Quantifying the effects of heating temperature, and combined effects of heating medium pH and recovery medium pH on the heat resistance of Salmonella typhimurium

Abstract : The influence of heating treatment temperature, pH of heating and recovery medium on the survival kinetics of Salmonella typhimurium ATCC 13311 is studied and quantified. From each non-log linear survival curve, Weibull model parameters were estimated. An average shape parameter value of 1.67 was found, which is characteristic of downward concavity curves and is in agreement with values estimated from other S. typhimurium strains. Bigelow type models quantifying the heating temperature, heating and recovery medium pH influences are fitted on scale parameter δ data (time of first decimal reduction), which reflects the bacterial heat resistance. The estimate of zT (4.64 °C) is in the range of values given in the literature for this species. The influence of pH of the heating medium on the scale parameter (zpH: 8.25) is lower than that of the recovery pH medium influence (z′pH: 3.65).
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International Journal of Food Microbiology, Elsevier, 2007, 116 (1), pp.88-95. 〈10.1016/j.ijfoodmicro.2006.12.016〉
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Ivan Leguérinel, Isabelle Spegagne, Olivier Couvert, Louis Coroller, Pierre Mafart. Quantifying the effects of heating temperature, and combined effects of heating medium pH and recovery medium pH on the heat resistance of Salmonella typhimurium. International Journal of Food Microbiology, Elsevier, 2007, 116 (1), pp.88-95. 〈10.1016/j.ijfoodmicro.2006.12.016〉. 〈hal-00553560〉

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