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  • Title: Comparison of kinetic models to describe high pressure and gamma irradiation used to inactivate Vibrio vulnificus and Vibrio parahaemolyticus prepared in buffer solution and in whole oysters.
    Author: Hu X, Mallikarjunan P, Koo J, Andrews LS, Jahncke ML.
    Journal: J Food Prot; 2005 Feb; 68(2):292-5. PubMed ID: 15726971.
    Abstract:
    Comparisons of different models in inactivation kinetics were conducted on data obtained from high-pressure and gamma-irradiation processing. Vibrio vulnificus (MO-624) and Vibrio parahaemolyticus (O3:K6 TX-2103) suspended in phosphate-buffered saline (pH 7.4, 10(7) CFU/ml) were exposed to pressures from 207 to 379 MPa for 1 to 20 min. Inoculated whole oysters (106 CFU/g) were exposed to pressure from 276 to 379 MPa for 1 to 15 min. Pure cultures and inoculated oysters (10(6) CFU/g) also were irradiated (gamma irradiation) at doses of less than 3 kGy. Four mathematical models, the Bigelow model, Arrhenius equation, Fermi equation, and Weibull frequency distributions, were applied to microbial survival data, and performances of the different kinetic models were compared. Weibull frequency distributions can predict the high-pressure inactivation of Vibrio spp. with more accuracy in both pure cultures and inoculated oyster samples. The Fermi model provided a better description of gamma-irradiation inactivation kinetics compared with the traditional Bigelow model.
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