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Development of microbial growth and survival models.

Author(s) : WHITING R. C.

Type of excerpt: Book chapter

Summary

Models for food-borne pathogens were developed for environments permitting growth, spore germination/toxin production by Clostridium botulinum, and inactivation/survival during storage. These models are based upon empirical equations and polynomial regression techniques. The author's current growth models include eight pathogens with terms for temperature, pH sodium chloride and nitrite levels, and aerobic or anaerobic environment. Survival models were calculated for Listeria, Staphylococcus and Salmonella. To facilitate employment of these models, menu driven software programs were created that eliminate the need for spreadsheet manipulations by the user. These models provide first estimates of microbial behaviour and can greatly assist in development of HACCP programs, product formulations, and laboratory management.

Details

  • Original title: Development of microbial growth and survival models.
  • Record ID : 2000-0199
  • Languages: English
  • Source: Seafood safety, processing, and biotechnology.
  • Publication date: 1997
  • Document available for consultation in the library of the IIR headquarters only.

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