THERMAL DEATH TIMES OF ESCHERICHIA COLI IN YOUNG COCONUT ENDOSPERM BEVERAGE

The decimal reduction times (D values) of Escherichia coli (American Type Culture Collection 25922) were established in a young coconut endosperm beverage, a famous local drink in the Philippines and in many tropical countries. Artificially inoculated cells were heated to 60, 70 and 80C at various heating times prior to survivor enumeration by surface plating onto pre-solidified Eosine Methylene Blue Agar. Results showed that the surviving populations significantly (P  <  0.05) decreased with increasing exposure time and temperature. The calculated D values ranged from 0.26  ±  0.01 to 0.56  ±  0.08   min. Validation of the results by establishing the thermal resistance of other E. coli isolates in the coconut beverage medium was recommended.

PRACTICAL APPLICATION

The study established the thermal inactivation rates of Escherichia coli (American Type Culture Collection 25922) in a young coconut endosperm beverage medium in various heating temperatures. The results obtained from this study may be used in the calculations of appropriate thermal process schedules for the test beverage against the test organism.