Influence of Heat Transfer with Tube Methods on Measured Thermal Inactivation Parameters for Escherichia coli

2007 ◽  
Vol 70 (4) ◽  
pp. 851-859 ◽  
Author(s):  
HYUN-JUNG CHUNG ◽  
SHAOJIN WANG ◽  
JUMING TANG
Keyword(s):  
Heat Transfer ◽  
Escherichia Coli ◽  
Heat Resistance ◽  
Bacterial Strain ◽  
Thermal Inactivation ◽  
Microbial Inactivation ◽  
Outer Diameter ◽  
Survival Curves ◽  
Log Linear ◽  
K 12

The purpose of this study was to investigate the influence of heat transfer on measured thermal inactivation kinetic parameters of bacteria in solid foods when using tube methods. The bacterial strain selected for this study, Escherichia coli K-12, had demonstrated typical first-order inactivation characteristics under isothermal test conditions. Three tubes of different sizes (3, 13, and 20 mm outer diameter) were used in the heat treatments at 57, 60, and 63°C with mashed potato as the test food. A computer model was developed to evaluate the effect of transit heat transfer behavior on microbial inactivation in the test tubes. The results confirmed that the survival curves of E. coli K-12 obtained in 3-mm capillary tubes were log linear at the three tested temperatures. The survival curves observed under nonisothermal conditions in larger tubes were no longer log linear. Slow heat transfer alone could only partially account for the large departures from log-linear behavior. Tests with the same bacterial strain after 5 min of preconditioning at a sublethal temperature of 45°C revealed significantly enhanced heat resistance. Confirmative tests revealed that the increased heat resistance of the test bacterium in the center of the large tubes during the warming-up periods resulted in significantly larger D-values than those obtained with capillary tube methods.

Escherichia coli Thermal Inactivation Relative to Physiological State

2009 ◽  
Vol 72 (2) ◽  
pp. 399-402 ◽  
Author(s):  
D. GLENN BLACK ◽  
FEDERICO HARTE ◽  
P. MICHAEL DAVIDSON
Keyword(s):  
Escherichia Coli ◽  
Goodness Of Fit ◽  
Thermal Inactivation ◽  
Physiological State ◽  
Weibull Model ◽  
Growth Conditions ◽  
Coli Strain ◽  
Microbial Inactivation ◽  
Microbial Cells ◽  
K 12

Studies have explored the use of various nonlinear regression techniques to better describe shoulder and/or tailing effects in survivor curves. Researchers have compiled and developed a number of diverse models for describing microbial inactivation and presented goodness of fit analysis to compare them. However, varying physiological states of microorganisms could affect the measured response in a particular population and add uncertainty to results from predictive models. The objective of this study was to determine if the shape and magnitude of the survivor curve are possibly the result of the physiological state, relative to growth conditions, of microbial cells at the time of heat exposure. Inactivation tests were performed using Escherichia coli strain K-12 in triplicate for three growth conditions: statically grown cells, chemostat-grown cells, and chemostat-grown cells with buffered (pH 6.5) feed media. Chemostat cells were significantly less heat resistant than the static or buffered chemostat cells at 58°C. Regression analysis was performed using the GInaFiT freeware tool for Microsoft Excel. A nonlinear Weibull model, capable of fitting tailing effects, was effective for describing both the static and buffered chemostat cells. The log-linear response best described inactivation of the nonbuffered chemostat cells. Results showed differences in the inactivation response of microbial cells depending on their physiological state. The use of any model should take into consideration the proper use of regression tools for accuracy and include a comprehensive understanding of the growth and inactivation conditions used to generate thermal inactivation data.

Demonstration of the Applicability of the Weibull–Log-Logistic Survival Model to the Isothermal and Nonisothermal Inactivation of Escherichia coli K-12 MG1655†

2004 ◽  
Vol 67 (11) ◽  
pp. 2617-2621 ◽  
Author(s):  
MARIA G. CORRADINI ◽  
MICHA PELEG
Keyword(s):  
Escherichia Coli ◽  
Logistic Model ◽  
Survival Ratio ◽  
Model Combination ◽  
Survival Curves ◽  
Dependent Rate ◽  
Nonisothermal Heating ◽  
Survival Patterns ◽  
K 12 ◽  
Heating Profiles

Published isothermal semilogarithmic survival curves of Escherichia coli K-12 MG1655, in the range of 49.8 to 60.6°C, all had noticeable downward concavity. They could be described by the model log S(t) = −b(T)tn, where S(t) = N(t)/N0, N(t) and N0 being the momentary and initial number of organisms, respectively; b(T) is a temperature-dependent rate parameter; and n is a constant found to be about 1.5. The temperature dependence of b(T) could be described by the log-logistic model, b(T) = ln{1 + exp[k(T − Tc)]}, which had an almost perfect fit, with k = 0.88°C−1 and Tc = 60.5°C. The constants, n, k, and Tc were considered the organism's survival parameters in the particular medium. They were incorporated into a rate equation on the assumption that in nonisothermal heating, the momentary inactivation rate is the isothermal rate at the momentary temperature at a time that corresponds to the momentary survival ratio. This model's estimates matched the actual survival curves obtained in the same work under two different nonisothermal heating profiles, lending support to the notion that the Weibull–log-logistic model combination can be used not only to describe isothermal inactivation mathematically, but also to predict survival patterns under nonisothermal conditions.

scholarly journals Predictive Thermal Inactivation Model for Effects of Temperature, Sodium Lactate, NaCl, and Sodium Pyrophosphate on Salmonella Serotypes in Ground Beef

2003 ◽  
Vol 69 (9) ◽  
pp. 5138-5156 ◽  
Author(s):  
Vijay K. Juneja ◽  
Harry M. Marks ◽  
Tim Mohr
Keyword(s):  
Heat Resistance ◽  
Survival Data ◽  
Thermal Inactivation ◽  
Ground Beef ◽  
Sodium Lactate ◽  
Sodium Pyrophosphate ◽  
Relative Reduction ◽  
Survival Curves ◽  
The Times ◽  
The Individual

ABSTRACT Analyses of survival data of a mixture of Salmonella spp. at fixed temperatures between 55°C (131°F) and 71.1°C (160°F) in ground beef matrices containing concentrations of salt between 0 and 4.5%, concentrations of sodium pyrophosphate (SPP) between 0 and 0.5%, and concentrations of sodium lactate (NaL) between 0 and 4.5% indicated that heat resistance of Salmonella increases with increasing levels of SPP and salt, except that, for salt, for larger lethalities close to 6.5, the effect of salt was evident only at low temperatures (<64°C). NaL did not seem to affect the heat resistance of Salmonella as much as the effects induced by the other variables studied. An omnibus model for predicting the lethality for given times and temperatures for ground beef matrices within the range studied was developed that reflects the convex survival curves that were observed. However, the standard errors of the predicted lethalities from this models are large, so consequently, a model, specific for predicting the times needed to obtained a lethality of 6.5 log10, was developed, using estimated results of times derived from the individual survival curves. For the latter model, the coefficient of variation (CV) of predicted times range from about 6 to 25%. For example, at 60°C, when increasing the concentration of salt from 0 to 4.5%, and assuming that the concentration of SPP is 0%, the time to reach a 6.5-log10 relative reduction is predicted to increase from 20 min (CV = 11%) to 48 min (CV = 15%), a 2.4 factor (CV = 19%). At 71.1°C (160°F) the model predicts that more than 0.5 min is needed to achieve a 6.5-log10 relative reduction.

scholarly journals Transcriptomic Analysis of Escherichia coli O157:H7 and K-12 Cultures Exposed to Inorganic and Organic Acids in Stationary Phase Reveals Acidulant- and Strain-Specific Acid Tolerance Responses

2010 ◽  
Vol 76 (19) ◽  
pp. 6514-6528 ◽  
Author(s):  
Thea King ◽  
Sacha Lucchini ◽  
Jay C. D. Hinton ◽  
Kari Gobius
Keyword(s):  
Escherichia Coli ◽  
Hydrochloric Acid ◽  
Organic Acids ◽  
Stationary Phase ◽  
Molecular Mechanisms ◽  
Microbial Inactivation ◽  
Specific Response ◽  
Transcriptomic Response ◽  
E Coli ◽  
K 12

ABSTRACT The food-borne pathogen Escherichia coli O157:H7 is commonly exposed to organic acid in processed and preserved foods, allowing adaptation and the development of tolerance to pH levels otherwise lethal. Since little is known about the molecular basis of adaptation of E. coli to organic acids, we studied K-12 MG1655 and O157:H7 Sakai during exposure to acetic, lactic, and hydrochloric acid at pH 5.5. This is the first analysis of the pH-dependent transcriptomic response of stationary-phase E. coli. Thirty-four genes and three intergenic regions were upregulated by both strains during exposure to all acids. This universal acid response included genes involved in oxidative, envelope, and cold stress resistance and iron and manganese uptake, as well as 10 genes of unknown function. Acidulant- and strain-specific responses were also revealed. The acidulant-specific response reflects differences in the modes of microbial inactivation, even between weak organic acids. The two strains exhibited similar responses to lactic and hydrochloric acid, while the response to acetic acid was distinct. Acidulant-dependent differences between the strains involved induction of genes involved in the heat shock response, osmoregulation, inorganic ion and nucleotide transport and metabolism, translation, and energy production. E. coli O157:H7-specific acid-inducible genes were identified, suggesting that the enterohemorrhagic E. coli strain possesses additional molecular mechanisms contributing to acid resistance that are absent in K-12. While E. coli K-12 was most resistant to lactic and hydrochloric acid, O157:H7 may have a greater ability to survive in more complex acidic environments, such as those encountered in the host and during food processing.

Thermal Inactivation of Campylobacter jejuni in Broth

2012 ◽  
Vol 75 (6) ◽  
pp. 1029-1035 ◽  
Author(s):  
ALI AL SAKKAF ◽  
GEOFF JONES
Keyword(s):  
New Zealand ◽  
The Netherlands ◽  
Campylobacter Jejuni ◽  
Thermal Inactivation ◽  
Nonlinear Models ◽  
Data Sets ◽  
Order Kinetic ◽  
Survival Curves ◽  
First Order ◽  
Log Linear

New Zealand has a high rate of reported campylobacteriosis compared with other developed countries. One possible reason is that local strains have greater heat tolerance and thus are better able to survive undercooking; this hypothesis is supported by the remarkably high D-values reported for Campylobacter jejuni in The Netherlands. The objective of this study was to investigate the thermal inactivation of isolates from New Zealand in broth, using strains that are commonly found in human cases and food samples in New Zealand. Typed Campylobacter strains were heated to a predetermined temperature using a submerged-coil heating apparatus. The first-order kinetic model has been used extensively in the calculation of the thermal inactivation parameters, D and z; however, nonlinear survival curves have been reported, and a number of models have been proposed to describe the patterns observed. Therefore, this study compared the conventional first-order model with eight nonlinear models for survival curves. Kinetic parameters were estimated using both one- and two-step regression techniques. In general, nonlinear models fit the individual inactivation data sets better than the log-linear model. However, the log-linear and the (nonlinear) Weibull models were the only models that could be successfully fitted to all data sets. For seven relevant New Zealand C. jejuni strains, at temperatures from 51.5 to 60°C, D- and z-values were obtained, ranging from 1.5 to 228 s and 4 to 5.2°C, respectively. These values are in broad agreement with published international data and do not indicate that the studied New Zealand C. jejuni strains are more heat resistant than other strains, in contrast with some reports from The Netherlands.

Theil Error Splitting Method for Selecting the “Best Model” in Microbial Inactivation Studies

2009 ◽  
Vol 72 (4) ◽  
pp. 843-848 ◽  
Author(s):  
FEDERICO HARTE ◽  
GLENN BLACK ◽  
P. MICHAEL DAVIDSON
Keyword(s):  
Escherichia Coli ◽  
Random Error ◽  
Error Term ◽  
Goodness Of Fit ◽  
Statistical Tests ◽  
Splitting Method ◽  
Microbial Inactivation ◽  
Time Data ◽  
Error Sources ◽  
K 12

Escherichia coli K-12 was grown under unbuffered, buffered, and starving environmental conditions and then subjected to isothermal inactivation at 58°C for up to 30 min. Survival versus time data were used to evaluate three models reported as suitable for the prediction of microbial inactivation by thermal means. The error splitting method proposed by Theil was used to divide the average squared difference between each observed and predicted datum into three orthogonal error sources: bias, regression, and random error. The method is based on the hypothesis that if the model is accurate, the overall average predicted and observed values should be the same and a plot of observed versus predicted inactivation values should have a slope of 1. The bias fixed error term quantifies the overall average difference between predicted and observed inactivation values. The regression fixed error term quantifies the difference between observed and predicted values near the end of the predictive region, where shoulders and tails may occur. The random error term quantifies the random variability of the predicted versus observed inactivation values. Statistical tests were proposed to determine the significance of each fixed error term and the normality of the random error source. The method was used to discuss the goodness of fit for the three models for Escherichia coli. The best model was the one that minimized total residual error, maximized random error sources (i.e., fixed error terms are not significant), and maximized the coefficient of correlation between observed and predicted inactivation values.

scholarly journals The Response of Campylobacter jejuni to Low Temperature Differs from That of Escherichia coli

2009 ◽  
Vol 75 (19) ◽  
pp. 6292-6298 ◽  
Author(s):  
Rebecca-Ayme Hughes ◽  
Kathy Hallett ◽  
Tristan Cogan ◽  
Mike Enser ◽  
Tom Humphrey
Keyword(s):  
Escherichia Coli ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Low Temperature ◽  
Heat Resistance ◽  
Campylobacter Jejuni ◽  
Acid Composition ◽  
Cold Exposure ◽  
E Coli ◽  
K 12

ABSTRACT Human infection with Campylobacter jejuni is often associated with the consumption of foods that have been exposed to both chilling and high temperatures. Despite the public health importance of this pathogen, little is known about the effects of cold exposure on its ability to survive a subsequent heat challenge. This work examined the effect of rapid exposure to chilling, as would occur in poultry processing, on the heat resistance at 56°C of two C. jejuni strains, 11168 and 2097e48, and of Escherichia coli K-12. Unlike E. coli K-12, whose cold-exposed cells showed increased sensitivity to 56°C, such exposure had only a marginal effect on subsequent heat resistance in C. jejuni. This may be explained by the finding that during rapid chilling, unlike E. coli cells, C. jejuni cells are unable to alter their fatty acid composition and do not adapt to cold exposure. However, their unaltered fatty acid composition is more suited to survival when cells are exposed to high temperatures. This hypothesis is supported by the fact that in C. jejuni, the ratio of unsaturated to saturated fatty acids was not significantly different after cold exposure, but it was in E. coli. The low-temperature response of C. jejuni is very different from that of other food-borne pathogens, and this may contribute to its tolerance to further heat stresses.

An Integral Model of Microbial Inactivation Taking into Account Memory Effects: Power-Law Memory Kernel

2009 ◽  
Vol 72 (4) ◽  
pp. 837-842 ◽  
Author(s):  
NIRUPAMA VAIDYA ◽  
CARLOS M. CORVALAN
Keyword(s):  
Power Law ◽  
Thermal Stresses ◽  
Thermal Inactivation ◽  
Cell Damage ◽  
Microbial Inactivation ◽  
Memory Effects ◽  
Memory Model ◽  
Integral Model ◽  
Microbial Response ◽  
Log Linear

In this article, we propose an alternative framework for the description of non–log-linear thermal inactivation of microorganisms. The proposed framework generalizes classical views by explicitly taking into account memory effects, such as those often associated with cumulative cell damage or progressive cell adaptation. Within this general framework, specialized memory models can be easily accommodated to describe different modes of microbial response to previous thermal stresses. In this introductory study, the advantages and limitations of the simplest nontrivial memory model, the power-law memory model, were explored. Our results indicate that for isothermal treatments the assumption of power-law memory leads to a simple solution that is known to describe a large number of non–log-linear survival curves. For nonisothermal treatments, the power-law memory model leads to predictions that agree well with experimental data. This research may lead to new insights into predictive microbiology with a new appreciation for the importance of memory effects.

Thermal Inactivation of Heat-Shocked Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Dairy Compost

2010 ◽  
Vol 73 (9) ◽  
pp. 1633-1640 ◽  
Author(s):  
RANDHIR SINGH ◽  
XIUPING JIANG ◽  
FENG LUO
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Thermal Inactivation ◽  
Distribution Model ◽  
Escherichia Coli O157 ◽  
Survival Curves ◽  
E Coli ◽  
Population Reduction ◽  
And Control ◽  
Extended Survival

Thermal resistance of heat-shocked Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes was compared with that of non–heat-shocked (control) strains in finished dairy compost. A three-strain mixture of each pathogen was heat shocked at 47.5°C for 1 h and inoculated into the compost at a final concentration of 107 CFU/g. The inoculated compost was placed inside an environmental chamber set at 50, 55, or 60°C with humidity at ca. 70%. The heat-shocked E. coli O157:H7, Salmonella, and L. monocytogenes survived better (P &lt; 0.05) at 50°C, with reductions of 2.7, 3.2, and 3.9 log CFU/g within 4 h compared with reductions of 3.6, 4.5, and 5.1 log CFU/g, respectively, in control cultures. The heat-shocked cultures of E. coli O157:H7, Salmonella, and L. monocytogenes had 1.2-, 1.9-, and 2.3-log reductions, respectively, within 1 h at 55°C, whereas the corresponding control cultures had 4-, 5.6-, and 4.8-log reductions, respectively. At 60°C, a rapid population reduction was observed during the come-up time of 14 min in control cultures of E. coli O157:H7, Salmonella, and L. monocytogenes with 4.9-, 4.8-, and 2.3-log reductions, respectively, compared with 2.6-, 2.4-, 1.7-log reductions, respectively, in heat-shocked cultures. L. monocytogenes survival curves for all three temperatures had extensive tailing. The double Weibull distribution model was a good fit for the survival curves of pathogens, with differences in the shape parameter of heat-shocked and control cultures. Our results suggest that the heat-shocked pathogens may have extended survival at lethal temperatures attained during the composting process.

Thermal Inactivation of Stationary-Phase and Acid-Adapted Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Fruit Juices

2001 ◽  
Vol 64 (3) ◽  
pp. 315-320 ◽  
Author(s):  
ALEJANDRO S. MAZZOTTA
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Stationary Phase ◽  
Heat Resistance ◽  
Thermal Inactivation ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Grape Juices ◽  
Shelf Stable ◽  
Normal Processing

The heat resistance of stationary-phase and acid-adapted Escherichia coli O157:H7, Salmonella enterica (serotypes Typhimurium, Enteritidis, Gaminara, Rubislaw, and Hartford), and Listeria monocytogenes was evaluated in single-strength apple, orange, and white grape juices adjusted to pH 3.9. The heat resistance increased significantly (P &lt; 0.05) after acid adaptation. Salmonella had an overall lower heat resistance than the other pathogens. Acid-adapted E. coli O157:H7 presented the highest heat resistance in all juices at the temperatures tested, with lower z-values than Salmonella and L. monocytogenes. The heat resistance (D60°C-values) of all three pathogens, assessed in tryptic soy broth adjusted to different pH values, increased above pH 4.0. From the results obtained in this study, one example of a treatment that will inactivate 5 logs of vegetative pathogens was calculated as 3 s at 71.1°C (z-value of 5.3°C). Normal processing conditions calculated for hot-filled, shelf-stable juices achieve a lethality in excess of 50,000 D for all three pathogens.

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