Premium
MODELING THE INACTIVATION KINETICS OF ESCHERICHIA COLI O157:H7 DURING THE STORAGE UNDER REFRIGERATION OF APPLE JUICE TREATED BY PULSED ELECTRIC FIELDS
Author(s) -
GARCÍA DIEGO,
SOMOLINOS MARÍA,
HASSANI MOUNIR,
ÁLVAREZ IGNACIO,
PAGÁN RAFAEL
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.1745-4565.2009.00176.x
Subject(s) - escherichia coli , food science , kinetics , refrigeration , chemistry , biochemistry , thermodynamics , physics , quantum mechanics , gene
The aim was to describe the inactivation kinetics of Escherichia coli O157:H7 suspended in apple juice after pulsed electric fields (PEF) and a subsequent storage under refrigeration. Escherichia coli O157:H7 showed a great PEF resistance in apple juice, when survivors were evaluated immediately after PEF. However, PEF‐treated cells exhibited a great sensitivity to a subsequent holding in apple juice for 3 days. For instance, although a PEF treatment of 80 pulses at 35.0 kV/cm inactivated less than 0.5 log 10 cell cycles, the maintenance of the samples up to 3 days at 4C caused an inactivation of 5.0 log 10 cycles. An equation based on the Weibullian‐like distribution accurately described the kinetics of cell inactivation.PRACTICAL APPLICATIONS The storage time influences the pulsed electric fields (PEF) inactivation of Escherichia coli O157:H7 cells suspended in apple juice. The potential of Weibullian‐like distributions to describe survival curves with deviations in their linearity has allowed us to obtain an equation that accurately describes the complete PEF survival profile of E. coli in apple juice, when survivors were evaluated immediately after PEF and also after a subsequent storage under refrigeration. These results underline the possibility of applying PEF to pasteurize acidic foods by taking into account the postprocessing effect of the acidity of the product.