Journal
FOOD CONTROL
Volume 71, Issue -, Pages 17-25Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2016.06.018
Keywords
Growth parameter; Slightly acidic electrolyzed water; Heat; Listeria monocytogenes; Time to detection
Categories
Funding
- National Natural Science Funds of China [31401608]
- Zhejiang Provincial Natural Science Foundation of China [LQ13C200001]
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Time to detection experiments (TTD) based on turbidometry using an automatic Bioscreen C is a useful and straightforward method for estimating microbial growth parameters (lag time (lambda), growth rate (mu) and work to be done (h(0))) at constant temperature. This study investigated the effects of slightly acidic electrolyzed water (SAEW) and heat treatment on Listeria monocytogenes growth at different recovery temperatures (10 degrees C, 15 degrees C, 25 degrees C, and 30 degrees C). Similar surviving and sublethally injured L. monocytogenes populations were obtained by heat treatment (55 degrees C for 10 min) and SAEW treatment (available chlorine concentration of 30 mg/l and ratio of bacteria against SAEW of 8:2 for 30 s). In these experimental conditions, stresses had greater impact on the lambda and h(0) parameter in comparison with recovery temperature while there was no great change in growth rate under isothermal conditions. Larger lambda values and h(0) parameters were observed in sublethal-heat injured L. monocytogenes (the maximum lambda and h(0) parameters are 30.199 h and 1.6492) as compared to SAEW groups (the maximum lambda and h(0) parameters are 22.634 h and 1.4396). The sensitivity analysis of SAEW and heat treatments on h(0) parameter indicated that SAEW treatment showed a higher influence. The collinearity diagnostics of independent variables [recovery temperature (T), mu, lambda] for dependent variable (h(0) parameter) demonstrated that T, mu and lambda had strong collinearity. In addition, the established secondary models in this study have good performances on predicting the effect of recovery temperature on bacterial growth parameters. (C) 2016 Elsevier Ltd. All rights reserved.
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