Kinetic studies on the high pressure carbon dioxide inactivation of Salmonella typhimurium

Citation
O. Erkmen et H. Karaman, Kinetic studies on the high pressure carbon dioxide inactivation of Salmonella typhimurium, J FOOD ENG, 50(1), 2001, pp. 25-28
Citations number
15
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD ENGINEERING
ISSN journal
02608774 → ACNP
Volume
50
Issue
1
Year of publication
2001
Pages
25 - 28
Database
ISI
SICI code
0260-8774(200110)50:1<25:KSOTHP>2.0.ZU;2-T
Abstract
Inactivation kinetics (D and z values) of Salmonella typhimurium under high pressure carbon dioxide (HPCD) from 1.51 to 7.56 MPa at 35 degreesC was in vestigated in model solutions of brain heart infusion broth (BHIB) and phys iological saline (PS). The come-up time to reach a pressure exerts an impor tant effect on the survival of S. typhimurium. The inactivation rates incre ased with pressure, suspending medium and exposure time. Inactivation follo wed first order reaction kinetics, with specific inactivation rates (k) and decimal reduction times (D) that varied from 0.0975 to 1.5561 min(-1) and from 23.63 to 1.48 min, respectively. The pressure dependence of the S. typ himurium specific inactivation rates can be described by the z(p) value dep ending on the model solutions BHIB and PS. (C) 2001 Elsevier Science Ltd. A ll rights reserved.