Affordable Access

Publisher Website

Predictive modelling of growth ofYersinia enterocolitica: the effects of temperature, pH and sodium chloride

Authors
Journal
International Journal of Food Microbiology
0168-1605
Publisher
Elsevier
Publication Date
Volume
21
Issue
3
Identifiers
DOI: 10.1016/0168-1605(94)90028-0
Keywords
  • Predictive Model
  • Growth
  • Food Safety
  • Y. Enterocolitica
  • Ph
  • Sodium Chloride
  • Temperature

Abstract

Abstract The growth responses of Yersinia enterocolitica as affected by NaCl concentration, pH value and storage temperature were studied in laboratory medium. Growth curves at concentrations of NaCl in the range 0.5–6.5% (w/v), pH values in the range 4.0–7.0 and storage temperatures in the range 5–30°C were fitted using the Gompertz routine and the derived parameters modelled. Growth curves could then be regenerated for any set of conditions within the matrix studied and values for growth rate, generation time, lag time and time to 1000-fold increase predicted. The model was validated against data from the literature and was found to give realistic estimates for generation time in media and a range of foods including meat and meat products, milk, eggs, fish and tofu. All predictions were consistently ‘fail-safe’.

There are no comments yet on this publication. Be the first to share your thoughts.

Statistics

Seen <100 times
0 Comments

More articles like this

Predictive modelling of growth of Yersinia enteroc...

on International Journal of Food... February 1994

Response surface model of the effect of pH, sodium...

on International Journal of Food... Jan 01, 1994

Predictive modelling of growth of Staphylococcus a...

on International Journal of Food... February 1994

Predictive modelling of growth ofStaphylococcus au...

on International Journal of Food... Jan 01, 1994
More articles like this..