Decimal reduction times of Salmonella Typhimurium in guinataang kuhol: An indigenous Filipino dish

This study established the thermal inactivation of Salmonella Typhimurium (E1366) in a mixture of golden apple snail (Pomacea conaliculata Linn.) meat and coconut cream medium—a dish native to the Philippines locally known as guinataang kuhol. Artificially inoculated S. Typhimurium were heated to 60, 75 and 90 °C for 0–1.5 min. Survivor cells were enumerated using a selective and a nonselective enumerating medium, bismuth sulphite agar (BSA) and nutrient agar (NA), respectively. The thermal inactivation rates of Salmonella Typhimurium were expressed in terms of decimal reduction times (D-values). Results showed that in both enumerating media and in all heating temperatures, the number of surviving cells significantly (P<0.05) decreased with increasing treatment times. Survivor cell populations enumerated on NA were always significantly greater than those enumerated on BSA. The D-values calculated from the survivor counts on both media were however not significantly different. The calculated D-values ranged from 0.22 to 0.48 min.