Proteolytic Clostridium botulinum growth at 12-48 deg C simulating the cooling of cooked meat: development of a predictive model

V.K.Juneja; H.M.Marks

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Proteolytic Clostridium botulinum growth at 12-48 deg C simulating the cooling of cooked meat: development of a predictive model

机译：Proteolytic Clostridium botulinum growth at 12-48 deg C simulating the cooling of cooked meat: development of a predictive model

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The objective of this study was to develop a model to predict the germination, outgrowth and lag (GOL), and exponential growth rates of Clostridium botulinum from spores at temperatures (12-48 deg C) applicable to the cooling of cooked meat products. The growth medium, Reinforced Clostridial medium (RCM) supplemented with oxyrase enzyme to create suitable anaerobic conditions, Was inoculated with approximately 4 log_(10) spores ml~(-1). Clostridium botulinum populations were determined at appropriate intervals by plating onto RCM. Clostridium botulinum growth from spores was not observed at temperatures 48 deg C for up to 3 weeks. Growth curves were determined by fitting Gompertz functions to the data. From the parameters of the Gompertz function the growth characteristics, GOL times and exponential growth rates were calculated. These growth characteristics were subsequently described by Ratkowsky functions using temperature as the independent variable. Closed form equations were developed that allow for predicting relative growth for a general cooling scenario. By applying multivariate statistical procedures, the standard errors and confidence intervals were computed on the predictions of the amount of relative growth for a cooling scenario. The predictive model is capable of predicting spore outgrowth and multiplication for general cooling scenarios, for suitable but unverified mathematical assumptions, and should aid in evaluating the safety of cooked products after cooling.

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《Food Microbiology》 |1999年第6期|583-592|共10页
作者
V.K.Juneja; H.M.Marks;
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作者单位

US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600E. Mermaid Lane, 19038, USA Pennsylvania, Wyndmoor;

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收录信息美国《科学引文索引》(SCI);美国《化学文摘》(CA);
原文格式 PDF
正文语种英语
中图分类食品工业;
关键词
Clostridium botulinum; 12-48 deg C simulating; cooked meat;

Proteolytic Clostridium botulinum growth at 12-48 deg C simulating the cooling of cooked meat: development of a predictive model

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