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首页> 外文期刊>Food microbiology >Use of linear, Weibull, and log-logistic functions to model pressure inactivation of seven foodborne pathogens in milk
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Use of linear, Weibull, and log-logistic functions to model pressure inactivation of seven foodborne pathogens in milk

机译：使用线性，威布尔和对数逻辑函数模拟牛奶中7种食源性病原体的压力失活

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Survival curves of six foodborne pathogens suspended in ultra high-temperature (UHT) whole milk and exposed to high hydrostatic pressure at 21.5℃ were obtained. Vibrio parahaemolyticus was treated at 300 MPa and other pathogens, Listeria monocytogenes, Escherichia coli O157:H7, Salmonella enterica serovar Enteritidis, Salmonella enterica serovar Typhimurium, and Staphylococcus aureus were treated at 600 MPa. All the survival curves showed a rapid initial drop in bacterial counts followed by tailing caused by a diminishing inactivation rate. A linear model and two nonlinear models were fitted to these data and the performances of these models were compared using mean square error (MSE) values. The log-logistic and Weibull models consistently produced better fits to the inactivation data than the linear model. The mean MSE value of the linear model was 6.1, while the mean MSE values were 0.7 for the Weibull model and 0.3 for the log-logistic model. There was no correlation between pressure resistance and the taxonomic group the bacteria belong to. The order, most to least pressure-sensitive, of the single strains tested was: V. parahaemolyticus (gram negative) < L. monocytogenes (gram positive) < Salmonella Typhimurium (gram negative) ≈ Salmonella Enteritidis (gram negative) < E. coli O157:H7 ≈ Staphylocollus aureus (gram positive) < Shigella flexneri (gram negative). The most pressure-resistant gram-negative bacterium, Shigella flexneri, and most pressure resistant gram-positive bacterium, Staphylocollus aureus, were pressurized at 50℃. Staphylocollus aureus was treated at 500 MPa and Shigella flexneri at 600 MPa. Elevated temperature considerably enhanced pressure inactivation of these two pathogens, but did not affect the overall shape of the survival curves. Pressure level (250 MPa) and substrate (1% peptone water plus 3% NaCl) in which V. parahaemolyticus was suspended affected the shape of survival curves of V. parahaemolyticus.
机译：获得了悬浮在超高温全脂牛奶中并暴露于21.5℃的高静水压力下的6种食源性病原体的生存曲线。副溶血性弧菌在300 MPa下进行治疗，其他病原体，单核细胞增生性李斯特菌，大肠杆菌O157：H7，肠炎沙门氏菌肠炎沙门氏菌，鼠伤寒沙门氏菌和金黄色葡萄球菌均在600 MPa进行处理。所有的生存曲线都显示出细菌数量迅速开始下降，随后由于失活率降低而导致拖尾。将线性模型和两个非线性模型拟合到这些数据，并使用均方误差（MSE）值比较这些模型的性能。与线性模型相比，对数逻辑模型和Weibull模型始终能够更好地拟合灭活数据。线性模型的平均MSE值为6.1，而Weibull模型的平均MSE值为0.7，对数逻辑模型的平均MSE值为0.3。耐压性与细菌所属的分类组之间没有相关性。所测试的单个菌株的顺序（从最低到最低）是：溶血弧菌（革兰氏阴性）<单核细胞增生李斯特氏菌（革兰氏阳性）<伤寒沙门氏菌（革兰氏阴性）≈肠炎沙门氏菌（革兰氏阴性）<大肠杆菌O157：H7≈金黄色葡萄球菌（革兰氏阳性）<弗氏志贺氏菌（革兰氏阴性）。最耐压的革兰氏阴性菌弗氏志贺氏菌和最耐压的革兰氏阳性菌金黄色葡萄球菌在50℃下加压。金黄色葡萄球菌在500 MPa下处理，弗氏志贺氏菌在600 MPa下处理。升高温度会大大增强这两种病原体的压力失活，但不会影响生存曲线的整体形状。悬浮副溶血弧菌的压力水平（250 MPa）和底物（1％蛋白ept水加3％NaCl）会影响副溶血弧菌的存活曲线形状。

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