Journal of Thermal Analysis and Calorimetry
Volume/Issue:
Volume 106: Issue 1
Thermal inactivation of foodborne pathogens and the USDA pathogen modeling program
Authors:
Vijay K. Juneja Eastern Regional Research Center, USDA-Agricultural Research Service, 600 E. Mermaid Lane, Wyndmoor, PA, 19038, USA

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Lihan Huang Eastern Regional Research Center, USDA-Agricultural Research Service, 600 E. Mermaid Lane, Wyndmoor, PA, 19038, USA

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Xianghe Yan Eastern Regional Research Center, USDA-Agricultural Research Service, 600 E. Mermaid Lane, Wyndmoor, PA, 19038, USA

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Pages:
191–198
Online Publication Date:
01 Apr 2011
Publication Date:
01 Oct 2011
Article Category:
Research Article
DOI:
https://doi.org/10.1007/s10973-011-1453-5
Restricted access

Abstract

The use of heat to inactivate foodborne pathogens is a critical control point and the most common means for assuring the microbiological safety of processed foods. A key to optimization of the heating step is defining the target pathogens’ heat resistance. Sufficient evidence exists to document that insufficient cooking, reheating, and/or subsequent cooling are often contributing factors in food-poisoning outbreaks. Accordingly, the objective of thermal processing is to design sufficient heating regiments to achieve a specific lethality for foodborne pathogens in foods. The effects and interactions of temperature, pH, sodium chloride content, sodium pyrophosphate, and sodium lactate concentration are among the variables that were considered when attempting to assess the heat inactivation kinetics of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., and spores of non-proteolytic Clostridium botulinum. Incorporation of these multiple barriers usually increases the sensitivity of pathogens to heat, thereby reducing heat requirements and ensuring the safety of ready-to-eat food products. Complex multifactorial experiments and analysis to quantify the effects and interactions of additional intrinsic and extrinsic factors and development of “enhanced” predictive models are underway to ensure the microbiological safety of thermally processed foods. Predictive inactivation kinetics (thermal death) models for foodborne pathogens have been converted into an easy-to-use computer program that is available on the USDA–Eastern Regional Research Center website. These models should aid in evaluating the safety of cooked products and are being used as building blocks for microbial risk assessment.

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Cover Journal of Thermal Analysis and Calorimetry
Journal of Thermal Analysis and Calorimetry
Print ISSN:
1388-6150
Online ISSN:
1572-8943

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Journal of Thermal Analysis and Calorimetry
Language English
Size A4
Year of
Foundation		 1969
Volumes
per Year		 1
Issues
per Year		 24
Founder Akadémiai Kiadó
Founder's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 1388-6150 (Print)
ISSN 1588-2926 (Online)

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