On Calculating Sterility in Thermal Preservation Methods: Application of the Weibull Frequency Distribution Model

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

doi:10.17660/actahortic.2001.566.11

Cited by 52 publications

(50 citation statements)

References 2 publications

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“…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%

“…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). A single overall estimation of p-value per strain was determined, regardless of environmental conditions (water type) and recovery (medium used for colony counting), as it seemed to be enough for bacterial food predictive modelling and canning process calculation (Mafart et al, 2002 …”

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%

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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“…Cell concentrations were expressed as colony forming units per ml (cfu/ml) (Choma et al, 2000). Survival curves were fitted to a linear regression model to calculate decimal reduction times (D 90 °C values), and, as most survival curves diverged from linearity, the non-linear model of Mafart et al (2002) was used to calculate the time to first decimal reduction ( ).…”

Section: Heat Resistance Of B Cereus Sporesmentioning

confidence: 99%

Emetic toxin-producing strains of Bacillus cereus show distinct characteristics within the Bacillus cereus group

Carlin

Fricker

Pielaat

et al. 2006

International Journal of Food Microbiology

140

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One hundred representative strains of Bacillus cereus were selected from a total collection of 372 B. cereus strains using two typing methods (RAPD and FT-IR) to investigate if emetic toxin-producing hazardous B. cereus strains possess characteristic growth and heat resistance profiles. The strains were classified into three groups: emetic toxin (cereulide)-producing strains (n = 17), strains connected to diarrheal foodborne outbreaks (n = 40) and food-environment strains (n = 43), these latter not producing the emetic toxin. Our study revealed a shift in growth limits towards higher temperatures for the emetic strains, regardless of their origin. None of the emetic toxin-producing strains were able to grow below 10 °C. In contrast, 11% (9 food-environment strains) out of the 83 non-emetic toxin-producing strains were able to grow at 4 °C and 49% at 7 °C (28 diarrheal and 13 food-environment strains). non-emetic toxin-producing strains. All emetic toxin-producing strains were able to grow at 48 °C, but only 39% (16 diarrheal and 16 food-environment strains) of the non-emetic toxinproducing strains grew at this temperature. Spores from the emetic toxin-producing strains showed, on average, a higher heat resistance at 90 °C and a lower germination, particularly at 7 °C, than spores from the other strains. No difference between the three groups in their growth kinetics at 24 °C, 37 °C, and pH 5.0, 7.0, and 8.0 was observed. Our survey shows that emetic toxin-producing strains of B. cereus have distinct characteristics, which could have important implication for the risk assessment of the emetic type of B. cereus caused food poisoning. For instance, emetic strains still represent a special risk in heat-processed foods or preheated foods that are kept warm (in restaurants and cafeterias), but should not pose a risk in refrigerated foods.

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“…Este modelo ha sido utilizado con éxito para describir la inactivación térmica de microorganismos como Bacillus cereus, Bacillus pumilus, Bacillus sporothermodurans, y Clostridium botulinum (Fernandez et al, 2002;Mafart et al, 2002;Corradini et al, 2005).…”

Section: Modelo De Weibullunclassified

Aplicación de tecnologías no térmicas de conservación, pulsos eléctricos de alta intensidad (PEAI) y altas presiones hidrostáticas (APH), para el control de Cronobacter sakazakii en fórmulas lácteas infantiles: desarrollo de modelos predictivos y evaluación de la exposición

Piña¹,

Consuelo²

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Queda prohibida la reproducción, distribución, comercialización, transformación, y en general, cualquier otra forma de explotación, por cualquier procedimiento, de todo o parte de los contenidos de esta obra sin autorización expresa y por escrito de sus autores. Doña Mª Consuelo Pina Pérez, Ingeniero Agrónomo, ha realizado bajo nuestra dirección el trabajo que con el título "Aplicación de tecnologías no térmicas de conservación, pulsos eléctricos de alta intensidad (PEAI) y altas presiones hidrostáticas (APH), para el control de Cronobacter sakazakii en fórmulas lácteas infantiles: desarrollo de modelos predictivos y evaluación de la exposición", presenta para optar al grado de Doctor por la Universidad Politécnica de Valencia. Instituto de Agroquímica y Tecnología de AlimentosPara que así conste a los efectos oportunos, firman el presente certificado en Este trabajo ha sido co-financiado por:Proyecto de Investigación del Minsiterio de Ciencia y Tecnología (AGL 2003-05236-C02-01) "Optimización y validación de procesos mínimos de conservación de un nuevo alimento funcional líquido mediante aplicación de pulsos eléctricos de alta intensidad (PEAI), solos o con calor". Proyecto de Investigación del Ministerio de Ciencia y Tecnología (AGL 2006-13320-C03-01/ALI) "Optimización de procesos mínimos de conservación en alimentos líquidos, mediante la aplicación de pulsos eléctricos de alta intensidad (PEAI) y Altas Presiones Hidrostáticas, para garantizar la seguridad alimentaria"Ayudas para la realización de acciones especiales I+D+I de la Generalitat Valenciana (AE/2007/151): "Estudio de la Aplicación de los Pulsos Eléctricos de AltaIntensidad en la Pasterización de leche para biberones en Hospitales de la ComunidadValenciana"La presente tesis doctoral está enmarcada en el programa de doctorado con mención de calidad de Biotecnología (Ministerio de Educación MCD2006-00536) de la Universidad Politécnica de Valencia. AGRADECIMIENTOSLa presente tesis significa mucho para mí. Con ella pongo fin a una etapa muy especial, en la que he guardado en el corazón, día a día, miles de recuerdos maravillosos, y en la que he aprendido mucho. Ha sido una etapa intensa y de esfuerzo. Precisamente por ello he aprendido la mejor lección con la que inicio el camino hacia un futuro lleno ser yo misma y dar lo mejor de mí para responder a todas esas personas que siempre están ahí. Son ellos quienes merecerán siempre todo mi agradecimiento.A la memoria de D. Miguel Rodrigo Enguídanos, pilar fundamental en mi paso por el IATA. A quien debo valiosas palabras de las que, muy atenta, tome nota.A quien recuerdo todos los días que entro en nuestro laboratorio, como aquel día en que entré por primera vez. De quien siento profundamente su falta, por estar segura de las muchas cosas que de su persona y profesionalidad, podía haber aprendido. Nunca le olvidaré.A los doctores D. Antonio Martínez López y Dña. María Dolores Rodrigo Aliaga, por haberme dado la oportunidad de trabajar en su grupo y por haberme guiado enseñándome día a día, lo que significa ...

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On Calculating Sterility in Thermal Preservation Methods: Application of the Weibull Frequency Distribution Model

Cited by 52 publications

References 2 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

Emetic toxin-producing strains of Bacillus cereus show distinct characteristics within the Bacillus cereus group

Aplicación de tecnologías no térmicas de conservación, pulsos eléctricos de alta intensidad (PEAI) y altas presiones hidrostáticas (APH), para el control de Cronobacter sakazakii en fórmulas lácteas infantiles: desarrollo de modelos predictivos y evaluación de la exposición

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