Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6288641 | Food Microbiology | 2015 | 10 Pages |
Abstract
A growth-inactivation model based on the gamma concept was then developed to quantify Salmonella behaviour in dynamic process conditions of temperature, pH, lactic acid and water activity. This behaviour was characterized by a first growth step, followed by an inactivation step. The Salmonella fate was well described by the model in terms of population size variation and transition from growth to inactivation. The Salmonella behaviour was influenced by the initial sugar concentration and the starter type but not by sodium chloride content. This model can be a valuable tool to design the food process and formulation to control Salmonella.
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Authors
Louis Coroller, Sabine Jeuge, Olivier Couvert, Souad Christieans, Mariem Ellouze,