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Modelling the effect of pH, Sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157: H7 in ground beef

2015Journal article Open access
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dc.contributor.authorJuneja, Vijay K.
dc.contributor.authorCadavez, Vasco
dc.contributor.authorGonzales-Barron, Ursula
dc.contributor.authorMukhopadhyay, Sudarsan
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2018-03-01T16:04:55Z
dc.date.accessioned2018-03-05T09:18:43Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2018-03-01T16:04:55Z
dc.date.available2018-03-05T09:18:43Z
dc.date.issued2015
dc.description.abstractThe objective of this study was to assess the combined effects of temperature, pH, sodium chloride (NaCl), and sodium pyrophosphate (SPP) on the heat resistance of Escherichia coli O157:H7 in minced beef meat. A fractional factorial design consisted of four internal temperatures (55.0, 57.5, 60.0 and 62.5. °C), five concentrations of NaCl (0.0, 1.5, 3.0, 4.5 and 6.0. wt/wt.%) and SPP (0.0, 0.1, 0.15, 0.2 and 0.3. wt/wt.%), and five levels of pH (4.0, 5.0, 6.0, 7.0 and 8.0). The 38 variable combinations were replicated twice to provide a total of 76 survivor curves, which were modelled by a modified three-parameter Weibull function as primary model. The polynomial secondary models, developed to estimate the time to achieve a 3-log and a 5-log reduction, enabled the estimation of critical pH, NaCl and SPP concentrations, which are values at which the thermo-tolerance of E. coli O157:H7 reaches it maximum. The addition up to a certain critical concentration of NaCl (~. 2.7-4.7%) or SPP (~. 0.16%) acts independently to increase the heat resistance of E. coli O157:H7. Beyond such critical concentrations, the thermo-resistance of E. coli O157:H7 will progressively diminish. A similar pattern was found for pH with a critical value between 6.0 and 6.7, depending upon temperature and NaCl concentration. A mixed-effects omnibus regression model further revealed that the acidity of the matrix and NaCl concentration had a greater impact on the inactivation kinetics of E. coli O157:H7 in minced beef than SPP, and both are responsible for the concavity/convexity of the curves. When pH, SPP or NaCl concentration is far above or below from its critical value, the temperatures needed to reduce E. coli O157:H7 up to a certain log level are much lower than those required when any other environmental condition is at its critical value. Meat processors can use the model to design lethality treatments in order to achieve specific log reductions of E. coli O157:H7 in ready-to-eat beef products.en_EN
dc.description.sponsorshipThe authors thank Ms. Angie Osoria for her technical assistance. Dr. Gonzales-Barron wishes to acknowledge the financial support provided by the Portuguese Foundation for Science and Technology (FCT) through the award of a five-year Investigator Fellowship (IF) in the mode of Development Grants (IF/00570).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationJuneja, Vijay K.; Cadavez, Vasco; Gonzales-Barron, Ursula; Mukhopadhyay, Sudarsan (2015). Modelling the effect of pH, Sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157: H7 in ground beef. Food Research International. ISSN 0963-9969. 69, p. 289-304en_EN
dc.identifier.doi10.1016/j.foodres.2014.11.050en_EN
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10198/16118
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectE. colien_EN
dc.subjectMinced beefen_EN
dc.subjectPolynomialen_EN
dc.subjectPredictive modelen_EN
dc.subjectThermal lethalityen_EN
dc.subjectWeibullen_EN
dc.titleModelling the effect of pH, Sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157: H7 in ground beefen_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNameCadavez
person.familyNameGonzales-Barron
person.givenNameVasco
person.givenNameUrsula
person.identifierR-000-HDG
person.identifier.ciencia-id441B-01AB-A12E
person.identifier.ciencia-id0813-C319-B62A
person.identifier.orcid0000-0002-3077-7414
person.identifier.orcid0000-0002-8462-9775
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id9039121900
person.identifier.scopus-author-id9435483700
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication57b410e9-f6b7-42ff-ab3d-b526278715eb
relation.isAuthorOfPublication17c6b98f-4fb5-41d3-839a-6f77ec70021a
relation.isAuthorOfPublication.latestForDiscovery57b410e9-f6b7-42ff-ab3d-b526278715eb

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