MODEL FOR COMBINED EFFECTS OF TEMPERATURE, PH AND WATER ACTIVITY ON THERMAL INACTIVATION OF BACILLUS-CEREUS SPORES

Authors
GAILLARD S LEGUERINEL I MAFART P
Citation
S. Gaillard et al., MODEL FOR COMBINED EFFECTS OF TEMPERATURE, PH AND WATER ACTIVITY ON THERMAL INACTIVATION OF BACILLUS-CEREUS SPORES, Journal of food science, 63(5), 1998, pp. 887-889
Citations number
25
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food science → ACNP
ISSN journal
00221147
Volume
63
Issue
5
Year of publication
1998
Pages
887 - 889
Database
ISI
SICI code
0022-1147(1998)63:5<887:MFCEOT>2.0.ZU;2-9
Abstract
Initially, the effect of water activity (a(w)) on heat resistance of B acillus cereus spores (decimal reduction time) was investigated. A lin ear relationship was found between log D and 1-a(w).The combined effec ts of temperature (85-105 degrees C), pH (4.5-6.5) and water activity (0.80-1) were then studied. A four parameter model was fitted to the d ata. 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.