Estimating the heat resistance parameters of bacterial spores from their survival ratios at the end of UHT and other heat treatments

Critical Reviews in Food Science and Nutrition

Volumn 48, Issue 7, 2008, Pages 634-648

  Peleg, Micha ^a   Normand, Mark D ^a   Corradini, Maria G ^a   Van Asselt, Arjan J ^b   De Jong, Peter ^b   Ter Steeg, Pieter F ^c  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b NIZO FOOD RESEARCH   (Netherlands)

^c Microbiological and Societal Risk Assessment   (Netherlands)

Author keywords

Non linear kinetics; Predictive microbiology; Survival curves; Ultra high temperature (UHT); Weibull log logistic model

Indexed keywords

BACILLUS; BACTERIAL SPORE; BIOLOGICAL MODEL; COMPUTER SIMULATION; FOOD CONTROL; FOOD PRESERVATION; HEAT; KINETICS; MATHEMATICS; METHODOLOGY; PHYSIOLOGY; REVIEW; TIME;

BACILLUS; COMPUTER SIMULATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; HEAT; KINETICS; MATHEMATICS; MODELS, BIOLOGICAL; SPORES, BACTERIAL; TIME FACTORS;

BACILLUS (BACTERIUM); BACILLUS SPOROTHERMODURANS; BACTERIA (MICROORGANISMS);

EID: 48749131593     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408390701724371     Document Type: Review

References (25)

1. Arnoldi, A. (2001). Thermal processing and food quality: analysis and control. In: Philip Richardson (Ed.) Thermal Technologies in Food Processing. Woodhead Publishing Limited and CRC Press, Boca Raton, FL. pp. 142-143.
2. Chong, E. K. P. and Zak, S. H. (2001). An Introduction to Optimization. 2nd ed. Wiley, New York.
3. Corradini, M. G. and Peleg, M. (2006). Prediction of vitamins loss during non-isothermal heat processes and storage with nonlinear kinetic models. Trends in Food Sci. Tech., 17:24-34.
4. Corradini, M. G. and Peleg, M. (2004a). Demonstration of the Weibull-Log logistic survival model's applicability to non isothermal inactivation of E. coli K12 MG1655. J. Food Protect., 67:2617-2621.
5. Corradini, M. G. and Peleg, M. (2004b). A model of non-isothermal degradation of nutrients, pigments and enzymes. J. Sci. Food Agric., 84:217-226.
6. Holdsworth, S. D. (1997). Thermal processing of packaged food. Blackie Academic, London, UK.
7. Jay, J. M. (1996). Modern Food Microbiology. Chapman & Hall, New York, NY.
8. Mafart, P., Couvert, O., Gaillard, S. and Leguerinel, I. (2002). On calculating sterility in thermal preservation methods: application of the Weibull frequency distribution model. Int. J. Food Microbiol., 72:107-113.
9. Nisha, P., Singhal, R. S. and Pandit, A. B. (2004). A study on the degradation kinetics of thiamine in red gram splits (Cajanus cajan L.). Food Chemistry, 85:591-598.
10. Pardey, K. K., Schuchmann, H. P. and Schubert, H. (2005) Modelling the thermal inactivation of vegetative microorganisms. Chemie Ingenieur Technik, 77:841-852.
11. Peleg, M. (2006). Advanced quantitative microbiology for food and biosystems: Models for predicting growth and inactivation. CRC Press, Boca Raton, FL.
12. Peleg, M., Normand, M. D. and Corradini, M. G. (2005). Generating microbial survival curves during thermal processing in real time. J. Applied Microbiol., 98:406-417.
13. Peleg, M. and Normand, M. D. (2004). Calculating microbial survival parameters and predicting survival curves from non-isothermal inactivation data. Critical Reviews in Food Science and Nutrition, 44:409-418.
14. Peleg, M., Corradini, M. G. and Normand, M. D. (2004). Kinetic models of complex biochemical reactions and biological processes. Chemie Ingenieur Technik, 76:413-423.
15. Peleg, M., Normand, M. D. and Campanella, O. H. (2003). Estimating microbial inactivation parameters from survival curves obtained under varying conditions -The linear case. Bulletin of Mathematical Biology, 65:219-234.
16. Peleg, M. (2003). Microbial survival curves: Interpretation, mathematical modeling and utilization. Comments on Theoretical Biology, 8:357-387.
17. Peleg, M. and Penchina, C. M. (2000). Modeling microbial survival during exposure to a lethal agent with varying intensity. Crit. Rev. Food Sci., 40:159-172.
18. Peleg, M. and Cole, M. B. (1998). Reinterpretation of microbial survival curves. Crit. Rev. Food Sci., 38:353-380.
19. Press, V. H., Flannery, B. P., Teukolsky, S. A. and Vettering, W. T. (1986). Numerical recipes: The art of scientific computing. Cambridge University Press, Cambridge, UK.
20. Periago, P. M., van Zuijlen, A., Fernandez, P. S., Klapwijk, P. M., ter Steeg, P. F., Corradini, M. G. and Peleg, M. (2004). Estimation of the non-isothermal inactivation patterns of Bacillus sporothermodurans IC4 spores in soups from their isothermal survival data. Int. J. Food Microbiol., 95:205-218.
21. ter Steeg, P., van Asselt A., van Asselt, E., de Jong, P. and Zwietering, M. H. (2008). Bacterial spore inactivation at extreme temperatures by a novel steam injection technique. (in preparation)
22. Teixeira, A. A. (1992). Thermal processing calculations, in Handbook of Food Engineering, Eds. D. R. Heldman & L. B. Lund. Marcel Dekker, New York, pp. 563-619.
23. Toledo, R. T. (1999). Fundamentals of Food Process Engineering, 2nd edition. Aspen Publishers, Inc. Gaithersburg, MD.
24. van Asselt, A. J., Sweere, A. P. J., Rollema, H. S. and de Jong, P. (2008). Extreme high-temperature treatment of milk with respect to plasmin inactivation. Int. Dairy Journal, 18:139-159.
25. van Boekel, M. A. J. S. (2002). On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells. Int. J. Food Microbiol., 74:139-159.