Effect of pH on the heat resistance of spores Comparison of two models

Abstract : All published models describing the effect of pH on the heat resistance of spores can be regarded either as a linear first degree equation or a linear second degree equation. This work aimed to compare both models from 3 sets of published data for , Clostridium sporogenes and Bacillus stearothermophilus respectively. The relative quality of fit of each model with respect to the other depends on the species, the strain and the heating temperature. Parameter estimation was more reliable for the second degree model than for of the simple first degree equation. However, in the case of acidic foodstuffs, predictions obtained from the second degree model are more sensitive toward errors of parameter values. The second degree model is better from the point of view of safety at most frequent ranges of pH of foods. Moreover, for Clostridium botulinum , the goodness of fit of this model is clearly higher than that of the first degree equation. If this observation is confirmed by further work, the second degree model in application of standard calculations of heat processes of foods would be preferred.
Type de document :
Article dans une revue
International Journal of Food Microbiology, Elsevier, 2001, pp.51-56
Liste complète des métadonnées

http://hal.univ-brest.fr/hal-00654571
Contributeur : Marielle Le Guen <>
Soumis le : jeudi 22 décembre 2011 - 13:27:52
Dernière modification le : mercredi 10 janvier 2018 - 14:42:39
Document(s) archivé(s) le : vendredi 23 mars 2012 - 02:31:03

Fichiers

Mafart_et_al_2001_IJFM_Vol63_p...
Fichiers produits par l'(les) auteur(s)

Identifiants

  • HAL Id : hal-00654571, version 1

Collections

Citation

Pierre Mafart, Olivier Couvert, Ivan Leguérinel. Effect of pH on the heat resistance of spores Comparison of two models. International Journal of Food Microbiology, Elsevier, 2001, pp.51-56. 〈hal-00654571〉

Partager

Métriques

Consultations de la notice

165

Téléchargements de fichiers

219