Effectiveness of the Thermal Treatments Used for Curd Stretching in the Inactivation of Shiga Toxin-Producing O157 and O26 Escherichia coli

Table 1

Kinetic parameters used in the dynamic model of Geeraerd et al. (2000) to predict inactivation of O157 and O26 Escherichia coli. Standard deviation values are represented between brackets.

Parameters	E. coli O26	E. coli O157
(°C)	70	70
(min^−1)	4.56 (0.57)	2.94 (1.21)
(min)	0.505 (0.133)	0.783 (1.995)
	−0.296 (0.109)	−0.106 (0.503)
(°C)	27.19 (5.563)	19.11 (2.418)
()	4.45–4.85	4.39–4.53
()	≤−0.52/0.63	−0.44/0.88

Averaged values of maximum inactivation rates were taken from Trevisani et al. (2014); minimum and maximum values obtained before and after stretching.