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Application of the Weibull model to describe inactivation of Listeria monocytogenes and Escherichia coli by citric and lactic acid at different temperatures
Author(s) -
Virto R,
Sanz D,
Álvarez I,
Condón S,
Raso J
Publication year - 2006
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2424
Subject(s) - citric acid , listeria monocytogenes , lactic acid , escherichia coli , chemistry , food science , bacteria , biochemistry , microbiology and biotechnology , biology , genetics , gene
Inactivation of Listeria monocytogenes and Escherichia coli by citric (10‐150 g L −1 ) and lactic (1‐60 mL L −1 ) acids at different temperatures (4, 20, 40 °C) has been investigated. Bactericidal effect of both acids was dependent on time and temperature of exposure and acid concentration. Survival curves of L. monocytogenes treated by lactic acid were concave downward and those treated by citric acid were linear. On the other hand, survival curves of E. coli treated by both organic acids were concave upward. Shape of survival curves depended on the type of acid but not on the treatment temperature. A mathematical model based on the Weibull distribution accurately described the kinetics of inactivation of both microorganisms by both acids. This model allowed quantification and comparison of the acid resistance of L. monocytogenes and E. coli . Lactic acid was more effective than citric acid and E. coli was more sensitive to both acids than L. monocytogenes . Copyright © 2006 Society of Chemical Industry