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

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 °C. A mathematical approach combining the primary and secondary models (Weibull and first-order models as the prima...

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Bibliographic Details
Published in:Journal of food engineering 2009-02, Vol.90 (3), p.388-394
Main Authors: Pilavtepe-Çelik, Mutlu, Buzrul, Sencer, Alpas, Hami, Bozoğlu, Faruk
Format: Article
Language:English
Subjects:
bacterial contamination
Carrot juice
carrots
Daucus
Escherichia coli
Escherichia coli O157:H7
food contamination
food pathogens
food preservation
High hydrostatic pressure
high pressure treatment
nonthermal processing
peptones
Predictive microbiology
Staphylococcus aureus
Staphylococcus aureus 485
water
Weibull statistics
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Summary: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 °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. coli. 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.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2008.06.043