Response surface analysis of the effects of Capsicum extract, temperature and pH on the growth and inactivation of Listeria monocytogenes
A surface response analysis was carried out using the Box-Behnken method in order to determine the effects and interactions of pH (4.5, 5.5, 6.5), temperature (2, 7, 12°C) and Capsicum extract concentration (0%, 5%, 10%) on the growth kinetics of Listeria monocytogenes Scott A in trypticase soy brot...
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| Formato: | Acta de conferencia Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
2005
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| LEADER | 09230caa a22009857a 4500 | ||
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| 001 | PAPER-4203 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203343.0 | ||
| 008 | 190411s2005 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-8344269443 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a JFOED | ||
| 100 | 1 | |a Acero-Ortega, C. | |
| 245 | 1 | 0 | |a Response surface analysis of the effects of Capsicum extract, temperature and pH on the growth and inactivation of Listeria monocytogenes |
| 260 | |c 2005 | ||
| 270 | 1 | 0 | |m Dorantes, L.; Graduados en Alimentos, Depto. de Ing. Bioquímica, Inst. Politécnico Nacional, Carpio y Plan de Ayala, Colonia Santo Tomas, Mexico 11340 DF, Mexico; email: ldoran@ipn.mx |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Buchanan, R.L., Phillips, J.G., Response surface model for predicting the effects of temperature, pH, sodium chloride content, sodium nitrite concentration and atmosphere on the growth of Listeria monocytogenes (1990) Journal of Food Protection, 53, pp. 370-376 | ||
| 504 | |a Davidson, P.M., Banden, A.L., Antimicrobial activity of non-halogenated phenolic compounds (1981) Journal of Food Protection, 44, pp. 623-632 | ||
| 504 | |a Dorantes, L., Colmenero, R., Hernández, H., Mota, L., Jaramillo, M.E., Fernández, E., Solano, C., Inhibition of growth of some food borne pathogenic bacteria by Capsicum annum extracts (2000) International Journal of Food Microbiology, 57, pp. 125-128 | ||
| 504 | |a Duffy, L.L., Vanderlinde, P.B., Grau, F.H., Growth of Listeria monocytogenes on vacuum-packed cooked meats: Effects of pH, aw, nitrite and ascorbate (1994) International Journal of Food Microbiology, 23, pp. 377-390 | ||
| 504 | |a Farber, J.M., Peterkin, P.I., Listeria monocytogenes, a foodborne pathogen (1991) Microbiological Review, 55, pp. 476-511 | ||
| 504 | |a Farber, J.M., Cai, Y., Ross, W.H., Predictive modeling of the growth of Listeria monocytogenes in CO 2 environments (1996) International Journal of Food Microbiology, 32, pp. 133-144 | ||
| 504 | |a Fernández, P.S., George, S.M., Sills, C.C., Peck, M.W., Predictive model of the effect of CO2, pH, temperature and NaCl on the growth of Listeria monocytogenes (1997) International Journal of Food Microbiology, 37, pp. 37-45 | ||
| 504 | |a George, S.M., Richardson, L.C.C., Peck, M.W., Predictive models of the effect of temperature, pH and acetic and lactic acids on the growth of Listeria monocytogenes (1996) International Journal of Food Microbiology, 32, pp. 73-90 | ||
| 504 | |a Grau, F.H., Vanderlinde, P.B., Aerobic growth of Listeria monocytogenes on beef lean and fatty tissue: Equations describing the effects of temperature and pH (1993) Journal Food Protection, 56, pp. 96-101 | ||
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| 504 | |a (1994) Ecología Microbiana De Los Alimentos. Factores Que Afectan La Vida Y Muerte De Microorganismos, 1, pp. 1-38. , New York: Academic Press | ||
| 504 | |a (1996) Listeria. in Microorganisms in Foods. Microbiological Specifications of Food Pathogens, 5, pp. 141-182. , London: Blackie Academic & Professional | ||
| 504 | |a Juven, B.J., Kanner, J., Schved, F., Weisslowicz, H., Factors that interact with the antibacterial action of thyme essential oil and its active constituents (1994) Journal of Applied Bacteriology, 76, pp. 626-631 | ||
| 504 | |a Kouassi, Y., Shelef, L.A., Inhibition of Listeria monocytogenes by cinnamic acid: Possible interaction of the acid with cysteynil residues (1998) Journal of Food Safety, 18, pp. 231-242 | ||
| 504 | |a McClure, P.J., Beaumont, A.L., Sutherland, J.P., Roberts, T.A., Predictive modeling of growth of Listeria monocytogenes. the effects on growth of NaCl, pH, storage temperature and NaNO2 (1997) International Journal of Food Microbiology, 34, pp. 221-232 | ||
| 504 | |a Murphy, P.M., Rea, M.C., Harrington, D., Development of a predictive model for growth of Listeria monocytogenes in a skim milk medium and validation studies in a range of dairy products (1996) Journal of Applied Bacteriology, 80, pp. 557-564 | ||
| 504 | |a Pandit, V.A., Shelef, L.A., Sensitivity of Listeria monocytogenes to rosemary (Rosmarinus officinialis L.) (1994) Food Microbiology, 11, pp. 57-63 | ||
| 504 | |a Patterson, M.F., Damoglou, A.P., Buick, R.K., Effects of irradiation dose and storage temperature on the growth of Listeria monocytogenes on poultry meat (1993) Food Microbiology, 10, pp. 197-206 | ||
| 504 | |a Rico-Muñoz, E., Bargiota, E.E., Davidson, P.M., Effect of selected phenolic compounds on the membrane-bound adenosine triphosphatase of Staphylococcus aureus (1987) Food Microbiology, 4, pp. 239-249 | ||
| 504 | |a Ross, T., Indices for performance evaluation of predictive models in food microbiology (1996) Journal of Applied Bacteriology, 81, pp. 501-508 | ||
| 504 | |a Sikkema, J., De Bont, J.A.M., Poolman, B., Interactions of cyclic hydrocarbons with biological membranes (1994) Journal of Biological Chemistry, 269, pp. 8022-8028 | ||
| 520 | 3 | |a A surface response analysis was carried out using the Box-Behnken method in order to determine the effects and interactions of pH (4.5, 5.5, 6.5), temperature (2, 7, 12°C) and Capsicum extract concentration (0%, 5%, 10%) on the growth kinetics of Listeria monocytogenes Scott A in trypticase soy broth. Survival ratio quadratic models (log N/No) were obtained for the combination of variables, valid only in the specified ranges. Temperature showed no effect on the bacterial inactivation; however both the extract concentration (5%) and pH value (4.5) had a relevant effect on the microbial counts. The models were validated on acidified milk inoculated with L. monocytogenes. According to their evaluation, it may be possible to use the models in order to obtain reasonable initial estimates of the impact of the Capsicum extract, as well as storage conditions, over the growth of L. monocytogenes after 4 and 8 days of storage. © 2004 Elsevier Ltd. All rights reserved. |l eng | |
| 536 | |a Detalles de la financiación: Instituto Politécnico Nacional, IPN | ||
| 536 | |a Detalles de la financiación: The authors wish to thank the Government of Mexico, through the Secretaría de Relaciones Exteriores, the Instituto Politécnico Nacional, and the CYTED XI.15 Project “Tecnologías emergentes para la conservación de alimentos de interés para Iberoamerica”, for the support given during the completion of this study. The authors also thank Ing. Octavio Pozos for providing the plant samples. | ||
| 593 | |a Graduados en Alimentos, Depto. de Ing. Bioquímica, Inst. Politécnico Nacional, Carpio y Plan de Ayala, Colonia Santo Tomas, Mexico 11340 DF, Mexico | ||
| 593 | |a Inst. de Cie./Tecn. de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Apdo. 47097, Caracas 1049, Venezuela | ||
| 593 | |a Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Ciudad Universitaria 1428, Buenos Aires, Argentina | ||
| 593 | |a Depto. de Ing. Química, Univ. de las Américas Puebla, Cholula, Puebla, Mexico CP 72820, Mexico | ||
| 690 | 1 | 0 | |a CAPSICUM |
| 690 | 1 | 0 | |a INACTIVATION |
| 690 | 1 | 0 | |a LISTERIA |
| 690 | 1 | 0 | |a MODELING |
| 690 | 1 | 0 | |a BACTERIA |
| 690 | 1 | 0 | |a CONCENTRATION (PROCESS) |
| 690 | 1 | 0 | |a FOOD PROCESSING |
| 690 | 1 | 0 | |a FOOD STORAGE |
| 690 | 1 | 0 | |a GROWTH KINETICS |
| 690 | 1 | 0 | |a PH EFFECTS |
| 690 | 1 | 0 | |a CAPSICUM |
| 690 | 1 | 0 | |a INACTIVATION |
| 690 | 1 | 0 | |a LISTERIA |
| 690 | 1 | 0 | |a SURFACE RESPONSE ANALYSIS |
| 690 | 1 | 0 | |a FOOD PRODUCTS |
| 690 | 1 | 0 | |a BACTERIA |
| 690 | 1 | 0 | |a CONCENTRATION |
| 690 | 1 | 0 | |a FOOD STORAGE |
| 690 | 1 | 0 | |a BACTERIA (MICROORGANISMS) |
| 690 | 1 | 0 | |a CAPSICUM |
| 690 | 1 | 0 | |a LISTERIA |
| 690 | 1 | 0 | |a LISTERIA MONOCYTOGENES |
| 650 | 1 | 7 | |2 spines |a PH |
| 650 | 1 | 7 | |2 spines |a PH |
| 700 | 1 | |a Dorantes, L. | |
| 700 | 1 | |a Hernández-Sánchez, H. | |
| 700 | 1 | |a Tapia, M.S. | |
| 700 | 1 | |a Gutiérrez-López, G. | |
| 700 | 1 | |a Alzamora, S. | |
| 700 | 1 | |a López-Malo, A. | |
| 711 | 2 | |c Valparaiso |d 5 October 2003 through 8 October 2003 |g Código de la conferencia: 63792 | |
| 773 | 0 | |d 2005 |g v. 67 |h pp. 247-252 |k n. 1-2 |p J Food Eng |n Journal of Food Engineering |x 02608774 |w (AR-BaUEN)CENRE-5580 |t IV Iberoamerican Congress of Food Engineering (CIBIA IV) | |
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