You are now working in the Research and Development Department of a start-up company that manufactures juices from local berries. Next in the pipeline is the production of calumpit juice, which is targeted for export to various countries. Alicyclobacillus acidoterrestris, a spoilage organism of concern in berry juices, has a D95oC = 1.0 minute in the new product. A.) If you inoculated 3.5x 104 cells to the juice, how long would it take to effect a 3-log reduction of the organism at 95oC? B.) How many cells will remain after four minutes of heating at the same temperature? C.) You found out that Geobacillus stearothermiphilus, another spore forming bacterium, can also spoil the calumpit juice. Thermal inactivation studies revealed a D95oC = 2.0 for G. stearothermophilus in the product. Which of the two spoilage bacteria is more heat resistant? Which one will you take into consideration when you compute for the F value. Defend your answer.
You are now working in the Research and Development Department of a start-up company that manufactures juices from local berries. Next in the pipeline is the production of calumpit juice, which is targeted for export to various countries. Alicyclobacillus acidoterrestris, a spoilage organism of concern in berry juices, has a D95oC = 1.0 minute in the new product.
A.) If you inoculated 3.5x 104 cells to the juice, how long would it take to effect a 3-log reduction of the organism at 95oC?
B.) How many cells will remain after four minutes of heating at the same temperature?
C.) You found out that Geobacillus stearothermiphilus, another spore forming bacterium, can also spoil the calumpit juice. Thermal inactivation studies revealed a D95oC = 2.0 for G. stearothermophilus in the product. Which of the two spoilage bacteria is more heat resistant? Which one will you take into consideration when you compute for the F value. Defend your answer.
Step by step
Solved in 2 steps
