Comparison of kinetic models to describe high pressure and gamma irradiation used to inactivate Vibrio vulnificus and Vibrio parahaemolyticus prepared in buffer solution and whole oysters

dc.contributor.authorHu, X.en
dc.contributor.authorMallikarjunan, Kumaren
dc.contributor.authorKoo, J.en
dc.contributor.authorJahncke, M. L.en
dc.contributor.departmentBiological Systems Engineeringen
dc.date.accessioned2016-11-29T14:16:17Zen
dc.date.available2016-11-29T14:16:17Zen
dc.date.issued2005-03-01en
dc.description.abstractComparisons of different models in inactivation kinetics were conducted on data obtained from high-pressure and gamma-irradiation processing. <i>Vibrio vulnificus</i> (MO-624) and <i>Vibrio parahaemolyticus</i> (03:K6 TX-2103) suspended in phosphate-buffered saline (pH 7.4, 10<sup>7</sup> CFU/ml) were exposed to pressures from 207 to 379 MPa for 1 to 20 min. Inoculated whole oysters (10<sup>6</sup> CFU/g) were exposed to pressure from 276 to 379 MPa for 1 to 15 min. Pure cultures and inoculated oysters (10<sup>6</sup> CFU/g) also were irradiated (gamma-irradiation) at doses of less than 3 kGy. Four mathematical models, the Bigelow model, Arrhenius equation, Fermi equation, and Weibull frequency distributions, were applied to microbial survival data, and performances of the different kinetic models were compared. Weibull frequency distributions can predict the high-pressure inactivation of <i>Vibrio</i> spp. with more accuracy in both pure cultures and inoculated oyster samples. The Fermi model provided a better description of gamma-irradiation inactivation kinetics compared with the traditional Bigelow model.en
dc.description.versionPublished versionen
dc.format.extent292 - 295 page(s)en
dc.format.mimetypeapplication/pdfen
dc.identifier.issue2en
dc.identifier.urihttp://hdl.handle.net/10919/73520en
dc.identifier.volume68en
dc.language.isoenen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.titleComparison of kinetic models to describe high pressure and gamma irradiation used to inactivate Vibrio vulnificus and Vibrio parahaemolyticus prepared in buffer solution and whole oystersen
dc.title.serialJournal of Food Protectionen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten
pubs.organisational-group/Virginia Techen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciencesen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/CALS T&R Facultyen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/Virginia Seafood ARECen
pubs.organisational-group/Virginia Tech/All T&R Facultyen

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