PENGENDALIAN MIKROBIA

DENGAN PEMANASAN
 PENGELOMPOKAN MIKOBIA ATAS DASAR
RENTANG SUHU PERTUMBUHANNYA [˚C]

KELOMPOK MINIMUM OPTIMUM MAKSIMUM

THERMOPHILES 40 - 45 55 – 75 60 – 90

MESOPHILES 5 – 15 30 – 45 35 – 47

PSYCHROPHILES (- 5) – 5 12 – 15 15 – 20

PSYCHROTROPH (- 5) - 5 25 - 30 30 - 35
DASAR PENGENDALIAN

PENGARUH SUHU TERHADAP WAKTU GENERASI

psychrophile

mesophile
HEAT INDUCED CHANGE IN THE CELL SURFACE AND MEMBRANE*)

INNER
MEMBRANE

OUTER
MEMBRANE CYTOPLASM

BLEBS

The bar in ea
The bar in each micrograph represents 0.5µm

*) Katsui, et al, 1982

PENYEBAB KEMATIAN SEL KARENA PEMANASAN
– RUSAKNYA SISTEM METABOLISME  KEHILANGAN
KEMAMPUAN UNTUK MEMPERBANYAK DIRI

KERUSAKAN MEMBRAN SEL :

sifat permiabilitasnya hilang
“leakage” senyawa intraseluler
kehilangan ion Mg  degradasi RNA dan ribosoma
kehilangan ensim periplasmik (alkali fosfatase)
kehilangan ensim sitoplasmik (glukosa 6 fosfat
dehidrogenase)

PERUBAHAN FUNGSI SENYAWA SELULER

 DENATURASI PROTEIN ( inaktivasi ensim)

KERUSAKAN DNA
 FAKTOR-FAKTOR YANG MEMPENGARUHI
KETAHANAN PANAS BAKTERI

Sifat yang melekat pada individu sel

Kondisi pertumbuhan
Suhu
Medium
Recovery medium (minimal or enriched medium)
Lingkungan selama pemanasan
Kompoisis makanan
Bentuk pangan (padat, cairan)
Aktivitas air
Ukuran bahan yang dipanaskan
pH bahan  Low Acid food (pH above 4.6)
didasarkan pada ketidakmampuan C. Botulinum
untuk tumbuh pada pH 4.6 atau lebih
rendah dari 4,6
 Acid food
 Mechanism the dead of cell subjected to heat

Damage in cell membrane and cell wall

Leakage of cell component
Denaturation of protein ( enzymes )  cell metabolism stopped
Denaturation of one gene essential to reproduction (Rahn, 1929)

8
Log Number of cells

7 The Rate of Dead of Bacteria

Logaritmic

1 2 3 4 5 6 7
Heated ( min) at t˚C
BEBERAPA PENYIMPANGAN YANG MUNGKIN TERJADI

8
Activation
Log Number of cells

7 Dead of cells
Logaritmic

6 Consist of two strains

1 2 3 4 5 6 7
Heated ( min) at t˚C
RATE OF DESTRUCTION

8 Nilai Dt : waktu pemanasan (menit) yang diperlukan untuk

mengurangi populasi sebanyak 90% pada suhu t˚C
Log Number of cells

D>D>D
6

5
D D
D
1 2 3 4 5 6 7
Heated ( min) at t˚C

Graphical illustration of decimal reduction time D

 8 z value = ˚C required for thermal
death time curve to transfer one
log cycle
D VALUE (MINUTE)

10

D80 = 10 minutes
1
D93 = 1.0 minute
z value
0.1

80 90 100
TEMPERATURE (˚C)

Graphical illustration of Thermal Death Time curve

 PROBABILITY OF SURVIVAL

t = D (log a – log b)
t = time, in minutes, of heating at a constant lethal temperature
D = time, in minute, to kill 9)% of the cells in the population
a = initial number of viable cells in the population
b = number of viable cells in the population after time t

Examples : assume that there is 1 spore of C.botulinum in each of 1012

containers, and D 250 is 0.21 . Time temperature combinations is 2.52
minutes at 250˚F.
If all container are given the same process, how many should
spores be expected survive?

 2.52 = 0.21(log 1012 - log b)

log b= 0  b = 1
Tell us that 1 container of the should not be sterillized by the
process.
 Approximate resistance of some bacterial spore to heat*)

Food D value D value D value Z value

Bacterial species class 120˚C 100˚C 80˚C (˚C)
Thermophilic anaerob
Clostridium LA 3-4 - - 12-18
thermosachariliticum LA 2-3 - - -
C. Nigricans
Thermophilic aerob LA 4-5 3000 - 7
Bacillus stearothermophilus A 0.1 - - -
B. coagulans
Mesophilic anaerob
C. sporogenus(include.PA3679) LA 0.1-1.5 - - 9-13
C. botulinum (type A and B) LA 0.1-0.2 50 - 10
C. perfringens LA - 0.3-20 - -
C. histolyticum LA - 3 - 10
C. pateurianum LA - 0.1-0.5 115 -
C. subterminate LA - - 30 -
Mesophilic aerob
Bacillus cereus LA - 5 - 10
B. licheniformis LA - 13 - 6
B. megaterium LA - 1 - 9
B. subtilis LA - 11 - 7
B. macerans A - 0.1-0.5 - -

*)The International Commission on Microbiological Specifications for Foods

(ICMF)
LOW-HEAT PROCESSING (Pasteurization)
To destroy all vegetative cells f the pathogen and a
large number of associative (spoilage) microorganisms
LTLT (low temperature long time); HTST ( high
temperature short time)?

HIGH-HEAT PROCESSING (heating at or above 100ºC)

pH>4,6  12D concept (Cl. butulinum tipe A dan B) the
most resistant spores of pathogen. For spoilage studies: Bacillus
stearothemophylus.
pH < 4,6 spore forming B. coagulans, aciduric non-
spore forming : lactobacillus dan Leuconostoc
UHT : 150ºC for 2 to 3 sec.

MICROWAVE HEATING
Can not considered safe from pathogen  is not heated uniformly
and some areas remain cold
A two-way regeneration system used in juice processing

Automatic valve

88˚C

-0.5˚C 13˚C 21˚C 53˚C

Silo
tank 5 4 3 2 1

73˚C 88˚C

38˚C
1. Heating section
Balance
tank 2. Regeneration section
3. Cooling with water
4. Cooling with chilled water
5. Cooling with glycol