Predictive model for inactivation of salmonella in infant formula during microwave heating processing
2019
Portela, Jéssica B. | Coimbra, Pablo T. | Cappato, Leandro P. | Alvarenga, Verônica O. | Oliveira, Rodrigo B.A. | Pereira, Karen S. | Azeredo, Denise R.P. | Sant’Ana, Anderson S. | Nascimento, Janaina S. | Cruz, Adriano G.
This study aimed to study the behavior of Salmonella submitted to domestic microwave through the use of predictive microbiology. The results showed reductions of 9.22, 9.59, 8.23, and 8.57 log CFU/mL in Salmonella counts after exposure to microwave heating at 20 W (750 s), 40 W (90 s), 60 W (120 s), and 80 W (120 s), respectively, with a maximum temperature rise of 110.2 °C. For the primary inactivation model, a biphasic profile was initially observed, obtaining a linear log behavior with the increase in power values. Otherwise, the square root model was used for the secondary modeling, resulting in the equation: √kmax = 0.0055 (P + 9.98). From the validation of the secondary model, the MSE and R2 presented a good fit for the model of Salmonella spp inactivation in infant formulas by microwave heating. Overall, the models demonstrated efficacy to ensure the safety of infant formulas, preventing Salmonella contamination and should be considered considering a practical point of view.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил National Agricultural Library