Bioinactivation: Software for modelling dynamic microbial inactivation

Garre, Alberto; Fernández, Pablo S.; Lindqvist, Roland; Egea, José A.

doi:10.1016/j.foodres.2017.01.012

Cited by 56 publications

(37 citation statements)

References 20 publications

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“…At all of the temperatures studied (95 °C, 100 °C and 105 °C), inactivation rate is higher in BHI and lower in F-ABP. There is a high log-linear correlation coefficient for all the survival curves obtained (always higher than 0.9) and counts observed were not lower than those obtained by conventional heating, which indicated that a homogeneous heating is obtained [23,24]. …”

Section: Resultsmentioning

confidence: 96%

A Novel Technique for Sterilization Using a Power Self-Regulated Single-Mode Microwave Cavity

Reverte-Ors

Pedreño-Molina

Fernández

et al. 2017

Sensors

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In this paper, a novel technique to achieve precise temperatures in food sterilization has been proposed. An accurate temperature profile is needed in order to reach a commitment between the total removal of pathogens inside the product and the preservation of nutritional and organoleptic characteristics. The minimal variation of the target temperature in the sample by means of a monitoring and control software platform, allowing temperature stabilization over 100 °C, is the main goal of this work. A cylindrical microwave oven, under pressure conditions and continuous control of the microwave supply power as function of the final temperature inside the sample, has been designed and developed with conditions of single-mode resonance. The uniform heating in the product is achieved by means of sample movement and the self-regulated power control using the measured temperature. Finally, for testing the sterilization of food with this technology, specific biological validation based on Bacillus cereus as a biosensor of heat inactivation has been incorporated as a distribution along the sample in the experimental process to measure the colony-forming units (CFUs) for different food samples (laboratory medium, soup, or fish-based animal by-products). The obtained results allow the validation of this new technology for food sterilization with precise control of the microwave system to ensure the uniform elimination of pathogens using high temperatures.

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Section: Resultsmentioning

confidence: 96%

A Novel Technique for Sterilization Using a Power Self-Regulated Single-Mode Microwave Cavity

Reverte-Ors

Pedreño-Molina

Fernández

et al. 2017

Sensors

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“…The model fitting has been performed using the bioinactivation package of R [40], which includes functions for parameter estimation from isothermal inactivation experiments using a one-step non-linear regression algorithm. The goodness of the fit has been assessed using the Root Mean Squared Error (RMSE) of the prediction generated by the adjusted model (Equation (3)).…”

Section: Methodsmentioning

confidence: 99%

Nanoemulsified D-Limonene Reduces the Heat Resistance of Salmonella Senftenberg over 50 Times

et al. 2017

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Salmonella Senftenberg is a pathogen agent causative of foodborne disease and it is considered the most heat-resistant serovar within this genus. Food industries use heat treatment and chemical antimicrobials in order to eliminate this microorganism in food, but consumers prefer natural antimicrobials as essential oils and their components. This study evaluates the combined effect of thermal treatments and different concentrations of D-limonene nanoemulsion on the inactivation of Salmonella (S.) Senftenberg. The results showed an important effect of the nanoemulsified D-limonene on the heat resistance of S. Senftenberg. The δ50 °C value was reduced by 85%, 96% and 98% when 0.1, 0.5 and 1 mM of nanoemulsified D-limonene was added to the heating medium. The effect was kept along all the heating temperatures researched and the shape of the survival curves did not change with the addition of the antimicrobial. The results obtained in this research could be very useful for food industries for optimizing or improving heat treatments applied to food.

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“…The inactivation model of Geeraerd et al (2000), extended with a Bigelow-type temperature dependency (Garre et al, 2017), was fitted to the experimental data on BHI agar (i.e., providing inactivation dynamics for the total population of uninjured and injured cells). The inactivation rate was set to zero for temperatures lower than 50 • C, since these temperatures do not result in L. monocytogenes inactivation (Valdramidis et al, 2006).…”

Section: Estimation Of Inactivation Kineticsmentioning

confidence: 99%

The Complex Effect of Food Matrix Fat Content on Thermal Inactivation of Listeria monocytogenes: Case Study in Emulsion and Gelled Emulsion Model Systems

et al. 2020

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Bioinactivation: Software for modelling dynamic microbial inactivation

Cited by 56 publications

References 20 publications

A Novel Technique for Sterilization Using a Power Self-Regulated Single-Mode Microwave Cavity

A Novel Technique for Sterilization Using a Power Self-Regulated Single-Mode Microwave Cavity

Nanoemulsified D-Limonene Reduces the Heat Resistance of Salmonella Senftenberg over 50 Times

The Complex Effect of Food Matrix Fat Content on Thermal Inactivation of Listeria monocytogenes: Case Study in Emulsion and Gelled Emulsion Model Systems

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