Effects of Temperature, pH, Glucose, and Citric Acid on the Inactivation of Salmonella typhimurium in Reduced Calorie Mayonnaise
Abstract:A Salmonella typhimurium strain was inoculated in reduced calorie mayonnaise. A central composite design was implemented to assess the effects of temperature (15 to 35°C), pH (4.5 to 6.5), glucose (1 to 4% [wt/vol]), and citric acid (0.05 to 0.1 % [wt/vol]) on the inactivation of Salmonella. Whatever the conditions, an inhibition of the strain was obtained, but only after a long period of time, from 11 to 85 days. In this study, as the survival curves obtained did not follow typical first-order destruction kinetics, the primary model chosen was exponential. A second-order polynomial linear regression was then used to study the effects of the various factors on the inhibition of S. typhimurium. Estimated values of the k parameter, which represented the shape of the destruction curves, were well correlated with the predicted ones (R 2 = 0.94). Generally, the higher the temperature with a low pH, the greater the inactivation. With a citric acid concentration of 0.09% (wt/vol), no glucose effect could be seen. In contrast, a lower acid concentration, 0.06% (wt/vol), enabled the higher level of destruction to be reached with a 3.5% (wt/vol) glucose concentration. This study documented that reduced calorie mayonnaise containing citric acid can represent a nonnegligible consumer safety risk and indicated that a well-fitted model is of interest to correctly predict this risk.
Document Type: Research Article
Affiliations: 1: L.G.P.T.A., Institut National de la Recherche Agronomique, 369 rue Jules Guesde, BP 39, 59651 Villeneuve d'Ascq Cedex, France 2: SERMHA, Institut Pasteur de Lille, 369 rue Jules Guesde, BP 39, 59651 Villeneuve d'Ascq Cedex, France
Publication date: December 1, 1997
- IAFP Members with personal subscriptions to JFP Online: To access full-text JFP or JMFT articles, you must sign-in in the upper-right corner using your Ingenta sign-in details (your IAFP Member Login does not apply to this website). The Journal of Food Protection (JFP) is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.
Print and online subscriptions are available to IAFP Members and institutional subscribers. IAFP Members with a subscription to JFP Online will have access to all available JFP and JMFT content. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Membership and subscription information is available at www.foodprotection.org.
- Information for Authors
- Submit a Paper
- Subscribe to this Title
- Membership Information
- Information for Advertisers
- ingentaconnect is not responsible for the content or availability of external websites