Dynamic predictive model for growth of Salmonella spp. in scrambled egg mix
| Autor: | Harshavardhan Thippareddi, Vijay K. Juneja, Lin Li, J. F. Cepeda, Jeyamkondan Subbiah, Glenn W. Froning |
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| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Salmonella Eggs Growth data 030106 microbiology Colony Count Microbial Biology medicine.disease_cause Models Biological Microbiology Isothermal process 03 medical and health sciences Statistics medicine Humans Food microbiology Cooking Food science Growth rate Temperature Egg Yolk Phase duration 030104 developmental biology Food Microbiology Colony count Regression Analysis Food Science |
| Zdroj: | Food Microbiology. 64:39-46 |
| ISSN: | 0740-0020 |
| Popis: | Liquid egg products can be contaminated with Salmonella spp. during processing. A dynamic model for the growth of Salmonella spp. in scrambled egg mix - high solids (SEM) was developed and validated. SEM was prepared and inoculated with ca. 2 log CFU/mL of a five serovar Salmonella spp. cocktail. Salmonella spp. growth data at isothermal temperatures (10, 15, 20, 25, 30, 35, 37, 39, 41, 43, 45, and 47 °C) in SEM were collected. Baranyi model was used (primary model) to fit growth data and the maximum growth rate and lag phase duration for each temperature were determined. A secondary model was developed with maximum growth rate as a function of temperature. The model performance measures, root mean squared error (RMSE, 0.09) and pseudo-R2 (1.00) indicated good fit for both primary and secondary models. A dynamic model was developed by integrating the primary and secondary models and validated using two sinusoidal temperature profiles, 5-15 °C (low temperature) for 480 h and 10-40 °C (high temperature) for 48 h. The RMSE values for the sinusoidal low and high temperature profiles were 0.47 and 0.42 log CFU/mL, respectively. The model can be used to predict Salmonella spp. growth in case of temperature abuse during liquid egg processing. |
| Databáze: | OpenAIRE |
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