Quasi-Chemical Kinetics Model and Statistical Secondary Models for the Inactivation of Escherichia Coli Atcc 11229 and Listeria Monocytogenes Osy - 8578 in Surrogate Foods by High Pressure Processing

摘要

There is a need for mathematical models capable of assessing non-linear kinetics associated in foods associated with high pressure processing (HPP). First-order models are not adequate to characterize HPP inactivation kinetics that show "lag times" or "tailing." The Quasi-chemical model was originally developed to monitor growth-death kinetics for several pathogenic microorganisms (E. coli, S. aureus, L. monocytogenes), in a variety of intermediate moisture foods (bread, turkey meat, ham, cheese) as a function of several hurdles (Aw, pH, storage temperature, lactate, plum puree). The objective of this paper is to expand the application of the Quasi-chemical model to include non-linear inactivation kinetics by HPP and develop appropriate secondary models.