Hayvansal gıdalarda bulunan listeria monocytogenes'in yüksek hidrostatik basınç altında yaşam eğrilerinin tanımlanması üzerine bir derleme

Son yirmi yılda, ısıl olmayan teknolojiler geliştirilmiş ve bu teknolojilerden yüksek hidrostatik basınç (YHB) gıda sanayinde şimdiden uygulama alanı bulmuştur. Çalışmalar göstermektedir ki YHB işlemi hayvansal gıdalarda bulunan Listeria monocytogenesi başarıetkisizleştirebilmektedir. Uzun yıllardır gıdalardaki mikroorganizmaların yaşam eğrilerini tanımlamakta kullanılan doğrusal modelin hemhem de ısıl olmayan işlemler için bir kuraldan çok istisna olduğu halihazırda bilinmektedir. Sütte, peynirde, tavuk, hindi ve dana etinde bulunan ve YHB uygulanmış L. monocytogenesin yaşam eğrilerinin dikkatlice incelenmesi göstermiştir ki hem doğrusal hem de doğrusal olmayan yaşam eğrilerini gözlemlemek mümkündür. Doğrusal olmayan yaşam eğrileri omuzlu, kuyruklu, iki evreli, dış bükey, iç bükey ve S biçiminde görülmektedir. Bu makalenin amacı YHB uygulanmış ve hayvansal gıdalarda bulunan L. monocytogenesin etkisizleştirilmesini tanımlamakönerilen matematiksel modelleri değerlendirmektir. Bu modellerin değişkenlerinin varsa biyolojik veya matematiksel anlamları da açıklanacak ve değişik şekillerdeki yaşam eğrileri için hangi model veya modellerin kullanılabileceği de ayrıca tartışılacaktır.

A Review on Describing the Survival Curves of Listeria monocytogenes in Foods of Animal Origin under High Hydrostatic Pressure

In the last two decades, non-thermal technologies have been proposed and some of these technologies such as high hydrostatic pressure (HHP) have already found application in the food industry. Studies have shown that HHP treatment could successfully be used to inactivate Listeria monocytogenes in foods of animal origin. It is already known that linear model, that is being used for many years to describe the survival curves of microorganims in foods, is an exception rather than the rule for both thermal and non-thermal treatments. A careful inspection of survival curves of HHP-treated L. monocytogenes in milk, cheese, chicken, turkey and beef meat indicated that it is possible to observe both linear and non-linear survival curves. Non-linear curves are in the form of shoulder, tailing, biphasic, convex, concave and sigmoid. This manuscript aims to review the mathematical models proposed to decsribe the inactivation of HHP-treated L. monocytogenes in foods of animal origin. If it exists the biological or mathematical meanings of the parameters of these models will also be explained and further use ofmodels for different types of survival curves will also be discussed.

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