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Predictive thermal inactivation model for effects and interactions of temperature, NaCl, sodium pyrophosphate and sodium lactate on Listeria monocytogenes in ground beef

Vijay Juneja, Sudarsan Mukhopadhyay, Harry Marks, Tim B. Mohr, Alex Warning, Ashim Datta
Food and bioprocess technology 2013 pp. -
Listeria monocytogenes, Weibull statistics, bacterial contamination, death, decontamination, food contamination, food pathogens, ground beef, heat, heat inactivation, heat tolerance, heat treatment, lactates, models, prediction, ready-to-eat foods, sodium chloride, sodium pyrophosphate, temperature
The effects and interactions of heating temperature (60 °Cto 73.9 °C), salt (0.0% to 4.5% w/v), sodium pyrophosphate (0.0 to 0.5% w/v), and sodium lactate (0.0 to 4.5% w/v) on the heat resistance of a four-strain mixture of Listeria monocytogenes in 75% lean ground beef were examined. Meat samples in sterile filtered stomacher bags were heated in a temperature controlled waterbath to determine thermal death times. The recovery medium was tryptic soy agar supplemented with 0.6% yeast extract and 1% sodium pyruvate. Weibull survival functions were employed to model the primary survival curves. Then, survival curve-specific estimated parameter values obtained from the Weibull model were used for determining a secondary model. The results indicate that temperature and salt have a large impact on the inactivation kinetics of L. monocytogenes, while sodium lactate (NaL) has an impact in the presence of salt. The model presented in this paper for predicting inactivation of L. monocytogenes can be used as an aid in designing lethality treatments meant to control the presence of this pathogen in ready-to eat products.