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A model describing the relationship between lag time and mild temperature increase duration

S Bréand1, G Fardel, J P Flandrois

  • 1CNRS UMR 5558, Université Claude Bernard, Villeurbanne, France. breand@biomserv.univ.lyonl.fr

International Journal of Food Microbiology
|March 20, 1998
PubMed
Summary

Mild heat treatment affects bacterial lag time. This study reveals a two-phase relationship between lag time and stress duration for Listeria monocytogenes and Escherichia coli, crucial for food safety detection methods.

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Area of Science:

  • Microbiology
  • Food Science
  • Mathematical Modeling

Background:

  • Bacterial populations exhibit death, lag, and growth phases after heat stress.
  • Lag phase duration is critical for detecting microorganisms after mild heat treatment in food safety.
  • Previous research indicates lag time increases with temperature severity.

Purpose of the Study:

  • To investigate the relationship between lag time and stress duration in bacteria subjected to mild heat.
  • To develop and validate a mathematical model for this relationship.
  • To assess the model's utility in optimizing heat treatment protocols.

Main Methods:

  • Experimental exposure of Listeria monocytogenes and Escherichia coli to varying heat stress durations.
  • Observation and measurement of bacterial lag phase duration.

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  • Empirical development of a mathematical model based on experimental data.

    • Main Results:

    • A distinct two-phase relationship between lag time and stress duration was observed.
    • The first phase showed increasing lag time, peaking before decreasing.
    • The second phase demonstrated a decrease in lag time to a steady threshold.

    Conclusions:

    • The developed mathematical model accurately describes the lag time response to heat stress duration.
    • This model offers potential for optimizing heat treatment processes in food safety applications.
    • Understanding lag phase dynamics is essential for effective microbial detection post-mild heat exposure.