If you are experiencing problems downloading PDF or HTML fulltext, our helpdesk recommend clearing your browser cache and trying again. If you need help in clearing your cache, please click here . Still need help? Email help@ingentaconnect.com

Response Surface Models for Effects of Temperature and Previous Temperature on Lag Time and Specific Growth Rate of Salmonella Typhimurium on Cooked Ground Chicken Breast

$37.00 plus tax (Refund Policy)

Buy Article:

Abstract:

Response surface models were developed for effects of temperature (16 to 34 °C) and previous temperature (pretemperature; 16 to 34 °C) on lag time (λ) and specific growth rate (μ) of Salmonella Typhimurium on cooked ground chicken breast. The primary objective was to determine whether pretemperature is a major factor affecting growth of Salmonella Typhimurium. Growth curves for model development (n = 32) and model testing (n = 18) were fit to a two-phase linear equation that directly estimated λ and μ. Response surface models for ln λ and ln μ as a function of temperature and pretemperature were obtained by regression analysis. Lag time and μ of Salmonella Typhimurium were affected by temperature but not pretemperature. Models were tested against data not used in their development. Prediction error (model accuracy) was 13.4% for λ and 11.3% for μ, whereas the median relative error of predictions (model bias) was −3.0% for λ and 6.8% for μ. Results indicated that the models provide reliable predictions of λ and μ of Salmonella Typhimurium on cooked ground chicken breast within the matrix of conditions modeled. In addition, pretemperature (16 to 34 °C) is not a major factor affecting growth of Salmonella Typhimurium.

Document Type: Research Article

Affiliations: U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Microbial Food Safety Research Unit Worksite, 1124 Trigg Hall, University of Maryland Eastern Shore, Princess Anne, Maryland 21853, USA

Publication date: October 1, 1999

More about this publication?
  • IAFP members must first sign in on the right to access full text articles of JFP

    First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

    Print and online subscriptions are available to Members and Institutional subscribers. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Information can be obtained by calling +1 800.369.6337; +1 515.276.3344; fax: +1 515.276.8655, E-mail: info@foodprotection.org or Web site: www.foodprotection.org
  • Information for Authors
  • Submit a Paper
  • Subscribe to this Title
  • Membership Information
  • Information for Advertisers
  • ingentaconnect is not responsible for the content or availability of external websites
Related content

Tools

Favourites

Share Content

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
X
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more