Modeling inactivation kinetics of food borne pathogens at a constant temperature

LWT

Volumn 40, Issue 4, 2007, Pages 632-637

  Buzrul, Sencer ^a   Alpas, Hami ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Escherichia coli; First order model; Listeria monocytogenes; Salmonella; Staphylococcus aureus; Thermal inactivation; Weibull

Indexed keywords

ERROR ANALYSIS; ESCHERICHIA COLI; FOOD PRODUCTS; GROWTH KINETICS; MATHEMATICAL MODELS; REGRESSION ANALYSIS;

FIRST-ORDER MODEL; LISTERIA MONOCYTOGENES; SALMONELLA; STAPHYLOCOCCUS AUREUS; THERMAL INACTIVATION;

PATHOLOGY;

ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA; SALMONELLA ENTERITIDIS; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS;

EID: 33846357156     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2006.02.019     Document Type: Article

References (24)

1. Alpas H., and Bozoglu F. The combined effect of high hydrostatic pressure, heat and bacteriocins on inactivation of foodborne pathogens in milk and orange juice. World Journal of Microbiology and Biotechnology 16 (2000) 387-392
2. Anderson W.A., McClure P.J., Baird-Paker A.C., and Cole M.B. The application of a log-logistic model to describe the thermal inactivation of Clostridium botulinum 213B at temperatures below 121.1 °C. Journal of Applied Bacteriology 80 (1996) 283-290
3. Avsaroglu, M. D., Buzrul, S., Alpas, H., Akcelik, M., & Bozoglu, F. (2006). Use of the Weibull model for lactococcal bacteriophage inactivation by high hydrostatic pressure. International Journal of Food Microbiology. doi:10.1016/j.ijfoodmicro.2005.10.027 (in press).
4. van Boekel M.A.J.S. On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells. International Journal of Food Microbiology 74 (2002) 139-159
5. Buzrul S., and Alpas H. Modeling the synergistic effect of high pressure and heat on inactivation kinetics of Listeria innocua: A preliminary study. FEMS Microbiology Letters 238 (2004) 29-36
6. Buzrul S., Alpas H., and Bozoglu F. Use of Weibull frequency distribution model to describe the inactivation of Alicyclobacillus acidoterrestris by high pressure at different temperatures. Food Research International 38 (2005) 151-157
7. Campanella O.H., and Peleg M. Theoretical comparison of a new and the traditional method to calculate Clostridium botulinum survival during thermal inactivation. Journal of the Science of Food and Agriculture 81 (2001) 1069-1076
8. Cole M.B., Davies K.W., Munro G., Holyoak C.D., and Kilsby D.C. A vitalistic model to describe the thermal inactivation of Listeria monocytogenes. Journal of Industrial Microbiology 12 (1993) 232-239
9. Corradini M.G., Normand M.D., and Peleg M. Calculating the efficacy of heat sterilization processes. Journal of Food Engineering 67 (2005) 59-69
10. Cunha L.M., Oliveira F.A.R., and Oliveira J.C. Optimal experimental design for estimating the kinetic parameters of processes described by the Weibull probability distribution function. Journal of Food Engineering 37 (1998) 175-191
11. Davey K.R. Linear-Arrhenius models for bacterial growth and death and vitamin denaturations. Journal of Industrial Microbiology 12 (1993) 172-179
12. Davey K.R. Review paper: Modelling the combined effect of temperature and pH on the rate coefficient for bacterial growth (Special issue). Predictive modelling. International Journal of Food Microbiology 23 3-4 (1994) 295-303
13. Fernandez A., Salmeron C., Fernandez P.S., and Martinez A. Application of a frequency distribution model to describe the thermal inactivation of two strains of Bacillus cereus. Trends in Food Science and Technology 10 (1999) 158-162
14. Hutchinson T.P. Graphing the death of Escherichia coli. International Journal of Food Microbiology 62 (2000) 77-81
15. Linton R.H., Carter W.H., Pierson M.D., and Hackney C.R. Use of a modified Gompertz equation to model nonlinear survival curves for Listeria monocytogenes Scott A. Journal of Food Protection 58 9 (1995) 946-954
16. Mafart P., Couvert O., Gaillard S., and Leguerinel I. On calculating sterility in thermal preservation methods: Application of the Weibull frequency distribution model. International Journal of Food Microbiology 72 (2002) 107-113
17. Meynell G.G., and Meynell E. Theory and Practice in Experimental Bacteriology (1970), Cambridge University Press, Cambridge
18. Peleg M. Evaluation of the Fermi equation as a model of dose-response curves. Applied Microbiology and Biotechnology 46 (1996) 303-306
19. Peleg M. On calculating sterility in thermal and non-thermal preservation methods. Food Research International 32 (1999) 271-278
20. Peleg M. Microbial survival curves: Interpretation, mathematical modeling, and utilization. Comments on Theoretical Biology 8 (2003) 357-387
21. Peleg M., and Cole M.B. Reinterpretation of microbial survival curves. Critical Reviews in Food Science 38 5 (1998) 353-380
22. Peleg M., and Cole M.B. Estimating the survival of Clostridium botulinum spores during heat treatments. Journal of Food Protection 63 2 (2000) 190-195
23. Periago P.M., van Zuijlen A., Fernandez P.S., Klapwijk P.M., ter Steeg P.F., Corradini M.G., and Peleg M. Estimation of the non-isothermal inactivation patterns of Bacillus sporothermodurans IC4 spores in soups from their isothermal survival data. International Journal of Food Microbiology 95 (2004) 205-218
24. Ratkowsky, D. A. (1990). Handbook of nonlinear regression models (pp. 44-45, 64-66). New York: Marcel Dekker.