Publicação
Modelling the effect of pH, Sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157: H7 in ground beef
| Resumo: | The objective of this study was to assess the combined effects of temperature, pH, sodium chloride (NaCl), and sodium pyrophosphate (SPP) on the heat resistance of Escherichia coli O157:H7 in minced beef meat. A fractional factorial design consisted of four internal temperatures (55.0, 57.5, 60.0 and 62.5. °C), five concentrations of NaCl (0.0, 1.5, 3.0, 4.5 and 6.0. wt/wt.%) and SPP (0.0, 0.1, 0.15, 0.2 and 0.3. wt/wt.%), and five levels of pH (4.0, 5.0, 6.0, 7.0 and 8.0). The 38 variable combinations were replicated twice to provide a total of 76 survivor curves, which were modelled by a modified three-parameter Weibull function as primary model. The polynomial secondary models, developed to estimate the time to achieve a 3-log and a 5-log reduction, enabled the estimation of critical pH, NaCl and SPP concentrations, which are values at which the thermo-tolerance of E. coli O157:H7 reaches it maximum. The addition up to a certain critical concentration of NaCl (~. 2.7-4.7%) or SPP (~. 0.16%) acts independently to increase the heat resistance of E. coli O157:H7. Beyond such critical concentrations, the thermo-resistance of E. coli O157:H7 will progressively diminish. A similar pattern was found for pH with a critical value between 6.0 and 6.7, depending upon temperature and NaCl concentration. A mixed-effects omnibus regression model further revealed that the acidity of the matrix and NaCl concentration had a greater impact on the inactivation kinetics of E. coli O157:H7 in minced beef than SPP, and both are responsible for the concavity/convexity of the curves. When pH, SPP or NaCl concentration is far above or below from its critical value, the temperatures needed to reduce E. coli O157:H7 up to a certain log level are much lower than those required when any other environmental condition is at its critical value. Meat processors can use the model to design lethality treatments in order to achieve specific log reductions of E. coli O157:H7 in ready-to-eat beef products. |
|---|---|
| Autores principais: | Juneja, Vijay K. |
| Outros Autores: | Cadavez, Vasco; Gonzales-Barron, Ursula; Mukhopadhyay, Sudarsan |
| Assunto: | E. coli Minced beef Polynomial Predictive model Thermal lethality Weibull |
| Ano: | 2015 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867172779777851392 |
|---|---|
| author | Juneja, Vijay K. |
| author2 | Cadavez, Vasco Gonzales-Barron, Ursula Mukhopadhyay, Sudarsan |
| author2_role | author author author |
| author_facet | Juneja, Vijay K. Cadavez, Vasco Gonzales-Barron, Ursula Mukhopadhyay, Sudarsan |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Juneja, Vijay K.\"},{\"Person.name\":\"Cadavez, Vasco\",\"Person.identifier.orcid\":\"0000-0002-3077-7414\"},{\"Person.name\":\"Gonzales-Barron, Ursula\",\"Person.identifier.orcid\":\"0000-0002-8462-9775\"},{\"Person.name\":\"Mukhopadhyay, Sudarsan\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Juneja, Vijay K. Cadavez, Vasco Gonzales-Barron, Ursula Mukhopadhyay, Sudarsan |
| datacite.date.Accepted.fl_str_mv | 2015-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2018-01-19T10:00:00Z |
| datacite.date.embargoed.fl_str_mv | 2018-01-19T10:00:00Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | E. coli Minced beef Polynomial Predictive model Thermal lethality Weibull |
| datacite.titles.title.fl_str_mv | Modelling the effect of pH, Sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157: H7 in ground beef |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Juneja, Vijay K. Cadavez, Vasco Gonzales-Barron, Ursula Mukhopadhyay, Sudarsan |
| dc.date.Accepted.fl_str_mv | 2015-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2018-01-19T10:00:00Z |
| dc.date.embargoed.fl_str_mv | 2018-01-19T10:00:00Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/16118 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | E. coli Minced beef Polynomial Predictive model Thermal lethality Weibull |
| dc.title.fl_str_mv | Modelling the effect of pH, Sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157: H7 in ground beef |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | The objective of this study was to assess the combined effects of temperature, pH, sodium chloride (NaCl), and sodium pyrophosphate (SPP) on the heat resistance of Escherichia coli O157:H7 in minced beef meat. A fractional factorial design consisted of four internal temperatures (55.0, 57.5, 60.0 and 62.5. °C), five concentrations of NaCl (0.0, 1.5, 3.0, 4.5 and 6.0. wt/wt.%) and SPP (0.0, 0.1, 0.15, 0.2 and 0.3. wt/wt.%), and five levels of pH (4.0, 5.0, 6.0, 7.0 and 8.0). The 38 variable combinations were replicated twice to provide a total of 76 survivor curves, which were modelled by a modified three-parameter Weibull function as primary model. The polynomial secondary models, developed to estimate the time to achieve a 3-log and a 5-log reduction, enabled the estimation of critical pH, NaCl and SPP concentrations, which are values at which the thermo-tolerance of E. coli O157:H7 reaches it maximum. The addition up to a certain critical concentration of NaCl (~. 2.7-4.7%) or SPP (~. 0.16%) acts independently to increase the heat resistance of E. coli O157:H7. Beyond such critical concentrations, the thermo-resistance of E. coli O157:H7 will progressively diminish. A similar pattern was found for pH with a critical value between 6.0 and 6.7, depending upon temperature and NaCl concentration. A mixed-effects omnibus regression model further revealed that the acidity of the matrix and NaCl concentration had a greater impact on the inactivation kinetics of E. coli O157:H7 in minced beef than SPP, and both are responsible for the concavity/convexity of the curves. When pH, SPP or NaCl concentration is far above or below from its critical value, the temperatures needed to reduce E. coli O157:H7 up to a certain log level are much lower than those required when any other environmental condition is at its critical value. Meat processors can use the model to design lethality treatments in order to achieve specific log reductions of E. coli O157:H7 in ready-to-eat beef products. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/46d31563-37f0-4eea-b5ad-cfd09b68c55f/download |
| id | ipb_b356be0f89ddb73f0bd47ce2f2e8b0ce |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/16118 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/16118 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Juneja, Vijay K. Cadavez, Vasco Cadavez, Vasco https://www.ciencia-id.pt/441B-01AB-A12E 441B-01AB-A12E http://orcid.org/0000-0002-3077-7414 0000-0002-3077-7414 Gonzales-Barron, Ursula Gonzales-Barron, Ursula https://www.ciencia-id.pt/0813-C319-B62A 0813-C319-B62A http://orcid.org/0000-0002-8462-9775 0000-0002-8462-9775 Mukhopadhyay, Sudarsan |
| publishDate | 2015 |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engen_ENThe objective of this study was to assess the combined effects of temperature, pH, sodium chloride (NaCl), and sodium pyrophosphate (SPP) on the heat resistance of Escherichia coli O157:H7 in minced beef meat. A fractional factorial design consisted of four internal temperatures (55.0, 57.5, 60.0 and 62.5. °C), five concentrations of NaCl (0.0, 1.5, 3.0, 4.5 and 6.0. wt/wt.%) and SPP (0.0, 0.1, 0.15, 0.2 and 0.3. wt/wt.%), and five levels of pH (4.0, 5.0, 6.0, 7.0 and 8.0). The 38 variable combinations were replicated twice to provide a total of 76 survivor curves, which were modelled by a modified three-parameter Weibull function as primary model. The polynomial secondary models, developed to estimate the time to achieve a 3-log and a 5-log reduction, enabled the estimation of critical pH, NaCl and SPP concentrations, which are values at which the thermo-tolerance of E. coli O157:H7 reaches it maximum. The addition up to a certain critical concentration of NaCl (~. 2.7-4.7%) or SPP (~. 0.16%) acts independently to increase the heat resistance of E. coli O157:H7. Beyond such critical concentrations, the thermo-resistance of E. coli O157:H7 will progressively diminish. A similar pattern was found for pH with a critical value between 6.0 and 6.7, depending upon temperature and NaCl concentration. A mixed-effects omnibus regression model further revealed that the acidity of the matrix and NaCl concentration had a greater impact on the inactivation kinetics of E. coli O157:H7 in minced beef than SPP, and both are responsible for the concavity/convexity of the curves. When pH, SPP or NaCl concentration is far above or below from its critical value, the temperatures needed to reduce E. coli O157:H7 up to a certain log level are much lower than those required when any other environmental condition is at its critical value. Meat processors can use the model to design lethality treatments in order to achieve specific log reductions of E. coli O157:H7 in ready-to-eat beef products.application/pdfen_ENModelling the effect of pH, Sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157: H7 in ground beefJuneja, Vijay K.PersonalCadavez, VascoDSpacehttp://dspace.org/items/57b410e9-f6b7-42ff-ab3d-b526278715ebDSpacehttp://dspace.org/items/57b410e9-f6b7-42ff-ab3d-b526278715ebCadavezVascoCiência IDhttps://www.ciencia-id.pt441B-01AB-A12EORCIDhttp://orcid.org0000-0002-3077-7414Researcher IDhttps://www.researcherid.comA-3958-2010Scopus Author IDhttps://www.scopus.com9039121900PersonalGonzales-Barron, UrsulaDSpacehttp://dspace.org/items/17c6b98f-4fb5-41d3-839a-6f77ec70021aDSpacehttp://dspace.org/items/17c6b98f-4fb5-41d3-839a-6f77ec70021aGonzales-BarronUrsulaCiência IDhttps://www.ciencia-id.pt0813-C319-B62AORCIDhttp://orcid.org0000-0002-8462-9775Scopus Author IDhttps://www.scopus.com9435483700Scopus Author IDhttps://www.scopus.com26031899800Scopus Author IDhttps://www.scopus.com57204031059Mukhopadhyay, SudarsanHostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf0963-9969DOIIsPartOf10.1016/j.foodres.2014.11.0502018-01-19T10:00:00Z20152015-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/16118http://purl.org/coar/access_right/c_abf2open accessE. coliMinced beefPolynomialPredictive modelThermal lethalityWeibull1638826 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/46d31563-37f0-4eea-b5ad-cfd09b68c55f/download |
| spellingShingle | Modelling the effect of pH, Sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157: H7 in ground beef Juneja, Vijay K. E. coli Minced beef Polynomial Predictive model Thermal lethality Weibull |
| status | SINGLETON |
| subject.fl_str_mv | E. coli Minced beef Polynomial Predictive model Thermal lethality Weibull |
| title | Modelling the effect of pH, Sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157: H7 in ground beef |
| title_full | Modelling the effect of pH, Sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157: H7 in ground beef |
| title_fullStr | Modelling the effect of pH, Sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157: H7 in ground beef |
| title_full_unstemmed | Modelling the effect of pH, Sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157: H7 in ground beef |
| title_short | Modelling the effect of pH, Sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157: H7 in ground beef |
| title_sort | Modelling the effect of pH, Sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157: H7 in ground beef |
| topic | E. coli Minced beef Polynomial Predictive model Thermal lethality Weibull |
| topic_facet | E. coli Minced beef Polynomial Predictive model Thermal lethality Weibull |
| url | http://hdl.handle.net/10198/16118 |
| visible | 1 |