Inactivation kinetics of Listeria monocytogenes by high-pressure processing: pressure and temperature variation.

摘要: :  The enhanced quasi-chemical kinetics (EQCK) model is presented as a methodology to evaluate the nonlinear inactivation of baro-resistant Listeria monocytogenes in surrogate protein food system by high-pressure processing (HPP) for various combinations pressure (P= 207 414 MPa) and temperature (T= 20 50 °C). EQCK based on ordinary differential equations derived from 6 “quasi-chemical reaction” steps. continuously fits conventional stages microbial lifecycle: lag, growth, stationary phase, death; tailing. Depending conditions, L. HPP show inactivation, Accordingly, we developed customized, 4-step subset version sufficient obtain values parameters lag (λ), rate (μ), constants (k), “processing time” (tp). This latter parameter was uniquely data showing Secondary models are interrelating fitting with experimental parameters, Monte Carlo simulations used reproducibility. also compared empirical Weibull Polylog models. success (as its subset) tailing establishes several advantages modeling approach investigating kinetics, it has implications determining mechanisms bacterial spore HPP. Practical Application:  Results this study will be useful many segments industry (ready-to-eat meats, fresh produce, seafood, dairy) concerned ensuring safety consumers health hazards monocytogenes, particularly through use emerging preservation technologies such processing.