Heat inactivation of Listeria innocua in broth and food products under non-isothermal conditions

Fátima A. Miller; Bárbara F. Ramos; Maria M. Gil; Teresa R. S. Brandão; Paula Teixeira; Cristina L.M. Silva

doi:10.1016/j.foodcont.2010.06.004

Heat inactivation of Listeria innocua in broth and food products under non-isothermal conditions

Fátima A. Miller, Bárbara F. Ramos, Maria M. Gil, Teresa R. S. Brandão, Paula Teixeira, Cristina L.M. Silva^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

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Abstract

The objective of this work was to study the effect of three linear temperature profiles (heating rates of 1.5, 1.8 and 2.6 °C/min, from 20 to 65 °C) on Listeria innocua inactivation in liquid medium. The inactivation was also analyzed in artificially contaminated parsley (heating rate of 1.8 °C/min) and throughout a frying process, using a pre-cooked frozen food as case study. Inactivation showed a sigmoidal behaviour and all data was fitted with a Gompertz-inspired model. Results demonstrated that, in liquid media, Listeria inactivation is influenced by the temperature profile used. As heating rate increases, the shoulder decreases and the tail effect disappears. If Listeria was in parsley, its heat resistance increased (for identical experimental conditions in broth). Besides model adequacy was proven in all studied situations, the heating rate affected parameters' precision.

Original language	English
Pages (from-to)	20-26
Number of pages	7
Journal	Food Control
Volume	22
Issue number	1
DOIs	https://doi.org/10.1016/j.foodcont.2010.06.004
Publication status	Published - 1 Jan 2011

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10.1016/j.foodcont.2010.06.004

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http://hdl.handle.net/10400.14/7476Licence: CC BY-NC-ND

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title = "Heat inactivation of Listeria innocua in broth and food products under non-isothermal conditions",

abstract = "The objective of this work was to study the effect of three linear temperature profiles (heating rates of 1.5, 1.8 and 2.6 °C/min, from 20 to 65 °C) on Listeria innocua inactivation in liquid medium. The inactivation was also analyzed in artificially contaminated parsley (heating rate of 1.8 °C/min) and throughout a frying process, using a pre-cooked frozen food as case study. Inactivation showed a sigmoidal behaviour and all data was fitted with a Gompertz-inspired model. Results demonstrated that, in liquid media, Listeria inactivation is influenced by the temperature profile used. As heating rate increases, the shoulder decreases and the tail effect disappears. If Listeria was in parsley, its heat resistance increased (for identical experimental conditions in broth). Besides model adequacy was proven in all studied situations, the heating rate affected parameters' precision.",

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AU - Miller, Fátima A.

AU - Ramos, Bárbara F.

AU - Gil, Maria M.

AU - Brandão, Teresa R. S.

AU - Teixeira, Paula

AU - Silva, Cristina L.M.

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AB - The objective of this work was to study the effect of three linear temperature profiles (heating rates of 1.5, 1.8 and 2.6 °C/min, from 20 to 65 °C) on Listeria innocua inactivation in liquid medium. The inactivation was also analyzed in artificially contaminated parsley (heating rate of 1.8 °C/min) and throughout a frying process, using a pre-cooked frozen food as case study. Inactivation showed a sigmoidal behaviour and all data was fitted with a Gompertz-inspired model. Results demonstrated that, in liquid media, Listeria inactivation is influenced by the temperature profile used. As heating rate increases, the shoulder decreases and the tail effect disappears. If Listeria was in parsley, its heat resistance increased (for identical experimental conditions in broth). Besides model adequacy was proven in all studied situations, the heating rate affected parameters' precision.

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Heat inactivation of Listeria innocua in broth and food products under non-isothermal conditions

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