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

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.

2007 ◽  
Vol 70 (4) ◽  
pp. 851-859 ◽  
Author(s):  
HYUN-JUNG CHUNG ◽  
SHAOJIN WANG ◽  
JUMING TANG

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.


2009 ◽  
Vol 75 (22) ◽  
pp. 6998-7005 ◽  
Author(s):  
G. Stone ◽  
B. Chapman ◽  
D. Lovell

ABSTRACT In the commercial food industry, demonstration of microbiological safety and thermal process equivalence often involves a mathematical framework that assumes log-linear inactivation kinetics and invokes concepts of decimal reduction time (DT ), z values, and accumulated lethality. However, many microbes, particularly spores, exhibit inactivation kinetics that are not log linear. This has led to alternative modeling approaches, such as the biphasic and Weibull models, that relax strong log-linear assumptions. Using a statistical framework, we developed a novel log-quadratic model, which approximates the biphasic and Weibull models and provides additional physiological interpretability. As a statistical linear model, the log-quadratic model is relatively simple to fit and straightforwardly provides confidence intervals for its fitted values. It allows a DT -like value to be derived, even from data that exhibit obvious “tailing.” We also showed how existing models of non-log-linear microbial inactivation, such as the Weibull model, can fit into a statistical linear model framework that dramatically simplifies their solution. We applied the log-quadratic model to thermal inactivation data for the spore-forming bacterium Clostridium botulinum and evaluated its merits compared with those of popular previously described approaches. The log-quadratic model was used as the basis of a secondary model that can capture the dependence of microbial inactivation kinetics on temperature. This model, in turn, was linked to models of spore inactivation of Sapru et al. and Rodriguez et al. that posit different physiological states for spores within a population. We believe that the log-quadratic model provides a useful framework in which to test vitalistic and mechanistic hypotheses of inactivation by thermal and other processes.


Author(s):  
M. V. Pham ◽  
F. Plourde ◽  
S. K. Doan

Thermal transfers occurring in the vicinity of an air-liquid interface have been studied numerically through a Large Eddy Simulation technique. Results obtained clearly show the unsteady response of the liquid film submitted to such thermal stress. Structures are created at the interface in a very small layer and it has been found that turbulence acts strongly in that layer. Moreover, even if the configuration studied tends to weaken buoyancy, the dissipation was found to obey a −3 power law. This clearly indicates that the buoyancy pilots the way turbulence behaves on the flow field; the latter is mainly characterized by a strong mixing phenomenon taking place in the already identified layer at the interface.


2019 ◽  
Vol 51 (1) ◽  
pp. 65-76
Author(s):  
Bo Chen ◽  
Chunying Ma ◽  
Witold F. Krajewski ◽  
Pei Wang ◽  
Feipeng Ren

Abstract The peak-discharge and drainage area power-law relation has been widely used in regional flood frequency analysis for more than a century. The coefficients and can be obtained by nonlinear or log-log linear regression. To illustrate the deficiencies of applying log-transformation in peak-discharge power-law analyses, we studied 52 peak-discharge events observed in the Iowa River Basin in the United States from 2002 to 2013. The results show that: (1) the estimated scaling exponents by the two methods are remarkably different; (2) for more than 80% of the cases, the power-law relationships obtained by log-log linear regression produce larger prediction errors of peak discharge in the arithmetic scale than that predicted by nonlinear regression; and (3) logarithmic transformation often fails to stabilize residuals in the arithmetic domain, it assigns higher weight to data points representing smaller peak discharges and drainage areas, and it alters the visual appearance of the scatter in the data. The notable discrepancies in the scaling parameters estimated by the two methods and the undesirable consequences of logarithmic transformation raise caution. When conducting peak-discharge scaling analysis, especially for prediction purposes, applying nonlinear regression on the arithmetic scale to estimate the scaling parameters is a better alternative.


The properties of the vertical profile of the wind speed on a monthly and annual scale at the Ouahigouya site belonging to the Sahelian climatic zone in Burkina Faso were explored in this study. To do this, wind speed and temperature data at 10 m above ground and NASA satellite data at an altitude of 50 m in the atmospheric boundary layer were used over a period of ten years. From the theory of Monin-Obukhov, the logarithmic law and the power law made it possible to develop the variation of wind speed with altitude taking into account the conditions of atmospheric stability. According to statistical performance indicators, it has been observed that the vertical profile of the wind speed adjusted according to the power law and the log-linear law corresponds to the measurements. Regarding the state of stability of the atmosphere, we note that it is generally unstable from 10:00 a.m. to 6:00 p.m. and stable during other times of the day. The annual average wind shear coefficients during the convective and night time diurnal cycle are evaluated at 0.67 and 0.7, respectively. From the power law, the values of the shear coefficients, the average vertical profile on a monthly and annual scale of the wind was obtained by extrapolation of the wind data measured at 10 m from the ground. This study is the first of its kind in this area. To assess the wind resource available on the Ouahigouya site, investors can directly use the vertical wind profile based on the power law for an altitude between 10 and 50 m.


2010 ◽  
Vol 73 (2) ◽  
pp. 372-375 ◽  
Author(s):  
ADRIANA VELASQUEZ ◽  
TASHA J. BRESLIN ◽  
BRADLEY P. MARKS ◽  
ALICIA ORTA-RAMIREZ ◽  
NICOLE O. HALL ◽  
...  

The internal muscle environment may enhance thermal resistance of bacterial pathogens. Based on the migration of pathogens into whole muscle products during marination, the validity of current thermal inactivation models for whole muscle versus ground products has been questioned. Consequently, the objective of this work was to compare thermal resistance of Salmonella in whole muscle versus ground pork. Irradiated samples of whole and ground pork loin (5.5 to 7.5 g) were exposed to a Salmonella-inoculated (108 CFU/ml) marinade (eight serovar cocktail) for 20 min, placed in sterile brass tubes (12.7 mm diameter), sealed, and heated isothermally at 55, 58, 60, 62, or 63°C, and surviving salmonellae were enumerated on Petrifilm aerobic count plates. The thermal lag times and initial bacterial counts were similar for both whole muscle and ground samples (P > 0.05), with all samples having equivalent compositions, inocula, and thermal histories. Heating temperature and physical state of the meat (whole versus ground muscle) affected Salmonella inactivation, with greater thermal resistance observed in whole than in ground muscle (P < 0.05). Assuming log-linear inactivation kinetics, Salmonella was 0.64 to 2.96 times more heat resistant in whole muscle than in ground pork. Therefore, thermal process validations for pork products should also account for the physical state of the product to ensure microbial safety.


2012 ◽  
Vol 134 (6) ◽  
Author(s):  
M. Jabbari ◽  
M. Meshkini ◽  
M. R. Eslami

In this paper, the general solution of steady-state 2D nonaxisymmetric mechanical and thermal stresses and electrical and mechanical displacements of a hollow thick cylinder made of fluid-saturated functionally graded porous piezoelectric material (FGPPM) is presented. The general form of thermal and mechanical boundary conditions is considered on the inside and outside surfaces. A direct method is used to solve the heat conduction equation and the nonhomogenous system of partial differential Navier equations, using the complex Fourier series and the power law functions method. The material properties, except Poisson's ratio, are assumed to depend on the radial variable and they are expressed as power law functions along the radial direction.


2017 ◽  
Vol 80 (12) ◽  
pp. 2014-2021 ◽  
Author(s):  
Evann L. Dufort ◽  
Jonathan Sogin ◽  
Mark R. Etzel ◽  
Barbara H. Ingham

ABSTRACT Thermal inactivation kinetics for single strains of Shiga toxin–producing Escherichia coli (STEC), Listeria monocytogenes, and Salmonella enterica were measured in acidified tryptic soy broth (TSB; pH 4.5) heated at 54°C. Inactivation curves also were measured for single-pathogen five-strain cocktails of E. coli O157:H7, L. monocytogenes, and S. enterica heated in tomato purée (pH 4.5) at 52, 54, 56, and 58°C. Inactivation curves were fit using log-linear and nonlinear (Weibull) models. The Weibull model yields the time for a 5-log reduction (t*) and a curve shape parameter (β). Decimal reduction times (D-values) and thermal resistance constants (z-values) from the two models were compared by defining t* = 5D* for the Weibull model. When the log-linear and Weibull models match at the 5-log reduction time, then t* = 5D* = 5D and D = D*. In 18 of 20 strains heated in acidified TSB, D and D* for the two models were not significantly different, although nonlinearity was observed in 35 of 60 trials. Similarly, in 51 of 52 trials for pathogen cocktails heated in tomato purée, D and D* were not significantly different, although nonlinearity was observed in 31% of trials. At a given temperature, D-values for S. enterica << L. monocytogenes < E. coli O157:H7 in tomato purée (pH 4.5). When using the two models, z-values calculated from the D-values were not significantly different for a given pathogen. Across all pathogens, z-values for E. coli O157:H7 and S. enterica were not different but were significantly lower than the z-values for L. monocytogenes. These results are useful for supporting process filings for tomato-based acidified food products with pH 4.5 and below and are relevant to small processors of tomato-based acidified canned foods who do not have the resources to conduct research on and validate pathogen lethality.


2012 ◽  
Vol 75 (6) ◽  
pp. 1029-1035 ◽  
Author(s):  
ALI AL SAKKAF ◽  
GEOFF JONES

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.


2011 ◽  
Vol 264-265 ◽  
pp. 700-705 ◽  
Author(s):  
Amir Hossein Mohazzab ◽  
Mohsen Jabbari

This work studied the theoretical solution for axisymmetric steady-state mechanical and thermal stresses in hollow functionally graded spheres with respect to heat source. The material properties of the FG sphere change continuously across the thickness direction according to the power functions of radial direction. The steady-state temperature, displacements, and stresses are derived due to the general mechanical and thermal boundary conditions as function of radial and circumferential directions. The temperature and Navier equations are solved analytically, using Taylor and Legendre series. With increasing the power law indices the temperature distribution due to heat source is decreased. Circumferential stress and radial displacement due to heat source are decreased as the power law index increases.


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