Evaluation of a new mathematical model to describe Clostridium perfringens growth during the cooling of cooked ground beef
Data(s) |
01/09/2013
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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 |