New mathematical modeling approach for predicting microbial inactivation by high hydrostatic pressure

被引:30
|
作者
Klotz, Bernadette [1 ]
Pyle, D. Leo [1 ]
Mackey, Bernard M. [1 ]
机构
[1] Univ Reading, Dept Food Biosci, Reading RG6 6AP, Berks, England
关键词
D O I
10.1128/AEM.02211-06
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
A new primary model based on a thermodynamically consistent first-order kinetic approach was constructed to describe non-log-linear inactivation kinetics of pressure-treated bacteria. The model assumes a first-order process in which the specific inactivation rate changes inversely with the square root of time. The model gave reasonable fits to experimental data over six to seven orders of magnitude. It was also tested on 138 published data sets and provided good fits in about 70% of cases in which the shape of the curve followed the typical convex upward form. In the remainder of published examples, curves contained additional shoulder regions or extended tail regions. Curves with shoulders could be accommodated by including an additional time delay parameter and curves with tails shoulders could be accommodated by omitting points in the tail beyond the point at which survival levels remained more or less constant. The model parameters varied regularly with pressure, which may reflect a genuine mechanistic basis for the model. This property also allowed the calculation of (a) parameters analogous to the decimal reduction time D and z, the temperature increase needed to change the D value by a factor of 10, in thermal processing, and hence the processing conditions needed to attain a desired level of inactivation; and (b) the apparent thermodynamic volumes of activation associated with the lethal events. The hypothesis that inactivation rates changed as a function of the square root of time would be consistent with a diffusion-limited process.
引用
收藏
页码:2468 / 2478
页数:11
相关论文
共 50 条
  • [1] Modeling of the microbial inactivation by high hydrostatic pressure freezing
    Maresca, Paola
    Ferrari, Giovanna
    FOOD CONTROL, 2017, 73 : 8 - 17
  • [2] Mathematical modeling of Salmonella typhimurium inactivation under high hydrostatic pressure at different temperatures
    Erkmen, Osman
    FOOD AND BIOPRODUCTS PROCESSING, 2009, 87 (C1) : 68 - 73
  • [3] Modeling and predicting inactivation of Escherichia coli under isobaric and dynamic high hydrostatic pressure
    Buzrul, Sencer
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2009, 10 (04) : 391 - 395
  • [4] A novel approach to predicting microbial inactivation kinetics during high pressure processing
    Koseki, Shigenobu
    Yamamoto, Kazutaka
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2007, 116 (02) : 275 - 282
  • [5] Biological Approach to Modeling of Staphylococcus aureus High-Hydrostatic-Pressure Inactivation Kinetics
    Cebrian, Guillermo
    Michiels, Chris W.
    Manas, Pilar
    Condon, Santiago
    APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 2010, 76 (21) : 6982 - 6990
  • [6] Modeling microbial inactivation by high-pressure homogenization with a machine learning approach
    Pezo, Lato
    Donsì, Francesco
    Journal of Food Engineering, 2025, 391
  • [7] Mathematical approach for the Listeria monocytogenes inactivation during high hydrostatic pressure processing of a simulated meat medium
    Possas, Aricia
    Perez-Rodriguez, Fernando
    Valero, Antonio
    Rincon, Francisco
    Maria Garcia-Gimeno, Rosa
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2018, 47 : 271 - 278
  • [8] Use of hydrostatic pressure for inactivation of microbial contaminants in cheese
    O'Reilly, CE
    O'Connor, PM
    Kelly, AL
    Beresford, TP
    Murphy, PM
    APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 2000, 66 (11) : 4890 - +
  • [9] Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of apple juice
    Abid, Muhammad
    Jabbar, Saqib
    Hu, Bing
    Hashim, Malik Muhammad
    Wu, Tao
    Wu, Zhongwei
    Khan, Muhammad Ammar
    Zeng, Xiaoxiong
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2014, 59 (01) : 70 - 76
  • [10] Effect of high hydrostatic pressure processing on microbial inactivation and physicochemical properties of pomegranate arils
    Rios-Romero, Evelyn
    Tabilo-Munizaga, Gipsy
    Morales-Castro, Juliana
    Reyes, Juan E.
    Perez-Won, Mario
    Araceli Ochoa-Martinez, Luz
    CYTA-JOURNAL OF FOOD, 2012, 10 (02): : 152 - 159