The non-linear kinetics of microbial inactivation and growth in foods

Modelling Microorganisms in Food

Volumn , Issue , 2007, Pages 129-160

  Corradini, M G ^a   Peleg, M ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 58149478903     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845692940.2.129     Document Type: Chapter

References (49)

1. Augustin J.C., Carlier V., Rozier J. Mathematical modeling of the heat resistance of. L. monocytogenes, J Appl Microbiol 1998, 84:185-191.
2. Anderson W.A., Mcclure P.J., Baird-Parker A.C., Cole M.B. The application of a log-logistic model to describe the thermal inactivation of Clostridium botulinum 213B at temperatures below 121.1 degrees C. J Appl Bacteriol 1996, 80:283-290.
3. Baranyi J., Roberts T.A. A dynamic approach to predicting bacterial growth in food. Int J Food Microbiol 1994, 23:277-294.
4. Bernaerts K., Dens E., Vereecken K., Geeraerd A., Devlieghere F., Debevere J., Van Impe J.F. Modeling Microbial Responses on Foods. Modeling microbial dynamics under time-varying conditions 2004, 243-261. CRC Press, Boca Raton, FL. R. Mckellar, X. Lu (Eds.).
5. Buchanan R.L., Whiting R.C., Damert W.C. When is simple good enough: a comparison of the Gompertz, Baranyi and tree-phase linear models for fitting bacterial growth curves. Food Microbiol 1997, 14:313-326.
6. Campanella O.H., Peleg M. Theoretical comparison of a new and the traditional method to calculate Clostridium botulinum survival during thermal inactivation. J Sci Food Agr 2001, 81:1069-1076.
7. Casolari A. Physiological Models in Microbiology. Microbial death 1988, 1-44. CRC Press, Boca Raton, FL. M.J. Bazin, J.I. Prosser (Eds.).
8. Chorianopoulos N.G., Boziaris I.S., Stamatiou A., Nychas G.J.E. Microbial association and acidity development of unheated and pasteurized green-table olives fermented using glucose or sucrose supplements at various levels. Food Microbiol 2005, 22:117-124.
9. Corradini M.G., Peleg M. A theoretical note on estimating the number of recoverable spores from survival curves having an 'activation shoulder. Food Res Int 2003, 36:1007-1013.
10. Corradini M.G., Peleg M. A model of non-isothermal degradation of nutrients, pigments and enzymes. J Sci Food Agr 2004, 84:217-226.
11. Corradini M.G., Peleg M. Demonstration of the Weibull-Log logistic survival model's applicability to non isothermal inactivation of E. coli K12 MG1655. J Food Prot 2004, 67:2617-2621.
12. Corradini M.G., Normand M.D., Peleg M. Calculating the efficacy of heat sterilization processes. J Food Eng 2005, 67:59-69.
13. Corradini M.G., Peleg M. Estimating non-isothermal bacterial growth in foods from isothermal experimental data. J Appl Microbiol 2005, 99:187-200.
14. Corradini M.G., Normand M.D., Peleg M. On expressing the equivalence of non-isothermal and isothermal heat sterilization processes. J Sci Food Agr 2006, 86:785-792.
15. Corradini M.G., AmÉZquita A., Peleg M. Modeling and predicting non-isothermal microbial growth using general purpose software. Int J Food Microbiol 2006, 106:223-228.
16. Donth E.J. The Glass Transition: Relaxation Dynamics in Liquids and Disordered Materials 2001, Springer, Berlin, New York.
17. Dougherty D.P., Breidt F., Mcfeeters R.F., Lubkin S.R. Energy-based dynamic model for variable temperature batch fermentation by. Lactococcus lactis, Appl Environ Microb 2002, 68:2468-2478.
18. Van Aandez A., Salmeron C., FernÁNdez P.S., MartÍNez A. Application of the frequency distribution model to describe the thermal inactivation of two strains of. Bacillus cereus, Trends Food Sci Tech 1999, 10:158-162.
19. Fujikawa H., Kai A., Morozumi S. A new logistic model for Escherichia coli growth at constant and dynamic temperatures. Food Microbiol 2004, 21:501-509.
20. Geeraerd A.H., Valdramidis V.P., Bernaerts K., Debevere J., Van Impe J.F. Improving the Thermal Processing of Foods. Evaluating microbial inactivation models for thermal processing 2004, 427-453. Woodhead Publishing, Cambridge. P. Richardson (Ed.).
21. Lewis M., Heppel N. Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization 2000, Aspen Publishers, Gaithersburg, MD.
22. Mafart P., Couvert O., Gaillard S., Leguerinel I. On calculating sterility in thermal preservation methods: application of the Weibull frequency distribution model. Int J Food Microbiol 2002, 72:107-113.
23. Mattick K.L., Legan J.D., Humphrey T.J., Peleg M. Calculating Salmonella inactivation in non-isothermal heat treatments from isothermal non linear survival curves. J Food Prot 2001, 64:606-613.
24. Modeling Microbial Responses on Foods 2004, CRC Press, Boca Raton, FL. R. Mckellar, X. Lu (Eds.).
25. Mcmeekin T.A., Olley J.N., Ross T., Ratkowsky D.A. Predictive Microbiology: Theory and Application 1993, John Wiley and Sons, New York, NY.
26. Neysens P., Messens W., De Vuyst L. Effect of sodium chloride on growth and bacteriocin production by Lactobacillus amylovorus DCE 471. Int J Food Microbiol 2003, 88:29-39.
27. Peleg M. On modeling changes in food and biosolids at and around their glass transition temperature range. Crit Rev Food Sci 1996, 36:49-67.
28. Peleg M. A model of microbial growth and decay in a closed habitat based on combined Fermi's and the logistic equations. J Sci Food Agr 1996, 71:225-230.
29. Peleg M. On calculating sterility in thermal and non-thermal preservation methods. Food Res Int 1999, 32:271-278.
30. Peleg M. A model of survival curves having an 'activation shoulder. J Food Sci 2002, 67:2438-2443.
31. Peleg M. Microbial survival curves: Interpretation, mathematical modeling and utilization. Comments Theor Biol 2003, 8:357-387.
32. Peleg M. Calculation of the non-isothermal inactivation patterns of microbes having sigmoidal isothermal semi-logarithmic survival curves. Crit Rev Food Sci 2003, 43:645-658.
33. Peleg M. Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation 2006, CRC Press, Boca Raton, FL.
34. Peleg M., Cole M.B. Reinterpretation of microbial survival curves. Crit Rev Food Sci 1998, 38:353-380.
35. Peleg M., Normand M.D. Calculating microbial survival parameters and predicting survival curves from non-isothermal inactivation data. Crit Rev Food Sci Nutr 2004, 44:409-418.
36. Peleg M., Penchina C.M. Modeling microbial survival during exposure to a lethal agent with varying intensity. Crit Rev Food Sci 2000, 40:159-172.
37. Peleg M., Normand M.D., Damrau E. Mathematical interpretation of dose-response curves. Math Biol 1997, 59(4):747-761.
38. Peleg M., Penchina C.M., Cole M.B. Estimation of the survival curve of Listeria monocytogenes during non-isothermal heat treatments. Food Res Int 2001, 34:383-388.
39. Peleg M., Normand M.D., Campanella O.H. Estimating microbial inactivation parameters from survival curves obtained under varying conditions - The linear case. B Math Biol 2003, 65:219-234.
40. Peleg M., Corradini M.G., Normand M.D. Kinetic models of complex biochemical reactions and biological processes. Chemie Ingenieur Technik 2004, 76:413-423.
41. Peleg M., Normand M.D., Corradini M.G. Generating microbial survival curves during thermal processing in real time. J Appl Microbiol 2005, 98:406-417.
42. Periago P.M., Van Zuijlen A., Fernandez P.S., Klapwijk P.M., Ter Steeg P.F., Corradini M.G., Peleg M. Estimation of the non-isothermal inactivation patterns of Bacillus sporothermodurans IC4 spores in soups from their isothermal survival data. Int J Food Microbiol 2004, 95:205-218.
43. Sapru V., Teixeira A.A., Smerage G.H., Lindsay J.A. Predicting thermophilic spore population dynamics for UHT sterilization processes. J Food Sci 1992, 57:1248-1257.
44. Assignment of the Glass Transition 1994, ASTM, Philadelphia, PA. R.J. Seyler (Ed.).
45. Shull J.J., Cargo G.T., Ernst R.R. Kinetics of heat activation and thermal death of bacterial spores. Appl Microbiol 1963, 11:485-487.
46. Tadesse G., Ashenafi M., Ephraim E. Survival of E.coli O157:H7, Staphylococcus aureus, Shigella flexneri and Salmonella spp. in fermenting 'Borde', a traditional Ethiopian beverage. Food Control 2005, 16:189-196.
47. Valdramidis V.P., Geeraerd A.H., Bernaerts K., Van Impe J.K. Dynamic vs. static thermal inactivation: the necessity of validation some modeling and microbial hypotheses Paper No. 434 2004, Montpellier, France, March-11.
48. Van Boekel M.A.J.S. On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells. Int J Food Microbiol 2002, 74:139-159.
49. Van Boekel M.A.J.S. Alternate kinetics models for microbial survivor curves, and statistical interpretations (Summary of a presentation at IFT Research Summit on Kinetic Models for Microbial Survival). Food Technol 2003, 57:41-42.