Modelling the effect of the redox potential and pH of heating media on Listeria monocytogenes heat resistance |
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Authors: | Ignatova M Leguerinel I Guilbot M Prévost H Guillou S |
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Institution: | UMR-INRA 1014 SECALIM, ENITIAA, rue de la Géraudière, Nantes, France; LUMAQ, UBO, 6, rue de l'Université, Quimper, France; UMR-INRA 1014 SECALIM, ENVN, route de Gachet, Nantes, France |
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Abstract: | Aims: Study the effect of redox potential and pH of the heating media on Listeria monocytogenes heat resistance and model its action at fixed temperature. Methods and Results: The heat resistance of Listeria monocytogenes at 58°C was studied in Brain Heart Infusion broth as a function of pH (from 5·0 to 7·0) and redox potential ( E h7). The media redox was adjusted with nitrogen gas, potassium ferricyanide and dithiothreitol. A Weibull model was used to fit survival curves. The heat resistance parameter (δ58°C) was estimated from each inactivation curve. A major effect of pH was observed. Bigelow model was used to describe the effect of redox potential on the apparent L. monocytogenes heat resistance. The highest δ58°C values have been obtained at pH 7·0 and oxidizing conditions. Conclusions: The developed model indicates that the E h7 has a significant effect and varied depending on the pH of the heating media. The z redox values, calculated from δ58°C allowed quantifying the influence of heating media redox potential on L. monocytogenes thermal inactivation. Significance and Impact of the Study: The obtained model shows the action of redox potential on L. monocytogenes thermal destruction and might be useful to take into account in food thermal processes. |
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Keywords: | heat resistance Listeria monocytogenes modelling redox potential |
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