Inactivation kinetics of pathogenic bacteria in persimmon using the combination of thermosonication and formic acid

摘要

Four models (Baranyi, modified Gompertz, log-logistic and Weibull models) were applied to examine the performance of thermosonication (TS) and formic acid (FA), individually and in combination, at three temperatures (40, 50, and 60 degrees C) for the inactivation of pathogens inoculated on persimmon. Results indicated that all nonlinear kinetic models provided a good fit to data; however, the Baranyi showed the best performance in fitting data. The combined treatment of FA and TS had a higher negative impact on the microbial population compared to each treatment alone. The highest lethal impact was observed at 60 degrees C and in TS-3%FA treatment, which reduced the initial population of Escherichia coli, Salmonella enterica subsp. enterica, and Listeria monocytogenes (8.1 log CFU/mL) to 2.2, 1.6, and 1.3 log CFU/mL, respectively. Hence, the obtained models can be used to predict the inactivation of pathogens in a food model subjected to the combined treatment of thermosonication and FA.