Evaluation of a new mathematical model to describe Clostridium perfringens growth during the cooling of cooked ground beef


Autoria(s): Decker,Marcelo; Gomes,Gilmar de Almeida; Galvão,Alessandro Cazonatto; Robazza,Weber da Silva
Data(s)

01/09/2013

Resumo

A mathematical model previously developed to study microbial growth in food products under an isothermal environment was adapted to a time-varying temperature regime. The resulting model was applied to study the growth of Clostridium perfringens in meat products. This micro-organism is of particular relevance to public health and economy due to the loss of productivity caused by it. Results showed a similar performance of the model used compared to the Baranyi model under an isothermal situation and a slightly better performance under a non-isothermal temperature profile.

Formato

text/html

Identificador

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300019

Idioma(s)

en

Publicador

Sociedade Brasileira de Ciência e Tecnologia de Alimentos

Fonte

Food Science and Technology (Campinas) v.33 n.3 2013

Palavras-Chave #Clostridium perfringens #predictive microbiology #dynamical temperature profile
Tipo

journal article