Heat Resistance of Acanthamoeba sp. Cysts in Green Mussel Broth and Phosphate-Buffered Saline

Abstract

Cysts propagated by the agar block method with heat-killed Escherichia coli as nutrient overlay were inoculated into Perna viridis broth (PVB) and phosphate-buffered saline (PBS) prior to exposure to 60, 75 and 100"C for O, 3, 5, and 10 min. The heat resistance ofAcanthamoeba sp. cysts expressed in of D-and Zvalues were found to be greater in the complex organic PVB than in the aqueous PBS. The established Dvalues in the PVB were 81.20, 44.59, and 8.83 min at 60, 75, and 100'C, respectively. The calculated Z-value ofAcanthamoeba sp. cysts in PVB was 40.28'C.

Decimal reduction times of Salmonella Typhimurium in guinataang kuhol: An indigenous Filipino dish

“…According to Jay (2000), these food components provide protective effects on thermal action. These molecules reduce heat transfer within the system and thus delimit thermal cidal activity against microorganisms (Gabriel & Azanza, 2004). An increased heat resistance in the food products of higher fat content was associated to the lower heat conductivities in fat portions (Murphy, Duncan, Beard et al, 2003;.Compositional difference in the suspending medium could also account for the variation in the D-values.…”