Palabras clave
hambúrguer
resistência térmica
meio de cultura
Cómo citar
Resumen
A influência do meio de cultura na recuperação da população sobrevivente sobre os valores D para L. monocytogenes foi avaliada em formulações de hambúrguer bovino: 10% de gordura (F1), 20% de gordura (F2), 10% de gordura e 1,5% de cloreto de sódio (F3) e 10% de gordura e 10,5% de proteína de soja texturizada hidratada (F4), inoculadas com suspensão mista de 5 cepas de L. monocytogenes. Empregando-se ágar triptose fosfato + 1% de piruvato de sódio (ATFP) os valores D (min) variaram de 36,11 (F1) a 62,76 (F3) a 55,0°C, de 2,55 (F2) a 4,32 (F3) a 60,0°C e de 0,34 (F1 e F2) a 0,52 (F3) a 65,0°C. Os valores D calculados utilizando-se ágar cloreto de lítio feniletanol moxalactam (LFM) variaram de 23,05 (F1) a 38,54 (F3) a 55,0°C; 1,81 (F2) a 3,06 (F3) a 60,0°C e de 0,25 (F2) a 0,37 (F3) a 65,0°C. Os valores z (°C) variaram de 4,81 (F3) a 4,95 (F4) com ATFP e 5,08 (F2) a 5,21 (F4) com LFM. Os autores concluíram que a resistência térmica de L. monocytogenes em formulações para hambúrguer bovino foi subestimada até 1,6-1,7 vezes quando o meio LFM foi utilizado.Citas
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