Modeling the pressure inactivation dynamics of Escherichia coli

Abstract

Escherichia coli, as a model microorganism, was treated in phosphate-buffered saline under high hydrostatic pressure between 100 and 300 MPa, and the inactivation dynamics was investigated from the viewpoint of predictive microbiology. Inactivation data were curve fitted by typical predictive models: logistic, Gompertz and Weibull functions. Weibull function described the inactivation curve the best. Two parameters of Weibull function were calculated for each holding pressure and their dependence on holding pressure was obtained by interpolation. With the interpolated parameters, inactivation curves were simulated and compared with the experimental data sets.

Biological Approach to Modeling of Staphylococcus aureus High-Hydrostatic-Pressure Inactivation Kinetics

“…The sensitivity of S. aureus to HHP under different experimental conditions reported by different authors varies widely (4,5,32,36,46,47,49,51). Our results would fall within the range of most published data: a treatment at 450 MPa for 15 min led to 0.10 and 2.45 log 10 cycles of inactivation for strains CECT 976 and CECT 4465, respectively (Fig.…”

“…In order to solve both problems, diverse mathematical models, initially developed for other aims, have been applied to fit experimental survival data. The most widely used are the models based on the Weibull distribution, the log-logistic model, the model of Gompertz, and the model of Baranyi (10,13,39,43,51). Unfortunately, none of them has a solid biological basis, and thus, although they are useful for curve fitting, they have a limited utility for predictive purposes.…”

Effect of high pressure on K-value, microbial and sensory characteristics of yellowfin tuna (Thunnus albacares) chunks in EVOH films during chill storage

“…Innovative Food Science and Emerging Technologies j o u r n a l h o m e p a g e : w w w. e l s ev i e r. c o m / l o c a t e / i fs e t Kilimann, Hartmann, Delgado, Vogel, & Ganzle, 2005;Ross, Taub, Doona, Feeherry, & Kustin, 2005;Yamamoto, Matsubara, Kawasaki, Bari, & Kawamoto, 2005). The quality deterioration of fresh fish is characterised sensorally by an initial loss of 'fresh fish flavour'.…”

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

“…Various authors have provided pressure z values (z HP ) for Saccharomyces cerevisiae ascospores, L. innocua, and Escherichia coli, respectively, obtained by assuming log-linear kinetics (Alpas, Kalchayanand, & Bozoglu, 1998;Erkmen & Dogan, 2004;Zook, Parish, Braddock, & Balaban, 1999). However, when the inactivation can not be described with first-order kinetics, the data needs to be fitted to nonlinear models and kinetic parameters calculated (Buzrul & Alpas, 2004;Buzrul, Alpas, & Bozoglu, 2005;Buzrul, Alpas, Largeteau, & Demazeau, 2008;Chen & Hoover, 2003a;Chen & Hoover, 2004;Koseki & Yamamoto, 2007;NACMCF, 2006;Pilavtepe-Çelik, Buzrul, Alpas, & Bozoglu, 2009;Pina Pérez, Rodrigo Aliaga, Saucedo-Reyes, & Martínez-López, 2007;Yamamoto, Matsubara, Kawasaki, Bari, & Kawamoto, 2005).…”