Validation of an overall model describing the effect of three environmental factors on the apparent D-value of Bacillus cereus spores - Université de Bretagne Occidentale Access content directly
Journal Articles International Journal of Food Microbiology Year : 2004

Validation of an overall model describing the effect of three environmental factors on the apparent D-value of Bacillus cereus spores

Abstract

Several factorial models extending the famous Bigelow model to describe the influence of the heating and recovery pH and aw conditions on bacterial heat resistance have been developed. These models can be associated in an overall multifactorial model describing the influences of heating and recovery conditions on D values. For Bacillus cereus strain ADQP 407 the mo D el parameters characterising the environmental factor influences (pH, Temperature, aw) were evaluated. Determination of bacterial heat resistance in cream chocolate have been realised to validate these parameter values and to evaluate the level of the influence of food texture or different compounds not taken account of in the model.
Fichier principal
Vignette du fichier
Leguerinel_et_al_2004_IJFM_Vol_100_p223.pdf (67.4 Ko) Télécharger le fichier
Origin Files produced by the author(s)

Dates and versions

hal-00654564 , version 1 (22-12-2011)

Identifiers

  • HAL Id : hal-00654564 , version 1

Cite

Ivan Leguérinel, Isabelle Spegagne, Olivier Couvert, Stéphane Gaillard, Pierre Mafart. Validation of an overall model describing the effect of three environmental factors on the apparent D-value of Bacillus cereus spores. International Journal of Food Microbiology, 2004, pp.1-7. ⟨hal-00654564⟩
137 View
400 Download

Share

Gmail Mastodon Facebook X LinkedIn More