Dc. Kilsby et al., Bacterial thermal death kinetics based on probability distributions: The heat destruction of Clostridium botulinum and Salmonella Bedford, J FOOD PROT, 63(9), 2000, pp. 1197-1203
Despite the long history and excellent record of inactivation models used i
n thermal processing, there are relatively few approaches that attempt to d
escribe the kinetics commonly observed. There are even fewer examples of mo
dels that allow the user to deal with the environmental conditions that inf
luence these kinetics. We describe an approach that assumes a distribution
of inactivation times within a population of bacterial cells. The concept a
llows for alternative interpretations of death kinetics and provides excell
ent descriptions of data generated with two important foodborne pathogens,
Clostridium botulinum and Salmonella Bedford. The Salmonella Bedford data s
et used is unusual and perhaps unique in that it provides information where
more than 50% of the population survival has been measured. These measurem
ents are often overlooked or missed in experimental work but are essential
when using a vitalistic approach, enabling calculation of a 50% lethal dose
for destruction of bacteria. Use of the normal or Prentice distribution pr
ovided better fits to the data than other models commonly used to describe
thermal death. There was no obvious bias in the fits even though significan
t tailing was evident. In addition, the procedure described allows data fro
m all the conditions to be fitted rather than individual independent series
. This enables a single equation to be derived that can be judged against t
he whole domain of the data. Approaches that provide accurate and unbiased
descriptions of thermal death are likely to become increasingly important t
o ensure the safety of more marginal heat processes.