Sigmoidal thermal inactivation kinetics of Listeria innocua in broth: influence of strain and growth phase

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

doi:10.1016/j.foodcont.2009.03.007

Sigmoidal thermal inactivation kinetics of Listeria innocua in broth: influence of strain and growth phase

Fátima A. Miller, 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

Listeria innocua inactivation was studied within the temperature range 52.5-65.0 °C, comparing two different strains (10528 and 2030c) and two growth phases (exponential and stationary). Survival curves may present a sigmoidal behaviour, with an initial shoulder (L), followed by a maximum inactivation rate (k_max) period and a final tailing tendency. A Gompertz-inspired model was used to fit experimental data, and kinetic parameters (L, k_max and tail) were estimated by non-linear regression analysis. The influence of temperature, growth phase and strain on kinetic parameters was studied using a 2³ factorial experimental design. Results showed that temperature and growth phase were the most significant variables affecting the kinetic parameters. Listeria thermal inactivation varied from a log-linear tendency till a pronounced sigmoidal behaviour, depending on the studied factors.

Original language	English
Pages (from-to)	1151-1157
Number of pages	7
Journal	Food Control
Volume	20
Issue number	12
DOIs	https://doi.org/10.1016/j.foodcont.2009.03.007
Publication status	Published - Dec 2009

Keywords

Growth phase
Listeria innocua
Thermal inactivation

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10.1016/j.foodcont.2009.03.007

19570088Accepted author manuscript, 446 KBLicence: CC BY-NC-ND

http://hdl.handle.net/10400.14/2694Licence: CC BY-NC-ND

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title = "Sigmoidal thermal inactivation kinetics of Listeria innocua in broth: influence of strain and growth phase",

abstract = "Listeria innocua inactivation was studied within the temperature range 52.5-65.0 °C, comparing two different strains (10528 and 2030c) and two growth phases (exponential and stationary). Survival curves may present a sigmoidal behaviour, with an initial shoulder (L), followed by a maximum inactivation rate (kmax) period and a final tailing tendency. A Gompertz-inspired model was used to fit experimental data, and kinetic parameters (L, kmax and tail) were estimated by non-linear regression analysis. The influence of temperature, growth phase and strain on kinetic parameters was studied using a 23 factorial experimental design. Results showed that temperature and growth phase were the most significant variables affecting the kinetic parameters. Listeria thermal inactivation varied from a log-linear tendency till a pronounced sigmoidal behaviour, depending on the studied factors.",

keywords = "Growth phase, Listeria innocua, Thermal inactivation",

author = "Miller, {F{\'a}tima A.} and Gil, {Maria M.} and Brand{\~a}o, {Teresa R. S.} and Paula Teixeira and Silva, {Cristina L. M.}",

year = "2009",

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doi = "10.1016/j.foodcont.2009.03.007",

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T1 - Sigmoidal thermal inactivation kinetics of Listeria innocua in broth

T2 - influence of strain and growth phase

AU - Miller, Fátima A.

AU - Gil, Maria M.

AU - Brandão, Teresa R. S.

AU - Teixeira, Paula

AU - Silva, Cristina L. M.

PY - 2009/12

Y1 - 2009/12

N2 - Listeria innocua inactivation was studied within the temperature range 52.5-65.0 °C, comparing two different strains (10528 and 2030c) and two growth phases (exponential and stationary). Survival curves may present a sigmoidal behaviour, with an initial shoulder (L), followed by a maximum inactivation rate (kmax) period and a final tailing tendency. A Gompertz-inspired model was used to fit experimental data, and kinetic parameters (L, kmax and tail) were estimated by non-linear regression analysis. The influence of temperature, growth phase and strain on kinetic parameters was studied using a 23 factorial experimental design. Results showed that temperature and growth phase were the most significant variables affecting the kinetic parameters. Listeria thermal inactivation varied from a log-linear tendency till a pronounced sigmoidal behaviour, depending on the studied factors.

AB - Listeria innocua inactivation was studied within the temperature range 52.5-65.0 °C, comparing two different strains (10528 and 2030c) and two growth phases (exponential and stationary). Survival curves may present a sigmoidal behaviour, with an initial shoulder (L), followed by a maximum inactivation rate (kmax) period and a final tailing tendency. A Gompertz-inspired model was used to fit experimental data, and kinetic parameters (L, kmax and tail) were estimated by non-linear regression analysis. The influence of temperature, growth phase and strain on kinetic parameters was studied using a 23 factorial experimental design. Results showed that temperature and growth phase were the most significant variables affecting the kinetic parameters. Listeria thermal inactivation varied from a log-linear tendency till a pronounced sigmoidal behaviour, depending on the studied factors.

KW - Growth phase

KW - Listeria innocua

KW - Thermal inactivation

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JF - Food Control

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Sigmoidal thermal inactivation kinetics of Listeria innocua in broth: influence of strain and growth phase

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Keywords

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