D72°C VALUES OF SALMONELLA TYPHIMURIUM IN CITRUS JUICES: PREDICTIVE EFFICACY OF A MODEL
Identifieur interne : 000461 ( Istex/Corpus ); précédent : 000460; suivant : 000462D72°C VALUES OF SALMONELLA TYPHIMURIUM IN CITRUS JUICES: PREDICTIVE EFFICACY OF A MODEL
Auteurs : Alonzo A. Gabriel ; Maria Patricia V. AzanzaSource :
- Journal of Food Process Engineering [ 0145-8876 ] ; 2010-06.
Abstract
A previously developed predictive model for the decimal reduction times (D72°C) of Salmonella typhimurium (ATCC 13311) in simulated citrus systems was validated for its efficacy to estimate the D72°C of the reference organism in real citrus juices. Model predictive efficacy was assessed by calculating performance indices for accuracy (Af) and bias (Bf); and through graphical validations. In all validating citrus juices, the predicted D72°C of the reference strain were greater than the actual values calculated from thermal inactivation studies. The model overestimations were also demonstrated in the graphical validations where all model predictions were classified as fail‐safe predictions. Results obtained in this study may be used in establishing new processes as well as in the verification of existing processes for citrus juices to ensure the safety of the products against the reference organism.
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DOI: 10.1111/j.1745-4530.2008.00287.x
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Journal Compilation © 2009 Wiley Periodicals, Inc.</p></availability><date>2010</date></publicationStmt><sourceDesc><biblStruct type="inbook"><analytic><title level="a" type="main" xml:lang="en">D72°C VALUES OF SALMONELLA TYPHIMURIUM IN CITRUS JUICES: PREDICTIVE EFFICACY OF A MODEL</title><author xml:id="author-1"><persName><forename type="first">ALONZO A.</forename><surname>GABRIEL</surname></persName><note type="correspondence"><p>Correspondence: A.A. Gabriel, Alonso Hall, Regidor Street, University of the Philippines, Diliman Campus, 1101 Quezon City, Philippines. TEL: +632–9818500 loc. 3407; FAX: +632–9202091, +632–9273828; EMAIL:</p></note></author><author xml:id="author-2"><persName><forename type="first">MARIA PATRICIA V.</forename><surname>AZANZA</surname></persName><affiliation>Department of Food Science and NutritionCollege of Home Economics, University of the PhilippinesDiliman, Quezon City, Philippines</affiliation></author></analytic><monogr><title level="j">Journal of Food Process Engineering</title><idno type="pISSN">0145-8876</idno><idno type="eISSN">1745-4530</idno><idno type="DOI">10.1111/(ISSN)1745-4530</idno><imprint><publisher>Blackwell Publishing Inc</publisher><pubPlace>Malden, USA</pubPlace><date type="published" when="2010-06"></date><biblScope unit="volume">33</biblScope><biblScope unit="issue">3</biblScope><biblScope unit="page" from="506">506</biblScope><biblScope unit="page" to="518">518</biblScope></imprint></monogr><idno type="istex">66D1336EFD7F80F1FA2DEE0F2E5F06F0D5F9A8C9</idno><idno type="DOI">10.1111/j.1745-4530.2008.00287.x</idno><idno type="ArticleID">JFPE287</idno></biblStruct></sourceDesc></fileDesc><profileDesc><creation><date>2010</date></creation><langUsage><language ident="en">en</language></langUsage><abstract><p>A previously developed predictive model for the decimal reduction times (D72°C) of Salmonella typhimurium (ATCC 13311) in simulated citrus systems was validated for its efficacy to estimate the D72°C of the reference organism in real citrus juices. Model predictive efficacy was assessed by calculating performance indices for accuracy (Af) and bias (Bf); and through graphical validations. In all validating citrus juices, the predicted D72°C of the reference strain were greater than the actual values calculated from thermal inactivation studies. The model overestimations were also demonstrated in the graphical validations where all model predictions were classified as fail‐safe predictions. Results obtained in this study may be used in establishing new processes as well as in the verification of existing processes for citrus juices to ensure the safety of the products against the reference organism.</p></abstract><abstract><p>This study dealt with the validation of the predictive efficacy of a previously developed regression model for the thermal death times of the pathogen Salmonella typhimurium in citrus juices. The validated model may be used in estimating the thermal death times of the reference pathogen in appropriate citrus juices and applied in establishing thermal process schedules. Recognizing that the more traditional means of establishing the thermal death times of a specific organism in a specific food system entails rigorous work, the use of the validated model may be considered as a convenient alternative.</p></abstract></profileDesc><revisionDesc><change when="2010-06">Published</change></revisionDesc></teiHeader></istex:fulltextTEI><json:item><original>false</original><mimetype>text/plain</mimetype><extension>txt</extension><uri>https://api.istex.fr/document/66D1336EFD7F80F1FA2DEE0F2E5F06F0D5F9A8C9/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="Wiley, elements deleted: body"><istex:xmlDeclaration>version="1.0" encoding="UTF-8" standalone="yes"</istex:xmlDeclaration><istex:document><component version="2.0" type="serialArticle" xml:lang="en"><header><publicationMeta level="product"><publisherInfo><publisherName>Blackwell Publishing Inc</publisherName><publisherLoc>Malden, USA</publisherLoc></publisherInfo><doi origin="wiley" registered="yes">10.1111/(ISSN)1745-4530</doi><issn type="print">0145-8876</issn><issn type="electronic">1745-4530</issn><idGroup><id type="product" value="JFPE"></id><id type="publisherDivision" value="ST"></id></idGroup><titleGroup><title type="main" sort="JOURNAL OF FOOD PROCESS ENGINEERING">Journal of Food Process Engineering</title></titleGroup></publicationMeta><publicationMeta level="part" position="06003"><doi origin="wiley">10.1111/jfpe.2010.33.issue-3</doi><numberingGroup><numbering type="journalVolume" number="33">33</numbering><numbering type="journalIssue" number="3">3</numbering></numberingGroup><coverDate startDate="2010-06">June 2010</coverDate></publicationMeta><publicationMeta level="unit" type="article" position="8" status="forIssue"><doi origin="wiley">10.1111/j.1745-4530.2008.00287.x</doi><idGroup><id type="unit" value="JFPE287"></id></idGroup><countGroup><count type="pageTotal" number="13"></count></countGroup><titleGroup><title type="tocHeading1">Original Articles</title></titleGroup><copyright>© Copyright the Authors. Journal Compilation © 2009 Wiley Periodicals, Inc.</copyright><eventGroup><event type="firstOnline" date="2009-05-18"></event><event type="publishedOnlineFinalForm" date="2010-06-10"></event><event type="xmlConverted" agent="Converter:BPG_TO_WML3G version:2.3.9 mode:FullText source:FullText result:FullText" date="2010-06-11"></event><event type="xmlConverted" agent="Converter:WILEY_ML3G_TO_WILEY_ML3GV2 version:3.8.8" date="2014-01-30"></event><event type="xmlConverted" agent="Converter:WML3G_To_WML3G version:4.1.7 mode:FullText,remove_FC" date="2014-10-30"></event></eventGroup><numberingGroup><numbering type="pageFirst" number="506">506</numbering><numbering type="pageLast" number="518">518</numbering></numberingGroup><correspondenceTo> A.A. Gabriel, Alonso Hall, Regidor Street, University of the Philippines, Diliman Campus, 1101 Quezon City, Philippines. TEL: +632–9818500 loc. 3407; FAX: +632–9202091, +632–9273828; EMAIL: <email>alonzo.gabriel@gmail.com</email></correspondenceTo><linkGroup><link type="toTypesetVersion" href="file:JFPE.JFPE287.pdf"></link></linkGroup></publicationMeta><contentMeta><unparsedEditorialHistory>Accepted for Publication April 4, 2008</unparsedEditorialHistory><countGroup><count type="figureTotal" number="2"></count><count type="tableTotal" number="2"></count><count type="formulaTotal" number="3"></count><count type="referenceTotal" number="32"></count><count type="wordTotal" number="4071"></count><count type="linksPubMed" number="0"></count><count type="linksCrossRef" number="0"></count></countGroup><titleGroup><title type="main"><i>D<sub>72°C</sub></i> VALUES OF <i>SALMONELLA TYPHIMURIUM</i> IN CITRUS JUICES: PREDICTIVE EFFICACY OF A MODEL</title><title type="shortAuthors">A.A. GABRIEL and M.P.V. AZANZA</title><title type="short">HEAT INACTIVATION OF <i>S. TYPHIMURIUM</i> IN CITRUS JUICES</title></titleGroup><creators><creator creatorRole="author" xml:id="cr1" corresponding="yes"><personName><givenNames>ALONZO A.</givenNames><familyName>GABRIEL</familyName></personName></creator><creator creatorRole="author" xml:id="cr2" affiliationRef="#aff-1-1"><personName><givenNames>MARIA PATRICIA V.</givenNames><familyName>AZANZA</familyName></personName></creator></creators><affiliationGroup><affiliation xml:id="aff-1-1" countryCode="PH"><unparsedAffiliation>Department of Food Science and Nutrition
College of Home Economics, University of the Philippines
Diliman, Quezon City, Philippines</unparsedAffiliation></affiliation></affiliationGroup><abstractGroup><abstract type="main" xml:lang="en"><section xml:id="abs1-1"><title type="main">ABSTRACT</title><p> <i>A previously developed predictive model for the decimal reduction times (D<sub>72°C</sub>) of</i> Salmonella typhimurium <i>(ATCC 13311) in simulated citrus systems was validated for its efficacy to estimate the D<sub>72°C</sub> of the reference organism in real citrus juices. Model predictive efficacy was assessed by calculating performance indices for accuracy (A<sub>f</sub>) and bias (B<sub>f</sub>); and through graphical validations. In all validating citrus juices, the predicted D<sub>72°C </sub>of the reference strain were greater than the actual values calculated from thermal inactivation studies. The model overestimations were also demonstrated in the graphical validations where all model predictions were classified as fail‐safe predictions. Results obtained in this study may be used in establishing new processes as well as in the verification of existing processes for citrus juices to ensure the safety of the products against the reference organism.</i></p></section><section xml:id="abs1-2"><title type="main">PRACTICAL APPLICATIONS</title><p>This study dealt with the validation of the predictive efficacy of a previously developed regression model for the thermal death times of the pathogen <i>Salmonella typhimurium</i> in citrus juices. The validated model may be used in estimating the thermal death times of the reference pathogen in appropriate citrus juices and applied in establishing thermal process schedules. Recognizing that the more traditional means of establishing the thermal death times of a specific organism in a specific food system entails rigorous work, the use of the validated model may be considered as a convenient alternative.</p></section></abstract></abstractGroup></contentMeta></header></component></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>D72°C VALUES OF SALMONELLA TYPHIMURIUM IN CITRUS JUICES: PREDICTIVE EFFICACY OF A MODEL</title></titleInfo><titleInfo type="abbreviated" lang="en"><title>HEAT INACTIVATION OF S. TYPHIMURIUM IN CITRUS JUICES</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>D72°C VALUES OF SALMONELLA TYPHIMURIUM IN CITRUS JUICES: PREDICTIVE EFFICACY OF A MODEL</title></titleInfo><name type="personal"><namePart type="given">ALONZO A.</namePart><namePart type="family">GABRIEL</namePart><description>Correspondence: A.A. Gabriel, Alonso Hall, Regidor Street, University of the Philippines, Diliman Campus, 1101 Quezon City, Philippines. TEL: +632–9818500 loc. 3407; FAX: +632–9202091, +632–9273828; EMAIL: </description><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">MARIA PATRICIA V.</namePart><namePart type="family">AZANZA</namePart><affiliation>Department of Food Science and NutritionCollege of Home Economics, University of the PhilippinesDiliman, Quezon City, Philippines</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="article" displayLabel="article"></genre><originInfo><publisher>Blackwell Publishing Inc</publisher><place><placeTerm type="text">Malden, USA</placeTerm></place><dateIssued encoding="w3cdtf">2010-06</dateIssued><edition>Accepted for Publication April 4, 2008</edition><copyrightDate encoding="w3cdtf">2010</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType><extent unit="figures">2</extent><extent unit="tables">2</extent><extent unit="formulas">3</extent><extent unit="references">32</extent><extent unit="words">4071</extent></physicalDescription><abstract>A previously developed predictive model for the decimal reduction times (D72°C) of Salmonella typhimurium (ATCC 13311) in simulated citrus systems was validated for its efficacy to estimate the D72°C of the reference organism in real citrus juices. Model predictive efficacy was assessed by calculating performance indices for accuracy (Af) and bias (Bf); and through graphical validations. In all validating citrus juices, the predicted D72°C of the reference strain were greater than the actual values calculated from thermal inactivation studies. The model overestimations were also demonstrated in the graphical validations where all model predictions were classified as fail‐safe predictions. Results obtained in this study may be used in establishing new processes as well as in the verification of existing processes for citrus juices to ensure the safety of the products against the reference organism.</abstract><abstract>This study dealt with the validation of the predictive efficacy of a previously developed regression model for the thermal death times of the pathogen Salmonella typhimurium in citrus juices. The validated model may be used in estimating the thermal death times of the reference pathogen in appropriate citrus juices and applied in establishing thermal process schedules. Recognizing that the more traditional means of establishing the thermal death times of a specific organism in a specific food system entails rigorous work, the use of the validated model may be considered as a convenient alternative.</abstract><relatedItem type="host"><titleInfo><title>Journal of Food Process Engineering</title></titleInfo><genre type="journal">journal</genre><identifier type="ISSN">0145-8876</identifier><identifier type="eISSN">1745-4530</identifier><identifier type="DOI">10.1111/(ISSN)1745-4530</identifier><identifier type="PublisherID">JFPE</identifier><part><date>2010</date><detail type="volume"><caption>vol.</caption><number>33</number></detail><detail type="issue"><caption>no.</caption><number>3</number></detail><extent unit="pages"><start>506</start><end>518</end><total>13</total></extent></part></relatedItem><identifier type="istex">66D1336EFD7F80F1FA2DEE0F2E5F06F0D5F9A8C9</identifier><identifier type="DOI">10.1111/j.1745-4530.2008.00287.x</identifier><identifier type="ArticleID">JFPE287</identifier><accessCondition type="use and reproduction" contentType="copyright">© Copyright the Authors. 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