Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6390774 | Food Control | 2015 | 7 Pages |
Abstract
The Cardinal parameters model underestimated the specific rates of the microorganisms at low temperatures. The Huang square-root model was more suitable than the Ratkowsky square-root model for describing the effect of temperature on growth of Salmonella, while the Ratkowsky square-root model, on the other hand, was more suitable for background microorganisms. For both Salmonella and background microorganisms, the logarithms of the lag phase were expressed as linear functions of the logarithms of specific growth rates. The results of this study can be used by the food retailers and regulatory agencies to estimate the microbial shelf-life of raw, shucked oysters.
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Authors
Ting Fang, Lihan Huang, Lijun Liu, Fan Mei, Jinquan Chen,