title: Individual and combined effects of ph and lactic acid concentration on Listeria innocua inactivation: development of a predictive model and assessment of experimental variability.
abstract: In food technology, organic acids (e.g., lactic acid, acetic acid, and citric acid) are popular preservatives. The purpose of this study was to separate the individual effects of the influencing factors pH and undissociated lactic acid on Listeria innocua inactivation. Therefore, the inactivation process was investigated under controlled, initial conditions of pH (pH0) and undissociated lactic acid ([LaH]0). The resulting inactivation curves consisted of a (sometimes negligible) shoulder period followed by a descent phase. In a few cases, a tailing phase was observed. Depending on the conditions, the descent phase contained one or two log-linear parts or had a convex or concave shape. In addition, the inactivation process was characterized by a certain variability, dependent on the severity of the conditions. Furthermore, in the neighborhood of the growth/no growth interface sometimes contradictory observations occurred. Overall, the individual effects of the influencing factors pH and undissociated lactic acid could clearly be distinguished and were also apparent based on fluorescence microscopy. Appropriate model types were developed and enabled prediction of which conditions of pH0 and [LaH]0 are necessary to obtain a predetermined inactivation (number of decimal reductions) within a predetermined time range.
authors.affiliation: Department of Chemical Engineering, Katholieke Universiteit Leuven, W. de Croylaan 46, B-3001 Leuven, Belgium.
authors.forename: M
authors.initials: M
authors.lastname: Janssen
authors.forename: A H
authors.initials: AH
authors.lastname: Geeraerd
authors.forename: A
authors.initials: A
authors.lastname: Cappuyns
authors.forename: L
authors.initials: L
authors.lastname: Garcia-Gonzalez
authors.forename: G
authors.initials: G
authors.lastname: Schockaert
authors.forename: N
authors.initials: N
authors.lastname: Van Houteghem
authors.forename: K M
authors.initials: KM
authors.lastname: Vereecken
authors.forename: J
authors.initials: J
authors.lastname: Debevere
authors.forename: F
authors.initials: F
authors.lastname: Devlieghere
authors.forename: J F
authors.initials: JF
authors.lastname: Van Impe
mesh_terms: D005520:Food Preservatives / Q000494:pharmacology; D006863:Hydrogen-Ion Concentration; D007218:Industrial Microbiology / Q000379:methods; D019344:Lactic Acid / Q000494:pharmacology*; D008087:Listeria / Q000187:drug effects / Q000254:growth & development*; D008954:Models, Biological
chemical_list: D005520:Food Preservatives; D019344:Lactic Acid