Hypochlorite inactivation kinetics of lactococcal bacteriophages

Avsaroglu, M. Dilek; Buzrul, Sencer; Alpas, Hami; Akçelik, Mustafa

doi:10.1016/j.lwt.2006.10.006

Cited by 15 publications

(12 citation statements)

References 19 publications

(19 reference statements)

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“…The Weibull model equation used in this study is given in equation 2. log(£) = -do3©P (2) where N is the number of microorganisms (CFU per square centimeter) at time t, N0 is the initial number of microorganisms (CFU per square centimeter), t is the treatment time (seconds), a is the scale parameter (characteristic time) (seconds), and (3 is the shape parameter (unitless). p determines the direction of the concavity, i.e., indicates whether the death rate is increasing, constant, or decreasing with prolonged treatment times.…”

Section: Iog( £ ) = ~K T (I)mentioning

confidence: 99%

“…First, the model parameters do not have biological significance and are strongly correlated with each other; this causes the parameter errors to be balanced by each other, resulting in the instability of the estimated parameters (2). Also, the involvement of four adjustable parameters in the regression can make the outcome extremely sensitive to a small scatter or error in the experimental data, which requires the survival ratio to be determined accurately and at close intervals (27).…”

Section: Goodness-of-fit Parameters O F the Models Predicting The Micmentioning

confidence: 99%

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Modeling the Inactivation of Salmonella Typhimurium, Listeria monocytogenes, and Salmonella Enteritidis on Poultry Products Exposed to Pulsed UV Light

Keklik

Demirci

Puri

et al. 2012

Journal of Food Protection

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Pulsed UV light inactivation of Salmonella Typhimurium on unpackaged and vacuum-packaged chicken breast, Listeria monocytogenes on unpackaged and vacuum-packaged chicken frankfurters, and Salmonella Enteritidis on shell eggs was explained by log-linear and Weibull models using inactivation data from previous studies. This study demonstrated that the survival curves of Salmonella Typhimurium and L. monocytogenes were nonlinear exhibiting concavity. The Weibull model was more successful than the log-linear model in estimating the inactivations for all poultry products evaluated, except for Salmonella Enteritidis on shell eggs, for which the survival curve was sigmoidal rather than concave, and the use of the Weibull model resulted in slightly better fit than the log-linear model. The analyses for the goodness of fit and performance of the Weibull model produced root mean square errors of 0.059 to 0.824, percent root mean square errors of 3.105 to 21.182, determination coefficients of 0.747 to 0.989, slopes of 0.842 to 1.042, bias factor values of 0.505 to 1.309, and accuracy factor values of 1.263 to 6.874. Overall, this study suggests that the survival curves of pathogens on poultry products exposed to pulsed UV light are nonlinear and that the Weibull model may generally be a useful tool to describe the inactivation patterns for pathogenic microorganisms affiliated with poultry products.

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Section: Iog( £ ) = ~K T (I)mentioning

confidence: 99%

Section: Goodness-of-fit Parameters O F the Models Predicting The Micmentioning

confidence: 99%

Modeling the Inactivation of Salmonella Typhimurium, Listeria monocytogenes, and Salmonella Enteritidis on Poultry Products Exposed to Pulsed UV Light

Keklik

Demirci

Puri

et al. 2012

Journal of Food Protection

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show abstract

“…The semi logarithmic survival curves of microorganisms exposed to lethal agents, chemical agents included, is frequently nonlinear (LeClair, et al, 1994;El-Shenawy and Marth 1998;Avsaroglua, et al, 2007;Koseki and Yamamoto, 2007). The application of the model proposed by Peleg 2002 for sigmoid survival curves, to the results obtained in the laboratory for different doses of bleach and time in the dipping water, and the logarithmic function model for reduction in washing under a running tap for 1 minute, were successful as indicated by the goodness of fit assessed using the mean square error (MSE), regression coefficients (R 2 ), accuracy factor (Af), and the bias factor (B).…”

Section: Discussionmentioning

confidence: 99%

The role of the consumer in the reduction of Listeria monocytogenes in lettuces by washing at home

et al. 2013

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Lettuce is highly appreciated for its nutritional properties; however microbial contamination through the food chain and its raw consumption may jeopardize these known benefits to the diet. The objective of this study was to determine the role of the consumer at the stage of washing at home, in relation to the probability of illness due to the presence of Listeria monocytogenes in lettuce. Survival curves of L. monocytogenes after washing (dipping with and without addition of bleach, and washing under a running tap) were studied. A mathematical model for each washing method was calculated by fitting experimental data. The obtained models were used to estimate the probability of illness after washing at home. Results show that although consumers can only deal with low loads of L. monocytogenes, their role is essential to reduce the normal contamination level of lettuces and ensure their safety.

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“…Many approaches have been developed to control phage contamination in cheese plants including hygienic measures, such as chlorination of vats, avoiding aerosol generation and regular atomization of the atmosphere using sterilants (Avsaroglu and Buzrul, 2007;Whitehead, 1953). The use of disinfectants to clean bulk starter tanks and other vessels also has been proposed.…”

Section: Controlmentioning

confidence: 99%

The Characteristics, Detection and Control of Bacteriophage in Fermented Dairy Products

Ahn¹,

Azzouny²,

Huyền³

et al. 2009

Korean Journal for Food Science of Animal Resources

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This study was to review the classification, detection and control of bacteriophage in fermented dairy products. Bacteriophage has lytic and/or lysogenic life cycles. Epidemiologically speaking, detected major phages are c2, 936 and p335. Among them p335 has been the largest concern in dairy industry. Traditionally, various analytical technologies, such as spot, starter activity, indicator test, ATP measurement and conductimetric analysis, have been used for the phage detection. In recent years, advanced methods such as flow cytometric method, petrifilm, enzyme linked immunosorbent assay (ELISA) and multiflex PCR diagnostic kit have been deveoloped. The phage contamination has been controlled by using heat, highpressure treatment, and the combinations of heat and pressure, and/or chemical. Also some starter cultures with phage-resistant character have been developed to minimize the concentration of phages in dairy product. Bacteriophage inhibition media such as calcium medium was also mentioned. To prevent the contamination of bacteriophage in dairy industry, further researches on the detection and control of phage, and phage resistant starters are necessary in the future.

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Hypochlorite inactivation kinetics of lactococcal bacteriophages

Cited by 15 publications

References 19 publications

Modeling the Inactivation of Salmonella Typhimurium, Listeria monocytogenes, and Salmonella Enteritidis on Poultry Products Exposed to Pulsed UV Light

Modeling the Inactivation of Salmonella Typhimurium, Listeria monocytogenes, and Salmonella Enteritidis on Poultry Products Exposed to Pulsed UV Light

The role of the consumer in the reduction of Listeria monocytogenes in lettuces by washing at home

The Characteristics, Detection and Control of Bacteriophage in Fermented Dairy Products

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