Estimation of the survival curve of Listeria monocytogenes during non-isothermal heat treatments

Peleg, Micha; Penchina, Claude M.; Cole, M.

doi:10.1016/s0963-9969(00)00181-2

Cited by 62 publications

(45 citation statements)

References 11 publications

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“…Regarding thermal inactivation behaviour, Xiong et al [48] gathered the most frequently used mathematical expressions. Those models describe linear and nonlinear curves, with shoulder and/or tailing phases [10,21,22,32,34]. The Gompertz and logistic functions and the Baranyi model are the most widely used expressions to describe sigmoidal microbial kinetics [2,29].…”

Section: Introductionmentioning

confidence: 99%

“…Mathematical models for microbial inactivation prediction are usually developed on the basis of un-realistic isothermal conditions [34], and thermal inactivation studies related to real food processes, considering actual timevarying temperature conditions, are scarce [6,12,24,37]. Parameters estimated under isothermal conditions differ from the ones obtained if non-isothermal conditions are applied [20,41], and hazardous predictions maybe attained if parameters estimated isothermally were used to predict bacterial survival under time-varying temperature conditions.…”

Section: Introductionmentioning

confidence: 99%

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On the Use of the Gompertz Model to Predict Microbial Thermal Inactivation Under Isothermal and Non-Isothermal Conditions

et al. 2011

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Food processes should be designed to provide an adequate margin of safety against microbiological risk of food poisoning and food spoilage throughout shelf life. In this field, the use of mathematical models that describe the microorganisms' kinetics in such conditions is an important tool for convenient design, control and optimization of efficient processes. If those models are accurate and precise, one can extract the best aiming at predictive purposes. The Gompertz equation is commonly applied to describe sigmoidal kinetics. Besides the proven adequacy of the model in those kinetics descriptions, most of the reported works do not use Gompertz equation in the most convenient form, and insightful information could be obtained with re-parameterized forms. This work aims at reviewing the use of the Gompertz model to describe inactivation, as well as re-parameterized forms that include parameters related to the survival curve features. Microbial survival often presents a shoulder prior to inactivation, followed by a linear phase (corresponding to a maximum inactivation rate) and a tail residual population. The versatility of the Gompertz model in describing kinetics with different shapes, varying from a log-linear tendency till a complete sigmoidal shape, makes it attractive for predictive purposes, both under static and dynamic temperature conditions. Drawbacks and critical features of the model, when it is applied to microbial responses, will be overview.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

On the Use of the Gompertz Model to Predict Microbial Thermal Inactivation Under Isothermal and Non-Isothermal Conditions

et al. 2011

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“…Whereas Mattick et al [8] and Peleg et al [9] concluded that heat resistance data of Salmonella typhimurium and Listeria monocytogenes, respectively, allowed the estimation of survivors under nonisothermal treatments, Stephens et al [10] and Maaeas et al [11] observed that, depending on the treatment conditions, the number of survivors was higher than those estimated when L. monocytogenes and Salmonella senftenberg were heat treated under nonisothermal conditions followed by an isothermic treatment.…”

Section: Introductionmentioning

confidence: 99%

Predicting heat inactivation of Staphylococcus aureus under nonisothermal treatments at different pH

Hassani

Mañas

Condón

et al. 2006

Molecular Nutrition Food Res

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The aim was to assess whether heat resistance data obtained from isothermal treatments allow the estimation of survivors of Staphylococcus aureus under nonisothermal conditions and to find a model that accurately predicts its heat inactivation at constantly rising heating rates (0.5-9 degrees C/min) in media of different pH (4.0-7.4). S. aureus showed a higher heat resistance under isothermal treatments at pH 4.0 than at pH 5.5-7.4. However, under nonisothermal treatments S. aureus increased its heat resistance at pH 5.5-7.4 and became more thermotolerant than at pH 4.0. Estimations of survival curves under nonisothermal treatments obtained from heat resistance parameters of isothermal treatments did not adequately fit experimental values. Whereas the number of survivors was much higher than estimated at pH 5.5-7.4, that obtained at the slower heating rates at pH 4.0 was lower. An equation based on the Weibullian-like distribution (log10 S(t) = (t/delta)p) accurately described survival curves obtained under nonisothermal conditions. A nonlinear relationship was observed among the scale parameter (delta) and the heating rate which allowed the development of two equations capable of predicting the inactivation rate of S. aureus under nonisothermal treatments. This study might contribute to prevent public health risks in foods requiring long heating lag phases during their processing.

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“…Along with the GSI approach, the use of mathematical modeling is an interesting tool to predict shelf life. In this sense, the Weibull model has been successfully applied in food processing (PELEG;PENCHINA;COLE, 2001;BUZRUL, ALPAS, 2007;VEGA-GÁLVEZ et al, 2009). …”

Section: Total Chlorophyll Content (Tcc)mentioning

confidence: 99%

Assessment of lettuce quality during storage at low relative humidity using Global Stability Index methodology

et al. 2012

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During postharvest, lettuce is usually exposed to adverse conditions (e.g. low relative humidity) that reduce the vegetable quality. In order to evaluate its shelf life, a great number of quality attributes must be analyzed, which requires careful experimental design, and it is time consuming. In this study, the modified Global Stability Index method was applied to estimate the quality of butter lettuce at low relative humidity during storage discriminating three lettuce zones (internal, middle, and external). The results indicated that the most relevant attributes were: the external zone - relative water content, water content , ascorbic acid, and total mesophilic counts; middle zone - relative water content, water content, total chlorophyll, and ascorbic acid; internal zone - relative water content, bound water, water content, and total mesophilic counts. A mathematical model that takes into account the Global Stability Index and overall visual quality for each lettuce zone was proposed. Moreover, the Weibull distribution was applied to estimate the maximum vegetable storage time which was 5, 4, and 3 days for the internal, middle, and external zone, respectively. When analyzing the effect of storage time for each lettuce zone, all the indices evaluated in the external zone of lettuce presented significant differences (p < 0.05). For both, internal and middle zones, the attributes presented significant differences (p < 0.05), except for water content and total chlorophyll.

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Estimation of the survival curve of Listeria monocytogenes during non-isothermal heat treatments

Cited by 62 publications

References 11 publications

On the Use of the Gompertz Model to Predict Microbial Thermal Inactivation Under Isothermal and Non-Isothermal Conditions

On the Use of the Gompertz Model to Predict Microbial Thermal Inactivation Under Isothermal and Non-Isothermal Conditions

Predicting heat inactivation of Staphylococcus aureus under nonisothermal treatments at different pH

Assessment of lettuce quality during storage at low relative humidity using Global Stability Index methodology

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