Validation of an overall model describing the effect of three environmental factors on the apparent D-value of Bacillus cereus spores.
Int J Food Microbiol
; 100(1-3): 223-9, 2005 Apr 15.
Article
em En
| MEDLINE
| ID: mdl-15854707
ABSTRACT
Several factorial models extending the famous Bigelow model to describe the influence of the heating and recovery pH and a(w) conditions on bacterial heat resistance have been developed. These models can be associated in an overall multifactorial model describing the influences of heating and recovery conditions on D values. For Bacillus cereus strain ADQP 407 the model parameters characterising the environmental factor influences (pH, Temperature, a(w)) were evaluated. Determination of bacterial heat resistance in cream chocolate have been realised to validate these parameter values and to evaluate the level of the influence of food texture or different compounds not taken account of in the model.
Buscar no Google
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Esporos Bacterianos
/
Bacillus cereus
/
Microbiologia de Alimentos
/
Modelos Biológicos
Tipo de estudo:
Prognostic_studies
Idioma:
En
Revista:
Int J Food Microbiol
Assunto da revista:
CIENCIAS DA NUTRICAO
/
MICROBIOLOGIA
Ano de publicação:
2005
Tipo de documento:
Article
País de afiliação:
França