THE QUASI-CHEMICAL KINETICS MODEL FOR THE INACTIVATION OF MICROBIAL PATHOGENS USING HIGH PRESSURE PROCESSING

The Quasi-chemical differential equation model was used to evaluate the linear and non-linear (“shoulders” and “tailing”) inactivation kinetics of Escherichia coli and Listeria monocytogenes in a surrogate food system using the novel non-thermal technology of High Pressure Processing (HPP). Kinetics data were collected over the ranges of 30,000-60,000 psi (200-620 MPa) and 20-60 °C. The Quasi-chemical model fit the inactivation data, and secondary models were established by relating the inactivation rate constants with pressure and temperature.
These models provide the basis 1) to predict the pasteurization of these pathogens in pressure-treated foods, and 2) to develop predictive models for future work involving spores, that can become incorporated in the ComBase initiative.

III International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food Chain; MODEL-IT

F.E. Feeherry, C.J. Doona, E.W. Ross

Escherichia coli, Listeria monocytogenes, High Pressure Processing, nonlinear kinetics, primary and secondary predictive models, Equivalence Chart

https://doi.org/10.17660/ActaHortic.2005.674.28