title: Predictive model for inactivation of Campylobacter spp. by heat and high hydrostatic pressure.
abstract: Campylobacter represents one of the leading causes of foodborne enteritis. Poultry and its products frequently transmit the pathogen. The objective of the present study was to model predictively the short-term inactivation of Campylobacter in a ready-to-eat poultry product to develop an economic high-pressure treatment. We inactivated baroresistant strains of Campylobacter jejuni and Campylobacter coli, grown to stationary phase on nutrient agar and inoculated in poultry meat slurry, by heat and high hydrostatic pressure. Incubation at ambient pressure at 70 degrees C for 1 min and at 450 MPa at 15 degrees C for 30 s inactivated more than 6 log CFU of this foodborne pathogen per ml of poultry meat slurry. Thermal and pressure inactivation kinetics of C. coli and C. jejuni in poultry meat slurry were accurately described by a first-order kinetic model. A mathematical model was developed from 10 to 65 degrees C and from ambient to 500 MPa that predicts the reduction in numbers of Campylobacter in response to the combination of temperature, pressure, and treatment time. We suggest the high-pressure treatment of foods to avoid health risks caused by Campylobacter. The nonthermal short-term treatment of the examined food model system represents a successful step to an economic high-pressure procedure.
authors: Institut für Hygiene und Umwelt, Abteilung Mikrobiologischer Verbraucherschutz, Marckmannstrasse 129a, D-20539 Hamburg, Germany.
authors: Seham
authors: S
authors: Lori
authors: Roman
authors: R
authors: Buckow
authors: Dietrich
authors: D
authors: Knorr
authors: Volker
authors: V
authors: Heinz
authors: Anselm
authors: A
authors: Lehmacher
mesh_terms: D000818:Animals; D002167:Campylobacter / Q000254:growth & development*; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D005506:Food Contamination; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006358:Hot Temperature; D006801:Humans; D006874:Hydrostatic Pressure; D007700:Kinetics; D008433:Mathematics; D008954:Models, Biological; D011202:Poultry Products / Q000382:microbiology*; D011237:Predictive Value of Tests; D011634:Public Health; D013997:Time Factors