Modeling the inactivation of Escherichia coli O157:H7 and Salmonella enterica on raspberries and strawberries resulting from exposure to ozone or pulsed UV-light

Inactivation data for Escherichia coli O157:H7 and Salmonella enterica on raspberries and strawberries resulting from treatment with gaseous ozone, aqueous ozone, or pulsed UV-light were used to construct inactivation models; a log-linear model (based on first-order kinetics) and a Weibull model wer...

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Bibliographic Details
Published in:Journal of food engineering 2008-04, Vol.85 (3), p.444-449
Main Authors: Bialka, Katherine L., Demirci, Ali, Puri, Virendra M.
Format: Article
Language:English
Subjects:
aqueous ozone
bacterial contamination
Biological and medical sciences
Decontamination
Escherichia coli O157:H7
food contamination
Food engineering
Food industries
Food microbiology
food pathogens
food processing
food safety
Fundamental and applied biological sciences. Psychology
gaseous ozone
General aspects
inactivation
kinetics
mathematical models
microbial inactivation
microbiological quality
model validation
Novel technologies
ozonation
ozone
pathogen survival
Pathogens
pulsed ultraviolet light
raspberries
Salmonella enterica
Small fruits
strawberries
ultraviolet radiation
Weibull
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Summary:Inactivation data for Escherichia coli O157:H7 and Salmonella enterica on raspberries and strawberries resulting from treatment with gaseous ozone, aqueous ozone, or pulsed UV-light were used to construct inactivation models; a log-linear model (based on first-order kinetics) and a Weibull model were developed. Initial analysis indicated that survival curves were non-linear and that the log-linear model failed to accurately estimate the inactivations in most instances. The Weibull model more accurately estimated the inactivation and the concavity exhibited in the survival curves. Validation of the Weibull model produced correlation coefficients of 0.83–0.99 and slopes of 0.76–1.26. The results presented in this study indicated that first-order kinetics are not suitable for the estimation of microbial inactivation on berries treated with ozone or pulsed UV-light, but that the Weibull model can be successfully used to estimate the reductions of E. coli O157:H7 and Salmonella enterica on raspberries and strawberries.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2007.08.007