Modelling the effect of the redox potential and pH of heating media on Listeria monocytogenes heat resistance

Abstract : Aims: Study the effect of redox potential and pH of the heating media on Listeria monocytogenes heat resistance and model its action at fixed temperature. Methods and Results: The heat resistance of Listeria monocytogenes at 58°C was studied in Brain Heart Infusion broth as a function of pH (from 5-0 to 7-0) and redox potential (Eh7). The media redox was adjusted with nitrogen gas, potassium ferricyanide and dithiothreitol. A Weibull model was used to fit survival curves. The heat resistance parameter (δ58°C) was estimated from each inactivation curve. A major effect of pH was observed. Bigelow model was used to describe the effect of redox potential on the apparent L. monocytogenes heat resistance. The highest δ58°C values have been obtained at pH 7-0 and oxidizing conditions. Conclusions: The developed model indicates that the Eh7 has a significant effect and varied depending on the pH of the heating media. The zredox values, calculated from δ58°C allowed quantifying the influence of heating media redox potential on L. monocytogenes thermal inactivation. Significance and Impact of the Study: The obtained model shows the action of redox potential on L. monocytogenes thermal destruction and might be useful to take into account in food thermal processes.
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Journal of Applied Microbiology, Wiley, 2008, 105 (3), pp.875-883. 〈10.1111/j.1365-2672.2008.03812.x〉
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Soumis le : jeudi 6 janvier 2011 - 13:59:37
Dernière modification le : mercredi 29 novembre 2017 - 16:05:00

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Mariya Ignatova, Ivan Leguérinel, Margareth Guilbot, Hervé Prévost, Sandrine Guillou. Modelling the effect of the redox potential and pH of heating media on Listeria monocytogenes heat resistance. Journal of Applied Microbiology, Wiley, 2008, 105 (3), pp.875-883. 〈10.1111/j.1365-2672.2008.03812.x〉. 〈hal-00553055〉

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