Predictive Thermal Inactivation Model for Effects and Interactions of Temperature, NaCl, Sodium Pyrophosphate, and Sodium Lactate on Listeria monocytogenes in Ground Beef

The effects and interactions of heating temperature (60 °C to 73.9 °C), salt (0.0 % to 4.5 %  w / v ), sodium pyrophosphate (0.0 % to 0.5 %  w / v ), and sodium lactate (0.0 % to 4.5 %  w / v ) on the heat resistance of a five-strain mixture of Listeria monocytogenes in 75 % lean ground beef were ex...

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Bibliographic Details
Published in:Food and bioprocess technology 2014-02, Vol.7 (2), p.437-446
Main Authors: Juneja, Vijay, Mukhopadhyay, Sudarsan, Marks, Harry, Mohr, Tim B., Warning, Alex, Datta, Ashim
Format: Article
Language:English
Subjects:
Agriculture
Beef
Biotechnology
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Deactivation
Food Science
Heat resistance
Inactivation
Lactic acid
Lethality
Listeria
Listeria monocytogenes
Meat
Meat products
Original Paper
Parameter estimation
Pyruvic acid
Salts
Sodium
Sodium chloride
Sodium lactate
Sodium pyrophosphate
Sodium pyruvate
Survival
Temperature control
Thermal resistance
Yeasts
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Summary:The effects and interactions of heating temperature (60 °C to 73.9 °C), salt (0.0 % to 4.5 %  w / v ), sodium pyrophosphate (0.0 % to 0.5 %  w / v ), and sodium lactate (0.0 % to 4.5 %  w / v ) on the heat resistance of a five-strain mixture of Listeria monocytogenes in 75 % lean ground beef were examined. Meat samples in sterile filtered stomacher bags were heated in a temperature controlled waterbath to determine thermal death times. The recovery medium was tryptic soy agar supplemented with 0.6 % yeast extract and 1 % sodium pyruvate. Weibull survival functions were employed to model the primary survival curves. Then, survival curve-specific estimated parameter values obtained from the Weibull model were used for determining a secondary model. The results indicate that temperature and salt have a large impact on the inactivation kinetics of L. monocytogenes , while sodium lactate (NaL) has an impact in the presence of salt. The model presented in this paper for predicting inactivation of L. monocytogenes can be used as an aid in designing lethality treatments meant to control the presence of this pathogen in ready-to-eat products.
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-013-1102-z