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Model for the combined effects of temperature, pH, and sodium lactate on growth rates of listeria innocua in broth and Bologna-type sausages.

Author(s) : HOUTSMA P. C., KANT MUERMANS M. L., ROMBOUTS F. M., ZWIETERING M. H.

Type of article: Article

Summary

The number of parameters needed to describe the experimental data was reduced from 48 to 4 (sodium chloride) and from 42 to 5 (sodium lactate). Because of the "worst-case" design of the broth model, it was necessary to reestimate one of all parameters to obtain a good description of the growth rate of listeria innocua in the meat product. However, the simplicity of the model and the practical usefulness of its parameters offer considerable prospects for its use in predictive microbiology.

Details

  • Original title: Model for the combined effects of temperature, pH, and sodium lactate on growth rates of listeria innocua in broth and Bologna-type sausages.
  • Record ID : 1997-0300
  • Languages: English
  • Source: Appl. environ. Microbiol. - vol. 62 - n. 5
  • Publication date: 1996/05

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