A model describing the relationship between lag time and mild temperature increase duration.

When a bacterial population undergoes an unfavourable increase in temperature for a given duration, called stress duration, a death phase followed by a lag and a growth phase are observed. The lag phase is actually of great interest in regard to foodstuff safety in choosing a suitable protocol for the detection of microorganisms which have undergone a mild heat treatment. The extension of lag time with the severity of the increase in temperature has been highlighted by previous papers. Our experimental results concerning Listeria monocytogenes and Escherichia coli revealed that a two phase relationship between lag time and stress duration is observed for a specific increase in temperature. The first phase consists of an increase in lag time up to a peak; the second one consists of a decrease from this peak to a steady threshold. The mathematical model presented, describing the relationship between lag time and stress duration was empirically built from our experimental data concerning L. monocytogenes and E. coli. The fit evaluation carried out led us to consider this model as a good description of the relationship studied. The potential contribution of our model in heat treatment optimization is discussed.