ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: The “quasi-chemical” kinetics model accounts for all 4 phases of the microbial lifecycle based on a proposed series of chemical rate equations. The model fits continuous growth-death kinetics for Staphylococcus aureus in intermediate moisture bread in various conditions of water activity, pH, and temperature. Growth rates evaluated using the quasi-chemical model are compared with values obtained with the Gompertz model. Kinetics data obtained with the quasi-chemical model are integrated with a probabilistic approach to estimate the boundary between growth and no-growth conditions. Continuous modeling of microbial growth/death kinetics in actual foods advances predictive modeling that conventionally separates growth and death models.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2003.tb07056.x
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