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Authordc.contributor.authorRodríguez, María R. 
Authordc.contributor.authorAguirre, Juan S. 
Authordc.contributor.authorLianou, Alexandra 
Authordc.contributor.authorParra Flores, Julio 
Authordc.contributor.authorGarcía de Fernando, Gonzalo D. 
Admission datedc.date.accessioned2016-01-27T19:02:16Z
Available datedc.date.available2016-01-27T19:02:16Z
Publication datedc.date.issued2016
Cita de ítemdc.identifier.citationLWT - Food Science and Technology 66 (2016) 369-377en_US
Identifierdc.identifier.otherDOI: 10.1016/j.lwt.2015.10.056
Identifierdc.identifier.urihttps://repositorio.uchile.cl/handle/2250/136802
General notedc.descriptionArtículo de publicación ISIen_US
Abstractdc.description.abstractThe variability in microbial inactivation through acid treatments was evaluated in the present study. Enterococcus faecalis, Listeria innocua, Salmonella enterica, and Pseudomonas fluorescens were inoculated in buffered peptone water, chicken soup, and citrate solution, and were subjected to acid treatments of various intensities to reach a microbicidal effect of 0, 2, 3, and 4 logarithmic cycles. The variability in the number of survivors was greater in treated than in untreated samples. Furthermore, the effect of acid treatment on survival variability depended on the intensity of the acidification. More specifically, as the intensity of the applied acid treatment increased, the number of viable microorganisms, although smaller, was more variable. The results of this study indicate that the inactivation behaviour of microbial cells within a population is subject to variation; such variability must be quantified and taken into account in predictive food microbiology, and it can be valuable for risk assessment purposes when acidification of food is involved.en_US
Patrocinadordc.description.sponsorshipSpanish Ministry of Education and Science AGL-2010-16598 Consolider CSD2007-0016en_US
Lenguagedc.language.isoenen_US
Publisherdc.publisherElsevieren_US
Type of licensedc.rightsAtribución-NoComercial-SinDerivadas 3.0 Chile*
Link to Licensedc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/*
Keywordsdc.subjectVariabilityen_US
Keywordsdc.subjectInactivationen_US
Keywordsdc.subjectAcid treatmenten_US
Keywordsdc.subjectAcetic aciden_US
Keywordsdc.subjectChicken soupen_US
Títulodc.titleAnalysis of the variability in microbial inactivation by acid treatmentsen_US
Document typedc.typeArtículo de revistaen_US


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Atribución-NoComercial-SinDerivadas 3.0 Chile
Except where otherwise noted, this item's license is described as Atribución-NoComercial-SinDerivadas 3.0 Chile