Thermal inactivation of Aeromonas hydrophila as affected by sodium chloride and ascorbic acid

The combined effects of sodium chloride (0, 1.0, 1.5, and 3.0%) and ascorbic acid (0, 1.0, and 2.0 mmol/liter) with mild heat (46 degrees C) on the survival of Aeromonas hydrophila were evaluated. Because of the nonlinear nature of the survivor curves obtained, several equations yielding an R(2) (co...

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Bibliographic Details
Published in:Applied and Environmental Microbiology 1993-12, Vol.59 (12), p.4166-4170
Main Authors: Stecchini, M.L, Sarais, I, Giomo, A
Format: Article
Language:English
Subjects:
ACIDE ASCORBIQUE
ACIDO ASCORBICO
Action of physical and chemical agents on bacteria
AEROMONAS HYDROPHILA
ALIMENTOS
Bacteriology
BIODEGRADACION
BIODEGRADATION
Biological and medical sciences
CHLORURE DE SODIUM
CLORURO SODICO
CONTAMINACION
CONTAMINATION
Food Microbiology
Fundamental and applied biological sciences. Psychology
INFECCION
INFECTION
MATEMATICAS
MATHEMATIQUE
Microbiology
PRODUIT ALIMENTAIRE
PROPIEDADES ANTIMICROBIANAS
PROPRIETE ANTIMICROBIENNE
Salt
SUPERVIVENCIA
SURVIE
TECHNOLOGIE ALIMENTAIRE
TECNOLOGIA DE LOS ALIMENTOS
TRAITEMENT THERMIQUE
TRATAMIENTO TERMICO
Vitamin C
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Summary:The combined effects of sodium chloride (0, 1.0, 1.5, and 3.0%) and ascorbic acid (0, 1.0, and 2.0 mmol/liter) with mild heat (46 degrees C) on the survival of Aeromonas hydrophila were evaluated. Because of the nonlinear nature of the survivor curves obtained, several equations yielding an R(2) (coefficient of multiple determination) of approximately equal to 1 were tested. The equation that most closely fit the curvature of the observed data set was a hyperbolic function. Equation coefficients were combined to obtain a so-called death value. This value (46.67% explained variance) was calculated by extracting the larger eigenvalue and the relative eigenvector from the correlation matrix of the coefficients. The effects of the experimental factors on the death value were described by a quadratic response surface model. Results revealed that the death value was not influenced by the presence of ascorbic acid. However, increased mortality resulted from the interaction between sodium chloride and ascorbic acid
ISSN:0099-2240
1098-5336
DOI:10.1128/AEM.59.12.4166-4170.1993