Modelling inactivation of Staphylococcus aureus and Yersinia enterocolitica by high-pressure homogenisation at different temperatures
A detailed study of the inactivation of Staphylococcus aureus and Yersinia enterocolitica by high-pressure homogenisation was performed at, respectively, 25 and 35 different combinations of process temperature and process pressure covering a range of 5–50 °C and 100–300 MPa. It appeared that in the...
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| Veröffentlicht in: | International journal of food microbiology 2003-10, Vol.87 (1), p.55-62 |
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| container_title | International journal of food microbiology |
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| creator | Diels, Ann M.J. Wuytack, Elke Y. Michiels, Chris W. |
| description | A detailed study of the inactivation of
Staphylococcus aureus and
Yersinia enterocolitica by high-pressure homogenisation was performed at, respectively, 25 and 35 different combinations of process temperature and process pressure covering a range of 5–50 °C and 100–300 MPa. It appeared that in the entire studied pressure–temperature domain,
S. aureus was more resistant to high-pressure homogenisation than
Y. enterocolitica. Furthermore, the effect of the process pressure on the inactivation of
S. aureus was considerably smaller than on the inactivation of
Y. enterocolitica. Also, temperature between 5 and 40 °C did not affect inactivation of
S. aureus by high-pressure homogenisation, while
Y. enterocolitica inactivation was affected by temperature over a much wider range.
Different mathematical models were compared to describe the inactivation of both bacteria under the experimental conditions applied. Such pressure–temperature inactivation models form the engineering basis for design, evaluation and optimisation of high-pressure homogenisation processes as a new preservation technique. |
| doi_str_mv | 10.1016/S0168-1605(03)00050-3 |
| format | Article |
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Staphylococcus aureus and
Yersinia enterocolitica by high-pressure homogenisation was performed at, respectively, 25 and 35 different combinations of process temperature and process pressure covering a range of 5–50 °C and 100–300 MPa. It appeared that in the entire studied pressure–temperature domain,
S. aureus was more resistant to high-pressure homogenisation than
Y. enterocolitica. Furthermore, the effect of the process pressure on the inactivation of
S. aureus was considerably smaller than on the inactivation of
Y. enterocolitica. Also, temperature between 5 and 40 °C did not affect inactivation of
S. aureus by high-pressure homogenisation, while
Y. enterocolitica inactivation was affected by temperature over a much wider range.
Different mathematical models were compared to describe the inactivation of both bacteria under the experimental conditions applied. Such pressure–temperature inactivation models form the engineering basis for design, evaluation and optimisation of high-pressure homogenisation processes as a new preservation technique.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/S0168-1605(03)00050-3</identifier><identifier>PMID: 12927707</identifier><identifier>CODEN: IJFMDD</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>Biological and medical sciences ; Colony Count, Microbial ; Food engineering ; Food industries ; Food microbiology ; Food Preservation - methods ; Fundamental and applied biological sciences. Psychology ; General aspects ; High-pressure homogenisation ; Hydrostatic Pressure ; Inactivation ; Kinetics ; Mathematical modelling ; Mathematics ; Models, Biological ; Staphylococcus aureus ; Staphylococcus aureus - growth & development ; Temperature ; Yersinia enterocolitica ; Yersinia enterocolitica - growth & development</subject><ispartof>International journal of food microbiology, 2003-10, Vol.87 (1), p.55-62</ispartof><rights>2003 Elsevier B.V.</rights><rights>2004 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c469t-b3e0d353016d63a309ad6255c47a2ef8b88627126ce40825c38addb22c3706183</citedby><cites>FETCH-LOGICAL-c469t-b3e0d353016d63a309ad6255c47a2ef8b88627126ce40825c38addb22c3706183</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/S0168-1605(03)00050-3$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=15138627$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/12927707$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Diels, Ann M.J.</creatorcontrib><creatorcontrib>Wuytack, Elke Y.</creatorcontrib><creatorcontrib>Michiels, Chris W.</creatorcontrib><title>Modelling inactivation of Staphylococcus aureus and Yersinia enterocolitica by high-pressure homogenisation at different temperatures</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>A detailed study of the inactivation of
Staphylococcus aureus and
Yersinia enterocolitica by high-pressure homogenisation was performed at, respectively, 25 and 35 different combinations of process temperature and process pressure covering a range of 5–50 °C and 100–300 MPa. It appeared that in the entire studied pressure–temperature domain,
S. aureus was more resistant to high-pressure homogenisation than
Y. enterocolitica. Furthermore, the effect of the process pressure on the inactivation of
S. aureus was considerably smaller than on the inactivation of
Y. enterocolitica. Also, temperature between 5 and 40 °C did not affect inactivation of
S. aureus by high-pressure homogenisation, while
Y. enterocolitica inactivation was affected by temperature over a much wider range.
Different mathematical models were compared to describe the inactivation of both bacteria under the experimental conditions applied. Such pressure–temperature inactivation models form the engineering basis for design, evaluation and optimisation of high-pressure homogenisation processes as a new preservation technique.</description><subject>Biological and medical sciences</subject><subject>Colony Count, Microbial</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>Food Preservation - methods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>High-pressure homogenisation</subject><subject>Hydrostatic Pressure</subject><subject>Inactivation</subject><subject>Kinetics</subject><subject>Mathematical modelling</subject><subject>Mathematics</subject><subject>Models, Biological</subject><subject>Staphylococcus aureus</subject><subject>Staphylococcus aureus - growth & development</subject><subject>Temperature</subject><subject>Yersinia enterocolitica</subject><subject>Yersinia enterocolitica - growth & development</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqF0UFvFCEUB3BiNHatfgQNF40epsIwMMzJmMZWkzY9VA-eCANvdjEzMALTZD-A37tMd2OPvfAuv_fg8UfoLSVnlFDx-bYcsqKC8I-EfSKEcFKxZ2hDZdtVrBHkOdr8JyfoVUp_VsQYeYlOaN3VbUvaDfp3HSyMo_Nb7Lw22d3p7ILHYcC3Wc-7_RhMMGZJWC8R1uIt_g0xOe80Bp8hFjC67IzG_R7v3HZXzRFSKhzvwhS24F06DNUZWzcMEEsfzjDNEHUuLr1GLwY9JnhzrKfo18W3n-ffq6ubyx_nX68q04guVz0DYhlnZS8rmGak01bUnJum1TUMspdS1C2thYGGyJobJrW1fV0b1hJBJTtFHw5z5xj-LpCymlwyZX_tISxJtYxL0fH2SUilpI1gtEB-gCaGlCIMao5u0nGvKFFrUOohKLWmoAhTD0EpVvreHS9Y-gnsY9cxmQLeH4FORo9D1N649Og4ZeuyxX05OCj_ducgqmQceAPWRTBZ2eCeeMo9GGiyJw</recordid><startdate>20031015</startdate><enddate>20031015</enddate><creator>Diels, Ann M.J.</creator><creator>Wuytack, Elke Y.</creator><creator>Michiels, Chris W.</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7T2</scope><scope>7T7</scope><scope>7U2</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>7X8</scope></search><sort><creationdate>20031015</creationdate><title>Modelling inactivation of Staphylococcus aureus and Yersinia enterocolitica by high-pressure homogenisation at different temperatures</title><author>Diels, Ann M.J. ; Wuytack, Elke Y. ; Michiels, Chris W.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c469t-b3e0d353016d63a309ad6255c47a2ef8b88627126ce40825c38addb22c3706183</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>Biological and medical sciences</topic><topic>Colony Count, Microbial</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>Food Preservation - methods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>High-pressure homogenisation</topic><topic>Hydrostatic Pressure</topic><topic>Inactivation</topic><topic>Kinetics</topic><topic>Mathematical modelling</topic><topic>Mathematics</topic><topic>Models, Biological</topic><topic>Staphylococcus aureus</topic><topic>Staphylococcus aureus - growth & development</topic><topic>Temperature</topic><topic>Yersinia enterocolitica</topic><topic>Yersinia enterocolitica - growth & development</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Diels, Ann M.J.</creatorcontrib><creatorcontrib>Wuytack, Elke Y.</creatorcontrib><creatorcontrib>Michiels, Chris W.</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Health and Safety Science Abstracts (Full archive)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Safety Science and Risk</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Diels, Ann M.J.</au><au>Wuytack, Elke Y.</au><au>Michiels, Chris W.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Modelling inactivation of Staphylococcus aureus and Yersinia enterocolitica by high-pressure homogenisation at different temperatures</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2003-10-15</date><risdate>2003</risdate><volume>87</volume><issue>1</issue><spage>55</spage><epage>62</epage><pages>55-62</pages><issn>0168-1605</issn><eissn>1879-3460</eissn><coden>IJFMDD</coden><abstract>A detailed study of the inactivation of
Staphylococcus aureus and
Yersinia enterocolitica by high-pressure homogenisation was performed at, respectively, 25 and 35 different combinations of process temperature and process pressure covering a range of 5–50 °C and 100–300 MPa. It appeared that in the entire studied pressure–temperature domain,
S. aureus was more resistant to high-pressure homogenisation than
Y. enterocolitica. Furthermore, the effect of the process pressure on the inactivation of
S. aureus was considerably smaller than on the inactivation of
Y. enterocolitica. Also, temperature between 5 and 40 °C did not affect inactivation of
S. aureus by high-pressure homogenisation, while
Y. enterocolitica inactivation was affected by temperature over a much wider range.
Different mathematical models were compared to describe the inactivation of both bacteria under the experimental conditions applied. Such pressure–temperature inactivation models form the engineering basis for design, evaluation and optimisation of high-pressure homogenisation processes as a new preservation technique.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><pmid>12927707</pmid><doi>10.1016/S0168-1605(03)00050-3</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | International journal of food microbiology, 2003-10, Vol.87 (1), p.55-62 |
| issn | 0168-1605 1879-3460 |
| language | eng |
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| source | MEDLINE; ScienceDirect Journals (5 years ago - present) |
| subjects | Biological and medical sciences Colony Count, Microbial Food engineering Food industries Food microbiology Food Preservation - methods Fundamental and applied biological sciences. Psychology General aspects High-pressure homogenisation Hydrostatic Pressure Inactivation Kinetics Mathematical modelling Mathematics Models, Biological Staphylococcus aureus Staphylococcus aureus - growth & development Temperature Yersinia enterocolitica Yersinia enterocolitica - growth & development |
| title | Modelling inactivation of Staphylococcus aureus and Yersinia enterocolitica by high-pressure homogenisation at different temperatures |
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