Review on describing the survival curves of listeria monocytogenes in foods of animal origin under high hydrostatic pressure [Hayvansal gi{dotless}dalarda bulunan listeria monocytogenes'in yüksek hidrostatik basi{dotless}nç alti{dotless}nda yaşam eǧrilerinin tani{dotless}mlanmasi{dotless} üzerine bir derleme]

In the last two decades,non-thermal technologies have been proposed and some of these technologies such as high hydrostatic pressure (hhp) have already found application in the food industry. studies have shown that hhp treatment could successfully be used to inactivate listeria monocytogenes in foods of animal origin. it is already known that linear model,that is being used for many years to describe the survival curves of microorganims in foods,is an exception rather than the rule for both thermal and non-thermal treatments. a careful inspection of survival curves of hhp-treated l. monocytogenes in milk,cheese,chicken,turkey and beef meat indicated that it is possible to observe both linear and non-linear survival curves. non-linear curves are in the form of shoulder,tailing,biphasic,convex,concave and sigmoid. this manuscript aims to review the mathematical models proposed to decsribe the inactivation of hhp-treated l. monocytogenes in foods of animal origin. if it exists the biological or mathematical meanings of the parameters of these models will also be explained and further use of the models for different types of survival curves will also be discussed.