A Weibullian model for microbial injury and mortality

International Journal of Food Microbiology

Volumn 119, Issue 3, 2007, Pages 319-328

  Corradini, Maria G ^a   Peleg, Micha ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Chemical disinfection; Cold preservation; High pressure processing (HPP); Non linear inactivation; Survival curves; Thermal processing

Indexed keywords

DISINFECTANT AGENT; PRESERVATIVE;

ARTICLE; BACTERIAL GROWTH; CULTURE MEDIUM; FOOD CONTROL; FOOD STORAGE; LOW TEMPERATURE; MATHEMATICAL MODEL; MORTALITY; NONHUMAN; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; SURVIVAL;

BACTERIA; COLONY COUNT, MICROBIAL; DISINFECTION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; KINETICS; MATHEMATICS; MICROBIAL VIABILITY; MODELS, BIOLOGICAL; MODELS, STATISTICAL; TEMPERATURE; TIME FACTORS; UNCERTAINTY;

EID: 35748960500     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.08.035     Document Type: Article

References (28)

1. Anderson W.A., McClure P.J., Baird-Parker 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
2. Augustin J.C., Carlier V., and Rozier J. Mathematical modeling of the heat resistance of L. monocytogenes. Journal of Applied Microbiology 84 (1998) 185-191
3. Baranyi J., and Pin C. A parallel study on bacterial growth and inactivation. Journal of Theoretical Biology 210 (2001) 327-336
4. Bollman J., and Ismond G.B. Survival of Escherichia coli O157:H7 in frozen foods: impact of the cold shock response. International Journal of Food Microbiology 64 (2001) 127-138
5. Corradini M.G., and Peleg M. A model of microbial survival curves in water treated with a volatile disinfectant. Journal of Applied Microbiology 95 (2003) 1268-1276
6. Corradini M.G., and Peleg M. Demonstration of the Weibull-Log logistic survival model's applicability to non isothermal inactivation of E. coli K12 MG1655. Journal of Food Protection 67 (2004) 2617-2621
7. Feeherry F.E., Munsey D.T., and Rowley D.B. Thermal inactivation and injury of Bacillus stearothermophilus spores. Applied and Environmental Microbiology 53 (1987) 365-370
8. Geeraerd A.H., Valdramidis V.P., and van Impe J.F. GInaFiT, a freeware tool to assess non-log-linear microbial survivor curves. International Journal of Food Microbiology 102 (2005) 95-105
9. Hekmat S., and McMahon D.J. Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as a probiotic food. Journal of Dairy Science 75 (1992) 1415-1422
10. Holdsworth S.D. Thermal Processing of Packaged Food (1997), Blackie Academic, London, UK
11. Jay J.M. Modern Food Microbiology (1996), Chapman & Hall, New York, NY
12. Kilimann K.V., Hartmann C., Delgado A., Vogel R.F., and Gänzle M.G. Combined high pressure and temperature induced lethal and sublethal injury of Lactococcus lactis - application of multivariate statistical analysis. International Journal of Food Microbiology 109 (2006) 25-33
13. 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
14. Mattick K.L., Legan J.D., Humphrey T.J., and Peleg M. Calculating Salmonella inactivation in non-isothermal heat treatments from isothermal non linear survival curves. Journal of Food Protection 64 (2001) 606-613
15. Miller F.A., Brandão T.R.S., Teixeira P., and Silva C.L.M. Recovery of heat-injured Listeria innocua. International Journal of Food Microbiology 112 (2006) 261-265
16. Moorhead S.M., and Dykes G.A. Survival of Campylobacter jejuni on beef trimmings during freezing and frozen storage in New Zealand, with a significant proportion. Letters in Applied Microbiology 34 (2002) 72-76
17. Pardey K.K., Schuchmann H.P., and Schubert H. Modelling the thermal inactivation of vegetative microorganisms. Chemie Ingenieur Technik vol. 77 (2005) 841-852
18. Patel J.K., Kapadia C.H., and Owen D.B. Handbook of Statistical Distributions (1976), Marcel Dekker, New York, NY
19. Peleg M. Microbial survival curves: interpretation, mathematical modeling and utilization. Comments on Theoretical Biology 8 (2003) 357-387
20. Peleg M. Advanced Quantitative Microbiology for Food and Biosystems: Models for Predicting Growth and Inactivation (2006), CRC Press, Boca Raton, FL
21. Peleg M., and Cole M.B. Reinterpretation of microbial survival curves. Critical Reviews in Food Science and Nutrition 38 (1998) 353-380
22. Peleg M., and Penchina C.M. Modeling microbial survival during exposure to a lethal agent with varying intensity. Critical Reviews in Food Science and Nutrition 40 (2000) 159-172
23. Peleg M., Engel R., Gonzalez-Martinez C., and Corradini M.G. Non Arrhenius and non WLF kinetics in food systems. Journal of the Science of Food and Agriculture 82 (2002) 1346-1355
24. Peleg M., Normand M.D., and Corradini M.G. Generating microbial survival curves during thermal processing in real time. Journal of Applied Microbiology 98 (2005) 406-417
25. Singh A., Yeager R., and McFeters G.A. Assessment of in vivo revival, growth, and pathogenicity of Escherichia coli strains after copper- and chlorine-induced injury. Applied and Environmental Microbiology 52 (1986) 832-837
26. Teixeira A.A., and Rodriguez A.C. Mechanistic, vitalistic, and probabilistic model approaches, (Summary of a presentation at IFT Research Summit on Kinetic models for microbial survival). Food Technology 57 (2003) 41-42
27. Valdramidis V.P., Geeraerd A.H., Bernaerts K., and van Impe J.F. Microbial dynamics versus mathematical model dynamics: the case of microbial heat resistance induction. Innovative Food Science and Emerging Technologies 7 (2006) 80-87
28. 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