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Assessment of a theoretical model for the effects of temperature on bacterial growth rate.

Author(s) : ROSS T.

Summary

Chill temperatures are critically important in the control of many food-borne pathogenic bacteria. It is in the chill region that most existing models are weakest. A number of theoretical models have been advanced over the past 50 years to explain the effect of temperature on bacterial growth rate. Most have as their basis the idea of a rate limiting, enzyme-catalyzed 'master reaction' for growth. The models propose that temperature affects the activity of this enzyme, through alteration of protein conformation. It is hypothesized that this modulation of enzyme activity, together with the activation energy of the rate limiting reaction, dictate the bacterial growth rate response to temperature.

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Pages: 1997-2/EUR 18816

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Details

  • Original title: Assessment of a theoretical model for the effects of temperature on bacterial growth rate.
  • Record ID : 2000-0223
  • Languages: English
  • Source: Predictive Microbiology Applied to Chilled Foods Preservation
  • Publication date: 1997/06/16
  • Document available for consultation in the library of the IIR headquarters only.

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