1. Modeling the pressure inactivation of Escherichia coli and Salmonella typhimurium in sapote mamey ( Pouteria sapota (Jacq.) H.E. MooreStearn) pulp
- Author
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Daniela Saucedo-Reyes, Lizbeth Román-Padilla, Crescenciano Saucedo-Veloz, Mariana Ramírez-Gilly, Alberto Tecante, María Isabel Reyes-Santamaría, and José Alfredo Carrillo-Salazar
- Subjects
Salmonella typhimurium ,Salmonella ,food.ingredient ,General Chemical Engineering ,Inactivation kinetics ,Hydrostatic pressure ,Food Contamination ,medicine.disease_cause ,Models, Biological ,Industrial and Manufacturing Engineering ,Microbiology ,Pouteria ,0404 agricultural biotechnology ,Pouteria sapota ,food ,Species Specificity ,Food Preservation ,medicine ,Escherichia coli ,Hydrostatic Pressure ,Humans ,Mexico ,Microbial Viability ,biology ,Chemistry ,Reproducibility of Results ,04 agricultural and veterinary sciences ,biology.organism_classification ,040401 food science ,Bacterial Load ,Kinetics ,Salmonella enterica ,Fruit ,bacteria ,Pulp (tooth) ,Regression Analysis ,Algorithms ,Food Science - Abstract
High hydrostatic pressure inactivation kinetics of Escherichia coli ATCC 25922 and Salmonella enterica subsp. enterica serovar Typhimurium ATCC 14028 ( S. typhimurium) in a low acid mamey pulp at four pressure levels (300, 350, 400, and 450 MPa), different exposure times (0-8 min), and temperature of 25 ± 2℃ were obtained. Survival curves showed deviations from linearity in the form of a tail (upward concavity). The primary models tested were the Weibull model, the modified Gompertz equation, and the biphasic model. The Weibull model gave the best goodness of fit ( R
- Published
- 2017