Literature DB >> 15553651

Demonstration of the applicability of the Weibull-log-logistic survival model to the isothermal and nonisothermal inactivation of Escherichia coli K-12 MG1655.

Maria G Corradini1, Micha Peleg.   

Abstract

Published isothermal semilogarithmic survival curves of Escherichia coli K-12 MG1655, in the range of 49.8 to 60.6 degrees C, all had noticeable downward concavity. They could be described by the model log S(t) = -b(T)t n, where S(t) = N(t)/N0, N(t) and N0 being the momentary and initial number of organisms, respectively; b(T) is a temperature-dependent rate parameter; and n is a constant found to be about 1.5. The temperature dependence of b(T) could be described by the log-logistic model, b(T) = ln[1 + exp[k(T - Tc)]], which had an almost perfect fit, with k = 0.88 degrees C(-1) and Tc = 60.5 degrees C. The constants, n, k, and Tc were considered the organism's survival parameters in the particular medium. They were incorporated into a rate equation on the assumption that in nonisothermal heating, the momentary inactivation rate is the isothermal rate at the momentary temperature at a time that corresponds to the momentary survival ratio. This model's estimates matched the actual survival curves obtained in the same work under two different nonisothermal heating profiles, lending support to the notion that the Weibull-log-logistic model combination can be used not only to describe isothermal inactivation mathematically, but also to predict survival patterns under nonisothermal conditions.

Entities:  

Mesh:

Year:  2004        PMID: 15553651     DOI: 10.4315/0362-028x-67.11.2617

Source DB:  PubMed          Journal:  J Food Prot        ISSN: 0362-028X            Impact factor:   2.077


  3 in total

1.  Survival and heat resistance of Salmonella enterica and Escherichia coli O157:H7 in peanut butter.

Authors:  Yingshu He; Dongjing Guo; Jingyun Yang; Mary Lou Tortorello; Wei Zhang
Journal:  Appl Environ Microbiol       Date:  2011-09-30       Impact factor: 4.792

2.  Dynamic model of heat inactivation kinetics for bacterial adaptation.

Authors:  Maria G Corradini; Micha Peleg
Journal:  Appl Environ Microbiol       Date:  2009-02-06       Impact factor: 4.792

3.  Increased water activity reduces the thermal resistance of Salmonella enterica in peanut butter.

Authors:  Yingshu He; Ye Li; Joelle K Salazar; Jingyun Yang; Mary Lou Tortorello; Wei Zhang
Journal:  Appl Environ Microbiol       Date:  2013-05-31       Impact factor: 4.792

  3 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.