Table 3 Heat resistance values at 4 temperatures for bacteria studied in the work. The values are based on results reported from investigations where the experimental conditions laid down in the work were fulfilled.
| Â | Â | D* values (s) | ||
|---|---|---|---|---|
| Â | Â | Â | 95% confidence interval | |
Bacterium/Bacterial group** | Temperature (°C) | Mean | For the mean | For a predicted individual value |
Enterococcus faecium | 55 | 3813 | 3095–4697 | 1041–13969 |
|  | 60 | 1150 | 1017–1300 | 317–4166 |
|  | 65 | 347 | 315–381 | 96–1254 |
|  | 72 | 65 | 53–79 | 18–237 |
Enteroccus faecalis | 55 | 1393 | 1089–1783 | 220–8816 |
|  | 60 | 415 | 361–476 | 66–2593 |
|  | 65 | 123 | 108–141 | 20–771 |
|  | 72 | 23 | 17–30 | 3.5–144 |
Listeria innocua | 55 | 1635 | 1050–2549 | 474–5644 |
|  | 60 | 162 | 127–207 | 50–529 |
|  | 65 | 16 | 13–20 | 5.0–52 |
|  | 72 | 0.6 †| 0.4–1.0 | 0.2–2.2 |
Listeria monocytogenes | 55 | 643 | 577–715 | 150–2754 |
|  | 60 | 87 | 81–93 | 20–371 |
|  | 65 | 12 | 11–13 | 2.7–50 |
|  | 72 | 0.7 | 0.6–0.8 | 0.2–3.0 |
Escherichia coli | 55 | 266 | 239–297 | 53–1338 |
|  | 60 | 39 | 35–42 | 8–194 |
|  | 65 | 5.6 | 5.1–6.2 | 1.1–28 |
|  | 72 | 0.4 | 0.3–0.5 | 0.1–1.9 |
Yersinia enterocolitica | 55 | 168 | 124–227 | 23–1244 |
|  | 60 | 30 | 24–37 | 4.1–221 |
|  | 65 | 5.4 | 4.0–7.4 | 0.7–40 |
|  | 72 | 0.5 | 0.3–0.9 | 0.1–3.9 |
Salmonella spp. (except Salm. senftenberg 775W) | 55 | 222 | 208–237 | 64–771 |
|  | 60 | 24 | 23–26 | 7.0–84 |
|  | 65 | 2.6 | 2.3–2.9 | 0.8–9.1 |
|  | 72 | 0.1 | 0.1–0.2 | 0.1–0.4 |
Campylobacter jejuni/coli | 55 | 50 | 44–57 | 13–190 |
|  | 60 | 8.2 | 6.5–10 | 2.1–32 |
|  | 65 | 1.3 †| 0.9–2.0 | 0.3–5.4 |
|  | 72 | 0.1 †| 0.1–0.2 | 0.1–0.5 |