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

Table 2

values (obtained from linear regression) for a cocktail of two strains of Salmonella enterica inoculated in fresh curd during quesillo making at 48-70°C.

Temperature (°C)	Maximum rate	value (min)		SE of fit
48		91.74	0.488	0.232
54		16.05	0.878	0.282
60		4.50	0.922	0.323
65		1.62	0.835	0.553
70		0.80	0.928	0.281

Maximum rate values are the of three replicated experiments.