Modelling the effects of various parameters on the growth of Listeria monocytogenes on liver pate
Modelling the effects of various parameters on the growth of Listeria monocytogenes on liver pate
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DOI：
10.1016/s0740-0020(95)80129-4
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发表时间：
1995-12-01
影响因子：
5.3
通讯作者：
Ross, WH
中科院分区：
文献类型：
--
作者：
Farber, JM;McKellar, RC;Ross, WH
为了更全面地评估肝酱产品中单核细胞增生李斯特菌对健康的危害，进行了多因素设计实验，以检查温度（4和10摄氏度）、NaCl（1和3%）、亚硝酸钠（0和200 ppm）、赤藓糖醇钠（0和550 ppm）和香料（0和0.4%）对实验酱上微生物生长的影响。实验制备的总共16种不同的肝酱制剂在4和10摄氏度下储存不同的时间段。方差分析用于确定各种因素对最大生长速率的影响。L.单核细胞增多症能够生长良好，温度是影响生长速率的唯一因素。经过自然对数变换后，滞后期的方差分析给出了一个更复杂的模型，但温度再次成为唯一的因素，表明了主效应。对来自美国农业部病原体建模计划（PMP）的建模数据进行了实验数据的比较。平均实验生长率显著低于平均预测值。平均实验滞后期时间略长于平均预测值，但不显著。有些制剂产生的滞后期时间短于PMP预测的时间，这种情况可能是危险的。与新西兰研究人员制作的pate模型数据进行的其他比较也显示出一些差异。因此，当使用一个模型时，可能无法准确预测病原体在单个食物上的生长。(C)1995年学术出版社
To more fully assess the health hazard posed by Listeria monocytogenes in liver pate products, multi-factorial design experiments were conducted to examine the influence of temperature (4 and 10 degrees C), NaCl (1 and 3%), sodium nitrite (0 and 200 ppm), sodium erythrobate (0 and 550 ppm) and spice (0 and 0.4%), on the growth of the organism on experimental pate. A total of 16 different liver pate formulations made experimentally were stored at 4 and 10 degrees C for various periods of time. Analysis of variance was used to determine the effect of the various factors on maximum growth rate. L. monocytogenes was able to grow well, with temperature being the only factor exerting an effect on the growth rate. After transforming by natural logarithms, analysis of variance of the lag phase gave a more complicated model, but with temperature again being the only factor demonstrating a main effect. Comparisons of the experimental data were made against the modelling data from the US Department of Agriculture's Pathogen Modelling Program (PMP). Mean experimental growth rate was significantly lower than the mean predicted value. Mean experimental lag-phase time was slightly, but not significantly, longer than the mean predicted value. Some formulations gave rise to lag-phase times shorter than those predicted by the PMP, a situation which could be hazardous. Additional comparisons done with pate modelling data produced by researchers in New Zealand also showed some discrepancies. Thus, it may not be possible to accurately predict the growth of pathogens on individual foods when using one model. (C) 1995 Academic Press Limited