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Model for Combined Effects of Temperature, pH and Water Activity on Thermal Inactivation of Bacillus cereus Spores
Author(s) -
GAILLARD S.,
LEGUERINEL I.,
MAFART P.
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb17920.x
Subject(s) - bacillus cereus , water activity , spore , d value , food science , chemistry , cereus , log reduction , thermodynamics , biology , microbiology and biotechnology , bacteria , water content , physics , genetics , geotechnical engineering , engineering
Initially, the effect of water activity (a w ) on heat resistance of Bacillus cereus spores (decimal reduction time) was investigated. A linear relationship was found between log D and 1‐a w . The combined effects of temperature (85‐105°C), pH (4.5‐6.5) and water activity (0.80‐1) were then studied. A four parameter model was fitted to the data. This model appeared to be parsimonious with each parameter having a biological significance. Interactions between factors were observed but they accounted for <2.4% of the total variation and they were not taken into account by the model.