Modelling the inactivation of Staphylococcus aureus at moderate heating temperatures

Veronika Lehotová, Karla Miháliková, Alžbeta Medveďová and Ľubomír Valík
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Veronika Lehotová: Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
Karla Miháliková: ALFA BIO s.r.o., Kremnička, Banská Bystrica Slovakia
Alžbeta Medveďová: Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
Ľubomír Valík: Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia

Czech Journal of Food Sciences, 2021, vol. 39, issue 1, 42-48

Abstract: The survival of bacterial contaminants at moderate processing temperatures is of interest to many food producers, especially in terms of the safety and quality of the final products. That is why the heat resistance of Staphylococcus aureus 2064, an isolate from artisanal Slovakian cheese, was studied in the moderate temperature range (57-61 °C) by the capillary method. The fourth decimal reduction time t4D- and z-values were estimated in two steps by traditional log-linear Bigelow and non-linear Weibull models. In addition, a one-step fitting procedure using the Weibull model was also applied. All the approaches provided comparable t4D-values resulting in the following z-values of 11.8 °C, 12.3 °C and 11.3 °C, respectively. Moreover, the one-step approach takes all the primary data into z-value calculation at once, thus providing a more representative output at the reasonable high coefficient of determination R2 = 0.961

Keywords: isothermal inactivation; S. aureus; capillary method; predictive microbiology (search for similar items in EconPapers)
Date: 2021
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:39:y:2021:i:1:id:201-2020-cjfs

DOI: 10.17221/201/2020-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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