Hypochlorite inactivation kinetics of lactococcal bacteriophages

LWT

Volumn 40, Issue 8, 2007, Pages 1369-1375

  Dilek Avsaroglu, M ^a   Buzrul, Sencer ^a   Alpas, Hami ^a   Akcelik, Mustafa ^b  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

^b ANKARA UNIVERSITY   (Turkey)

Author keywords

First order kinetics; Hypochlorite; Lactococcal bacteriophages; Predictive microbiology; Sigmoidal survival curves

Indexed keywords

CONCENTRATION (PROCESS); HEAT RESISTANCE; MATHEMATICAL MODELS; PARAMETER ESTIMATION; REACTION KINETICS;

HYPOCHLORITE INACTIVATION; LACTOCOCCAL BACTERIOPHAGES; PREDICTIVE MICROBIOLOGY; SIGMOIDAL SURVIVAL CURVES;

BACTERIOPHAGES;

EID: 34248329994     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2006.10.006     Document Type: Article

References (18)

1. Avsaroglu M.D., Buzrul S., Alpas H., Akcelik M., and Bozoglu F. Use of the Weibull model for lactococcal bacteriophage inactivation by high hydrostatic pressure. International Journal of Food Microbiology 108 (2006) 78-83
2. 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
3. Chen H., and Hoover D.G. Use of Weibull model to describe and predict pressure inactivation of Listeria monocytogenes Scott A in whole milk. Innovative Food Science and Emerging Technologies 5 (2004) 269-276
4. Chen H., Joerger R.D., Kingsley D.H., and Hoover D.G. Pressure inactivation kinetics of phage λ cl 857. Journal of Food Protection 67 (2004) 505-511
5. Couvert O., Gaillard S., Savy N., Mafart P., and Leguérinel I. Survival curves of heated bacterial spores: effect of environmental factors on Weibull parameters. International Journal of Food Microbiology 101 (2005) 73-81
6. Daly C., Fitzgerald G.F., and Davis R. Biotechnology of lactic acid bacteria with special reference to bacteriophage resistance. Antonie Van Leeuwenhoek 70 (1996) 99-110
7. Erkmen O. Hypochlorite inactivation kinetics of Listeria monocytogenes in phosphate buffer. Microbiological Research 159 (2004) 167-171
8. 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
9. Müller-Merbach M., Raucher T., and Hinrichs J. Inactivation of bacteriophages by thermal and high-pressure treatment. International Dairy Journal 15 (2005) 777-784
10. Nguyen C., and Carlin F. The microbiology of minimally processed fresh fruits and vegetables. Critical Reviews in Food Science and Nutrition 34 (1994) 371-401
11. Paz M.L., Duaigues M.V.G., Hanashiro A., D'Aquino M., and Santini P. Antimicrobial effect of chlorine on Yersinia enterocolitica. Journal of Applied Bacteriology 75 (1993) 220-222
12. Peleg M. Modeling and simulation of microbial survival during treatments with a dissipating lethal chemical agent. Food Research International 35 (2002) 327-336
13. Peleg M. Calculation of the non-isothermal inactivation patterns of microbes having sigmoidal isothermal semi-logarithmic survival curves. Critical Reviews in Food Science and Nutrition 43 (2003) 645-658
14. Periago P.M., van Zuijlen A., Fernandez P.S., Klapwijk P.M., ter Steeg P.F., Corradini M.G., et al. 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
15. Quiberoni A., Guglielmotti D.M., and Reinheimer J.A. Inactivation of Lactobacillus delbrueckii bacteriophages by heat and biocides. International Journal of Food Microbiology 84 (2003) 51-62
16. Sapers G.M., Miller R.L., and Mattrazzo A.M. Effectiveness of sanitizing agents in inactivating E. coli in golden delicious apples. Journal of Food Science 64 (1999) 734-737
17. Terzaghi B.E., and Sandine W.E. Improved medium for lactic streptococci and their bacteriophages. Applied Microbiology 29 (1975) 807-813
18. 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