Inactivation kinetics of Yersinia enterocolitica by citric and lactic acid at different temperatures

Virto, R.; Sanz, D.; Álvarez, Ignacio; Condón,; Raso, Javier

doi:10.1016/j.ijfoodmicro.2004.11.036

Cited by 49 publications

(35 citation statements)

References 20 publications

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“…The cumulative form of Weibull frequency distribution model was used to describe Campylobacter survival kinetics in water as it is suitable for quantifying Page 5 / 19 bacterial survival for both log and non-log linear survival curves. The Weibull model has largely been used to describe bacterial inactivation by thermal and nonthermal processes as stress resistance of a microbial population often follows a Weibull distribution (Cunhan et al, 1998;Peleg and Cole, 1998;Fernandez et al, 1999;van Boekel, 2002;Corradini and Peleg, 2003;Virto et al, 2005;Hajmeer et al, 2006). We used a logarithm decimal form of Weibull defined as follows (Mafart et al, 2002;van Boekel, 2002):…”

Section: Campylobacter Infectionsmentioning

confidence: 99%

“…Parameter p characterises the shape of the curves: concave curves p < 1, convex curves p > 1 and linear curves p equal 1, in this case  parameter can be assimilated to the traditional D value of thermal resistance curves. This equation was used by different authors (Mafart et al, 2002;Virto et al, 2005;Carlin et al, 2006;Buzrul, 2007) and was implemented in this work as primary model. The shape parameter p variation on the goodness of fit of models was shown by Couvert et al (2005) to have slight influence so that a single pvalue can be used for a given microbial population (same physiological state, same preculture) (Couvert et al, 2005).…”

Section: Campylobacter Infectionsmentioning

confidence: 99%

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Survival of Campylobacter jejuni in mineral bottled water according to difference in mineral content: Application of the Weibull model

Guillou

Leguérinel²,

Garrec³

et al. 2008

Water Research

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The aim of the study was to examine the hypothesis emitted by Evans et al. (2003) that mineral bottled water accidentally contaminated by Campylobacter jejuni would represent a risk factor for Campylobacter infection.Culturability of C. jejuni cells inoculated in low and high mineral bottled water during storage at 4°C in the dark was performed by surface plating and modelled using the Weibull model.The loss of C. jejuni culturability observed in all conditions tested was shown to be dependent from strain, preculture condition and water composition.Following inoculation of C. jejuni, the rapid loss of culturability was not correlated to complete cell death as the passage into embryonated eggs enabled recovery of cells from the Viable But Non Culturable state.In conclusion, the sanitary risk associated to contaminated bottled water can not be excluded although it is presumably low. Culture conditions, strain and water type must be taken into account in the evaluation of the risk factor as they influence significantly Campylobacter survival in water.

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Section: Campylobacter Infectionsmentioning

confidence: 99%

Section: Campylobacter Infectionsmentioning

confidence: 99%

Survival of Campylobacter jejuni in mineral bottled water according to difference in mineral content: Application of the Weibull model

Guillou

Leguérinel²,

Garrec³

et al. 2008

Water Research

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“…The Weibull model has largely been used in thermal and nonthermal treatment studies. It is based on the hypothesis that the resistance to stress of a population follows a Weibull distribution (14,19,34,44,45). This type of model can describe linear, concave, or convex curves.…”

mentioning

confidence: 99%

“…A bacterial strain can produce different shapes of survival curves. Frequently, concave curves may become convex or sigmoidal when the intensity of the stress varies (6,7,10,19,24,38,45,47,48). The patterns of survival curves may also vary with the physiological state of the cells and are dependent on the phase of growth (exponential or stationary phase) and also on the conditions of adaptation before the stress (18,25,36).…”

mentioning

confidence: 99%

General Model, Based on Two Mixed Weibull Distributions of Bacterial Resistance, for Describing Various Shapes of Inactivation Curves

Coroller¹,

Leguérinel²,

Mettler³

et al. 2006

Appl Environ Microbiol

179

110

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Cells of Listeria monocytogenes or Salmonella enterica serovar Typhimurium taken from six characteristic stages of growth were subjected to an acidic stress (pH 3.3). As expected, the bacterial resistance increased from the end of the exponential phase to the late stationary phase. Moreover, the shapes of the survival curves gradually evolved as the physiological states of the cells changed. A new primary model, based on two mixed Weibull distributions of cell resistance, is proposed to describe the survival curves and the change in the pattern with the modifications of resistance of two assumed subpopulations. This model resulted from simplification of the first model proposed. These models were compared to the Whiting's model. The parameters of the proposed model were stable and showed consistent evolution according to the initial physiological state of the bacterial population. Compared to the Whiting's model, the proposed model allowed a better fit and more accurate estimation of the parameters. Finally, the parameters of the simplified model had biological significance, which facilitated their interpretation.When thermal or nonthermal inactivation of spores or vegetative microorganisms is considered, the log-linear shape of bacterial survival curves is a particular case among types of curves (12,17,43,49). In the case of nonthermal inactivation caused by unfavorable environmental conditions, the shape of curves indicates more pronounced heterogeneity according to the intensity of the stress. A bacterial strain can produce different shapes of survival curves. Frequently, concave curves may become convex or sigmoidal when the intensity of the stress varies (6,7,10,19,24,38,45,47,48). The patterns of survival curves may also vary with the physiological state of the cells and are dependent on the phase of growth (exponential or stationary phase) and also on the conditions of adaptation before the stress (18,25,36).In order to model nonthermal inactivation curves, a number of primary models have been proposed. Among these models are the vitalistic models proposed by Cole et al. (13,28,39), models describing both growth and inactivation (26,27,32,37,40,41), the modified Gompertz model (24, 32), the exponential model (31), and the log-linear model with latency time (6) and/or with a tail (5). These models cannot deal with all shapes of curves, and most of them are based on log-linear inactivation.Some models can describe non-log-linear decrease or sigmoidal inactivation curves. The Weibull model has largely been used in thermal and nonthermal treatment studies. It is based on the hypothesis that the resistance to stress of a population follows a Weibull distribution (14,19,34,44,45). This type of model can describe linear, concave, or convex curves. It was modified and extended to sigmoidal curves in heat treatment studies (2). The model of Baranyi and Roberts (3) and the model of Geeraerd et al. (17) can describe a linear shape with or without shoulder or tail and sigmoidal shapes (21,22). These models, which can...

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“…Models of Little et al [29] taking not only pH and temperature into consideration, but also the amount of lactic acid concentration [30] as well as the undissociated lactic concentration, and microbiological interactions with starter cultures have also been presented [31,25].…”

Section: Y Enterocolitica E Coli L Monocytogenesmentioning

confidence: 99%

Inactivation of Yersinia enterocolitica in Fermented Sausages during Fermentation

Ivanović¹,

Mitrovic²,

Janjić³

et al. 2015

JAST-B

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Abstract:The purpose of this study was to evaluate the storage conditions as a way to increase the safety of fermented sausage, with the specific objectives to investigate the effect of storage time, pH value, water activity and microbiological status (Lactobacillus spp. and Enterobacteriaceae) on the levels of Yersinia enterocolitica in fermented sausages. For this experiment, meat was divided into four equal portions of 10 kg each. The first portion was control group (CI group) without addition of Y. enterocolitica and starter culture. The second portion (CII group) was inoculated starter, the third portion (EI group) was inoculated with Y. enterocolitica and the fourth portion (EII group) was inoculated Y. enterocolitica and starter culture. Sampling was performed by randomly selecting two links of each sausage preparation at the 0, 3rd, 6th, 9th, 15th, 25th and 35th day of drying. Results show that Y. enterocolitica and Enterobacteriaceae were not detected after 25 d of storage. The results indicate that practice utilizing starter culture is satisfactory to reduction of pathogen if present. Thus, inclusion with starter cultures in a maturation period may increase the safety of fermented sausages.

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Inactivation kinetics of Yersinia enterocolitica by citric and lactic acid at different temperatures

Cited by 49 publications

References 20 publications

Survival of Campylobacter jejuni in mineral bottled water according to difference in mineral content: Application of the Weibull model

Survival of Campylobacter jejuni in mineral bottled water according to difference in mineral content: Application of the Weibull model

General Model, Based on Two Mixed Weibull Distributions of Bacterial Resistance, for Describing Various Shapes of Inactivation Curves

Inactivation of Yersinia enterocolitica in Fermented Sausages during Fermentation

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