Modeling the isothermal inactivation curves of Listeria innocua CECT 910 in a vegetable beverage under low-temperature treatments and different pH levels

Thermal inactivation kinetics of Listeria innocua CECT 910 inoculated in a vegetable beverage at three pH conditions (4.25, 4.75, and 5.20), four levels of temperature (50, 55, 60, 65℃), and different treatment times (0–75 min) were obtained. Survival curves did not follow a log-linear relationship and consequently were fitted to various mathematical models: Weibull, Geeraerd, Cerf with shoulder, and the modified Gompertz equation. Results indicated that the best model for the treatment conditions was the modified Gompertz equation, which provides the best goodness-of-fit and the lowest Akaike information criterion value. Sensitivity analysis indicated that the most influential factors affe…