Kinetic analysis of Listeria monocytogenes inactivation by high pressure carbon dioxide

Authors
Citation
O. Erkmen, Kinetic analysis of Listeria monocytogenes inactivation by high pressure carbon dioxide, J FOOD ENG, 47(1), 2001, pp. 7-10
Citations number
10
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD ENGINEERING
ISSN journal
02608774 → ACNP
Volume
47
Issue
1
Year of publication
2001
Pages
7 - 10
Database
ISI
SICI code
0260-8774(200101)47:1<7:KAOLMI>2.0.ZU;2-8
Abstract
High pressure carbon dioxide (HPCD) inactivation kinetics (D and z values) of Listeria monocytogenes in model solutions of brain heart infusion broth (BHIB) and physiological saline (PS) were evaluated from 1.51 to 6.05 MPa a t 25 degrees C. The come-up time to reach a pressure exerts an important ef fect on the survival of L. monocytogenes. Inactivation followed first-order reaction kinetics, with specific inactivation rates (k) and decimal reduct ion times (D) that varied from 0.0668 to 0.5375 min(-1) and from 34.49 to 4 .31 min, respectively. The pressure dependence of the L. monocytogenes spec ific inactivation rates can be described by the z value depending on the mo del solutions PS and BHIB. (C) 2000 Elsevier Science Ltd. All rights reserv ed.