Development of a new mathematical model for inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by high hydrostatic pressure in carrot juice and peptone water

Date

2009-02-01

Author

PILAVTEPE-CELIK, Mutlu
BUZRUL, Sencer
Alpas, Hami
BOZOGLU, Faruk

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Survival data of Escherichia coli O157:H7 933 and Staphylococcus aureus 485 in carrot juice and peptone water were collected in a range of pressure levels between 200 and 400 MPa at 40 degrees C. A mathematical approach combining the primary and secondary models (Weibull and first-order models as the primary model and two empirical equations as the secondary model) was proposed to estimate the microbial parameters using nonlinear least squares procedure in one step, resulting a single equation. Although not perfectly matched with the survival data, the proposed model produced good fits. Better fits were observed for S. aureus than for E call. Simulations of 5log(10) reductions of both pathogens indicated that carrot juice had a protective effect on E. coli whereas it had a sensitizing effect on S. aureus. The development of such mathematical models would be very beneficial to the food industry by developing safe processing conditions for HHP processing of foods.

Subject Keywords

High hydrostatic pressure, Escherichia coli O157:H7, Staphylococcus aureus 485, Carrot juice, Predictive microbiology

URI

https://hdl.handle.net/11511/48998

Journal

JOURNAL OF FOOD ENGINEERING

DOI

https://doi.org/10.1111/j.1471-0307.2008.06.043

Collections

Department of Food Engineering, Article

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Citation Formats

M. PILAVTEPE-CELIK, S. BUZRUL, H. Alpas, and F. BOZOGLU, “Development of a new mathematical model for inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by high hydrostatic pressure in carrot juice and peptone water,” JOURNAL OF FOOD ENGINEERING, pp. 388–394, 2009, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/48998.