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Thermal Resistance Characteristics of Bacillus cereus, Escherichia coli O157:H7, and Listeria monocytogenes in a Multi-grain Soy Milk Product
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 Title & Authors
Thermal Resistance Characteristics of Bacillus cereus, Escherichia coli O157:H7, and Listeria monocytogenes in a Multi-grain Soy Milk Product
Kim, Nam Hee; Koo, Jae Myung; Rhee, Min Suk;
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This study determined the thermal resistance of Bacillus cereus, Escherichia coli O157:H7, and Listeria monocytogenes in multi-grain soymilk and proposes processing conditions that meet the national standard for retort food products in Korea. D and z values were calculated from thermal inactivation kinetic curves after heating at 55, 60, and . The D value for B. cereus at was the highest (22.8 min), followed by that for E. coli O157:H7 (18.8 min) and L. monocytogenes (17.6 min). At , the order was L. monocytogenes ($D_{60-65^{\circ}C}
multi-grain soymilk;foodborne pathogenic bacteria;thermal resistance;retort food product;
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