Title: Modelling inactivation of Staphylococcus aureus and Yersinia enterocolitica by high-pressure homogenisation at different temperatures
Authors: Diels, AMJ ×
Wuytack, EY
Michiels, Christiaan #
Issue Date: 2003
Series Title: International journal of food microbiology vol:87 issue:1-2 pages:55-62
Conference: date:Katholieke Univ Leuven, Food Microbiol Lab, B-3001 Louvain, Belgium
Abstract: A detailed study of the inactivation of Staphylococcus aureus and Yersinia enterocolitica by high-pressure homogenisation was performed at, respectively, 25 and 35 different combinations of process temperature and process pressure covering a range of 5-50 degreesC and 100-300 MPa. It appeared that in the entire studied pressure - temperature domain, S. aureus was more resistant to high-pressure homogenisation than Y. enterocolitica. Furthermore, the effect of the process pressure oil the inactivation of S. aureus was considerably smaller than on the inactivation of Y enterocolitica. Also, temperature between 5 and 40 degreesC did not affect inactivation of S. aureus by high-pressure homogenisation, while Y enterocolitica inactivation was affected by temperature over a much wider range. Different mathematical models were compared to describe the inactivation of both bacteria under the experimental conditions applied. Such pressure-temperature inactivation models form the engineering basis for design, evaluation and optimisation of high-pressure homogenisation processes as a new preservation technique. (C) 2003 Elsevier Science B.V All rights reserved.
ISSN: 0168-1605
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
Molecular Genetics Section (-)
Administration Rectorial Services - miscellaneous
× corresponding author
# (joint) last author

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