Inactivation kinetics of food-borne pathogens subjected to thermal treatments: a review

Abstract

Thermal processing technologies are safe and easy to control methods without leaving residues, and could be used to inactivate food-borne pathogens, ensure food quality and provide the food with sufficient stability during storage. Establishing inactivation kinetics of food-borne pathogens is essential in developing effective pasteurisation protocols without damaging food quality. This study presents a comprehensive review of recent progresses in inactivation kinetics of food-borne pathogens. It covers theoretical bases and experimental methods for developing thermal inactivation kinetics of food-borne pathogens and making comparisons and applications of the common thermal death kinetic models. Finally, it proposes possible recommendations on the future research directions of establishing inactivation kinetic models for food-borne pathogens in thermal processing.

Modelling of inactivation kinetics of Escherichia coli and Listeria monocytogenes on grass carp treated by combining ultrasound with plasma functionalized buffer

“…The biphasic model is a derivative of the first-order kinetic model and is often applied for inactivation modelling owing to its consideration of a non-zero activity during prolonged treatments [28] . The model describes broken curves with different subpopulation resistances by taking into consideration a fraction of the survivors that seem to be more resistant ( k ) when compared with the other subset (1 -k ) [27] , [28] , [58] . Among the treatment methods, US and UPFB presented the highest and lowest k values for both pathogens, respectively, underlying the existence of a substantial proportion of resistant cells during US, which could be related to the limited efficiency of US ( Table 2 ).…”

“…Several reactions can occur simultaneously that may lead to changes in the population of microorganisms during the inactivation process. According to Li et al [58] , these reactions can be sequential or parallel and their contributions to the overall resistance of these pathogens may vary. The biphasic model accounts for the presence of mixed strains or species with different resistances, which may be influenced by variations in the density of the stationary phase in the broth during inoculum preparation and/or the inoculation process [58] .…”

Recent developments in pasteurising seeds and their products using radio frequency heating: a review

“…The pasteurisation parameters applied in RF processing are primarily obtained based on the knowledge of thermal inactivation kinetics of food/seed‐borne pathogens (Li et al ., 2018b). To develop those kinetic models of pathogens by the reliable thermal inactivation data, five research tasks have been conducted as follows: (1) selecting a method suitable for studying thermal inactivation kinetics of microorganisms, (2) determining the most heat resistant strain among surrogate microorganisms or various species of pathogens under the given heating conditions, (3) evaluating the influence of the some factors including water activity ( a w ) and temperature on heat resistance of the most heat resistant strain, (4) exploring a suitable mathematical model for properly describing the thermal inactivation curves and (5) applying this model for calculating thermal inactivation parameters (e.g.…”

Effect of heat treatment on yeast inactivation, vitamin C and physicochemical quality of fresh pineapple juice

“…The Weibull model has been proposed to describe nonlinear inactivation curves (Dementavicius et al, 2016;Li et al, 2018) The model is sufficiently robust to describe a concave upward survival curve if β < 1 and a concave downward if β > 1 (Dementavicius et al, 2016). Figure 1 shows the data and the fit of the Weibull model to yeast inactivation at 57, 59, 61, 63 and 65°C.…”