Evaluation of selected mathematical models to predict the inactivation of Listeria innocua by pulsed electric fields

Martı́n, M.Fernanda San; Sepúlveda, D.R.; Altunakar, Bilge; Góngora-Nieto, M. Marcela; Swanson, Barry G.; Barbosa-Cánovas, G.V.

doi:10.1016/j.lwt.2006.08.011

Cited by 44 publications

(21 citation statements)

References 27 publications

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“…The application of the model proposed by Peleg 2002 for sigmoid survival curves, to the results obtained in the laboratory for different doses of bleach and time in the dipping water, and the logarithmic function model for reduction in washing under a running tap for 1 minute, were successful as indicated by the goodness of fit assessed using the mean square error (MSE), regression coefficients (R 2 ), accuracy factor (Af), and the bias factor (B). Application of these models with good results were also found by other authors (San Martín et al, 2007;Bermúdez-Aguirre et al, 2009;Raffellini et al, 2011;López-Gálvez, et al, 2012).…”

Section: Discussionsupporting

confidence: 76%

The role of the consumer in the reduction of Listeria monocytogenes in lettuces by washing at home

et al. 2013

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Lettuce is highly appreciated for its nutritional properties; however microbial contamination through the food chain and its raw consumption may jeopardize these known benefits to the diet. The objective of this study was to determine the role of the consumer at the stage of washing at home, in relation to the probability of illness due to the presence of Listeria monocytogenes in lettuce. Survival curves of L. monocytogenes after washing (dipping with and without addition of bleach, and washing under a running tap) were studied. A mathematical model for each washing method was calculated by fitting experimental data. The obtained models were used to estimate the probability of illness after washing at home. Results show that although consumers can only deal with low loads of L. monocytogenes, their role is essential to reduce the normal contamination level of lettuces and ensure their safety.

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Section: Discussionsupporting

confidence: 76%

The role of the consumer in the reduction of Listeria monocytogenes in lettuces by washing at home

et al. 2013

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“…Maximum inactivation levels of 4 and 3 Log 10 cycle of the population of Salmonella Typhimurium and S. aureus were achieved with treatments of 45 kV/cm, 30 μs and 419 kJ/kg, and 40 kV/cm for 15 μs and 166 kJ/kg, respectively. Based on published data, PEF treatments at intensities ranging from 30 to 56.7 kV/cm and 100 μs permitted to achieve a maximum inactivation level of 2 Log 10 cycles of the population of E. coli, L. innocua, Pseudomonas fluorescens, and in the best situation 1 Log 10 cycles of Salmonella Enteritidis treated in liquid egg (Calderon-Miranda, BarbosaCanovas, & Swanson, 1999;Wouters, Dutreux, Smelt, & Lelieveld, 1999;Dutreux et al, 2000;McDonald, Lloyd, Vitale, Petersson, & Innings, 2000;Aronsson & Ronner, 2001;Gongora-Nieto et al, 2001;Amiali et al, 2004;Hermawan et al, 2004;Bazhal et al, 2006;Huang et al, 2006;San Martín et al, 2007). The apparent higher effectiveness of the treatments applied in this investigation could be due to squarewave-pulses were applied and the actual treatment conditions were measured in the treatment chamber.…”

Section: Discussionmentioning

confidence: 99%

Inactivation of Salmonella Typhimurium and Staphylococcus aureus by pulsed electric fields in liquid whole egg

Monfort

Gayán

Saldaña

et al. 2010

Innovative Food Science & Emerging Technologies

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“…Some of these models can be effective in describing inactivation kinetics, especially, within a particular range of the chosen parameters [195], however, can fail when parameters exceed the values that are outside the tested regions. Mainly because the equations used in these models are chosen empirically without much account of the actual mechanisms that govern microbial inactivation by PEF.…”

Section: Modeling Of Inactivation Processmentioning

confidence: 99%

Electroporation of Cell Membranes: The Fundamental Effects of Pulsed Electric Fields in Food Processing

Saulis

2010

Food Eng. Rev.

206

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Using of pulsed electric fields (PEF) for killing of microorganisms in liquid foods is a promising new nonthermal food processing and preservation technology. However, to implement and optimize this technology, a good understanding of the actual mechanisms that govern microbial inactivation by this technique is required. Here, fundamentals of cell electroporation, which is considered as underlying phenomenon of food processing technology, are discussed. The whole process of the cell electroporation (food processing) by PEF is divided into the following four main stages: (1) building the transmembrane potential up by the applied external electric field, (2) creation of small metastable hydrophilic pores, when the transmembrane potential has been built up; (3) evolution of the pore population-the change in the number and/or sizes of poresduring an electric treatment; and (4) post-treatment stage consisting of the processes that take place after the electric treatment (leakage of intracellular compounds, pore shrinkage and disappearance, etc.). The current knowledge of the processes taking place during each of the above stages as well as the factors influencing them is discussed. Theoretical considerations are illustrated with the experimental data available.

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Evaluation of selected mathematical models to predict the inactivation of Listeria innocua by pulsed electric fields

Cited by 44 publications

References 27 publications

The role of the consumer in the reduction of Listeria monocytogenes in lettuces by washing at home

The role of the consumer in the reduction of Listeria monocytogenes in lettuces by washing at home

Inactivation of Salmonella Typhimurium and Staphylococcus aureus by pulsed electric fields in liquid whole egg

Electroporation of Cell Membranes: The Fundamental Effects of Pulsed Electric Fields in Food Processing

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