Comparison of the Baranyi model with the modified Gompertz equation for modelling thermal inactivation of Listeria monocytogenes Scott A

Xiong, Rui; Xie, Guozhong; Edmondson, A. S.; Linton, Richard H.; Sheard, Michael A.

doi:10.1006/fmic.1998.0243

Cited by 95 publications

(61 citation statements)

References 18 publications

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“…investigators (43,50). For our aims, the main advantage of Baranyi's model is that it allowed us to describe accurately and independently the shoulders, the log-linear course of inactivation, and the tails and, therefore, to separately correlate each phenomenon with the mechanisms of inactivation.…”

mentioning

confidence: 99%

Biological Approach to Modeling of Staphylococcus aureus High-Hydrostatic-Pressure Inactivation Kinetics

Cebrián

Michiels

Mañas

et al. 2010

Appl Environ Microbiol

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Graphs for survival under high hydrostatic pressure (450 MPa; 25°C; citrate-phosphate buffer, pH 7.0) of stationary-growth-phase cells of eight Staphylococcus aureus strains were found to be nonlinear. The strains could be classified into two groups on the basis of the shoulder length. Some of them showed long shoulders of up to 20 min at 450 MPa, while others had shoulders of <3.5 min. All strains showed tails. No significant differences in the inactivation rate were found during the log-linear death phase among the eight strains. The entry into stationary growth phase resulted both in an increase in shoulder length and in a decrease in the inactivation rate. However, whereas shoulder length proved to depend on sigma B factor activity, the inactivation rate did not. Recovery in anaerobiosis decreased the inactivation rate but did not affect the shoulder length. Addition of the minimum noninhibitory concentration of sodium chloride to the recovery medium resulted in a decrease in shoulder length and in an increase in the inactivation rate for stationary-growthphase cells. In the tail region, up to 90% of the population remained sensitive to sodium chloride.The development of nonthermal methods for food preservation has been a matter of extensive study in the last 25 years. High hydrostatic pressure (HHP) is one of these proposed alternative processes that are being used commercially for the nonthermal pasteurization of different food products (17,22). This technology consists of the application of pressures in the range of from 100 to 1,000 MPa in order to inactivate pathogenic and spoilage microorganisms without affecting the quality of foods (40).A prerequisite for the definitive implementation of a new technology is reasonably detailed knowledge of its inactivation kinetics, which will allow calculation and adjustment of the intensity of the treatments (process criterion) and a certain number of log 10 cycles of bacterial inactivation to be secured (performance criterion). In addition, to define the performance criteria, it is also necessary to determine the microbial species that represents the main risk in a particular food because of its frequent appearance, its concentration, its low infectious dose, and/or its high level of resistance.The data accumulated over the last 25 years indicate that microbial inactivation by HHP typically does not follow exponential kinetics. Most of the published survival graphs show pronounced tails (14,23,28,35,41) and sometimes also shoulders (21, 25). Occasionally, both phenomena occur simultaneously, giving rise to graphs with sigmoid profiles (11,20,43). The occurrence of shoulders and tails complicates the comparison of the resistance of different bacteria and also makes it difficult to determine process criteria reliably. In order to solve both problems, diverse mathematical models, initially developed for other aims, have been applied to fit experimental survival data. The most widely used are the models based on the Weibull distribution, the log-logistic model, the mo...

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confidence: 99%

Biological Approach to Modeling of Staphylococcus aureus High-Hydrostatic-Pressure Inactivation Kinetics

Cebrián

Michiels

Mañas

et al. 2010

Appl Environ Microbiol

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“…These models are among the most commonly used mathematical models for modeling the survival of bacteria on the nonlinear nature of these changes (Xiong et al 1999, McKellar and Lu 2004, Huang 2009, Lobacz et al 2013.…”

Section: Discussionmentioning

confidence: 99%

Modeling the kinetics of survival of Staphylococcus aureus in regional yogurt from goat's milk

Bednarko-Młynarczyk

Szteyn

Białobrzewski

et al. 2015

Polish Journal of Veterinary Sciences

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The aim of this study was to determine the kinetics of the survival of the test strain of Staphylococcus aureus in the product investigated. Yogurt samples were contaminated with S. aureus to an initial level of 10 3 -10 4 cfu/g. The samples were then stored at four temperatures: 4, 6, 20, 22 o C.During storage, the number of S. aureus forming colonies in a gram of yogurt was determined every two hours. Based on the results of the analysis culture the curves of survival were plotted. Three primary models were selected to describe the kinetics of changes in the count of bacteria: Cole's model, a modified model of Gompertz and the model of Baranyi and Roberts. Analysis of the model fit carried out based on the average values of Pearson's correlation coefficient, between the modeled and measured values, showed that the Cole's model had the worst fit. The modified Gompertz model showed the count of S. aureus as a negative value. These drawbacks were not observed in the model of Baranyi and Roberts. For this reason, this model best reflects the kinetics of changes in the number of staphylococci in yogurt.

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“…El modelo de Baranyi ha sido usado para ajustar las curvas de crecimiento comúnmente observadas en bacterias: curvas lineales, aquellas con fase de latencia, aquellas con fase de muerte o declinación y curvas sigmoides (Xiong et al, 1999). El crecimiento de los hongos presenta también esta diversidad de curvas de crecimiento, y el modelo de Baranyi ha sido usado también para ajustar las curvas de crecimiento de estos microorganismos (Meletiadis et al, 2001;Panagou et al, 2003).…”

Section: Materiales Y Métodosunclassified

Modelado del Efecto de la Temperatura, Actividad de Agua y pH sobre el Crecimiento de Rhizopus oryzae

Carrillo¹,

Zavala²,

Alvarado³

2007

Inf. tecnol.

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* autor a quien debe ser dirigida la correspondencia ResumenEl objetivo de este trabajo fue modelar el crecimiento de Rhizopus oryzae, hongo deteriorativo de alimentos, en función de la temperatura, la actividad de agua (a w ) y el pH. Las curvas de crecimiento de Rhizopus oryzae se generaron a las condiciones de temperatura (20 y 30 °C), a w (0.895 y 0.99) y pH (3 y 5) dadas por un diseño factorial completo. Dichas curvas se obtuvieron al graficar el diámetro de las colonias contra el tiempo y se ajustaron con el modelo de Baranyi para obtener los parámetros de crecimiento (velocidad específica de crecimiento, tiempo de latencia y crecimiento máximo), a partir de los cuales se generó un modelo polinomial. El análisis estadístico indicó que todos los factores ejercen un efecto significativo (p < 0.001) sobre el crecimiento del hongo. Palabras clave: Rhizopus oryzae, modelo de Baranyi, hongos deteriorativos, crecimiento de hongos Modeling the Effects of Temperature, Water Activity and pH on the Growth of Rhizopus oryzaeInformación Tecnológica Vol. 18(4), 57-62 (2007) AbstractThe proposal of this work was modeling the growth of Rhizopus oryzae-fungus deteriorative food-in function of temperature, water activity (a w ) and pH. Growth curves of R. oryzae were generated at conditions of temperature (20 and 30°C), a w (0.895 and 0.99) and pH (3 and 5) giving in factorial full design. Such curves were obtained to graphic the colony diameter versus time and were adjusted with the Baranyi model in order to obtain the growth parameters -specific growth rate, latency of time and maximal growth-, to left was generated a polynomial model. The three factors were statistically significant (p<0.001) on the fungi growth.

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Comparison of the Baranyi model with the modified Gompertz equation for modelling thermal inactivation of Listeria monocytogenes Scott A

Cited by 95 publications

References 18 publications

Biological Approach to Modeling of Staphylococcus aureus High-Hydrostatic-Pressure Inactivation Kinetics

Biological Approach to Modeling of Staphylococcus aureus High-Hydrostatic-Pressure Inactivation Kinetics

Modeling the kinetics of survival of Staphylococcus aureus in regional yogurt from goat's milk

Modelado del Efecto de la Temperatura, Actividad de Agua y pH sobre el Crecimiento de Rhizopus oryzae

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