Modeling inactivation kinetics of food borne pathogens at a constant temperature

Buzrul, Sencer
Alpas, Hami
Four food borne pathogens (Listeria monocytogenes CA and Ohio(2), Salmonella enteritidis FDA and Salmonella typhinlurium E21274, Escherichict coli O157:H7 931 and 933, Staphylococcus aureus 485 and 765) were inactivated under mild temperature (60 degrees C) and their survival curves determined at selected time intervals. Tailing was observed in all survival curves as a monotonic upward concavity. The resulting survival curves were either described by the Weibull or traditional first-order model and goodness of fit of these models was investigated. Regression coefficients (R-2), root mean square error (RMSE) and correlation plots suggested that Weibull model produced a better fit to the data than the traditional model. Hazard plots suggested that the Weibull model was fully appropriate for the data being analysed. Although more studies should be carried out to evaluate the applicability of the nonlinear models, the present study has shown that thermal process calculations should most probably be reconsidered. This could lead to a reduction in under- and over-processing of thermally treated foods (c) 2006 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.


The combined effect of high hydrostatic pressure, heat and bacteriocins on inactivation of foodborne pathogens in milk and orange juice
Alpas, Hami (2000-06-01)
The objective of this study was to combine pressure (345 MPa) with heat (50 degrees C), and bacteriocins (5000 AU/ml sample) for a short time (5 min) for the inactivation of relatively pressure-resistant strains of four foodborne pathogens: Staphylococcus aureus, Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella in pasteurized milk and orange juice. Without bacteriocin addition, 5.5 log-cycle reduction was obtained for S. aureus 485 in milk whereas more than 8 log-cycle reduction was achieved ...
Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens
Alpas, Hami; BOZOGLU, F; RAY, B (Elsevier BV, 2000-09-15)
The objective of this: study is to determine the interactions between high hydrostatic pressure, pressurization temperature, time and pH during pressurization on death and injury of pressure-resistant and pressure-sensitive strains of four foodborne pathogens: Staphylococcus aureus 485 and 765, Listeria monocytogenes CA and OH2, Escherichia coli O157:H7 933 and 931, Salmonella enteritidis FDA and Salmonella typhimurium E21274. Among these strains S. aureus 485, L. monocytogenes CA, E, coli O157:H7 933 and S...
Inactivation of Listeria monocytogenes and Escherichia coli by Ultrasonic Waves Under Pressure at Nonlethal (Manosonication) and Lethal Temperatures (Manothermosonication) in Acidic Fruit Juices
GUZEL, Burcin Hulya; ARROYO, Cristina; CONDON, Santiago; PAGAN, Rafael; Bayındırlı, Alev; Alpas, Hami (Springer Science and Business Media LLC, 2014-06-01)
The inactivation of Listeria monocytogenes and Escherichia coli suspended in apple and orange juices by ultrasound under pressure at nonlethal (manosonication, MS) and lethal temperatures (manothermosonication, MTS) was evaluated. Significant differences were found in the MS resistance (35 A degrees C, 110 mu m, 200 kPa) of three strains of L. monocytogenes and three of E. coli in pH 3.5 buffer, L. monocytogenes STCC 5672 and E. coli O157:H7 being the most resistant strains. Regarding the interspecific diff...
Modeling of composttemperature and inactivation of Salmonella and E-coli O157 : H7 during windrow food waste composting
Çekmecelioğlu, Deniz; Demirci, A; Graves, RE (2005-03-01)
A simulation model was developed to predict temperature and inactivation of E. coli O157:H7 and Salmonella during windrow composting. In particular, the model included an energy balance to estimate the change in temperature based on heat generated by biological decomposition and heat losses by convection, conduction, evaporation, and radiation. The model was validated with the measured data for the effects of seasonal variation on compost temperature and pathogen reduction. Sensitivity analysis was performe...
Inactivation of Escherichia coli and Listeria innocua in kiwifruit and pineapple juices by high hydrostatic pressure
Buzrul, Sencer; Alpas, Hami; Largeteau, Alain; Demazeau, Gerard (Elsevier BV, 2008-06-10)
Escherichia coli and Listeria innocua in kiwifruit and pineapple juices were exposed to high hydrostatic Pressure (HHP) at 300 MPa for 5 min. Both bacteria showed equal resistance to HHR Using low (0 degrees C) or subzero (- 10 degrees C) temperatures instead of room temperature (20 degrees C) during pressurization did not change the effectiveness of HHP treatment oil both bacteria in Studied juices. Pulse pressure treatment (multiple Pulses for a total holding time of 5 min at 300 MPa) instead of continuou...
Citation Formats
S. Buzrul and H. Alpas, “Modeling inactivation kinetics of food borne pathogens at a constant temperature,” LWT-FOOD SCIENCE AND TECHNOLOGY, pp. 632–637, 2007, Accessed: 00, 2020. [Online]. Available: