Food Protection Trends - May/June 2014 - 135
TABLE 2. Estimated 5-log reduction times
Std. Err.b
132.8
126.10
5.30
136.4
88.79
4.23
60
140
95.74
4.32
143.6
56.00
1.82
64
147.2
24.06
1.07
66
150.8
11.71
0.64
56
132.8
150.73
7.74
60
140
87.46
4.77
64
147.2
24.55
1.14
66
150.8
10.55
0.50
56
132.8
156.70
8.66
60
140
125.31
8.64
64
147.2
28.75
1.46
66
Listeria monocytogenes
5LR a
62
Salmonella enterica
Temp°F
58
Escherichia coli O157:H7
Temp°C
56
Pathogen Name
150.8
14.32
0.86
Estimated 5-log reduction time in minutes
Standard error for the 5-log reduction time
a
b
3 ml syringe. A nitrogen gas blanket was maintained
over the liquid using filtered (0.2 um) industrial grade
N2 gas (≤20 ppm O2; Air Products, Raleigh, NC). At
indicated time intervals, depending on temperature,
1 ml of the cell suspension was withdrawn through the
septum and 0.1 ml was immediately cooled by dilution
into 0.9 ml of pH 7.0 MOPS (3-[N-morpholino]
propanesulfonic acid, Sigma-Aldrich Chemical Co., St.
Louis, MO) at room temperature (23 + 2°C), followed
by serial dilution in sterile saline (0.85% NaCl) and
plating on tryptic soy agar or Luria agar, using an
automated spiral plater (Autoplate 4000, Advanced
Instruments, Norwood, MA). Plates were incubated
at 37°C for 24 h prior to determination of log CFU/
ml with an automated plate reader (QCount, Advanced
Instruments). Three or more independent replications
of each experiment were carried out.
Modeling
To determine D- and z-values, a combination of Weibull and
linear models was used, as previously described (3). A Weibull
nonlinear regression model for time-temperature survival data
(5-log reduction values, 5D) was fit, assuming normally
distributed errors with constant variance and mean function:
log10 (S(τ)) = No − 5(τ /t*)β
with No = the initial cell count, τ representing the
observation times, t* the 5-log reduction time, and β a
shape parameter for the Weibull curve. Linear regression
was used for estimating the z-value, using the log10 5-D
values estimated for each temperature, as previously
described (3, 5). A reference temperature of 160°F (71.1°C)
was used for F-values. Curve fitting was done with custom
Matlab algorithms or SAS software (SAS Institute, Cary,
NC), using proc NLIN for the Weibull model.
RESULTS
T
hermal death-time curves were generated for
the 5-strain single-pathogen cocktails of E. coli
O157:H7, S. enterica, and L. monocytogenes. A typical
survival curve (for E. coli O157:H7 in CJ with acetic acid
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Food Protection Trends
135
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Food Protection Trends - May/June 2014
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Table of Contents
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Food Protection Trends - May/June 2014 - Cover2
Food Protection Trends - May/June 2014 - Table of Contents
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Food Protection Trends - May/June 2014 - Cover3
Food Protection Trends - May/June 2014 - Cover4
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