destruction. Result showed a significant difference in bacterial survival (P<0.05) per temperature, heating time and pathogen type. E. coli had the less survivors with a z value of 4C, D value of 4 minutes while Salmonella the highest survivors (log 2.590) at 100°C, but at 70°C more Clostridium survived. The D values varied from 3-1mins. for E. coli, 8-5 for Listeria monocytogen, 5-3.5 for Salmonella and 9.5-4.5 for Clostridium perfringes at 70-100°C.
Various z values indicated significant difference(P<0.05), where Salmonella had 20°C, Clostridium and Listeria monocytogen -10°C, while the least was 4C in E. coli Inactivation energy was least in Salmonella (583.84 ), highest in E. coli (2130.2J/mole). The model was effective in total destructions of the pathogens at 20 minutes irrespective of the type.


Ohmic heating, Pathogens, Destruction, Kinetics and Tomato-juice

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