Death Kinetics of Pathogens in a Pasta Product

The death kinetics of Salmonellae anatum NF3 and Staphylococcus aureus 196E were determined as a function of temperature and water activity (a w ). Death kinetics were measured in a solid medium composed of a semolinaegg dough which was mixed at constant temperature in a Brabender Farinograph bowl. First order death kinetics were found at all conditions. The results showed that a maximum in resistance to heat occurred in the range of a w of 0.75–0.80 for both organisms with a four‐ to tenfold increase in resistance respectively. These results show that to insure safety from pathogens, intermediate moisture food components may have to be pasteurized before mixing to the lower a w .