Inactivation kinetics of Salmonella spp. under thermal and emerging treatments: A review

Bermúdez‐Aguirre, Daniela; Corradini, Maria G.

doi:10.1016/j.foodres.2011.05.040

Cited by 80 publications

(24 citation statements)

References 115 publications

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“…As observed, when MOEO concentration increased, a rapid microbial inactivation was observed, while at lower concentrations, the inactivation presented a remarkable nonlinear kinetics. Bermúdez-Aguirre and Corradini [25] proposed that the estimation of equivalent treatments requires a proper description of the microbial inactivation kinetics. For this reason, survival curves were adjusted with nonlinear regression using the Fermi model to predict microorganisms behavior with R 2 adj � 0.942 ± 0.02 and R 2 adj � 0.927 ± 0.11 for L. monocytogenes and S. aureus, respectively.…”

Section: Resultsmentioning

confidence: 99%

Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus

Navarro-Cruz

Ochoa‐Velasco

Caballero-Alvarez

et al. 2018

Journal of Food Quality

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e aim of this work was to evaluate the e ect of pH and Mexican oregano essential oil (MOEO) added to carboxymethyl cellulose (CMC) and starch (S) edible lms on Listeria monocytogenes and Staphylococcus aureus. CMC and S edible lms were formulated with di erent concentrations (0%, 0.25%, 0.50%, 0.75%, and 1%) of MOEO at di erent pH (5, 6, or 7). Antimicrobial assay was performed. Inhibition curves were tted to the Fermi model. Signi cant di erences (p < 0.05) were found in t c (time to reduce 50% of microbial population) and a (slope of the curve around t c ), being lower at acidic pH. For L. monocytogenes, CMC lms exhibited a higher antimicrobial e ectiveness (0.50% of MOEO) compared to S lms which need a higher concentration of MOEO (0.75%). S. aureus was inhibited with CMC lms at 0.50% MOEO and pH 5 and 6. Microbial modeling has allowed estimating key intrinsic factors as pH and MOEO concentration with the synergistic e ect against two important food-borne pathogens.

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Section: Resultsmentioning

confidence: 99%

Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus

Navarro-Cruz

Ochoa‐Velasco

Caballero-Alvarez

et al. 2018

Journal of Food Quality

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“…Internal heating is a result of both the absorption of MW energy and heat transfer (primarily heat conduction) after the MW energy was converted to thermal energy, leading to an increase in the temperature, which causes thermal inactivation of microorganisms. Thermal inactivation of foodborne pathogen (for example, Salmonella ) in different foods was discussed (Silva and Gibbs 2012) and reviewed to including typical and emerging treatments (for example, MW) recently (Bermúdez‐Aguirre and Corradini 2012). If a food sample is exposed to the MW energy without any power control, the texture/quality may be damaged due to uneven heating, which is a major drawback for MW heating.…”

Section: Resultsmentioning

confidence: 99%

Survival of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella spp. on Catfish Fillets Exposed to Microwave Heating in a Continuous Mode

Sheen

Huang

Sommers

2012

Journal of Food Science

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“…However, recent studies have shown that residual viable counts of microorganisms caused by environmental stresses in food processing do not necessarily change in full compliance with the firstorder kinetic equation (4). Microbial activation curves are not often straight lines but possess a phenomenon known as the " shoulder" or " tail" ; thus, the Weibull distribution model was chosen to fit microbial inactivation data (4,10,11).…”

Section: Inactivation Kinetics For Total Viable S Aureus Cellsmentioning

confidence: 99%

Inactivation and Sublethal Injury Kinetics of Staphylococcus aureus in Broth at Low Temperature Storage

Suo

Wang

Zhili

et al. 2014

Journal of Food Protection

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Low temperatures are widely used to ensure food quality and safety. However, sublethally injured Staphylococcus aureus is an important microbiological safety concern in low temperature food. The objective of this study was to develop predictive inactivation kinetic models for the inactivation and sublethal injury of S. aureus in broth at different temperatures (4 to -18°C) and time points. S. aureus was diluted in tryptic soy broth plus 0.6% (wt/vol) yeast extract (TSBYE) to obtain approximately 10(8) CFU/ml and was stored separately at 4, -3, -11, and -18°C. After specific time points within 96 days, survival of S. aureus was determined on TSBYE and TSBYE agar plus 10% NaCl for enumeration of the total viable and noninjured cell numbers, respectively. Linear, Weibull, and modified Gompertz models were applied to determine survival curve regression. The combination of low temperature and time resulted in S. aureus inactivation, although the cells were able to survive in this sublethal state. Storage temperature was the critical parameter in survival of S. aureus. The modified Weibull model successfully described a second model of noninjured S. aureus cell survival at different low temperatures, whereas only the linear model was able to fit the total viable cells. The predictive model may be used to estimate the level of S. aureus contamination in food at low storage temperatures and times, and it provides new insight into the sublethally injured survival state of S. aureus in low temperature food.

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Inactivation kinetics of Salmonella spp. under thermal and emerging treatments: A review

Cited by 80 publications

References 115 publications

Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus

Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus

Survival of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella spp. on Catfish Fillets Exposed to Microwave Heating in a Continuous Mode

Inactivation and Sublethal Injury Kinetics of Staphylococcus aureus in Broth at Low Temperature Storage

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