Modelling of Escherichia coli O157:H7 growth at various storage temperatures on beef treated with electrolyzed oxidizing water

被引：47

作者：

Ding, Tian

Rahman, S. M. E.

Purev, U.

Oh, Deog-Hwan ^{[1
]}

机构：

[1] Kangwon Natl Univ, Dept Food Sci & Biotechnol, Chuncheon Si 200701, Gangwon, South Korea

来源：

JOURNAL OF FOOD ENGINEERING | 2010年 / 97卷 / 04期

关键词：

Escherichia coli O157:H7; Baranyi model; Beef; Acidic electrolyzed oxidizing water; Slightly acidic electrolyzed oxidizing water; Validation; LISTERIA-MONOCYTOGENES; PREDICTIVE MODELS; ICEBERG LETTUCE; O157-H7; PH; SURVIVAL; EFFICACY; DECONTAMINATION; VALIDATION; ACID;

D O I：

10.1016/j.jfoodeng.2009.11.007

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The influence of storage temperature (4, 10, 15, 20, 25, and 30 degrees C) on the growth of Escherichia coli O157:H7 in beef untreated (control) and treated by acidic electrolyzed oxidizing water (AcEOW) or slightly acidic electrolyzed oxidizing water (SAcEOW) was examined. A Baranyi model was employed to describe growth parameters such as specific growth rate (SGR) and lag time (LT) as a function of storage temperature. SGR increased and LT declined with rising temperatures in all samples. There were no significant differences between the SGR and LT values obtained from beef treated with AcEOW or SAcEOW. Secondary models were established for SGR and LT to evaluate the effects of storage temperature on the growth kinetics of E. coli O157:1-17 in treated and untreated beef. Mathematical evaluation was carried out to validate the performance of the developed models. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：497 / 503

页数：7

共 45 条

[1] Growth and bacteriocin production by lactic acid bacteria in vegetable broth and their effectiveness at reducing Listeria monocytogenes in vitro and in fresh-cut lettuce [J].