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Modeling of Listeria monocytogenes inactivation by combined high-pressure and mild-temperature treatments in model soup

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Abstract

High-pressure processing (HPP) in combination with mild heat is known to have a synergistic effect on bacterial inactivation in broth, milk and meat. This synergistic effect has, however, not been documented for a ready-to-eat (RTE) soup. In this study, Listeria monocytogenes inactivation in a model RTE soup under combined high-pressure and mild-temperature (P/T) treatments was modeled according to a central composite design. The model was significant (P < 0.0001) with a satisfactory predictability (R 2adj  = 0.95). Effects of P/T on L. monocytogenes inactivation were assessed by solving the deduced quadratic equation and analyzing its contour plot. More than 6-log inactivation of Listeria was possible at combined P/T ranges of 525 MPa/40 °C to 600 MPa/25 °C within 5 min. This was in accordance with FDA and EC guidance on refrigerated RTE foods that a treatment intensity equivalent to 6-log reduction of L. monocytogenes would be required as a listericidal control measure. Moreover, 600 MPa treatments at ≥45 °C for 5 min resulted in no L. monocytogenes recovery in the model soup during 3 weeks at 4 and 8 °C when the inoculum size was 103 or 105 CFU/ml. Results clearly indicated that use of mild temperatures in combination with HPP can induce a more complete inactivation, hence reducing the microbial recovery in foods after HPP. Experimental results and the fitted model in this study may be utilized as a comparison to other inactivation models and for determining test conditions for process safety assessments on similar refrigerated products in food industry.

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Acknowledgments

Mehmet Baris Ates gratefully acknowledge Ph.D. fellowship from Norconserv Foundation. Authors thank the Research Council of Norway for their financial support through Grant No. 210427.

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Authors and Affiliations

  1. Nofima, P.O. Box 8034, 4068, Stavanger, Norway

    Mehmet Baris Ates, Tone Mari Rode & Dagbjørn Skipnes

  2. Department of Mathematical Science and Technology, The Norwegian University of Life Sciences, P. O. Box 5003, 1432, Ås, Norway

    Mehmet Baris Ates & Odd-Ivar Lekang

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  1. Mehmet Baris Ates
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  2. Tone Mari Rode
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Correspondence to Mehmet Baris Ates.

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Ates, M.B., Rode, T.M., Skipnes, D. et al. Modeling of Listeria monocytogenes inactivation by combined high-pressure and mild-temperature treatments in model soup. Eur Food Res Technol 242, 279–287 (2016). https://doi.org/10.1007/s00217-015-2539-2

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