Growth response and modeling of the effects of selected factors on the time-to-detection and probability of growth initiation of Salmonella typhimurium

被引:17
作者
Basti, AA [1 ]
Razavilar, V [1 ]
机构
[1] Univ Tehran, Fac Vet Med, Dept Food Hyg, Tehran, Iran
关键词
predictive microbiology; time-to-detection; growth modeling; Salmonella typhimurium;
D O I
10.1016/j.fm.2003.10.006
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
To predict some growth kinetics of Salmonella typhimurium, time-to-detection (time-to the nearest visible growth detection) (TTD) and log probability percentage (log P%) of growth initiation were used to measure the effects of pH (5.0-7.4), sodium chloride (NaCl, 0.5-3%), potassium sorbate (KS, 0.0-0.3%) and temperature (T, 15-35degreesC) on the growth response of this organism. For the prediction of log P%. another variable, storage time (D, up to 43 days) also was used as an additional factor. The TTD of S. typhimurium was affected significantly (p < 0.05) by the values of KS, pH and T, but not by NaCl concentration within the studied limits. The log P% of S. tyhimurium was affected significantly (P < 0.001) by KS, pH, T, D and also NaCl in this study. Regression equations were derived relating TTD to KS, T and pH and log P% to KS, NaCl, T, pH and D. From these models the values of predicted TTD and log P% of S. typhimurium can be calculated by any combination of KS, NaCl, pH and T within the limits studied. However, between two models obtained in this study (TTD and log P%), the TTD model showed better prediction (R-2 = 0.91) than the log P% model of growth (R-2 = 0.73). (C) 2003 Elsevier Ltd. All rights reserved.
引用
收藏
页码:431 / 438
页数:8
相关论文
共 34 条
[1]   A model describing the effect of temperature history on lag time for Listeria monocytogenes [J].
Augustin, JC ;
Rosso, L ;
Carlier, V .
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2000, 57 (03) :169-181
[2]   PREDICTING THE SAFE STORAGE OF FRESH FISH UNDER MODIFIED ATMOSPHERES WITH RESPECT TO CLOSTRIDIUM-BOTULINUM TOXIGENICITY BY MODELING LENGTH OF THE LAG PHASE OF GROWTH [J].
BAKER, DA ;
GENIGEORGIS, C .
JOURNAL OF FOOD PROTECTION, 1990, 53 (02) :131-+
[3]   A model describing the relationship between lag time and mild temperature increase duration [J].
Breand, S ;
Fardel, G ;
Flandrois, JP ;
Rosso, L ;
Tomassone, R .
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 1997, 38 (2-3) :157-167
[4]   HAZARD ANALYSIS APPLIED TO MICROBIAL-GROWTH IN FOODS - DEVELOPMENT OF MATHEMATICAL-MODELS DESCRIBING THE EFFECT OF WATER ACTIVITY [J].
BROUGHALL, JM ;
ANSLOW, PA ;
KILSBY, DC .
JOURNAL OF APPLIED BACTERIOLOGY, 1983, 55 (01) :101-110
[5]   Heat resistance of Bacillus cereus, Salmonella typhimurium and Lactobacillus delbrueckii in relation to pH and ethanol [J].
Casadei, MA ;
Ingram, R ;
Hitchings, E ;
Archer, J ;
Gaze, JE .
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2001, 63 (1-2) :125-134
[6]   VALIDATION OF A MODEL FOR PREDICTING THE COMBINED EFFECT OF 3 ENVIRONMENTAL-FACTORS ON BOTH EXPONENTIAL AND LAG PHASES OF BACTERIAL-GROWTH - TEMPERATURE, SALT CONCENTRATION AND PH [J].
DAVEY, KR ;
DAUGHTRY, BJ .
FOOD RESEARCH INTERNATIONAL, 1995, 28 (03) :233-237
[7]   PREDICTING THE GROWTH OF SALMONELLA-TYPHIMURIUM ON BEEF BY USING THE TEMPERATURE FUNCTION INTEGRATION TECHNIQUE [J].
DICKSON, JS ;
SIRAGUSA, GR ;
WRAY, JE .
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1992, 58 (11) :3482-3487
[8]  
Fisher R. A, 1975, STAT TABLES BIOL AGR
[9]   INITIATION OF STAPHYLOCOCCAL GROWTH IN LABORATORY MEDIA [J].
GENIGEORGIS, C ;
MARTIN, S ;
FRANTI, CE ;
RIEMANN, H .
APPLIED MICROBIOLOGY, 1971, 21 (05) :934-+
[10]   INITIATION OF STAPHYLOCOCCAL GROWTH IN PROCESSED MEAT ENVIRONMENTS [J].
GENIGEORGIS, C ;
SAVOUKIDIS, M ;
MARTIN, S .
APPLIED MICROBIOLOGY, 1971, 21 (05) :940-+