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

Table 3

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

Temperature (°C)	Maximum rate	value (min)		SE of fit
48		96.15	0.706	0.155
54		23.42	0.792	0.263
60		6.08	0.936	0.210
65		2.32	0.870	0.336
70		0.90	0.867	0.352

Maximum rate values are the of three replicated experiments.