Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review

Table 3

Kinetic factors for microbial inactivation.

Type of microorganism	Temperature (°C)	Medium/substrate	𝐷-value (Min)	𝑍-value (°C)	Reference
Human norovirus surrogates
Murine norovirus (MNV)	37, 50	RAW 264.7 (ATCC TIB-71)	769, 106	—	[17]
Murine norovirus (MNV)	37, 52	Raw pig slurry	2.6, 1.3	—	[186]
Murine norovirus (MNV)	56	RAW 264.7 (ATCC TIB-71)	3.5	—	[187]
Murine norovirus (MNV)	56	RAW 264.7 (ATCC TIB-71)	3.473	—	[188]
Murine norovirus (MNV)	57	Chicken thigh	4.48	4.58	[189]
Murine norovirus (MNV)	58	Chicken breast	2.56	4.69	[189]
Murine norovirus (MNV)	59	Whole chicken	1.27	4.64	[189]
Murine norovirus (MNV)	60	Chicken thigh	1.179	—	[189]
Murine norovirus (MNV)	60	RAW 264.7 (ATCC TIB-71)	13.7	—	[189]
Murine norovirus (MNV)	61	Chicken breast	0.57	—	[189]
Murine norovirus (MNV)	63, 72	RAW 264.7 (ATCC TIB-71)	0.43, 0.16	—	[187]
Murine norovirus (MNV)	63	Water	0.9	—	[190]
Murine norovirus (MNV)	63	Milk	0.7	—	[190]
Murine norovirus (MNV)	63	RAW 264.7 (ATCC TIB-71)	0.435	—	[188]
Murine norovirus (MNV)	72	Water	0.3	—	[190]
Murine norovirus (MNV)	72	Milk	0.5	—	[190]
Murine norovirus (MNV)	72	RAW 264.7 (ATCC TIB-71)	0.166	—	[188]
Feline calicivirus (FCV)	56	Crandell Rees feline kidney cells	6.71	—	[187]
Feline calicivirus (FCV)	50	Fetal rhesus monkey kidney	50.6	—	[17]
Feline calicivirus (FCV)	56	Crandell Rees feline kidney cells	6.715	—	[188]
Listeria monocytogenes	52	Pasteurized milk	31	—	[191]
Listeria monocytogenes	50	Minced beef	33.83	—	[192]
Listeria monocytogenes	52	Tryptic soy broth	20.1	7.05	[193]
Listeria monocytogenes	52	Fresh boiled milk	27	—	[191]
Listeria monocytogenes	52	Butter	44.64	6.71	[193]
Listeria monocytogenes	52	Double cream	71.72	5.83	[193]
Listeria monocytogenes	52	Half cream	105.1	5.32	[193]
Listeria monocytogenes	52	Butter	23.68	6.67	[193]
Listeria monocytogenes	52	Double cream	58.055	6.08	[193]
Listeria monocytogenes	52	Half cream	43.3	6.2	[193]
Listeria monocytogenes	55	Fresh boiled milk	3.3	—	[192]
Listeria monocytogenes	55	Ready-to-eat turkey bologna	6	—	[194]
Listeria monocytogenes	55	Pork patties	150.46±19.06	—	[195]
Listeria monocytogenes	55	Chicken thigh	38.94	—	[196, 197]
Listeria monocytogenes	55	Leg meat	82.75	—	[196, 197]
Listeria monocytogenes	55	Turkey	33.11	—	[196, 197]
Listeria monocytogenes	55	Beef	36.91	—	[196, 197]
Listeria monocytogenes	55	Ground pork	15.72	5.77	[198]
Listeria monocytogenes	55	Ground pork modified	16.97	5.53	[198]
Listeria monocytogenes	55	Pork slurry	4.75	4.63	[198]
Listeria monocytogenes	56	Skim milk	9	5.2	[198]
Listeria monocytogenes	56	Sodium phosphate buffer	3	5.9	[198]
Listeria monocytogenes	57	Fresh boiled milk	15	—	[191]
Listeria monocytogenes	57	Pasteurized milk	23.5	—	[191]
Listeria monocytogenes	57.5	Pork patties	55.08±3.85	—	[195]
Listeria monocytogenes	60	Salmon	3.55	—	[199]
Listeria monocytogenes	65	Tilapia meat	1.13	—	[200]
Listeria monocytogenes	60	Orange juice	0.43	—	[117]
Listeria monocytogenes	61.1	Egg yolk	2.3	6.35	[201]
Escherichia coli
Escherichia coli	51.66	Raw cream	34.4	—	[202, 203]
Escherichia coli	51.66	Raw milk	28.2	—	[202, 203]
Escherichia coli	51.66	Ice cream mix	39.3	—	[202, 203]
Escherichia coli	51.66	Chocolate milk	32.2	—	[202, 203]
Escherichia coli	51.7	Chocolate milk	34.4	10.2	[202, 203]
Escherichia coli	51.7	Cream	32.2	10	[202, 203]
Escherichia coli	51.7	Ice cream milk	39.3	10.3	[202, 203]
Escherichia coli	51.7	Milk	28.2	10.2	[202, 203]
Escherichia coli	51.7	Ground beef	115.5 (30.5% fat)	—	[194]
Escherichia coli	51.7	Skim milk concentrated	49.3	4.9	[204]
Escherichia coli	52.4	Skim milk concentrated	33.3	4.6	[204]
Escherichia coli	53	Skim milk concentrated	29.2	6.3	[204]
Escherichia coli	54	Egg white	1.82	3.98	[205]
Escherichia coli	54	Whole egg	9.1	3.95	[205]
Escherichia coli	54.44	Raw cream	10	—	[202, 203]
Escherichia coli	54.44	Raw milk	5.1	—	[202, 203]
Escherichia coli	54.44	Ice cream mix	15.2	—	[202, 203]
Escherichia coli	54.44	Chocolate milk	10.4	—	[202, 203]
Escherichia coli	55	Skim milk concentrated	23.5	7.9	[204]
Escherichia coli	55	Pork patties	32.11±6.58	—	[195]
Escherichia coli	55	Apple cider	9.66	—	[206]
Escherichia coli	55	Minced beef	21.13	5.98	[207]
Escherichia coli	58	Apple cider	1.44	—	[206]
Escherichia coli	58	Brain heart infusion broth	5.6	4.7	[208]
Salmonella
Salmonella	49.2	Alcohol-free beer	11.5	4.36	[209]
Salmonella	49.2	Lager	0.504	6.54	[209]
Salmonella	51.4	Skim milk concentrated	49	4	[204]
Salmonella	51.7	Skim milk concentrated	59.8	4.6	[204]
Salmonella	52.8	Skim milk concentrated	48.5	6	[204]
Salmonella	53	Skim milk concentrated	20.4	4.1	[204]
Salmonella	53.3	Skim milk concentrated	41.7	6.2	[204]
Salmonella	54	Egg white	1.51	4.03	[205]
Salmonella	54	Whole egg	5.7	4.08	[205]
Salmonella	55	Egg white product	0.73	4.7	[210]
Salmonella	55	Egg yolk	9.06	3.6	[210]
Salmonella	55	Whole egg modified	4.21	6.1	[210]
Salmonella	55	Whole egg product	6.05	3.8	[210]
Salmonella	55	Egg white product	1.08	4.4	[210]
Salmonella	60	Skim milk	3.6	8	[211]