Development of a predictive model describing the growth of Y ersinia enterocolitica in C amembert‐type cheese

• Published in: International journal of food science & technology 2015-03, Vol.50 (3), p.811-818
• Main Authors: Kowalik, Jaroslaw, Lobacz, Adriana
• Format: Article
• Language: English
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.12715

Behaviour of Y ersinia enterocolitica in mould‐ripened C amembert‐type cheese during storage at temperature range 3–15 °C was evaluated and mathematically described. The B aranyi and G ompertz models were adjusted to the results of the study to calculate the growth rate ( GR ) and lag time ( LT ) for Y . enterocolitica at each temperature. Goodness of fit was assessed by calculating the A kaike information criterion ( AIC ) and mean square error ( MSE ). Square root models were constructed which described the relations between GR , LT and applied storage temperature. The secondary models were mathematically validated based on the results generated by C om B ase P redictor. Moreover, generated models were validated using external, independent data from C om B ase database. Based on this, it was found that the square root models of R atkowsky constructed on GR that were determined based on the B aranyi and R oberts model most accurately described the behaviour of Y . enterocolitica in C amembert‐type cheese during storage under refrigerated conditions.