Dynamic modelling of Legionella pneumophila thermal inactivation in water.


Journal

Water research
ISSN: 1879-2448
Titre abrégé: Water Res
Pays: England
ID NLM: 0105072

Informations de publication

Date de publication:
15 Feb 2021
Historique:
received: 03 08 2020
revised: 09 12 2020
accepted: 10 12 2020
pubmed: 23 12 2020
medline: 29 1 2021
entrez: 22 12 2020
Statut: ppublish

Résumé

A predictive mathematical model describing the effect of temperature on the inactivation of Legionella pneumophila in water was developed. Thermal inactivation of L. pneumophila was monitored under isothermal conditions (51 - 61°C). A primary log-linear model was fitted to the inactivation data and the estimated D values ranged from 0.23 to 25.31 min for water temperatures from 61 to 51°C, respectively. The effect of temperature on L. pneumophila inactivation was described using a secondary model, and the model parameters z value and D

Identifiants

pubmed: 33352528
pii: S0043-1354(20)31276-8
doi: 10.1016/j.watres.2020.116743
pii:
doi:

Substances chimiques

Water 059QF0KO0R

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

116743

Informations de copyright

Copyright © 2020. Published by Elsevier Ltd.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Styliani Dimitra Papagianeli (SD)

Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece.

Zafeiro Aspridou (Z)

Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece.

Spyros Didos (S)

Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece.

Dimosthenis Chochlakis (D)

Laboratory of Clinical Microbiology and Microbial Pathogenesis, Unit of Water, Food and Environmental Microbiology, School of Medicine, University of Crete, Heraklion, 71110, Greece.

Anna Psaroulaki (A)

Laboratory of Clinical Microbiology and Microbial Pathogenesis, Unit of Water, Food and Environmental Microbiology, School of Medicine, University of Crete, Heraklion, 71110, Greece.

Konstantinos Koutsoumanis (K)

Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece. Electronic address: kkoutsou@agro.auth.gr.

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Classifications MeSH