This study was conducted to examine thermal resistances of Escherichia coli O157:H7, Cronobacter sakazakii, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes upon exposure to non-isothermal inactivation at various heating rates (HRs) between 1.0 °C and 9.0 °C/min. Bacterial cultures were re-suspended in tryptic soy broth without dextrose and treated with non-isothermal inactivation processing (to maximally 60 °C) at different HRs. Predictive models were used to determine fundamental kinetic parameters that describe characteristic behaviors of these bacteria under dynamic environments. At a HR of 9.0 °C/min, viable numbers of these organisms declined below the detection limits (<1.0 log CFU/ml). In contrast, E. coli O157:H7, C. sakazakii, and S. Typhimurium survived at levels of <2.5 log CFU/ml at HRs of 1.5–6.0 °C/min. Under non-isothermal processing, the thermal tolerances increased with slow HRs. Lag time (LT) and δ from the modified Gompertz and the Weibull survival functions were significantly (p < 0.05) higher at the lower HRs. The Weibull distribution showed reliable goodness-of-fits ranging from 0.889 to 0.999, indicating that this equation model was shown to be effective in predicting survival kinetics of these bacteria under non-isothermal inactivation conditions at different HRs. In conclusion, slow HRs resulted in higher thermal tolerances of these bacteria under non-isothermal processing.

进行这项研究的目的是在1.0°C至9.0°C / min的不同加热速率（HRs）下暴露于非等温失活条件下，检查大肠杆菌O157：H7，阪崎肠杆菌，肠炎沙门氏菌，鼠伤寒沙门氏菌和单核细胞增生性李斯特菌的耐热性。将细菌培养物重悬于无葡萄糖的胰蛋白tic大豆肉汤中，并在不同HR下用非等温灭活处理（最高60°C）处理。预测模型用于确定描述这些细菌在动态环境下的特征行为的基本动力学参数。在9.0°C / min的HR下，这些生物的存活数量降至检测限以下（<1.0 log CFU / ml）。相比之下，大肠杆菌O157：H7，C.阪崎肠杆菌，和小号。鼠伤寒在1.5-6.0°C / min的HRs下以<2.5 log CFU / ml的水平存活。在非等温处理下，热容差随HR的增加而增加。在较低的HR下，改良Gompertz和Weibull生存函数的滞后时间（LT）和δ显着更高（p <0.05）。Weibull分布显示出可靠的拟合优度，范围从0.889到0.999，表明该方程模型显示出可有效预测这些细菌在不同等温失活条件下的非等温失活条件下的存活动力学。总之，在非等温处理下，缓慢的HR会导致这些细菌具有更高的耐热性。