Escherichia coli O157: H7 ve Staphylococcus aureus'un Havuç ve Pepton Sularındaki Yüksek Hidrostatik Basınca Bağlı İnaktivasyonu Üzerine Yeni Bir Matematiksel Modelleme Açılımı

Survival data of Escherichia coli O157:H7 933 and Staphylococcus aureus 485 in carrot juice and peptone water were collected in a range of pressure levels between...

Escherichia coli O157: H7 ve Staphylococcus aureus'un Havuç ve Pepton Sularındaki Yüksek Hidrostatik Basınca Bağlı İnaktivasyonu Üzerine Yeni Bir Matematiksel Modelleme Açılımı

Mutlu Pilavtepe-Çelik, Sencer Buzrul, Hami Alpas, Faruk Bozoglu
Food Engineering Department, Middle East Technical University, 06531 Ankara, Turkey
Journal of Food Engineering
(Impact Factor: 2.77).02/2009; 90(3):388-394. DOI: 10.1016/j.jfoodeng.2008.06.043

ABSTRACT

Survival data of Escherichia coli O157:H7 933 and Staphylococcus aureus 485 in carrot juice and peptone water were collected in a range of pressure levels between 200 and 400 MPa at 40 °C. A mathematical approach combining the primary and secondary models (Weibull and first-order models as the primary model and two empirical equations as the secondary model) was proposed to estimate the microbial parameters using nonlinear least squares procedure in one step, resulting a single equation. Although not perfectly matched with the survival data, the proposed model produced good fits. Better fits were observed for S. aureus than for E. coli. Simulations of 5log10 reductions of both pathogens indicated that carrot juice had a protective effect on E. coli whereas it had a sensitizing effect on S. aureus. The development of such mathematical models would be very beneficial to the food industry by developing safe processing conditions for HHP processing of foods.