Library Open Repository
A Predictive Model To Describe the Effects of Temperature, Sodium Lactate, and Sodium Diacetate on the Inactivation of a Serotype 4b Strain of Listeria monocytogenes in a Frankfurter Slurry
Schultze, KK and Linton, RH and Cousin, MA and Luchansky, JB and Tamplin, ML (2006) A Predictive Model To Describe the Effects of Temperature, Sodium Lactate, and Sodium Diacetate on the Inactivation of a Serotype 4b Strain of Listeria monocytogenes in a Frankfurter Slurry. Journal of Food Protection, 69 (7). pp. 1552-1560. ISSN 0362-028X
Schultze_JFP_69...pdf | Download (122kB)
Available under University of Tasmania Standard License.
A modified Gompertz equation was used to model the effects of temperature (55, 60, and 65C), sodium lactate (0, 2.4, and 4.8%), and sodium diacetate (0, 0.125, and 0.25%) on inactivation of Listeria monocytogenes strain MFS 102 (serotype 4b) in frankfurter slurry. The effects of these factors were determined on the shouldering region (parameter A), maximum death rate (parameter B), and tailing region (parameter C) of microbial inactivation curves. Increased temperature or sodium diacetate concentrations increased the death rate, whereas increased sodium lactate concentrations decreased heat resistance. Complex two-way interactive effects were also observed. As both temperature and sodium lactate increased, the death rate decreased; however, as temperature and sodium diacetate increased, the death rate increased. The effect of the interaction between sodium lactate and sodium diacetate on the maximum death rate varied with temperature. Increases in both acidulants at temperatures above 56.7C decreased the death rate, whereas at temperatures below 56.7C, increases in both acidulants increased the death rate. To test for significant differences between treatments, D-values were calculated and compared. This comparison revealed that, in general, sodium lactate increased heat resistance and sodium diacetate decreased heat resistance of L. monocytogenes. This information is important for reducing and minimizing contamination during postprocessing thermal treatments.
|Keywords:||microbiology, predictive modeling, frankfurters, acidulants, Listeria monocytogenes|
|Journal or Publication Title:||Journal of Food Protection|
|Page Range:||pp. 1552-1560|
|Additional Information:||Reprinted with permission from the Journal of Food Protection. Copyright held by the International Association for Food Protection, Des Moines, Iowa, U.S.A.|
|Date Deposited:||29 Feb 2008 01:09|
|Last Modified:||18 Nov 2014 03:30|
|Item Statistics:||View statistics for this item|
Actions (login required)
|Item Control Page|