Validation of predictive mathematical models describing the growth of Listeria monocytogenes

Journal of Food Protection

Volumn 60, Issue 9, 1997, Pages 1142-1145

  Walls, Isabel ^a   Scott, Virginia N ^a  

^a GMA FPA   (United States)

Author keywords

Listeria monocytogenes; Predictive microbiology; Validation

Indexed keywords

LISTERIA INNOCUA; LISTERIA MONOCYTOGENES;

EID: 0030764279     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-60.9.1142     Document Type: Article

References (24)

1. Adair, C., D. C. Kilsby, and P. T. Whittall. 1989. Comparison of the Schoolfield (non-linear Arrhenius) model and the square root mode for predicting bacterial growth in foods. Food Microbiol. 6:7-18.
2. Blackburn, C. de W. 1996. Product validation of models for predicting microbiological food safety. Presented at the 2nd International Conference on Predictive Microbiology, Hobart, Tasmania, Australia.
3. Broughall, J. M., P. A. Anslow, and D. C. Kilsby. 1983. Hazard analysis applied to microbial growth in foods: development of mathematical models describing the effect of water activity. J. Appl. Bact. 55:101-110.
4. Buchanan R. L., and L. A. Bagi. 1994. Expansion of response surface models for the growth of Escherichia coli O157:H7 to include sodium nitrite as a variable. Int. J. Food Microbiol. 23:317-332.
5. Buchanan, R. L., and L. A. Klawitter. 1991. Effect of temperature history on the growth of Listeria monocytogenes Scott A at refrigeration temperatures. Int. J. Food Microbiol. 12:235-246.
6. Buchanan, R. L., and J. G. Phillips. 1990. Response surface model for predicting the effects of temperature, pH, NaCl content, sodium nitrite concentration and atmosphere on the growth of Listeria monocytogenes. J. Food Prot. 53:370-376, 381.
7. Buchanan, R. L., J. L. Smith, C. McColgan, B. S. Marmer, M. Golden, and B. Dell. 1993. Response surface models for the effects of temperature, pH, sodium chloride, and sodium nitrite on the aerobic and anaerobic growth of Staphylococcus aureus. J. Food Safety 13:159-175.
8. Curtis, L. M., M. Patrick and C. de W. Blackburn. 1995. Survival of Campylobacter jejuni in foods and comparison with a predictive model. Lett. Appl. Microbiol., 21:194-197.
9. Davey, K. R. 1989. A predictive model for combined temperature and water activity on microbial growth during the growth phase. J. Appl. Bact. 67:483-488.
10. Davey, K. R., and B. J. Daughtry, 1995. Validation of a model for predicting the combined effect of three environmental factors on both exponential and lag phases of bacterial growth: temperature, salt concentration and pH. Food Res. Int. 28:233-237.
11. Gibson, A. M., N. Bratchell, and T. A. Roberts. 1987. The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurry. J. Appl. Bacteriol. 62:479-490.
12. Hudson, J. A., and S. J. Mott. 1993. Growth of Listeria monocytogenes, Aeromonas hydrophila, and Yersinia enterocolitica in pâté and a comparison with predictive models. Int. J. Food Microbiol. 20:1-11.
13. Mackey, B. M., and A. L. Kerridge. 1988. The effect of incubation temperature and inoculum size on growth of salmonellae in minced beef. Int. J. Food Microbiol. 6:57-65.
14. McClure, P. J., C. de W. Blackburn, M. B. Cole, P. S. Curtis, J. E. Jones, J. D. Legan, I. D. Ogden, M. W. Peck, T. A. Roberts, J. P. Sutherland, and S. J. Walker, 1994. Modelling the growth, survival and death of microorganisms in food: the UK Food MicroModel approach. Int. J. Food Microbiol. 23:265-275.
15. McMeekin, T. A., R. E. Chandler, P. E. Doe, C. D. Garland, J. Olley, S. Putro, and D. A. Ratkowsky. 1987. Model for combined effect of temperature and salt concentration/water activity on the growth rate of Staphylococcus xylosus. J. Appl. Bacteriol. 62:543-550.
16. Ratkowsky, D. A., R. K. Lowry, T. A. McMeekin, A. N. Stokes, and R. E. Chandler. 1983. Model for bacterial culture growth rate throughout the entire biokinetic temperature range. J. Bacteriol. 154:1222-1226.
17. Ratkowsky, D. A., J. Olley, T. A. McMeekin, and A. Ball. 1982. Relationship between temperature and growth rate of bacterial cultures. J. Bacteriol. 149:1-5.
18. Schoolfield, R. M., P. J. H. Sharpe, and C. E. Magnuson. 1981. Non-linear regression of biological temperature-dependent rate models based on absolute reaction-rate theory. J. Theor. Biol. 88:719-731.
19. Smittle, R. B., and R. S. Flowers. 1994. Predictive modeling and microbiological food studies. SCOPE 9:1-5, 7.
20. Sutherland, J. P., A. J. Bayliss, and T. A. Roberts. 1994. Predictive modelling of growth of Staphylococcus aureus: the effects of temperature, pH and sodium chloride. Int. J. Food Microbiol. 21:217-236.
21. Walls, I., and V. N. Scott. 1996. Validation of predictive mathematical models describing growth of Escherichia coli O157:H7 in raw ground beef. J. Food Prot. 59:1331-1335.
22. Walls, I., V. N. Scott, and D. T. Bernard. 1996. Validation of predictive mathematical models describing growth of Staphylococcus aureus. J. Food Prot. 59:11-15.
23. Wijtzes, T., P. J. McClure, M. H. Zwietering and T. A. Roberts. 1993. Modelling bacterial growth of Listeria monocytogenes as a function of water activity, pH and temperature. Int. J. Food Microbiol. 18:139-149.
24. Zwietering, M. H., J. T. de Koos, B. E. Hasenack, J. C. de Wit, and K. Van't Riet. 1991. Modeling of bacterial growth as a function of temperature. Appl. Environ. Microbiol. 57:1094-1101.