1. Thermal inactivation kinetics of Listeria monocytogenes in milk under isothermal and dynamic conditions.
- Author
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Wang, Xiang, Zheng, Jiaming, Luo, Linyin, Hong, Yi, Li, Xiaofeng, Zhu, Yuqi, Wu, Yufan, and Bai, Li
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ISOTHERMAL temperature , *LOG-linear models , *MICROBIAL inactivation , *DAIRY processing , *MILK , *LISTERIA monocytogenes - Abstract
[Display omitted] • L. monocytogenes grown in milk had lower heat resistance than in lab media. • Background microbiota in milk increased the heat resistance of L. monocytogenes. • A one-step dynamic analysis method based on the log-shoulder model was developed. Thermal processing is a widely used method to ensure the microbiological safety of milk. Predictive microbiology plays a crucial role in quantifying microbial growth and decline, providing valuable guidance on the design and optimization of food processing operations. This study aimed to investigate the thermal inactivation kinetics of Listeria monocytogenes in milk under both isothermal and dynamic conditions. The thermal inactivation of L. monocytogenes was conducted under isothermal and non-isothermal conditions in sterilized and pasteurized milk, with and without background microbiota, respectively. Furthermore, a secondary model was developed between the shoulder effect and temperature, which was then integrated into the dynamic model. The results showed that L. monocytogenes grown in Tryptic Soy Yeast Extract Broth (TSBYE) prior to thermal inactivation exhibited higher heat resistance compared to cells grown in sterilized milk at isothermal temperatures of 60.0, 62.5, and 65℃. Moreover, the presence of background microbiota in milk significantly enhanced the heat resistance of L. monocytogenes , as evidenced by the increased D -values from 1.13 min to 2.34 min, from 0.46 min to 0.53 min, and from 0.25 min to 0.34 min at 60.0, 62.5, and 65 °C, respectively, regardless of whether the background microbiota was inactivated after co-growth or co-inactivated with L. monocytogenes. For non-isothermal inactivation, the one-step dynamic model based on the log-linear with shoulder model effectively described the microbial inactivation curve and exhibited satisfactory model performance. The model developed contributes to improved risk assessment, enabling dairy processors to optimize thermal treatment and ensure microbiological safety. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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