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Behavior of inactivation kinetics of Escherichia coli by dense phase carbon dioxide.
Int J Food Microbiol. 2008 Aug 15; 126(1-2):93-7.IJ

Abstract

Inactivation of Escherichia coli in cloudy apple juice by dense phase carbon dioxide (DPCD) was investigated. The pressures were 10, 20 and 30 MPa, the temperatures were 32, 37 and 42 degrees C. The inactivation kinetic behavior of E. coli conformed to a sigmoid curve with a shoulder and a tail, which was closely related with temperature or pressure. With the increase of temperature or pressure, the shoulder became unclear or even disappeared. The experimental data were well fitted to a model proposed by Xiong et al. [Xiong, R., Xie, G., Edmondson, A.E., Sheard, M.A., 1999. A mathematical model for bacterial inactivation. International Journal of Food Microbiology 46, 45-55], the kinetic parameters of t(lag) (the lag time length), f (the initial proportion of less resistant population), k(1) (the inactivation rate constant of less resistant fraction) and k(2) (the inactivation rate constant of resistant fraction), and t(4)(-)(D) (the time required for an 4-log-cycle reduction of bacteria under a given condition) were obtained from this model. The t(lag) declined from 4.032 to 0.890 min and t(4)(-)(D) from 54.955 to 18.840 min, k(1) was 1.74-4.4 times of k(2). Moreover, the model was validated by more experimental data, the accuracy factor (Af), bias factor (Bf), root mean square error (RMSE), sum of squares (SS), and correlation coefficient (R(2)) were used to evaluate this model performance, indicating that the model could provide a good fitting to the experimental data.

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Authors+Show Affiliations

Liao H
Research Centre for Fruit and Vegetable Processing Engineering, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Zhang Y
No affiliation info available
Hu X
No affiliation info available
Liao X
No affiliation info available
Wu J
No affiliation info available

MeSH

Area Under CurveBeveragesCarbon DioxideColony Count, MicrobialConsumer Product SafetyEscherichia coliFood ContaminationFood HandlingFood MicrobiologyFood PreservationHydrostatic PressureKineticsMalusMathematicsModels, BiologicalTemperatureTime Factors

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18565607

Citation

Liao, Hongmei, et al. "Behavior of Inactivation Kinetics of Escherichia Coli By Dense Phase Carbon Dioxide." International Journal of Food Microbiology, vol. 126, no. 1-2, 2008, pp. 93-7.
Liao H, Zhang Y, Hu X, et al. Behavior of inactivation kinetics of Escherichia coli by dense phase carbon dioxide. Int J Food Microbiol. 2008;126(1-2):93-7.
Liao, H., Zhang, Y., Hu, X., Liao, X., & Wu, J. (2008). Behavior of inactivation kinetics of Escherichia coli by dense phase carbon dioxide. International Journal of Food Microbiology, 126(1-2), 93-7. https://doi.org/10.1016/j.ijfoodmicro.2008.05.008
Liao H, et al. Behavior of Inactivation Kinetics of Escherichia Coli By Dense Phase Carbon Dioxide. Int J Food Microbiol. 2008 Aug 15;126(1-2):93-7. PubMed PMID: 18565607.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Behavior of inactivation kinetics of Escherichia coli by dense phase carbon dioxide. AU - Liao,Hongmei, AU - Zhang,Yan, AU - Hu,Xiaosong, AU - Liao,Xiaojun, AU - Wu,Jihong, Y1 - 2008/05/15/ PY - 2007/10/13/received PY - 2008/05/06/revised PY - 2008/05/08/accepted PY - 2008/6/21/pubmed PY - 2008/12/17/medline PY - 2008/6/21/entrez SP - 93 EP - 7 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 126 IS - 1-2 N2 - Inactivation of Escherichia coli in cloudy apple juice by dense phase carbon dioxide (DPCD) was investigated. The pressures were 10, 20 and 30 MPa, the temperatures were 32, 37 and 42 degrees C. The inactivation kinetic behavior of E. coli conformed to a sigmoid curve with a shoulder and a tail, which was closely related with temperature or pressure. With the increase of temperature or pressure, the shoulder became unclear or even disappeared. The experimental data were well fitted to a model proposed by Xiong et al. [Xiong, R., Xie, G., Edmondson, A.E., Sheard, M.A., 1999. A mathematical model for bacterial inactivation. International Journal of Food Microbiology 46, 45-55], the kinetic parameters of t(lag) (the lag time length), f (the initial proportion of less resistant population), k(1) (the inactivation rate constant of less resistant fraction) and k(2) (the inactivation rate constant of resistant fraction), and t(4)(-)(D) (the time required for an 4-log-cycle reduction of bacteria under a given condition) were obtained from this model. The t(lag) declined from 4.032 to 0.890 min and t(4)(-)(D) from 54.955 to 18.840 min, k(1) was 1.74-4.4 times of k(2). Moreover, the model was validated by more experimental data, the accuracy factor (Af), bias factor (Bf), root mean square error (RMSE), sum of squares (SS), and correlation coefficient (R(2)) were used to evaluate this model performance, indicating that the model could provide a good fitting to the experimental data. SN - 0168-1605 UR - https://www.unboundmedicine.com/medline/citation/18565607/Behavior_of_inactivation_kinetics_of_Escherichia_coli_by_dense_phase_carbon_dioxide_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0168-1605(08)00243-2 DB - PRIME DP - Unbound Medicine ER -