Predictive modelling of Enterobacter sakazakii inactivation in bovine milk during high-temperature short-time pasteurization |
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| Affiliation: | 1. Electrical Engineering Department, Iran University of Science and Technology (IUST), Narmak, 16846-13114 Tehran, Iran;2. Institut de Robtica i Informtica Industrial (CSIC-UPC), Carrer Llorens Artigas, 4-6, 08028 Barcelona, Spain;3. Electrical Engineering Department, K.N. Toosi University of Technology, Seyed Khandan, 16317 Tehran, Iran;1. Faculty of Life Sciences and Computing, London Metropolitan University, 166-220 Holloway Road, London N7 8DB, United Kingdom;2. Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, United Kingdom;3. School of Science and Technology, Nottingham Trent University, Clifton Lane, Nottingham NG11 8NS, United Kingdom;4. Riddet Institute, Massey University, Palmerston North, New Zealand |
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| Abstract: | A linear model was derived to describe the thermal inactivation of Enterobacter sakazakii in bovine whole milk in a high-temperature short-time pilot scale pasteurizer. Integrated lethal effect, or pasteurization effect (PE), was obtained by converting times at different temperatures in the various sections of the pasteurizer to the equivalent time at the reference temperature (72°C). PE was then related, by a simple linear function, to the log10 of the % viable counts with a power transformation of the PE values to improve linear fit. R2 values for the three E. sakazakii trials varied from 0.941 to 0.959. Inter-trial variation was incorporated into the model using @RISK™ simulation software, and a comparison between models for E. sakazakii and Listeria monocytogenes revealed that L. monocytogenes was more heat-resistant. Output from simulations confirmed that treatment at 68°C for 16 s can ensure (at the 1st percentile) a 5-log reduction of E. sakazakii. |
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