Microbial Modeling Needs for the Nonthermal Processing of Foods
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Microbial Modeling Needs for the Nonthermal Processing of Foods Vinicio Serment‑Moreno1 Received: 23 April 2020 / Accepted: 16 October 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Year 2019 marked the 20th anniversary of the Nonthermal Processing Division (NPD) of the Institute of Food Technologists (IFT). The first 20 years served to understand the extents and limitations of nonthermal food processing technologies (NTP) that evolved from emerging trends to well-established commercial operations. It is now time for a new generation of contributors to rise up to the challenge of establishing safe harbors for NTP and deepening food safety regulations that meet industrial practices, where the development of simple, reliable kinetic models plays a major role. The review presents evidence against the still accepted assumption of linear microbial inactivation kinetics modeling in NTP, and questions the contributions of traditional kinetic parameters derived from this belief like the decimal reduction time (D) and z-values, in the development of NTP guidelines. Moreover, research findings continue to support the Weibull model and derived mathematical expressions as simple, reliable equations to predict microbial inactivation in thermal and NTP, allowing the reinterpretation of some kinetic parameters (D, z) within the Weibullian context. The review also aims to serve as a starting point for readers interested in mathematical modeling by summarizing related guidelines and statistical criteria, which goes beyond simply fitting equations to experimental data. Mathematical modeling is an integral approach involving careful experimental planning, knowledge of model properties and assumptions, data visualization, evaluation of model performance, assessment of model parameter estimate uncertainty and inherent data variability, model selection, and most importantly, critical judgment and common sense to provide the model a practical context. Keywords Nonthermal processing (NTP) · High pressure processing (HPP) · Weibull model · Microbial inactivation kinetics · Mathematical modeling · Safe harbor Abbreviations AIC Akaike information criteria ΔAIC AIC differences among tested models by taking AICmin as reference AICmin Minimum AIC among tested models b Weibull model rate parameter, min−n D Decimal reduction time, min Ea Activation energy, J/mol IFT Institute of Food Technologists HPP High pressure processing k Kinetic rate constant for linear (min) or nonlinear (min−n) models kref Kinetic rate constant at reference processing conditions, min * Vinicio Serment‑Moreno [email protected] 1
Applications & Food Processing Department, Hiperbaric USA Corp, 2250 NW 84th Ave, Suite 101, FL 33122 Doral, USA
La Lethal agent or process variable; i.e., pressure, temperature, dose of chemical compound, etc. Lc Critical level of lethal agent where inactivation rate of the Weibull model starts to become noticeable MWH Microwave heating N Microbial log10 counts at time t, cfu/ml
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