A New Kinetic Model for Thermal Inactivation of Microorganisms: Development and Validation Using Escherichia coli O157:H7 as a Test Organism
Source: Journal of Food Protection®, Number 12, December 2001, pp. 1891-2110 , pp. 2078-2082(5)
Abstract:A new kinetic model has been proposed to simulate the nonlinear behavior of survivor curves frequently observed in thermal inactivation of microorganisms. This model incorporates a time component into the first-order inactivation kinetics and is capable of describing the linear, convex, and concave survivor curves. The model was validated using Escherichia coli O157:H7 as a test microorganism. Ground beef (93% lean) samples inoculated to 107 to 108 CFU/g of meat were subjected to immersion heating at 55, 57.5, 60, 62.5, and 65°C, respectively, in a water bath. All the survivor curves in this study showed upward concavity. Linear and nonlinear regressions were used to fit the survivor curves to the linear first-order inactivation kinetics and the proposed model. Analyses showed that the new kinetic model provides a much better estimate of the thermal inactivation behavior of E. coli O157:H7 in ground beef.
Document Type: Research Article
Affiliations: 1: Food Safety Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19039-6400, USA 2: Food Safety Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19039-6400, USA
Publication date: 2001-12-01
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