Model for Listeria monocytogenes inactivation by high hydrostatic pressure processing in Spanish chorizo sausage

A central composite design was implemented to study the effect of three factors on HHP-induced L. monocytogenes inactivation in Spanish chorizo sausage, in order to increase its effectiveness: product aw (0.79–0.92), pressure intensities (349–600 MPa, at 18 °C) and holding time (0–12.53 min). Respon...

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Bibliographic Details
Published in:Food microbiology 2018-02, Vol.69, p.18-24
Main Authors: Rubio, Begoña, Possas, Arícia, Rincón, Francisco, García-Gímeno, Rosa María, Martínez, Beatríz
Format: Article
Language:English
Subjects:
Animals
Food Contamination - analysis
Food Contamination - prevention & control
Food Handling - instrumentation
Food Handling - methods
Food Preservation - instrumentation
Food Preservation - methods
Food Safety
High-pressure processing
Hydrostatic Pressure
Listeria monocytogenes - chemistry
Listeria monocytogenes - growth & development
Meat Products - microbiology
Modelling
Models, Biological
Ready-to-eat products
Response surface methodology
Swine
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Summary:A central composite design was implemented to study the effect of three factors on HHP-induced L. monocytogenes inactivation in Spanish chorizo sausage, in order to increase its effectiveness: product aw (0.79–0.92), pressure intensities (349–600 MPa, at 18 °C) and holding time (0–12.53 min). Response surface methodology was implemented with backward stepwise regression to generate a model that best fitted to the experimental data. All the three factors studied significantly influenced HHP inactivation of L. monocytogenes (p 
ISSN:0740-0020
1095-9998
DOI:10.1016/j.fm.2017.07.012