Modeling survival of high hydrostatic pressure treated stationary- and exponential-phase Listeria innocua cells

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 2, 2009, Pages 135-141

  Saucedo Reyes, Daniela ^a   Marco Celdrán, Aurora ^a   Pina Pérez, María Consuelo ^a   Rodrigo, D ^a   Martínez López, Antonio ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Gompertz and Baranyi models; High hydrostatic pressure; Inactivation kinetics; Listeria innocua; Predictive microbiology

Indexed keywords

CATALYSTS; CHROMATOGRAPHIC ANALYSIS; ENZYMES; GROWTH (MATERIALS); HYDRAULICS; HYDRODYNAMICS; HYDROSTATIC PRESSURE; MICROBIOLOGY; MICROORGANISMS; NONLINEAR EQUATIONS; PRESSURE; PROTEINS; Q FACTOR MEASUREMENT; RISK ASSESSMENT; RISK MANAGEMENT;

GOMPERTZ AND BARANYI MODELS; HIGH HYDROSTATIC PRESSURE; INACTIVATION KINETICS; LISTERIA INNOCUA; PREDICTIVE MICROBIOLOGY;

MATHEMATICAL MODELS;

LISTERIA INNOCUA;

EID: 60349117189     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2008.11.004     Document Type: Article

References (35)

1. Alpas H., Kalchayanand N., Bozoglu F., and Ray B. Interaction of pressure, time and temperature of pressurization on viability loss of Listeria innocua. World Journal of Microbiology & Biotechnology 14 (1998) 251-253
2. Baranyi J., and Roberts T.A. A dynamic approach to predicting bacterial growth in food. International Journal of Food Microbiology 23 (1994) 277-294
3. Baranyi J., Roberts T.A., and McClure P. A non-autonomous differential equation to model bacterial growth. Food Microbiology 10 (1993) 43-59
4. Bhaduri S., Smith P.W., Palumbo S.A., Turner-Jones C.O., Smith J.L., Marmer B.S., et al. Thermal destruction of Listeria monocytogenes in liver sausage slurry. Food Microbiology 8 (1991) 75-78
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. Buzrul S., Alpas H., Largeteau A., and Demazeau G. Modeling high pressure inactivation of Escherichia coli and Listeria innocua in whole milk. European Food Research International 227 (2008) 443-448
8. Char C., Guerrero S., and Alzadora S.M. Survival of Listeria innocua in thermally processed orange juice as affected by vanillin addition. Food Control 20 (2009) 67-74
9. Chen H., and Hoover D.G. Pressure inactivation kinetic of Yersinia enterocolitica ATCC 35669. International Journal of Food Microbiology 87 (2003) 161-171
10. Chen H., and Hoover D.G. Modeling the combined effect of high hydrostatic pressure and mild heat on the inactivation kinetics of Listeria monocytogenes Scott A in whole milk. Innovative Food Science and Emerging Technologies 4 1 (2003) 25-34
11. Chen H., and Hoover D.G. Use of a 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
12. Erkmen O., and Dogan C. Kinetic analysis of Escherichia coli inactivation by high hydrostatic pressure in broth and foods. Food Microbiology 21 2 (2004) 181-185
13. Fairchild T.M., and Foegeding P.M. A proposed nonpathogenic biological indicator for thermal inactivation of Listeria monocytogenes. Applied and Environmental Microbiology 59 (1993) 1247-1250
14. Francis G.A., and O'Beirne D. Effect of the indigenous microflora of a minimally processed lettuce on the survival and growth of Listeria innocua. International Journal of Food Science and Technology 33 (1998) 477-488
15. Gervilla R., Capellas M., Ferragut V., and Guamis B. Effect of High Hydrostatic Pressure on Listeria innocua 910 CECT Inoculated into Ewe's Milk. Journal of Food Protection 60 1 (1997) 33-37
16. Gibson A.M., Bratchell N., and Roberts T.A. The effect of sodium chloride and temperature on the rate and extent of growth of Clostridum botulinum type A in pasteurized pork slurry. Journal of Applied Bacteriology 62 (1987) 479-490
17. Hayman M.M., Anantheswaran R.C., and Knabel S.J. The effects of growth temperature and growth phase on the inactivation of Listeria monocytogenes in whole milk subject to high pressure processing. International Journal of Food Microbiology 115 (2007) 220-226
18. Koseki S., and Yamamoto K. A novel approach to predicting microbial inactivation kinetics during high pressure processing. International Journal of Food Microbiolology 116 (2007) 275-282
19. 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 (1995) 946-954
20. Linton R.H., Carter W.H., Pierson M.D., Hackney C.R., and Eifert J.D. Use of a modified Gompertz equation to predict the effects of temperature, pH, and NaCl on the inactivation of Listeria monocytogenes Scott A heated in infant formula. Journal of Food Protection 59 (1996) 16-23
21. Ly-Nguyen B., Van Loey A.M., Scout C., Eren Özcan S., Fachin D., Verlent I., et al. Mild-heat and high-pressure inactivation of carrot pectin methylesterase: A kinetic study. Journal Food Science 68 (2003) 1377-1383
22. McMeekin T.A., Olley J., Ross T., and Ratkowsky D.A. Predictive Microbiology: Theory and Application (1993), John Wiley & Sons, New York 340
23. Membre J.M., Ross T., and McMeekin T. Behaviour of Listeria monocytogenes under combined chilling processes. Letters in Applied Microbiology 28 (1999) 216-220
24. [NACMCF] National Advisory Committee on Microbiological Criteria for Foods. Requisite scientific parameters for establishing equivalence of alternative methods of pasteurization. Journal of Food Protection 69 (2006) 1190-1216
25. Pilavtepe-Çelik M., Buzrul S., Alpas H., and Bozoglu F. Development of a new mathematical model for inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by high hydrostatic pressure in carrot juice and peptone water. Journal of Food Engineering 90 (2009) 388-394
26. Pina Pérez C., Rodrigo Aliaga D., Saucedo-Reyes D., and Martínez-López A. Pressure inactivation kinetics of Enterobacter sakasakii in infant formula milk. Journal of Food Protection 70 (2007) 2281-2289
27. Ponce E., Pla R., Mor-Mur M., Gervilla R., and Guamis B. Inactivation of Listeria innocua inoculated in liquid whole egg by high hydrostatic pressure. Journal of Food Protection 61 (1998) 119-122
28. Reyns K.M.F.A., Soontjens C.C.F., Cornelis K., Weemaes C.A., Hendrickx M.E., and Michielis C.W. Kinetic analysis and modeling of combined high-pressure-temperature inactivation of the yeast Zygosaccharomyces bailii. International Journal of Food Microbiology 56 (2000) 199-210
29. Ross T. Indices for performance evaluation of predictive models in food microbiology. Journal of Applied Bacteriology 81 (1996) 501-508
30. Simpson R.K., and Gilmour A. The effect of high pressure on Listeria monocytogenes in phosphate-buffered saline and model food systems. Journal of Applied Microbiology 83 (1997) 181-188
31. [USFDA] U.S. Food and Drug Administration. Kinetics of microbial inactivation for alternative Food Processing Technologies. Center for Food and Safety and Applied Nutrition (2000). http://www.cfsan.fda.gov/~comm/ift-toc.html Available from: http://www.cfsan.fda.gov/~comm/ift-toc.html
32. [WHO] World Health Organization. Diet, nutrition and the prevention of chronical diseases. WHO Technical Report Series 916 (2003) 1-148
33. Xiong R., Xie G., Edmondson A.S., Linton R.H., and Sheard M.A. Comparison of the Baranyi model with the modified Gompertz equation for modelling thermal inactivation of Listeria monocytogenes Scott A. Food Microbiology 16 (1999) 269-279
34. Yamamoto K., Matsubara M., Kawasaki S., Bari M.L., and Kawamoto S. Modeling the pressure inactivation dynamics of Escherichia coli. Brazilian Journal of Medical and Biological Research 38 (2005) 1253-1257
35. Zook C.D., Parish M.E., Braddock R.J., and Balaban M.O. High Pressure Inactivation Kinetics of Saccharomyces cerevisiae Ascospores in Orange and Apple Juices. Journal of Food Science 64 (1999) 533-535