Modelling the destruction of Escherichia coli on the base of reaction kinetics.
Assuming that the inactivation of microorganisms is due to a chemical reaction between a 'critical structure' of the cell and another reactant molecule, mathematical models of the reaction rates can be applied to the process. Considering the stoichiometric equation of the chemical reaction, the thermal death or disinfection of microbes can be described by an extension of the Eyring's model. The extended model is applicable not only to heat inactivation, but also to disinfection kinetics and to the effect of pH. Taking into account the effect of the water activity on heat destruction, the extended model has been modified empirically and fitted to experimental data on the heat destruction of Escherichia coli.
Reichart
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Department of Microbiology and Biotechnology, University of Horticulture and Food Industry, Budapest, Hungary.
D004203:Disinfection; D004926:Escherichia coli / Q000254:growth & development*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008962:Models, Theoretical; D014867:Water / Q000378:metabolism
D014867:Water