Document Detail


Influence of pH, type of acid and recovery media on the thermal inactivation of Listeria innocua.
MedLine Citation:
PMID:  19481827     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Acidification of foods with organic acids, either by fermentation or by intentional addition, is an important and common mechanism for controlling foodborne pathogens in a diversity of food products. The objective of this work was to study thermal inactivation of Listeria innocua, an acid tolerant microorganism, at 52.5, 60.0 and 65.0 degrees C, at different pH values (4.5, 6.0 and 7.5), using three types of acid (lactic, acetic and hydrochloric) and three different plating media (Tryptic Soy Agar with 0.6% yeast extract-TSAYE; TSAYE plus 5% NaCl-TSAYE+5%NaCl; and Palcam Agar with selective supplement-Palcam Agar), according to a 3(4) factorial experimental design. Survival data experimentally obtained were fitted with a Gompertz-inspired model and kinetic parameters (shoulder, maximum inactivation rate-k(max), and tail) were estimated for all conditions considered. The influence of temperature, pH, type of acid and enumeration media on kinetic parameters was assessed. Results showed that, with the exception of the type of acid, all the remaining factors and their combinations significantly affected the shoulder period and k(max). In relation to tail, temperature and recovery media were the affectable factors. It was concluded that the survival of this bacteria is higher when combining low temperature with neutral pH, and when TSAYE is the enumeration medium. Bigelow-inspired models were successfully developed and describe accurately the temperature and pH effects on the kinetic parameters.
Authors:
Fátima A Miller; Bárbara Ramos; Maria M Gil; Teresa R S Brandão; Paula Teixeira; Cristina L M Silva
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2009-05-09
Journal Detail:
Title:  International journal of food microbiology     Volume:  133     ISSN:  1879-3460     ISO Abbreviation:  Int. J. Food Microbiol.     Publication Date:  2009 Jul 
Date Detail:
Created Date:  2009-06-29     Completed Date:  2009-12-02     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8412849     Medline TA:  Int J Food Microbiol     Country:  Netherlands    
Other Details:
Languages:  eng     Pagination:  121-8     Citation Subset:  IM    
Affiliation:
CBQF, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, Porto, Portugal.
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MeSH Terms
Descriptor/Qualifier:
Acids / pharmacology*
Agar
Culture Media*
Food Contamination / prevention & control
Food Microbiology*
Hot Temperature*
Humans
Hydrogen-Ion Concentration
Kinetics
Listeria / growth & development*
Microbial Viability* / drug effects
Models, Biological
Sodium Chloride / pharmacology
Soybeans
Yeasts
Chemical
Reg. No./Substance:
0/Acids; 0/Culture Media; 7647-14-5/Sodium Chloride; 9002-18-0/Agar

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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