Model for combined effects of temperature, pH and water activity on thermal inactivation of Bacillus cereus spores. - Université de Bretagne Occidentale Access content directly
Journal Articles Journal of Food Science Year : 1998

Model for combined effects of temperature, pH and water activity on thermal inactivation of Bacillus cereus spores.

Abstract

Initially, the effect of water activity (aw) on heat resistance of Bacillus cereus spores (decimal reduction time) was investigated. A linear relationship was found between log D and 1-aw. The combined effects of temperature (85°C - 105°C), pH ( 4.5 - 6.5) and water activity (0.80 - 1) were then studied. A four parameter model was fitted to the data. This model appeared to be parsimonious with each parameter having a biological significance. Interactions between factors were observed but they accounted for  2.4% of the total variation and they were not taken into account by the model..
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hal-00653529 , version 1 (07-11-2022)

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  • HAL Id : hal-00653529 , version 1

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Sophie Gaillard, Ivan Leguérinel, Pierre Mafart. Model for combined effects of temperature, pH and water activity on thermal inactivation of Bacillus cereus spores.. Journal of Food Science, 1998, pp.887-889. ⟨hal-00653529⟩
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