Inactivation kinetics of food-borne pathogens subjected to thermal treatments: a review

Figures & data

Table 1. Food-borne outbreaks associated with various foods contaminated with pathogens.

Pathogens	Food commodities	Country and infestation, no.	Year	Reference
Salmonella	Peanut butter	United States, 42	2013	[1]
	Pine nuts	United States, 42	2013	[2]
	Almond	United States/Canada, 29	2004	[3]
Escherichia coli	Hazelnut	United States, 8	2012	[4]
	Cookies	United States, 76	2012	[5]
Salmonella	Chilli powder	Germany, –	2013	[6]
E. sakazakii	Infant formula	Japan, –	2010	[7]
Listeria monocytogenes	Ready-to-eat meats	United States, 2500/per year	1999	[8]
Salmonella	Tomato, serrano and jalapeño peppers	United States, 1400	2010	[9]

Figure 1. Schematic diagram of aluminium cells (∅: 18 × H: 4 mm) [52].

Figure 2. Vertical section (a) and plan view (b) of the apparatus [65].

Figure 3. Schematic diagram of the TDT HBS [68].

Table 2. Primary model of pathogens under thermal treatments.

Pathogens	Media	Treatment	Method	Kinetic models	Reference
Salmonella	Milk chocolate	Hot water (50–70 °C)	Sterile bags	Biphasic	[10]
Escherichia coli O157:H7, Salmonella	Catfish and tilapia	Hot water (55–65 °C)	Sterile plastic bag	Weibull	[11]
Enteritidis PT 30 or Salmonella 775W	Almonds	Hot oil (116–127 °C)	Stomacher bag	Weibull (Upward concavity)	[14]
Salmonella PT 30	Almonds	Hot water (56–80 °C)	TDT cell	First order, Weibull	[20]
Listeria monocytogenes	Broth culture	Hot water (55–65 °C)	TDT tubes	Sigmoidal	[39]
Salmonella PT4	Broth	Hot water (49–60 °C)	Flask	Biphasic	[40]
Escherichia coli K-12	Mashed potato	Hot water (57–63 °C)	Capillary tube	First order	[50]
PA 3679 spores	Phosphate buffer/mashed potato	Hot air (121 °C)	TDT cell	First order	[52]
Salmonella spp	Turkey and pork	Hot water (50–66 °C)	Nylon/polyethylene vacuum bags	Weibull	[57]

Table 3. Secondary and omnibus model of pathogens under thermal treatments.

Pathogens	Media	Treatment	Method	Kinetic models	Reference
Salmonella Enteritidis PT 30	Almonds	Hot water (70–80 °C), water activity	TDT cell	Secondary polynomial models	[20]
Escherichia coli O157:H7	Ground beef	Hot water (55–62.5 °C), pH, NaCl, SPP	Stomacher bag	Omnibus model (Weibull)	[24]
Listeria monocytogenes	Ground turkey	Hot water (55–65 °C), sodium chloride and green tea	Stomacher bag	Second-order response surface regression	[29]
Listeria monocytogenes	Ground beef	Hot water (60–73.9 °C), salt, sodium pyrophosphate and sodium lactate	Stomacher bag	Secondary response surface regression (Weibull)	[30]
Salmonella serovars	Ground chicken	Hot water (60–71.1 °C), cinnamaldehyde and carvacrol	Stomacher bag	Omnibus model (Sigmoid model)	[33]

Figure 4. Heat inactivation kinetics of Salmonella Enteritidis PT 30 inoculated in almond kernel flour with water activity (a_w) of 0.888 at different temperatures (○, 68 °C; △, 65 °C; ◇, 62 °C; □, 59 °C). — and … lines are the fits of the primary models: first order and Weibull survival curves, respectively [20].

Figure 5. Biphasic thermal inactivation curves in Salmonella Enteritidis PT4. Mean numbers of survivors and standard deviations at 60 °C (a), 59 °C (b), 58 °C (c), 57 °C (d), 56 °C (e) and 55 °C (f), showing the best-fit lines for initial and tailing populations. The arrows indicate the limits of detection [40].

Figure 6. Empirical sigmoid curves of the (a) untreated, (b) heat-shocked and (c) selected cultures (subcultures of cells survived from a heat treatment of 60 °C for 20 min) of Listeria monocytogenes at (1) 55 °C and (2) 60 °C. Plotted points are the means of the observed values. The lines are the predicted survivor curves. Vertical bars indicate one standard deviation [39].

Figure 7. Survival curves of Salmonella in ground chicken for the different combinations of cinnamaldehyde and carvacrol concentrations at the temperature of 60 °C, as modelled by individual regressions and mix-effects omnibus regressions for both the log-linear with tail and the empirical sigmoidal inactivation models. Mean predicted value and 90% confidence intervals are shown for the omnibus regressions [33].

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