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 journalArticlepeer-review

34 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)1151-1157
Number of pages7
JournalFood Control
Volume20
Issue number12
DOIs
Publication statusPublished - Dec 2009

Keywords

  • Growth phase
  • Listeria innocua
  • Thermal inactivation

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