title: On quantifying nonthermal effects on the lethality of pressure-assisted heat preservation processes.
abstract: Direct experimental identification and quantification of the pressure contribution to a pressure-assisted sterilization process efficacy is difficult. However, dynamic kinetic models of thermal inactivation can be used to assess the lethality of a purely thermal process having the same temperature profile. Thus, a pressure-assisted process' temperature record can be used to generate a corresponding purely thermal survival curve with parameters determined in conventional heating experiments. Comparison of the actual final survival ratio with that calculated for the purely thermal process would reveal whether the hydrostatic pressure had synergistic or antagonistic effect on bacterial spores survival. The effect would be manifested in the number of log cycles subtracted or added to the survival ratio, and in the length of time at the holding temperature needed to produce the final survival ratio of the combined process. A set of combined treatments would reveal how the temperature and pressure profiles affect the pressure's influence on the process' lethality to either vegetative cells or spores. The need to withdraw samples during the thermal and combined processes would be avoided if the thermal survival parameters could be calculated by the "three endpoints method," which does not require the entire survival curve determination. Currently however, this method is limited to thermal inactivation patterns characterized by up to 3 survival parameters, the Weibull-Log logistic (WeLL) model, for example.
authors.affiliation: Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA. micha.peleg@foodsci.umass.edu
authors.forename: Micha
authors.initials: M
authors.lastname: Peleg
authors.forename: Maria G
authors.initials: MG
authors.lastname: Corradini
authors.forename: Mark D
authors.initials: MD
authors.lastname: Normand
mesh_terms: D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D006090:Gram-Negative Bacteria / Q000254:growth & development / Q000502:physiology; D006094:Gram-Positive Bacteria / Q000254:growth & development / Q000502:physiology; D006358:Hot Temperature; D007700:Kinetics; D050296:Microbial Viability; D008954:Models, Biological; D011312:Pressure; D013171:Spores, Bacterial / Q000254:growth & development