P2-100 Comparison of Thermal Resistance Parameter Measurement of Salmonella in Skim Milk between Isothermal and Non-isothermal Heat Inactivation Methods

Tuesday, August 5, 2014
Exhibit Hall D (Indiana Convention Center)
Ren Yang, Illinois Institute of Technology, Bedford Park, IL
Haiping Li, U.S. Food and Drug Administration, Bedford Park, IL
Gregory Fleischman, U.S. Food and Drug Administration, Bedford Park, IL
Arlette Shazer, U.S. Food and Drug Administration, Bedford Park, IL
Ziling Xiong, Illinois Institute of Technology, Bedford Park, IL
Introduction: Isothermal heat inactivation is a traditional method to measure thermal death time parameters, DT  and z. Because of the number of samples required, this method is time and labor intensive. This study explored the measurement of DT and z-values using a non-isothermal method which promises to significantly reduce the number of samples required for their calculation.

Purpose:   To develop a non-isothermal DSC method in measuring DT and z-values.

Methods: The non-isothermal heat treatment used a differential scanning colorimeter (DSC) with a constant heating rate of 5°C/min, and the isothermal treatment a water bath using capillary tubes. In the DSC, Salmonella Senftenberg in skim milk was heated from 25 to target temperatures and in capillary tubes, it was heated at a constant 65.9, 67, and 68°C for various lengths of time. Under non-isothermal treatment, DT and z values were calculated by fitting the data to the following equation:  log(Nt/N)=(z/(K*DTref*ln10))*(10^((T-Tref)/Z)). Under isothermal conditions, the standard log linear approach was used to calculate these values. All experiments were conducted with three or more replicates.

Results: Under isothermal heat treatment, the DT values at 65.9, 67, and 68°C were 0.37, 0.2 and 0.14 min, respectively, and the derived z-value was 4.9°C. Under non-isothermal treatment, it was found that heat transfer uniformly affected results requiring a correction to the target temperature.  This was based on the energy flow profile (q=Cp*M*(target temperature increase-lapse)) and a temperature correction of 2.82°C was determined.  When corrected to the skim milk temperatures of 66, 67, and 68°C, the respective DT- values were 0.43, 0.23, and 0.13 min, and the z-value is 3.8°C. 

Significance:  Incorporating the difference between the sample and programmed temperature, this non-isothermal approach aligns perfectly with the capillary tube method in measuring DT and z-values, and reduces revolutionarily the time and effort involved in measurement.