Thermal Inactivation of Salmonella enterica and Listeria monocytogenes in Quesillo Manufactured from Raw Milk

Table 1

Description of temperature and time intervals for collecting samples of inoculated fresh curd during quesillo making at 48-70°C.

Temperature (°C)	Time intervals
48	0, 2, 10, 20, 30, 40, 50, and 60 min
54	0, 5, 10, 15, 20, 25, 30, and 35 min
60	0, 2, 4, 6, 8, 10, 12, and 14 min
65	0, 50, 100, 150, 200, 250, 300, and 350 s
70	0, 20, 40, 60, 80, 100, 120, and 140 s