Influence of pH, type of acid and recovery media on the thermal inactivation of Listeria innocua
| Autor: | Miller, Fátima A., Ramos, Bárbara, Gil, Maria M., Brandão, Teresa R. S., Teixeira, Paula, Silva, Cristina L.M. |
|---|---|
| Přispěvatelé: | Veritati - Repositório Institucional da Universidade Católica Portuguesa |
| Rok vydání: | 2009 |
| Předmět: |
Hot Temperature
food.ingredient Listeria Food Contamination Hydrochloric acid Sodium Chloride Models Biological Microbiology Thermal inactivation 03 medical and health sciences chemistry.chemical_compound Acetic acid 0404 agricultural biotechnology food Yeasts Humans Agar Food science Listeria innocua 2. Zero hunger 0303 health sciences Microbial Viability biology pH 030306 microbiology Recovery media Type of acid 04 agricultural and veterinary sciences General Medicine Hydrogen-Ion Concentration biology.organism_classification 040401 food science Yeast Culture Media Lactic acid Kinetics chemistry Biochemistry Food Microbiology Fermentation Soybeans Acids Bacteria Food Science |
| Zdroj: | Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP |
| ISSN: | 0168-1605 |
| DOI: | 10.1016/j.ijfoodmicro.2009.05.007 |
| Popis: | Acidification of foods with organic acids, either by fermentation or by intentional addition, is an important and common mechanism for controlling foodborne pathogens in a diversity of food products. The objective of this work was to study thermal inactivation of Listeria innocua, an acid tolerant microorganism, at 52.5, 60.0 and 65.0 °C, at different pH values (4.5, 6.0 and 7.5), using three types of acid (lactic, acetic and hydrochloric) and three different plating media (Tryptic Soy Agar with 0.6% yeast extract-TSAYE; TSAYE plus 5% NaCl-TSAYE + 5%NaCl; and Palcam Agar with selective supplement-Palcam Agar), according to a 34 factorial experimental design. Survival data experimentally obtained were fitted with a Gompertz-inspired model and kinetic parameters (shoulder, maximum inactivation rate-kmax, and tail) were estimated for all conditions considered. The influence of temperature, pH, type of acid and enumeration media on kinetic parameters was assessed. Results showed that, with the exception of the type of acid, all the remaining factors and their combinations significantly affected the shoulder period and kmax. In relation to tail, temperature and recovery media were the affectable factors. It was concluded that the survival of this bacteria is higher when combining low temperature with neutral pH, and when TSAYE is the enumeration medium. Bigelow-inspired models were successfully developed and describe accurately the temperature and pH effects on the kinetic parameters. |
| Databáze: | OpenAIRE |
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