Heat Resistance of Salmonella typhimurium and Listeria monocytogenes in Sucrose Solutions of Various Water Activities

The heat resistance of Salmonella typhimurium was determined in sucrose solutions with a w ranging from 0.98–0.83. The D 65.6 o c ranged from 0.29–40.2 min (> 100‐fold increase), with z value 6.5–7.7°C. S. typhimurium was also heated in four chocolate syrups purchased at retail. The D 65.6 o C ranged from 1.2–3.2 min while the a w of the syrups ranged from 0.75–0.84. The heat resistance of Listeria monocytogenes was determined in sucrose solutions with a w ranging from 0.98–0.90. The D 65.6 o C value shifted from 0.36–3.8 min (10‐fold increase); the z value ranged from 7.6–12.9°C.