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Effect of Aluminium Cookware on Escherichia coli during Pasteurization of Milk

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Title: Effect of Aluminium Cookware on Escherichia coli during Pasteurization of Milk
Authors: RUANGTHIP, Nareethep Browse this author
KAWAMURA, Shuso Browse this author →KAKEN DB
UCHIDA, Yuka Browse this author
KIMURA, Toshinori Browse this author
Keywords: aluminium
E. coli
surviving cells
Issue Date: 2012
Publisher: 日本食品科学工学会
Journal Title: Food Science and Technology Research
Volume: 18
Issue: 1
Start Page: 31
End Page: 36
Publisher DOI: 10.3136/fstr.18.31
Abstract: The effect of aluminium cookware on inactivation of Escherichia coli in milk was studied. Samples in aluminium and stainless-steel cups were heated at 60, 63, 65 and 67°C and held at those temperatures for 25, 5, 3 and 2 min, respectively. Results obtained under the temperature of 65 and 67°C clearly showed that cells of E. coli were killed more rapidly in aluminium cups than in stainless-steel cups. D-values in the aluminium cups were significantly shorter than those in stainless-steel cups, especially at higher temperatures. Samples in aluminium cups revealed a better trend inactivation effect than in stainless-steel cups at 60 and 63°C, however, there were no significant difference. Considering on z-values, results which obtained by aluminium cups were slightly lower than that obtained by stainless-steel cups. These results indicate that an aluminium utensil has an inactivating effect on E. coli and that rate of inactivation increases as temperature increases.
Rights: © 2012 by Japanese Society for Food Science and Technology
Type: article
Appears in Collections:農学院・農学研究院 (Graduate School of Agriculture / Faculty of Agriculture) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

Submitter: 川村 周三

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