کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8844075 | 1616498 | 2018 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Stochastic evaluation of Salmonella enterica lethality during thermal inactivation
ترجمه فارسی عنوان
ارزیابی تصادفی میزان مرگ و میر سالمونلا انتاریا در طی غیر فعال شدن حرارت
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کلمات کلیدی
RMSETSAQMRATSBTryptic Soy Agar - Tryptic من آگار هستمMicrobial risk assessment - ارزیابی ریسک میکروبیQuantitative Microbial Risk Assessment - ارزیابی ریسک کمی میکروبیRoot mean square error - ریشه میانگین خطای مربعTryptic soy broth - سوپ سویا TrypticThermal inactivation - غیر فعال کردن حرارتیProbabilistic model - مدل احتمالاتی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Stochastic models take into account the uncertainty and variability of predictions in quantitative microbial risk assessment. However, a model that considers thermal inactivation conditions can better predict whether or not bacteria in food are alive. To this end, we describe a novel probabilistic modelling procedure for accurately predicting thermal end point, in contrast to conventional kinetic models that are based on extrapolation of the D value. We used this new model to investigate changes in the survival probability of Salmonella enterica serotype Oranienburg during thermal processing. These changes were accurately described by a cumulative gamma distribution. The predicted total bacterial reduction time with a survival probability of 10â6-the commercial standard for sterility-was significantly shorter than that predicted by the conventional deterministic kinetic model. Thus, the survival probability distribution can explain the heterogeneity in total reduction time for a bacterial population. Furthermore, whereas kinetic methodologies may overestimate the time required for inactivation, our method for determining survival probability distribution can provide an accurate estimate of thermal inactivation and is therefore an important tool for quantitative microbial risk assessment of foods.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Food Microbiology - Volume 285, 20 November 2018, Pages 129-135
Journal: International Journal of Food Microbiology - Volume 285, 20 November 2018, Pages 129-135
نویسندگان
Hiroki Abe, Kento Koyama, Shuso Kawamura, Shigenobu Koseki,