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Related Experiment Video

Updated: Jul 16, 2026

Investigating the Detrimental Effects of Low Pressure Plasma Sterilization on the Survival of Bacillus subtilis Spores Using Live Cell Microscopy

Investigating the Detrimental Effects of Low Pressure Plasma Sterilization on the Survival of Bacillus subtilis Spores Using Live Cell Microscopy

Published on: November 30, 2017

Modelling the bacterial survival/death interface induced by high pressure processing.

Shigenobu Koseki¹, Kazutaka Yamamoto

¹National Food Research Institute, 2-1-12, Kannondai, Tsukuba, Ibaraki 305-8642, Japan. koseki@affrc.go.jp

International Journal of Food Microbiology

|February 20, 2007

Summary

A new survival/death interface model accurately predicts Listeria monocytogenes inactivation using high pressure processing (HPP). This model optimizes HPP conditions for food safety and HACCP plans.

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Area of Science:

Food Microbiology
Food Engineering
Predictive Modeling

Background:

Listeria monocytogenes poses a significant food safety risk.
High Pressure Processing (HPP) is an effective method for microbial inactivation.
Predictive models are crucial for optimizing food processing parameters.

Purpose of the Study:

To develop and validate a predictive model for Listeria monocytogenes inactivation by HPP.
To determine optimal HPP conditions for microbial control.
To integrate predictive modeling into food safety management systems like HACCP.

Main Methods:

Development of a survival/death interface model using extensive experimental data.
Inclusion of key environmental factors: pressure, time, pH, and inoculum level.
Validation of the model through concordance analysis and performance statistics.

Main Results:

The linear logistic model demonstrated high accuracy (99.3% concordance) in predicting Listeria monocytogenes inactivation.
The model effectively identified requisite HPP process conditions for targeted microbial inactivation.
A polynomial logistic model provided a poorer fit, highlighting the superiority of the linear approach.

Conclusions:

The developed survival/death interface model is a valuable tool for optimizing HPP parameters.
The model enhances food safety by providing precise control over Listeria monocytogenes inactivation.
This predictive model facilitates flexible processing and informs HACCP plan development.