Modelling survival of Salmonella Enteritidis during storage of yoghurt at different temperatures

作者：Savran Derya; Perez Rodriguez Fernando^*; Halkman A Kadir

来源：International Journal of Food Microbiology, 2018, 271: 67-76.

DOI：10.1016/j.ijfoodmicro.2018.02.017

• Kmax
• Exposure assessment
• Probability distributions
• Dairy products
• Predictive microbiology

The aim of this study was to evaluate the behaviour of Salmonella Enteritidis during the storage of yoghurt at different temperatures (4, 12, 20, and 25 degrees C), and to develop mathematical models to predict the behaviour of this bacterium as a function of storage temperature. Results indicated that Salmonella was able to survive longer during storage when temperature was low (e.g. 304 h at 4 degrees C, 60 h at 25 degrees C). The Geeraerd model with log decrease and tailing was selected as the most suitable model to describe survival. To evaluate the effect of storage temperature on kinetic parameters such as death rate (k(max)) secondary models were developed. The k(max) was maximum at 25 degrees C and minimum at 4 degrees C with k(max) = 0.28 and 0.039 h(-1), respectively. The residual population (N-res) ranged 0.5 and 1.8 log CFU/g but there was no temperature dependency of this parameter. A probabilistic example was conduced based on the developed model to assess the exposure to Salmonella by consumption of traditional Turkish yoghurt.

• 出版日期2018-4-20