Mathematical approach for the Listeria monocytogenes inactivation during high hydrostatic pressure processing of a simulated meat medium. (June 2018)

• Record Type: Journal Article
• Authors: Possas, Arícia; Pérez-Rodríguez, Fernando; Valero, Antonio; Rincón, Francisco; García-Gimeno, Rosa María
• Is Part Of: Innovative food science & emerging technologies. Volume 47(2018)
• Page Start: 271
• Page End: 278
• Publication Date: 2018-06
• Subjects: Microbial inactivation -- Predictive microbiology -- Modelling -- Meat products -- High pressure -- Food safety; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2018.03.012
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: Based on a central composite experimental design, the effects of five factors: pH (4.6–6.6), sodium chloride (NaCl, 0–10%), sodium nitrite (NaNO2, 0–152 ppm), pressure (P, 300–600 MPa) and pressure-holding time (t, 0–10 min) on the inactivation of Listeria monocytogenes by high hydrostatic pressure processing on a simulated meat medium (SMM) were evaluated and quantified. Results showed that L . monocytogenes reductions during pressure treatments ranged from 0 to >6 log cfu/g. A polynomial inactivation model was developed being P, t and NaCl the only significant factors influencing HP-lethality ( p ≤ 0.05). Inactivation on SMM increased with the increase in P and t, and a synergistic effect between both factors on process effectiveness was remarked. By increasing NaCl concentration ( i . e . lowering a w values), a baroprotective effect on L . monocytogenes cells was evidenced. Besides the well-known effects of technological parameters, this study highlights the relevant influence of meat products formulations on the inactivation of L . monocytogenes induced by HHP processing. Highlights: The influence of medium characteristics and processing parameters was evaluated. NaCl, pressure and pressure-holding times significantly influenced inactivation. pH and NaNO2 did not influence on HHP process lethality. L . monocytogenes pressure-induced inactivation models are proposed.