Predicting the growth of Salmonella typhimurium on beef by using the temperature function integration technique

Lag and generation times for the growth of Salmonella typhimurium on sterile lean beef were modeled as functions of cooling time under various carcass-chilling scenarios. Gompertz growth models were fit to the log10 colony counts over time at each of six temperatures in the range of 15 to 40 degrees...

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Bibliographic Details
Published in:Applied and Environmental Microbiology 1992-11, Vol.58 (11), p.3482-3487
Main Authors: Dickson, J.S. (Roman L. Hruska U.S. Meat Animal Research Center, ARS, USDA, Clay Center, NE), Siragusa, G.R, Wray, J.E. Jr
Format: Article
Language:English
Subjects:
Bacteria
Beef
Biological and medical sciences
Biology
CARNE DE RES
Cell Division
Cold Temperature
CRECIMIENTO
CROISSANCE
ENFRIAMIENTO
Food industries
Food Microbiology
Food Preservation
Fundamental and applied biological sciences. Psychology
Meat - microbiology
Models, Biological
Refrigeration
REFROIDISSEMENT
SALMONELLA TYPHIMURIUM
Salmonella typhimurium - growth & development
TECHNIQUE DE PREVISION
TECNICAS DE PREDICCION
TEMPERATURA
TEMPERATURE
VIANDE BOVINE
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Summary:Lag and generation times for the growth of Salmonella typhimurium on sterile lean beef were modeled as functions of cooling time under various carcass-chilling scenarios. Gompertz growth models were fit to the log10 colony counts over time at each of six temperatures in the range of 15 to 40 degrees C. Lag and generation times were defined as the points at which the second and first derivatives, respectively, of each growth curve attained a maximum. Generation time and lag time parameters were modeled as functions of temperature by use of exponential-decay models. The models were applied to typical beef carcass-cooling scenarios to predict the potential growth of S. typhimurium during the cooling of beef. Validation studies indicated no significant difference between the observed and predicted bacterial populations on inoculated lean and fatty beef tissues cooled at either 6 or 9 degrees C/h
ISSN:0099-2240
1098-5336
DOI:10.1128/aem.58.11.3482-3487.1992