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Growth of pathogens in food: comparison between experimental results and data of Food Micro Model.

Author(s) : BEAUFORT A., RUDELLE S., BERGIS H.

Summary

The selected food (ground meat and various pastries) have different characteristics concerning pH, water activity and initial number of microorganisms. Microorganisms used for inoculation are Staphylococcus aureus (2 strains), Salmonella typhimurium and Salmonella enteritidis. Their growth inside the product is followed during 4 days at 8 and 12 °C for ground beef and at 10 and 15 °C for pastries. The measured results are often very different from those given by the software of Food Micro Model. This software, which does not take into account neither the variability of strains nor the nature of foods, has to be improved.

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Details

  • Original title: Growth of pathogens in food: comparison between experimental results and data of Food Micro Model.
  • Record ID : 2000-1407
  • Languages: English
  • Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
  • Publication date: 1999/09/19

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