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

Food Science and Technology (Campinas)

Marcelo Decker¹  Gilmar De Almeida Gomes¹  Alessandro Cazonatto Galvão¹  Weber Da Silva Robazza¹ 

[1] ,Universidade do Estado de Santa Catarina Departamento de Engenharia de Alimentos Pinhalzinho SC ,Brasil

关键词: Clostridium perfringens;    predictive microbiology;    dynamical temperature profile;   

DOI  :  10.1590/S0101-20612013005000060

来源: SciELO

【 摘 要 】

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.

【 授权许可】

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