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Time and temperature on E. Colisurvival during hot water treatment of spoons |
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| รหัสดีโอไอ | |
| Creator | Poonpat Poonnoy, Srikanjana Klayroung and Yardfon Tanongkankit |
| Title | Time and temperature on E. Colisurvival during hot water treatment of spoons |
| Publisher | Faculty of Agro-Industry |
| Publication Year | 2557 |
| Journal Title | Food and Applied Bioscience |
| Journal Vol. | 2 |
| Journal No. | 2 |
| Page no. | 135-142 |
| Keyword | dipping time, Escherichia coli, heat resistance, hot water treatment, spoon |
| URL Website | www.tci-thaijo.org/index.php/fabjournal |
| Website title | www.tci-thaijo.org/index.php/fabjournal/article/view/77462 |
| ISSN | 2286-8615 |
| Abstract | Escherichia coliisanindicator of microbial contaminationin foodproduction.It can cause several health problems, such as, bloody diarrhea, abdominal pain and fever. To avoidthefoodborne illness, it is a normal practice in Thai cafeterias, food courts and canteensfor consumers to immerse their spoonsinto hot water. Unfortunately, there wasno any information regarding temperature and time to inactivate E. coliattached onspoons.The objective of this study was to determine the sufficient time and temperature to destroy E. coliattached on spoons. It was revealed thata temperature at either 90?C for at least 10 s or at 100?C for at least 5 s couldcompletelyinactivateE. coli. Water temperature and timethat consumers used for immersing spoons into a water bath were also observed. It was found that thetemperature of the hot water was approximately 70-80?C and the time for dipping spoons collected from 100 people was 3-7 s. Considering the survival curve of E. coliduring heating, it indicated that this condition could not completely inactivate E. coliattached on their spoons. |
