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首页> 美国卫生研究院文献>Applied and Environmental Microbiology >Development and Validation of Experimental Protocols for Use of Cardinal Models for Prediction of Microorganism Growth in Food Products
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Development and Validation of Experimental Protocols for Use of Cardinal Models for Prediction of Microorganism Growth in Food Products

机译：开发和验证使用基本模型预测食品中微生物生长的实验方案

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An experimental protocol to validate secondary-model application to foods was suggested. Escherichia coli, Listeria monocytogenes, Bacillus cereus, Clostridium perfringens, and Salmonella were observed in various food categories, such as meat, dairy, egg, or seafood products. The secondary model validated in this study was based on the gamma concept, in which the environmental factors temperature, pH, and water activity (aw) were introduced as individual terms with microbe-dependent parameters, and the effect of foodstuffs on the growth rates of these species was described with a food- and microbe-dependent parameter. This food-oriented approach was carried out by challenge testing, generally at 15 and 10°C for L. monocytogenes, E. coli, B. cereus, and Salmonella and at 25 and 20°C for C. perfringens. About 222 kinetics in foods were generated. The results were compared to simulations generated by existing software, such as PMP. The bias factor was also calculated. The methodology to obtain a food-dependent parameter (fitting step) and therefore to compare results given by models with new independent data (validation step) is discussed in regard to its food safety application. The proposed methods were used within the French national program of predictive microbiology, Sym′Previus, to include challenge test results in the database and to obtain predictive models designed for microbial growth in food products.
机译：建议了验证食品二级模型应用的实验方案。在肉类，乳制品，蛋类或海鲜产品等各种食品中均发现了大肠杆菌，单核细胞增生性李斯特菌，蜡样芽孢杆菌，产气荚膜梭菌和沙门氏菌。本研究中验证的二级模型基于伽玛概念，其中将环境因子温度，pH和水分活度（aw）作为具有微生物依赖性参数的单独术语引入，以及食品对番茄生长速率的影响用食物和微生物相关的参数描述了这些物种。这种以食物为导向的方法是通过挑战性测试进行的，通常对单核细胞增生李斯特菌，大肠杆菌，蜡状芽孢杆菌和沙门氏菌分别在15和10℃，对产气荚膜梭菌在25和20℃进行测试。食物中产生了约222种动力学。将结果与现有软件（例如PMP）生成的仿真进行比较。还计算了偏倚因子。关于食品安全性的应用，讨论了获得与食品有关的参数（拟合步骤）并因此将模型给出的结果与新的独立数据进行比较的方法（验证步骤）。在法国国家预测微生物计划Sym'Previus中使用了所提出的方法，以将挑战测试结果包括在数据库中，并获得设计用于食品中微生物生长的预测模型。

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