A mathematical analysis of microbial inactivation at linearly rising temperatures: calculation of the temperature rise needed to kill Listeria monocytogenes in different foods and methods for dynamic measurements of D and z values

摘要

From a theoretical analysis of the inactivation of microbes heated at linearly rising temperatures an equation was derived for predicting the linear temperature rise needed to reduce viable numbers of microbes by any chosen factor. This equation is used to predict the temperatures needed to inactivateListeria monocytogenesin different foods based on publishedDandzvalues. Two novel mathematical methods for derivingDandzvalues from viable counts obtained at linearly rising temperatures are also presented.