Model for Listeria monocytogenes inactivation by high hydrostatic pressure processing in Spanish chorizo sausage. (February 2018)

• Record Type: Journal Article
• Authors: Rubio, Begoña; Possas, Arícia; Rincón, Francisco; García-Gímeno, Rosa María; Martínez, Beatríz
• Is Part Of: Food microbiology. Volume 69(2018)
• Page Start: 18
• Page End: 24
• Publication Date: 2018-02
• Subjects: Modelling -- Ready-to-eat products -- High-pressure processing -- Response surface methodology; Food Microbiology -- Periodicals; Aliments -- Microbiologie -- Périodiques; Food -- Microbiology; Periodicals; Food -- Microbiology -- Periodicals; Food contamination -- Periodicals; 664.001579
• DOI: 10.1016/j.fm.2017.07.012
• Languages: English
• ISSNs: 0740-0020

Abstract

Abstract: A central composite design was implemented to study the effect of three factors on HHP-induced L. monocytogenes inactivation in Spanish chorizo sausage, in order to increase its effectiveness: product a w (0.79–0.92), pressure intensities (349–600 MPa, at 18 °C) and holding time (0–12.53 min). Response surface methodology was implemented with backward stepwise regression to generate a model that best fitted to the experimental data. All the three factors studied significantly influenced HHP inactivation of L. monocytogenes ( p < 0.05). Pathogen reductions increased as the pressure and duration of HHP treatments rose. Low values of a w seemed to exert a protective effect on L. monocytogenes and pressures below 400 MPa did not lead to significant pathogen reductions. The model was validated with independent published data. Accuracy and bias factors were also determined to evaluate the performance of the developed model, which was considered acceptable for prediction purposes. The model generated represents a mathematical tool that will help food manufacturers to improve the efficacy of HHP processing of chorizo sausage and observe the regulatory authority's specifications regarding L. monocytogenes levels while maintaining food safety. Highlights: A model for the L. monocytogenes HPP-induced inactivation in chorizo is proposed. Chorizo's a w, pressure intensity and holding time influence on the HPP efficacy. Synergistic effect between pressure and pressure-holding time increases inactivation. A product oriented modelling approach is essential to optimize the HPP efficacy.