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Model of the influence of time and mild temperature on Listeria monocytogenes nonlinear survival curves
Heat treatment has long been regarded as one of the most widely used and most effective means of destroying pathogens in food. Up to now the linear relationship between the death rate and the temperature has been used when choosing the best heat treatment to apply. However, the information given by...
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| Published in: | International journal of food microbiology 1998-04, Vol.40 (3), p.185-195 |
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| Main Authors: | , , , , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-c540t-755bae374df50232994a4a580e921a0fe4fb1e6629b9bc5b69b8b51b2b8b996b3 |
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| cites | cdi_FETCH-LOGICAL-c540t-755bae374df50232994a4a580e921a0fe4fb1e6629b9bc5b69b8b51b2b8b996b3 |
| container_end_page | 195 |
| container_issue | 3 |
| container_start_page | 185 |
| container_title | International journal of food microbiology |
| container_volume | 40 |
| creator | Bréand, S. Fardel, G. Flandrois, J.P. Rosso, L. Tomassone, R. |
| description | Heat treatment has long been regarded as one of the most widely used and most effective means of destroying pathogens in food. Up to now the linear relationship between the death rate and the temperature has been used when choosing the best heat treatment to apply. However, the information given by this linear relationship is no longer sufficient when nonlinear survival curves are observed. Consequently, the agri-food industry needs a tool to choose the best mild heat treatment to apply in the case of nonlinear survival curves. This study deals with the temperature-induced death of
Listeria monocytogenes CIP 7831 in the stationary phase of growth. Eleven temperatures were tested. With the proposed primary and secondary models good fits of our data were obtained. A model describing both the effect of the duration of treatment and the temperature on the logarithm of the number of survivors was then built. A clear increase in the precision of the estimation of the parameters was obtained with this model. Moreover, with this model a new graphical strategy to choose a mild heat increase regarding a maximal survivor number has been proposed. |
| doi_str_mv | 10.1016/S0168-1605(98)00032-4 |
| format | article |
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Listeria monocytogenes CIP 7831 in the stationary phase of growth. Eleven temperatures were tested. With the proposed primary and secondary models good fits of our data were obtained. A model describing both the effect of the duration of treatment and the temperature on the logarithm of the number of survivors was then built. A clear increase in the precision of the estimation of the parameters was obtained with this model. Moreover, with this model a new graphical strategy to choose a mild heat increase regarding a maximal survivor number has been proposed.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/S0168-1605(98)00032-4</identifier><identifier>PMID: 9620126</identifier><identifier>CODEN: IJFMDD</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>Biological and medical sciences ; Colony Count, Microbial ; Confidence Intervals ; Food engineering ; Food industries ; Food-Processing Industry ; Fundamental and applied biological sciences. Psychology ; General aspects ; HEAT TREATMENT ; Hot Temperature ; Life Sciences ; LISTERIA MONOCYTOGENES ; Listeria monocytogenes - growth & development ; Logistic Models ; Models, Biological ; MORTALIDAD ; MORTALITE ; MORTALITY ; Nonlinear Dynamics ; Other ; TEMPERATURA ; TEMPERATURE ; Time Factors ; TRAITEMENT THERMIQUE ; TRATAMIENTO TERMICO</subject><ispartof>International journal of food microbiology, 1998-04, Vol.40 (3), p.185-195</ispartof><rights>1998 Elsevier Science B.V.</rights><rights>1998 INIST-CNRS</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c540t-755bae374df50232994a4a580e921a0fe4fb1e6629b9bc5b69b8b51b2b8b996b3</citedby><cites>FETCH-LOGICAL-c540t-755bae374df50232994a4a580e921a0fe4fb1e6629b9bc5b69b8b51b2b8b996b3</cites><orcidid>0000-0002-4953-9125</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>230,314,780,784,885,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=2240848$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/9620126$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.science/hal-00428479$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Bréand, S.</creatorcontrib><creatorcontrib>Fardel, G.</creatorcontrib><creatorcontrib>Flandrois, J.P.</creatorcontrib><creatorcontrib>Rosso, L.</creatorcontrib><creatorcontrib>Tomassone, R.</creatorcontrib><title>Model of the influence of time and mild temperature on Listeria monocytogenes nonlinear survival curves</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>Heat treatment has long been regarded as one of the most widely used and most effective means of destroying pathogens in food. Up to now the linear relationship between the death rate and the temperature has been used when choosing the best heat treatment to apply. However, the information given by this linear relationship is no longer sufficient when nonlinear survival curves are observed. Consequently, the agri-food industry needs a tool to choose the best mild heat treatment to apply in the case of nonlinear survival curves. This study deals with the temperature-induced death of
Listeria monocytogenes CIP 7831 in the stationary phase of growth. Eleven temperatures were tested. With the proposed primary and secondary models good fits of our data were obtained. A model describing both the effect of the duration of treatment and the temperature on the logarithm of the number of survivors was then built. A clear increase in the precision of the estimation of the parameters was obtained with this model. Moreover, with this model a new graphical strategy to choose a mild heat increase regarding a maximal survivor number has been proposed.</description><subject>Biological and medical sciences</subject><subject>Colony Count, Microbial</subject><subject>Confidence Intervals</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Food-Processing Industry</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>HEAT TREATMENT</subject><subject>Hot Temperature</subject><subject>Life Sciences</subject><subject>LISTERIA MONOCYTOGENES</subject><subject>Listeria monocytogenes - growth & development</subject><subject>Logistic Models</subject><subject>Models, Biological</subject><subject>MORTALIDAD</subject><subject>MORTALITE</subject><subject>MORTALITY</subject><subject>Nonlinear Dynamics</subject><subject>Other</subject><subject>TEMPERATURA</subject><subject>TEMPERATURE</subject><subject>Time Factors</subject><subject>TRAITEMENT THERMIQUE</subject><subject>TRATAMIENTO TERMICO</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1998</creationdate><recordtype>article</recordtype><recordid>eNqNkk1v1DAQhiMEKqXwEyr5gBA9BMZfiX1CVQUUaYEDcLYcZ7I1SuzFTlbqv8f7oeW4XDzWvM-MP-atqmsK7yjQ5v2PsqiaNiDfanUDAJzV4kl1SVWray4aeFpdnpDn1YucfxdIcg4X1YVuGFDWXFbrr7HHkcSBzA9IfBjGBYPDfcJPSGzoyeTHnsw4bTDZeUlFDGTl84zJWzLFEN3jHNcYMJMQw-gD2kTykrZ-a0fiygbzy-rZYMeMr47xqvr16ePPu_t69f3zl7vbVe2kgLlupews8lb0gwTGmdbCCisVoGbUwoBi6Cg2DdOd7pzsGt2pTtKOlaB10_Gr6ubQ98GOZpP8ZNOjidab-9uV2eUABFOi1Vta2DcHdpPinwXzbCafHY6jDRiXbFqtqRJUngWZboEK4P8Bci4Fh7MgbaTkjKkCygPoUsw54XB6FAWz84HZ-8Dshmy0MnsfGFHqro8HLN2E_anqOPiivz7qNjs7DskG5_MJY0yAEupfm8FGY9epIN9WVGtVvhHaXZsPBx3LTLcek8nO7wzU-4RuNn30Zy76F0QT1rc</recordid><startdate>19980414</startdate><enddate>19980414</enddate><creator>Bréand, S.</creator><creator>Fardel, G.</creator><creator>Flandrois, J.P.</creator><creator>Rosso, L.</creator><creator>Tomassone, R.</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>7TB</scope><scope>F28</scope><scope>7X8</scope><scope>1XC</scope><orcidid>https://orcid.org/0000-0002-4953-9125</orcidid></search><sort><creationdate>19980414</creationdate><title>Model of the influence of time and mild temperature on Listeria monocytogenes nonlinear survival curves</title><author>Bréand, S. ; Fardel, G. ; Flandrois, J.P. ; Rosso, L. ; Tomassone, R.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c540t-755bae374df50232994a4a580e921a0fe4fb1e6629b9bc5b69b8b51b2b8b996b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1998</creationdate><topic>Biological and medical sciences</topic><topic>Colony Count, Microbial</topic><topic>Confidence Intervals</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>Food-Processing Industry</topic><topic>Fundamental and applied biological sciences. 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Up to now the linear relationship between the death rate and the temperature has been used when choosing the best heat treatment to apply. However, the information given by this linear relationship is no longer sufficient when nonlinear survival curves are observed. Consequently, the agri-food industry needs a tool to choose the best mild heat treatment to apply in the case of nonlinear survival curves. This study deals with the temperature-induced death of
Listeria monocytogenes CIP 7831 in the stationary phase of growth. Eleven temperatures were tested. With the proposed primary and secondary models good fits of our data were obtained. A model describing both the effect of the duration of treatment and the temperature on the logarithm of the number of survivors was then built. A clear increase in the precision of the estimation of the parameters was obtained with this model. Moreover, with this model a new graphical strategy to choose a mild heat increase regarding a maximal survivor number has been proposed.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><pmid>9620126</pmid><doi>10.1016/S0168-1605(98)00032-4</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0002-4953-9125</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0168-1605 |
| ispartof | International journal of food microbiology, 1998-04, Vol.40 (3), p.185-195 |
| issn | 0168-1605 1879-3460 |
| language | eng |
| recordid | cdi_hal_primary_oai_HAL_hal_00428479v1 |
| source | ScienceDirect Journals |
| subjects | Biological and medical sciences Colony Count, Microbial Confidence Intervals Food engineering Food industries Food-Processing Industry Fundamental and applied biological sciences. Psychology General aspects HEAT TREATMENT Hot Temperature Life Sciences LISTERIA MONOCYTOGENES Listeria monocytogenes - growth & development Logistic Models Models, Biological MORTALIDAD MORTALITE MORTALITY Nonlinear Dynamics Other TEMPERATURA TEMPERATURE Time Factors TRAITEMENT THERMIQUE TRATAMIENTO TERMICO |
| title | Model of the influence of time and mild temperature on Listeria monocytogenes nonlinear survival curves |
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