Combined effects of temperature, pH and water activity on predictive ability of microbial kinetic inactivation model

Maria M. Gil; Fatima A. Miller; Teresa R. S. Brandao; Cristina L. M. Silva

doi:10.1016/j.profoo.2016.02.089

Combined effects of temperature, pH and water activity on predictive ability of microbial kinetic inactivation model

Maria M. Gil, Fatima A. Miller, Teresa R. S. Brandao, Cristina L. M. Silva

Research output: Contribution to journal › Conference article › peer-review

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Abstract

It is well known that temperature is the key factor controlling the microbial survival/inactivation. However, the interactive effects of further stressing environmental conditions may influence microbial behaviour. The objective of this work was to include, in the inactivation model, temperature, pH and a(w) effects using a black box polynomial model, aiming at accurate prediction. Data of Listeria innocua obtained within the temperature range of 52.5 and 65.0 degrees C, pH of 4.5, 6.0 and 7.5, and a(w) of 0.95 and 0.99 were used for model assessment. The relations of such parameters with temperature, a(w) and pH were assumed to be polynomials.

Original language	English
Pages (from-to)	67-70
Number of pages	4
Journal	Procedia Food Science
Volume	7
DOIs	https://doi.org/10.1016/j.profoo.2016.02.089
Publication status	Published - 2016
Event	9th International Conference on Predictive Modelling in Food (ICPMF) - Rio de Janeiro, Brazil Duration: 8 Sept 2015 → 12 Sept 2015 Conference number: 9

Keywords

Maximum inactivation rate
Shoulder parameter
Tail
Temperature
pH and water activity effects
Polynomial functions

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10.1016/j.profoo.2016.02.089Licence: CC BY-NC-ND

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http://hdl.handle.net/10400.14/22990Licence: CC BY-NC-ND

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title = "Combined effects of temperature, pH and water activity on predictive ability of microbial kinetic inactivation model",

abstract = "It is well known that temperature is the key factor controlling the microbial survival/inactivation. However, the interactive effects of further stressing environmental conditions may influence microbial behaviour. The objective of this work was to include, in the inactivation model, temperature, pH and a(w) effects using a black box polynomial model, aiming at accurate prediction. Data of Listeria innocua obtained within the temperature range of 52.5 and 65.0 degrees C, pH of 4.5, 6.0 and 7.5, and a(w) of 0.95 and 0.99 were used for model assessment. The relations of such parameters with temperature, a(w) and pH were assumed to be polynomials.",

keywords = "Maximum inactivation rate, Shoulder parameter, Tail, Temperature, pH and water activity effects, Polynomial functions",

author = "Gil, {Maria M.} and Miller, {Fatima A.} and Brandao, {Teresa R. S.} and Silva, {Cristina L. M.}",

year = "2016",

doi = "10.1016/j.profoo.2016.02.089",

language = "English",

volume = "7",

pages = "67--70",

journal = "Procedia Food Science",

issn = "2211-601X",

publisher = "Elsevier",

note = "9th International Conference on Predictive Modelling in Food (ICPMF) ; Conference date: 08-09-2015 Through 12-09-2015",

}

TY - JOUR

T1 - Combined effects of temperature, pH and water activity on predictive ability of microbial kinetic inactivation model

AU - Gil, Maria M.

AU - Miller, Fatima A.

AU - Brandao, Teresa R. S.

AU - Silva, Cristina L. M.

N1 - Conference code: 9

PY - 2016

Y1 - 2016

N2 - It is well known that temperature is the key factor controlling the microbial survival/inactivation. However, the interactive effects of further stressing environmental conditions may influence microbial behaviour. The objective of this work was to include, in the inactivation model, temperature, pH and a(w) effects using a black box polynomial model, aiming at accurate prediction. Data of Listeria innocua obtained within the temperature range of 52.5 and 65.0 degrees C, pH of 4.5, 6.0 and 7.5, and a(w) of 0.95 and 0.99 were used for model assessment. The relations of such parameters with temperature, a(w) and pH were assumed to be polynomials.

AB - It is well known that temperature is the key factor controlling the microbial survival/inactivation. However, the interactive effects of further stressing environmental conditions may influence microbial behaviour. The objective of this work was to include, in the inactivation model, temperature, pH and a(w) effects using a black box polynomial model, aiming at accurate prediction. Data of Listeria innocua obtained within the temperature range of 52.5 and 65.0 degrees C, pH of 4.5, 6.0 and 7.5, and a(w) of 0.95 and 0.99 were used for model assessment. The relations of such parameters with temperature, a(w) and pH were assumed to be polynomials.

KW - Maximum inactivation rate

KW - Shoulder parameter

KW - Tail

KW - Temperature

KW - pH and water activity effects

KW - Polynomial functions

U2 - 10.1016/j.profoo.2016.02.089

DO - 10.1016/j.profoo.2016.02.089

M3 - Conference article

SN - 2211-601X

VL - 7

SP - 67

EP - 70

JO - Procedia Food Science

JF - Procedia Food Science

T2 - 9th International Conference on Predictive Modelling in Food (ICPMF)

Y2 - 8 September 2015 through 12 September 2015

ER -

Combined effects of temperature, pH and water activity on predictive ability of microbial kinetic inactivation model

Abstract

Keywords

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