MODEL FOR THE NONTHERMAL INACTIVATION OF LISTERIA-MONOCYTOGENES IN A REDUCED OXYGEN ENVIRONMENT

被引：33

作者：

BUCHANAN, RL ^{[1
]}

GOLDEN, MH ^{[1
]}

机构：

[1] USDA,EASTERN REG RES CTR,AGR RES SERV,MICROBIAL FOOD SAFETY RES UNIT,PHILADELPHIA,PA 19118

来源：

FOOD MICROBIOLOGY | 1995年 / 12卷 / 03期

关键词：

D O I：

10.1016/S0740-0020(95)80099-9

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The effect and interactions of temperature (4-42 degrees C), lactic acid concentration (0-2%) (pH 3.3-7.3), sodium chloride content (0.5-19.0%), and sodium nitrite concentration (0-200 mu g ml(-1)) on the survival of a three strain mixture of Listeria monocytogenes in an oxygen-limited environment was studied using sealed, nitrogen-flushed flasks containing brain heart infusion broth. A total of 206 inactivation curves were generated, representing 157 different combinations of the four variables. The inactivation curves were fitted to both a linear and a non-linear primary model which were used to calculate the time to achieve a 4-D (99.99%) inactivation (t(4D)). Natural logarithmic transformed t(4D) values were subsequently used to generate secondary models of the four independent variables using response surface analysis. Qualitatively, t(4D) was inversely related to lactic acid concentration, temperature, and sodium chloride concentration, with the effect of sodium nitrite being pH dependent. Quantitatively, the impact of the four variables was similar to that observed previously for aerobic conditions (Buchanan et al: 1994). While sodium nitrite clearly accelerated the inactivation of L. monocytogenes in an acidic environment, comparison of the anaerobic model with an earlier aerobic model indicated that restricting oxygen levels did not enhance the activity of the curing agent. Once validated the models should provide a rapid means for estimating the survival of L. monocytogenes in acidified foods.

引用

页码：203 / 212

页数：10

共 15 条

[1] Ahamad N., Marth E.H., Behavior of Lis-teria monocytogenes at 7, 13, 21, and 35°C in tryp-tose broth acidified with acetic, citric, or lactic acid, J. Food Prot, 52, pp. 688-695, (1989)
[2] Buchanan R.L., Golden M.H., Interaction of citric acid concentration and pH on the kinetics of Listeria monocytogenes inactivation, J. Fbodprot, 57, pp. 567-570, (1994)
[3] Buchanan R.L., Phillips J.G., Response surface model for predicting the effects of tem-perature, pH, sodium chloride content, sodium nitrite concentration, and atmosphere on the growth of Listeria monocytogenes, J. Food. Prot, 53, pp. 370-376, (1990)
[4] Buchanan R.L., Solberg M., Interaction.Of sodium nitrite, oxygen, and pH on growth of Staphylococcus aureus, J. Food Sci, 37, pp. 81-85, (1972)
[5] Buchanan R.L., Golden M.H., Whiting R.C., Differentiation of the effects of pH and lactic or acetic acid concentration on the kinetics of Listeria monocytogenes inactivation, J. Food Prot, 56, pp. 474-478, (1993)
[6] Buchanan R.L., Stahl H.G., Whiting R.C., Effects and interactions of temperature, pH, atmosphere, sodium chloride, and sodium nitrite on the growth of Listeria monocytogenes, J. Food Prot, 52, pp. 844-851, (1989)
[7] Buchanan R.L., Golden M.H., Whiting R.C., Phil-Lips J.G., Smith J.L., Non-thermal inac-tivation models for Listeria monocytogenes, J. Food Sci, 59, pp. 179-188, (1994)
[8] Cole M.B., Jones M.V., Holyoak C., The effect of pH, salt concentration and temperature on the survival and growth of Listeria monocytogenes, J. Appl. Bacteriol, 69, pp. 63-72, (1990)
[9] El-Shenawy M.A., Marth E.H., Inhibition or inactivation of Listeria monocytogenes by sodium benzoate together with some organic acids, J. Food Prot, 52, pp. 771-776, (1989)
[10] Fhng C.-S., Post L.S., Solberg M., Anti-microbial effect and disappearance of sodium nitrite in Staphylococcus aureus cultures, J. Food Sci, 50, pp. 1412-1416, (1985)

← 1 2 →