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HEAT‐RESISTANCE PREDICTION OF LISTERIA INNOCUA GROWN AT DIFFERENT TEMPERATURES
Author(s) -
ÁLVAREZORDÓÑEZ AVELINO,
FERNÁNDEZ ANA,
BERNARDO ANA,
LÓPEZ MERCEDES
Publication year - 2009
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2009.00170.x
Subject(s) - listeria , d value , listeria monocytogenes , heat resistance , food science , materials science , atmospheric temperature range , thermodynamics , chemistry , biology , bacteria , composite material , physics , genetics
The effects of growth temperature in the range of 20–45C on the heat resistance of Listeria innocua (CECT 910) at different heating temperatures (56, 59, 62 and 65C) were investigated. D values were lower for cells grown at 20C and significantly increased with increasing growth temperature up to 45C, showing D values about five times higher. The inactivation rate of L. innocua at the heating temperatures tested decreased exponentially with growth temperature. The z values were not significantly modified by growth temperature, obtaining a mean value of 5.65 ± 0.19C. The decimal reduction times at different heating temperatures for L. innocua cells grown at different temperatures were succesfully described using a mathematical equation.PRACTICAL APPLICATIONS The prediction of the effectiveness of thermal processing against foodborne pathogen microorganisms is essential to permit the establishment of safe processing conditions and is critical for its effective application in food preservation. In this work, a mathematical equation has been developed which permits the description of the effect of growth temperature and treatment temperature on the thermal inactivation of Listeria innocua , a microorganism considered to be a biological indicator to assess the lethality of heat treatments with regard to Listeria monocytogenes , which represents a great concern for the food industry, health regulatory officials and consumers.