Determination of the relative effects of temperature, pH and water activity in food systems: a meta-analysis study
The aim of this study is to use ComBase to determine the relative effects of temperature, pH, and water activity in the inactivation rates of Salmonella enterica in a range of foods. This is performed to determine whether any of the above factors have a dominant effect on survival. The inactivatio...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2017
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| Online Access: | http://journalarticle.ukm.my/12361/ http://journalarticle.ukm.my/12361/1/46_03_09.pdf |
| _version_ | 1848812980481818624 |
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| author | Wan Zawiah W. Abdullah, Mackey, Bernard M. Karatzas, Kimon- Andreas G. |
| author_facet | Wan Zawiah W. Abdullah, Mackey, Bernard M. Karatzas, Kimon- Andreas G. |
| author_sort | Wan Zawiah W. Abdullah, |
| building | UKM Institutional Repository |
| collection | Online Access |
| description | The aim of this study is to use ComBase to determine the relative effects of temperature, pH, and water activity in the
inactivation rates of Salmonella enterica in a range of foods. This is performed to determine whether any of the above factors
have a dominant effect on survival. The inactivation rates of Salmonella were obtained from original raw data in the ComBase
browser and from complete ComBase data for Salmonella. A total of 972 data of different types of food systems and data of
individual types of food from ComBase were analysed. Over the range of 0–90°C, the z values calculated for the food data is
14°C. At 0–46°C relevant to intermediate moisture foods (IMF), the z values for the food data was 22°C, indicating a
moderate effect of temperature. The z value for inactivation at 47–90°C was 11°C, indicating that temperature has an important
effect on survival. This study shows that the effect of temperature is clearer at high temperatures than in the low temperature
region. It suggests that the inactivation of Salmonella in food systems is slightly dominated by temperature and that the pH
and aw levels appear to be less influential. |
| first_indexed | 2025-11-15T00:10:55Z |
| format | Article |
| id | oai:generic.eprints.org:12361 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T00:10:55Z |
| publishDate | 2017 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org:123612018-11-30T10:58:08Z http://journalarticle.ukm.my/12361/ Determination of the relative effects of temperature, pH and water activity in food systems: a meta-analysis study Wan Zawiah W. Abdullah, Mackey, Bernard M. Karatzas, Kimon- Andreas G. The aim of this study is to use ComBase to determine the relative effects of temperature, pH, and water activity in the inactivation rates of Salmonella enterica in a range of foods. This is performed to determine whether any of the above factors have a dominant effect on survival. The inactivation rates of Salmonella were obtained from original raw data in the ComBase browser and from complete ComBase data for Salmonella. A total of 972 data of different types of food systems and data of individual types of food from ComBase were analysed. Over the range of 0–90°C, the z values calculated for the food data is 14°C. At 0–46°C relevant to intermediate moisture foods (IMF), the z values for the food data was 22°C, indicating a moderate effect of temperature. The z value for inactivation at 47–90°C was 11°C, indicating that temperature has an important effect on survival. This study shows that the effect of temperature is clearer at high temperatures than in the low temperature region. It suggests that the inactivation of Salmonella in food systems is slightly dominated by temperature and that the pH and aw levels appear to be less influential. Penerbit Universiti Kebangsaan Malaysia 2017-10 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/12361/1/46_03_09.pdf Wan Zawiah W. Abdullah, and Mackey, Bernard M. and Karatzas, Kimon- Andreas G. (2017) Determination of the relative effects of temperature, pH and water activity in food systems: a meta-analysis study. Malaysian Applied Biology, 46 (3). pp. 67-70. ISSN 0126-8643 http://mabjournal.com/index.php?option=com_content&view=article&id=674&catid=59:current-view&Itemid=56 |
| spellingShingle | Wan Zawiah W. Abdullah, Mackey, Bernard M. Karatzas, Kimon- Andreas G. Determination of the relative effects of temperature, pH and water activity in food systems: a meta-analysis study |
| title | Determination of the relative effects of
temperature, pH and water activity in
food systems: a meta-analysis study |
| title_full | Determination of the relative effects of
temperature, pH and water activity in
food systems: a meta-analysis study |
| title_fullStr | Determination of the relative effects of
temperature, pH and water activity in
food systems: a meta-analysis study |
| title_full_unstemmed | Determination of the relative effects of
temperature, pH and water activity in
food systems: a meta-analysis study |
| title_short | Determination of the relative effects of
temperature, pH and water activity in
food systems: a meta-analysis study |
| title_sort | determination of the relative effects of
temperature, ph and water activity in
food systems: a meta-analysis study |
| url | http://journalarticle.ukm.my/12361/ http://journalarticle.ukm.my/12361/ http://journalarticle.ukm.my/12361/1/46_03_09.pdf |