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Development of pathogen microorganisms in pastries: comparison of experimental results with the data of a predictive microbiology software.

Développement de micro-organismes pathogènes dans des pâtisseries : comparaison de résultats expérimentaux aux données d'un logiciel de microbiologie prévisionnelle.

Author(s) : BEAUFORT A., SANDERS P., RUDELLE S., BERGIS H., HYRIEN O.

Summary

The development of two pathogen microorganisms, Staphylococcus aureus and Salmonella, has been studied in three types of pastries at two temperatures: 10 and 15°C. The results of this study have been compared to the given information of the predictive microbiology program to test the prediction validity of the software. This comparison points out some significant differences. It's necessary to be careful with the utilisation of this microbiology predictive software for the growth evaluation of these pathogen micro-organisms in these types of products.

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Pages: p 128-137

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Details

  • Original title: Développement de micro-organismes pathogènes dans des pâtisseries : comparaison de résultats expérimentaux aux données d'un logiciel de microbiologie prévisionnelle.
  • Record ID : 2000-0308
  • Languages: French
  • 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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