The DOI matches its Crossref record; 27 of the 27 references it cites were found in a registry or an index.
Development of a new mathematical model for inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by high hydrostatic pressure in carrot juice and peptone water
Open accessAbstract
Survival data of Escherichia coli O157:H7 933 and Staphylococcus aureus 485 in carrot juice and peptone water were collected in a range of pressure levels between 200 and 400MPa at 40°C. A mathematical approach combining the primary and secondary models (Weibull and first-order models as the primary model and two empirical equations as the secondary model) was proposed to estimate the microbial parameters using nonlinear least squares procedure in one step, resulting a single equation. Although not perfectly matched with the survival data, the proposed model produced good fits. Better fits were observed for S. aureus than for E. coli. Simulations of 5log₁₀ reductions of both pathogens indicated that carrot juice had a protective effect on E. coli whereas it had a sensitizing effect on S. aureus. The development of such mathematical models would be very beneficial to the food industry by developing safe processing conditions for HHP processing of foods.
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“The low levels (<2 logs) in both CW samples (pH > 5.0) may suggest that compounds in CW described in several reports (Pilavtepe-Celik et al., 2009;Pilavtepe-Celik, 2013;Lukas, 2013;Mor-Mur and Yuste, 2005;Morris, 2000) may be exhibiting similar inhibitory effects on pressure injured spoilage microorganisms as the high acidity effects reported in fruit juices (Canadian Food Inspection Agency, 2018;”
From The use of High-Pressure Processing (HPP) to improve the safety and quality of raw coconut (Cocos nucifera L) water (2020) · cites this paper as Pilavtepe-Celik et al., 2009
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On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells
van Boekel, M. (2002) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(01)00742-5 · Cited by 990
Mafart, P., Couvert, O., Gaillard, S., & Leguérinel, I. (2002) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(01)00624-9 · Cited by 877
Variation in Resistance to Hydrostatic Pressure among Strains of Food-Borne Pathogens
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Self-citationPatterson, M. F., & Kilpatrick, D. J. (1998) · Journal of Food Protection · doi:10.4315/0362-028x-61.4.432 · Cited by 229
High Pressure Food Science, Bioscience and Chemistry
Isaacs, N. S. (1998) · Woodhead Publishing Limited eBooks · doi:10.1533/9781845698379 · Cited by 169
Pressure inactivation kinetics of Yersinia enterocolitica ATCC 35669
Chen, H., & Hoover, D. G. (2003) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(03)00064-3 · Cited by 154
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Inhibitory effects of raw carrots on Listeria monocytogenes
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Isolation and antimicrobial activity of the phytoalexin 6-methoxymellein from cultured carrot cells
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Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety
Aganovic, K., Hertel, C., Vogel, R. F., Johne, R., Schlüter, O., Schwarzenbolz, U., Jäger, H., Holzhauser, T., Bergmair, J., Roth, A., et al. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12763 · Cited by 281
Microbial inactivation by high pressure processing: principle, mechanism and factors responsible
Sehrawat, R., Kaur, B. P., Nema, P. K., Tewari, S., & Kumar, L. (2020) · Food Science and Biotechnology · doi:10.1007/s10068-020-00831-6 · Cited by 236
The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review
Roobab, U., Aadil, R. M., Madni, G. M., & Bekhit, A. E. A. (2018) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12336 · Cited by 209
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High-pressure Processing: Kinetic Models for Microbial and Enzyme Inactivation
Serment‐Moreno, V., Barbosa‐Cánovas, G. V., Torres, J. A., & Welti‐Chanes, J. (2014) · Food Engineering Reviews · doi:10.1007/s12393-014-9075-x · Cited by 115
Metadata
- Authors
- Pilavtepe-Çelik, M., Buzrul, S., Alpas, H., & Bozoğlu, F.
- Affiliations
- Middle East Technical University (TR)
- Corresponding author
- Buzrul, Sencer
- Venue
- Journal of Food Engineering
- Publisher
- Elsevier BV
- Published
- 2009-02
- Volume
- 90
- Issue
- 3
- Pages
- 388-394
- ISSN
- 0260-8774 (ISSN-L)
- OpenAlex
- W1972817973
- Cited by
- 40
- References
- 27
- Citations by year
- 2026: 2 · 2025: 2 · 2023: 2 · 2022: 2 · 2021: 2 · 2020: 2 · 2019: 3 · 2018: 2 · 2017: 4 · 2016: 2 · 2015: 2 · 2014: 2 · 2013: 4 · 2012: 3
- FWCI
- 1.64
- Type
- journal article
- Language
- en
- Open access
- green
- hdl.handle.net
- Licence
- cc-by-nc-nd
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
- Locations
- Journal of Food Engineering (publishedVersion)
- OpenMETU (Middle East Technical University) (submittedVersion, cc-by-nc-nd)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Listeria monocytogenes in Food Safety
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Safety and Hygiene
- Keywords
- high hydrostatic pressure, microbial inactivation, Escherichia coli O157:H7, Staphylococcus aureus, carrot juice, Weibull model, first-order model, microbial survival, food safety, pathogen inactivation
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