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Influence of pH, type of acid and recovery media on the thermal inactivation of listeria innocua

2009Journal article Open access
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dc.contributor.authorMiller, Fátima A.
dc.contributor.authorRamos, Bárbara
dc.contributor.authorGil, Maria M.
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorTeixeira, Paula
dc.contributor.authorSilva, Cristina L.M.
dc.date.accessioned2010-10-07T14:28:23Z
dc.date.available2010-10-07T14:28:23Z
dc.date.issued2009
dc.description.abstractAcidification of foods with organic acids, either by fermentation or by intentional addition, is an important and common mechanism for controlling foodborne pathogens in a diversity of food products. The objective of this work was to study thermal inactivation of Listeria innocua, an acid tolerant microorganism, at 52.5, 60.0 and 65.0 °C, at different pH values (4.5, 6.0 and 7.5), using three types of acid (lactic, acetic and hydrochloric) and three different plating media (Tryptic Soy Agar with 0.6% yeast extract—TSAYE; TSAYE plus 5% NaCl—TSAYE+5%NaCl; and Palcam Agar with selective supplement—Palcam Agar), according to a 34 factorial experimental design. Survival data experimentally obtained were fitted with a Gompertz-inspired model and kinetic parameters (shoulder, maximum inactivation rate—kmax, and tail) were estimated for all conditions considered. The influence of temperature, pH, type of acid and enumeration media on kinetic parameters was assessed. Results showed that, with the exception of the type of acid, all the remaining factors and their combinations significantly affected the shoulder period and kmax. In relation to tail, temperature and recovery media were the affectable factors. It was concluded that the survival of this bacteria is higher when combining low temperature with neutral pH, and when TSAYE is the enumeration medium. Bigelow-inspired models were successfully developed and describe accurately the temperature and pH effects on the kinetic parameters.por
dc.identifier.citation"International Journal of Food Microbiology". ISSN 0168-1605. 133: 1-2 (2009) 121–128por
dc.identifier.urihttp://hdl.handle.net/10400.14/2688
dc.language.isoengpor
dc.publisherElsevierpor
dc.relation.publisherversionhttp://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T7K-4W7YXN1-8&_user=2460358&_coverDate=07%2F31%2F2009&_rdoc=15&_fmt=high&_orig=browse&_origin=browse&_zone=rslt_list_item&_srch=doc-info%28%23toc%235061%232009%23998669998%231250049%23FLA%23display%23Volume%29&_cdi=5061&_sort=d&_docanchor=&_ct=29&_acct=C000057417&_version=1&_urlVersion=0&_userid=2460358&md5=06ca1206234389a9e012d0d60ceca18a&searchtype=apor
dc.subjectListeria innocuapor
dc.subjectThermal inactivationpor
dc.subjectpHpor
dc.subjectType of acidpor
dc.subjectRecovery mediapor
dc.titleInfluence of pH, type of acid and recovery media on the thermal inactivation of listeria innocuapor
dc.typejournal article
dspace.entity.typePublication
person.familyNameMiller
person.familyNameRamos
person.familyNameGil
person.familyNameBrandão
person.familyNameTeixeira
person.familyNameSilva
person.givenNameFatima
person.givenNameBárbara
person.givenNameMaria M
person.givenNameTeresa
person.givenNamePaula
person.givenNameCristina
person.identifierG-5364-2013
person.identifierJ-9418-2012
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person.identifier.orcid0000-0002-3715-6231
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person.identifier.orcid0000-0002-8857-6471
person.identifier.orcid0000-0002-6296-5137
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridG-5364-2013
person.identifier.ridP-7009-2019
person.identifier.ridJ-9418-2012
person.identifier.ridJ-8678-2014
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id15056315100
person.identifier.scopus-author-id36824691100
person.identifier.scopus-author-id12785024700
person.identifier.scopus-author-id6602174128
person.identifier.scopus-author-id7005895206
person.identifier.scopus-author-id7201387397
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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