Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/2688
Título: Influence of pH, type of acid and recovery media on the thermal inactivation of listeria innocua
Autor: Miller, Fátima A.
Ramos, Bárbara
Gil, Maria M.
Brandão, Teresa R.S.
Teixeira, Paula
Silva, Cristina L.M.
Palavras-chave: Listeria innocua
Thermal inactivation
Type of acid
Recovery media
Data: 2009
Editora: Elsevier
Citação: "International Journal of Food Microbiology". ISSN 0168-1605. 133: 1-2 (2009) 121–128
Resumo: Acidification 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.
URI: http://hdl.handle.net/10400.14/2688
Versão do Editor: http://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=a
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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