Abstract
The pasteurization schedules employed for the preservation of kunun-zaki are either too severe, thereby raising organoleptic problems, or inadequate, resulting in reported incidence of toxigenic vegetative microorganisms in the kunun-zaki. The growth and heat resistance of Listeria monocytogenes within the normal pH range (5.4-6.6) of the kunun-zaki were therefore investigated during challenge tests with the purpose of establishing appropriate pasteurization schedules based on the 4D concept with reference to L. monocytogenes. The kunun-zaki supported the growth ofL. monocytogenes. Increasing acidity resulted in longer lag phase and decrease in heat resistance. D 50 to D 65 values (min) ranged from 24 to 0.16, 33.9-0.22, 42.6-0.32 or 45.1-0.35 at pH 5.4, 5.8, 6.2 or 6.6, respectively. The z-values increased with a decrease in acidity and ranged from 6.7 to 7.1C.
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