Chemical Kinetics for the Microbial Safety of Foods Treated with High Pressure Processing or Hurdles

摘要: The application of chemical kinetics is well known in food engineering, such as the use Arrhenius plots and D- z-values to characterize linear microbial inactivation by thermal processing. emergence growing commercialization nonthermal processing technologies past decade provided impetus for development nonlinear models describe foodborne microbes. One model, enhanced quasi-chemical (EQCK) postulates a mechanistic sequence reaction steps uses approach developing system rate equations (ordinary differential equations) that provide mathematical basis describing an array complex dynamics exhibited microbes foods. Specifically, EQCK model characterizes continuous growth–death–tailing (or subsets thereof) pathogens Staphylococcus aureus, Listeria monocytogenes, or Escherichia coli various matrices (bread, turkey, ham, cheese) controlled “hurdles” (water activity, pH, temperature, antimicrobials). also used with high pressure (HPP), E. (inactivation show lag times), baro-resistant L. monocytogenes slight times protracted tailing), Bacillus amyloliquefaciens spores tailing; HPP induces spore activation germination). We invoke further principles applying transition-state theory (TST) develop novel dimensionless secondary temperature (TST TST pressure) estimate parameters (activation energy E volume ∆V ‡), thereby offering new insights into mechanisms pathogenic organisms HPP.