BUZRUL, Sencer; ALPAS, Hami; LARGETEAU, Alain; DEMAZEAU, Gérard

doi:10.1007/s00217-007-0740-7

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BUZRUL, Sencer
Food Engineering Department
Institut de Chimie de la Matière Condensée de Bordeaux [ICMCB]

ALPAS, Hami
Food Engineering Department

LARGETEAU, Alain
Institut de Chimie de la Matière Condensée de Bordeaux [ICMCB]

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European Food Research and Technology. 2008, vol. 227, n° 2, p. 443-448

Springer Verlag (Germany)

Résumé en anglais

The survival curves of Escherichia coli and Listeria innocua inactivated by high hydrostatic pressure (HHP) were obtained at room temperature (∼22 °C) and at five pressure levels (400, 450, 500, 550 and 600 MPa) in whole milk. These curves were described by the Weibull model and parameters of this model were reduced from two to one with slight loss of goodness-of-fit. The logarithm of the time constant parameter (δ) of the reduced Weibull model was described with respect to high pressure (P). This approach can be used to define a z p value analogous to the modeling of the classical D value (increase in pressure that results in one log unit decrease of δ values). The development of accurate survival models under high pressure, as presented here, can be very beneficial to food industry for designing, evaluating and optimizing HHP processes as a new preservation technology.< Réduire

Mots clés en anglais

High hydrostatic pressure

Escherichia coli

Listeria innocua

Milk

Weibull model

Predictive microbiology

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Modeling high pressure inactivation of Escherichia coli and Listeria innocua in whole milk

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