On calculating sterility in thermal preservation methods: application of the Weibull frequency distribution model

Mafart, Pierre; Couvert, Olivier; Gaillard, Stéphane; Leguérinel, Ivan

doi:10.1016/s0168-1605(01)00624-9

Cited by 723 publications

(427 citation statements)

References 17 publications

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“…Estimations of model accuracy (A f ) and bias (B f ) showed an excellent fit to this model when describing the germination of C. perfringens type A food poisoning isolates in buffer solutions as affected by pH (5.8 to 8), germinant concentration (10-100 mM KCl), and spore germination temperature (T SG , 30-50°C) (Paredes-Sabja and Torres 2010). A constant behavior index β can be used to predict the effect of T SG on germination (Fernández García et al 2002;Mafart et al 2002) but improved results are obtained when using the following expression:…”

Section: Inactivation Of Bacterial Sporesmentioning

confidence: 99%

“…Upward concave curves (n<1) suggests that the sensitive members of the population die quickly, leaving progressively more resistant survivors, a behavior previously described as "tailing". Finally, the Weibull model includes the survival curve for the conventional first order model (n=1; Mafart et al 2002;Buzrul et al 2005). Several authors have reported that the Weibull model performs much better than the classical linear inactivation model (Chen and Hoover 2003;Chen 2007;Pina Perez et al 2007;van Boekel 2008).…”

Section: Nonlinear Microbial Inactivation Kinetics Modelsmentioning

confidence: 99%

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High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods

Mújica-Paz

Valdez-Fragoso

Samson

et al. 2011

Food Bioprocess Technol

287

114

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The food-processing industry has made large investments in processing facilities relying mostly on conventional thermal processing technologies with well-established reliability and efficacy. Replacing them with one of the novel alternatives recently developed is a decision that must be carefully approached. Among them, high-pressure processing (HPP), at room or refrigerated temperature, is now a wellestablished option experiencing worldwide commercial growth. Surveys have shown an excellent consumer acceptance of HPP technology. For financial feasibility reasons, HPP treatments must be kept short, a challenge that can be met by some of the alternatives here reviewed such as the use of the hurdle technology concept. Although HPP technology is limited to pasteurization treatments, the combination of high pressure and high temperature used in pressureassisted thermal processing (PATP) can be used to sterilize foods. An analysis of alternatives to achieve the inactivation of bacterial spores at the lowest temperature possible highlights the need for additional research on the use of germinants. Because of incomplete research, PATP presents several implementation challenges, including the modeling of food temperature, the determination of inactivation kinetics particularly for bacterial spores, and the prediction of chemical changes including the potential formation of toxic compounds.

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Section: Inactivation Of Bacterial Sporesmentioning

confidence: 99%

Section: Nonlinear Microbial Inactivation Kinetics Modelsmentioning

confidence: 99%

High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods

Mújica-Paz

Valdez-Fragoso

Samson

et al. 2011

Food Bioprocess Technol

287

114

View full text Add to dashboard Cite

show abstract

“…Assuming that the pressure and temperature resistance of the individual cells of a microbial population is governed by a Weibull distribution, Mafart et al [29] developed a Weibullian equation by the following equation:…”

Section: Mathematical Modelsmentioning

confidence: 99%

Inactivation of microorganisms in orange juice by high-pressure homogenization combined with its inherent heating effect

Belloch

Gurrea

Tárrega

et al. 2012

Eur Food Res Technol

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The combined effects of high-pressure homogenization (HPH) and inherent increase in temperature on the survival of Lactobacillus plantarum and Listeria innocua were studied in orange juice. L. innocua was found to be very sensitive to HPH processing, and combination of 110 MPa and 20°C (48°C outlet temperature) or 150 MPa and 20°C (57°C outlet temperature) for 2 s was sufficient to achieve a reduction higher than 5 log cycles from the initial bacterial count. L. plantarum appeared to be more HPH resistant, and no effects on the microbial counts were found up to 80 MPa. Inactivation higher than 5 log cycles of L. plantarum was achieved after HPH treatment at 150 MPa and 19°C (56°C outlet temperature) for 20 s or 21°C (57.5°C outlet temperature) for 10 s. Inactivation kinetics of L. plantarum were fitted to a log-linear-tail equation, biphasic and Weibull models. Kinetic parameters increased with outlet temperature indicating an increase in the inactivation rate. The survivors' curve showed two subpopulations with different resistance to HPH treatment. Weibull model was found to be the best candidate to characterize the microbial behavior after HPH processing being the error in the prediction below 4%. This study shows a novel approach for pasteurization of fruit juices by using the combined effect of pressure and inherent increase in temperature caused by HPH processing.

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“…Hence, lately, some authors have considered the survival curve as the cumulative form of lethality event distribution [45,68,84,110,144], considering the death of each microorganism as a probabilistic case. In these probabilistic models, it is assumed that each microorganism of the population has a different sensitivity to an inactivating agent and dies at a specific time.…”

Section: Predictive Mathematical and Probabilistic Modelsmentioning

confidence: 99%

Food Safety Engineering: An Emergent Perspective

et al. 2009

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In general, food engineers are trained to solve engineering problems in the food industry. More specifically, the food engineer must specify the functional requirements, design, and testing of food products, and finally, the evaluation of products to check for overall efficiency, cost, reliability, and most importantly, safety. Food safety must be considered foremost as the overall engineering problem encountered in the food supply chain, and it must be solved from a food safety engineering perspective. This article will show that the food safety engineering perspective is needed in order to produce high quality food products (minimally processed) that are both safe and secure. This multi-disciplinary approach will involve certain engineering components: (i) predictive microbiology as a tool to evaluate and improve food safety in traditional and new processing technologies, (ii) advanced food contaminants detection methods, (iii) advanced processing technologies, (iv) advanced systems for re-contamination control, (v) advanced systems for active and intelligent packaging.

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On calculating sterility in thermal preservation methods: application of the Weibull frequency distribution model

Cited by 723 publications

References 17 publications

High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods

High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods

Inactivation of microorganisms in orange juice by high-pressure homogenization combined with its inherent heating effect

Food Safety Engineering: An Emergent Perspective

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