Modeling the inactivation of Salmonella typhimurium by dense phase carbon dioxide in carrot juice

Food Microbiology

Volumn 27, Issue 1, 2010, Pages 94-100

  Liao, Hongmei ^a,b,c   Kong, Xiangzhen ^a,b,c   Zhang, Zhuyuan ^a,b,c   Liao, Xiaojun ^a,b,c   Hu, Xiaosong ^a,b,c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

^c BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

Author keywords

Carrot juice; Dense phase carbon dioxide; Inactivation; Modeling; S. typhimurium

Indexed keywords

CARBON DIOXIDE;

ARTICLE; BEVERAGE; BIOLOGICAL MODEL; CARROT; CHEMISTRY; DRUG EFFECT; EVALUATION; FOOD PRESERVATION; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; PHYSIOLOGY; SALMONELLA TYPHIMURIUM; TEMPERATURE;

BEVERAGES; CARBON DIOXIDE; DAUCUS CAROTA; FOOD PRESERVATION; MICROBIAL VIABILITY; MODELS, BIOLOGICAL; SALMONELLA TYPHIMURIUM; TEMPERATURE;

DAUCUS CAROTA; SALMONELLA TYPHIMURIUM;

EID: 70449129731     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.09.012     Document Type: Article

References (40)

1. Adams M.R., and Moss M.O. Food Microbiology (1995), The Royal Society of Chemistry, Cambridge pp. 192-203
2. Ballestra P., Silva A.A.D., and Cuq J.L. Inactivation of Escherichia coli by carbon dioxide under pressure. J. Food. Sci. 61 (1996) 829-836
3. Ballestra P., and Cuq J.L. Influence of pressurized carbon dioxide on the thermal inactivation of bacterial and fungal spores. Food Sci. Technol. Lebensm-Wiss Technol. 31 (1998) 84-88
4. 2 technology: microbial and enzyme inactivation, and effects on food quality. J. Food. Sci. 71 (2006) R1-R11
5. Dogan O., and Erkmen O. High pressure inactivation kinetics of Listeria monocytogenes inactivation in broth, milk, and peach and orange juices. J. Food Eng. 62 (2004) 47-52
6. Erkmen O. Inactivation of Salmonella typhimurium by high pressure carbon dioxide. Food. Microbiol. 17 (2000) 225-232
7. Erkmen O. Predictive Modelling of Listeria monocytogenes inactivation under high pressure carbon dioxide. Food Sci. Technol. Lebensm-Wiss Technol. 33 (2000) 514-519
8. Erkmen O. Mathematical modeling of Escherichia coli inactivation under high-pressure carbon dioxide. J. Biosci. Bioeng. 92 (2001) 39-43
9. Erkmen O., and Karaman H. Kinetic studies on the high pressure carbon dioxide inactivation of Salmonella typhimurium. J. Food Eng. 50 (2001) 25-28
10. Erkmen O. Mathematical modeling of Saccharomyces cerevisiae inactivation under high-pressure carbon dioxide. Nahrung 47 (2003) 176-180
11. Garcia-Gonzalez L., Geeraerd A.H., Spilimbergo S., Elst K., Van Ginneken L., Debevere J., Van Impe J.F., and Devlieghere F. High pressure carbon dioxide inactivation of microorganisms in foods: the past, the present and the future. Int. J. Food. Microbiol. 117 (2007) 1-28
12. Hata C., Kumagai H., and Nakamura K. Rate analysis of the sterilization of microbial cells in high pressure carbon dioxide. Food Sci. Technol. Int. 2 (1996) 229-233
13. Hong S.I., Park W.S., and Pyun Y.R. Inactivation of Lactobacillus sp. from kimchi by high pressure carbon dioxide. Food Sci. Technol. Lebensm-Wiss Technol. 30 (1997) 681-685
14. Hong S.I., and Pyun Y.R. Inactivation kinetics of Lactobacillus plantarum by high pressure carbon dioxide. J. Food. Sci. 64 (1999) 728-733
15. Karaman H., and Erkmen O. High carbon dioxide pressure inactivation kinetics of Escherichia coli in broth. Food. Microbiol. 18 (2001) 11-16
16. 2. Biosci. Biotechnol. Biochem. 61 (1997) 931-935
17. Kim S.R., Rhee M.S., Kim B.C., Lee H.J., and Kim K.H. Modeling of the inactivation of Salmonella typhimurium by supercritical carbon dioxide in physiological saline and phosphate-buffered saline. J. Microbiol. Methods 70 (2007) 132-141
18. Kim S.R., Rhee M.S., Kim B.C., and Kim K.H. Modeling the inactivation of Escherichia coli O157:H7 and generic Escherichia coli by supercritical carbon dioxide. Int. J. Food. Microbiol. 118 (2007) 52-61
19. Kincal D., Hill W.S., Balaban M.O., Portier K.M., Wei C.I., and Marshall M.R. A continuous high pressure carbon dioxide system for microbial reduction in orange juice. J. Food. Sci. 70 (2005) M249-M254
20. Klotz B., Leo Pyle D., and Mackey B.M. New mathematical modeling approach for predicting microbial inactivation by high hydrostatic pressure. Appl. Environ. Microbiol. 73 (2007) 2468-2478
21. Leyer G.J., and Johnson E.A. Acid adaptation induces cross-protection against environmental stresses in S. typhimurium. Appl. Environ. Microbiol. 59 (1993) 1842-1847
22. Liao H.M., Hu X.S., Liao X.J., Chen F., and Wu J.H. Inactivation of Escherichia coli inoculated into cloudy apple juice exposed to dense phase carbon dioxide. Int. J. Food. Microbiol. 118 (2007) 126-131
23. Liao H.M., Zhang Y., Hu X.S., Liao X.J., and Wu J.H. Behavior of inactivation kinetics of Escherichia coli by dense phase carbon dioxide. Int. J. Food. Microbiol. 126 (2008) 93-97
24. Lin H.M., Yang Z.Y., and Chen L.F. Inactivation of Leuconostoc dextranicum with carbon dioxide under pressure. Chem. Eng. J. 52 (1993) B29-B34
25. Lin H.M., Cao N., and Chen L.F. Antimicrobial effect of pressurized carbon dioxide on Listeria monocytogenes. J. Food Sci. 59 (1994) 657-659
26. Lucien F.P., and Foster N.R. Phase behavior and solubility. In: Jessop P.G., and Leitner W. (Eds). Chemical Synthesis Using Supercritical Fluids (1999), Wiley-VCH, Weinheim 37-53
27. Motulsky H.J., and Ransnas L.A. Fitting curves to data using nonlinear regression: a practical and nonmathematical review. FASEB J. 1 (1987) 365-374
28. Mitscherlich E., and Marth E.H. Microbial Survival in the Environment (1984), Springer-Verlag, New York pp. 610-613
29. Parish M.E., Narciso J.A., and Friedrich L.M. Survival of Salmonella in orange juice. J. Food Saf. 17 (1997) 273-281
30. Ray B. Fundamental Food Microbiology (1996), CRC Press, Inc, Florida pp. 296-300
31. 2 concentration on the death kinetics of Saccharomyces Cerevisiae. J. Appl. Microbiol. 91 (2001) 306-311
32. Sims, M., Estigarribia, E., 2003. Membrane carbon dioxide sterilization of liquid foods: scale up of a commercial continuous process. In: Proceedings of the 6th International Symposium on Supercritical Fluids, 28-30 April, Versailles, France, pp. 1457-1460.
33. 2 on microorganisms. PhD thesis, University of Padova, Italy.
34. 2. Biotechnol. Bioeng. 84 (2003) 627-638
35. Spilimbergo S., Mantoan D., and Dalser A. Supercritical gases pasteurization of apple juice. J. Supercrit Fluids 40 (2007) 485-489
36. 2 treatment on foods spiked with Listeria or Salmonella. J. Food Protect 54 (1991) 189-193
37. Wells J.M., and Butterfield J.E. Salmonella contamination associated with bacterial soft rot of fresh fruits and vegetables in the marketplace. Plant Dis. 81 (1997) 867-872
38. Xiong R., Xie G., Edmondson A.E., and Sheard M.A. A mathematical model for bacterial inactivation. Int. J. Food. Microbiol. 46 (1999) 45-55
39. Zhang J., Davis T.A., Matthewsa M.A., Drewsb M.J., LaBerge M., and An Y.H. Sterilization using high-pressure carbon dioxide. J. Supercrit. Fluids 38 (2006) 354-372
40. Zwietring M., Jongenbur I., Rombouts F.M., and Van'T Riet K. Modeling of the bacterial growth curve. Appl. Environ. Microbiol. 56 (1990) 1875-1881