ABSTRACTThe heat resistance ofSalmonella typhimuriumwas determined in sucrose solutions with awranging from 0.98–0.83. The D65.6ocranged from 0.29–40.2 min (>100‐fold increase), with z value 6.5–7.7°C.S. typhimuriumwas also heated in four chocolate syrups purchased at retail. The D65.6oCranged from 1.2–3.2 min while the awof the syrups ranged from 0.75–0.84. The heat resistance ofListeria monocytogeneswas determined in sucrose solutions with awranging from 0.98–0.90. The D65.6oCvalue shifted from 0.36–3.8 min (10‐fold increase); the z value rang
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