Growth and inactivation models to be used in quantitative risk assessments

Journal of Food Protection

Volumn 61, Issue 11, 1998, Pages 1541-1549

  Van Gerwen, Suzanne J C ^a   Zwietering, Marcel H ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD SAFETY; MICROBIAL GROWTH; MODEL; RISK ASSESSMENT;

EID: 0032213476     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-61.11.1541     Document Type: Article

References (48)

1. Adair, C., D. C. Kilsby, and P. T. Whittall. 1989. Comparison of the Schoolfield (non-linear Arrhenius) model and the square root model for predicting bacterial growth in foods. Food Microbiol. 6:7-18.
2. Baker, D. A., and C. Genigeorgis. 1990. Predicting the safe storage of fresh fish under modified atmospheres with respect to Clostridium botulinum toxicogenesis by modeling length of the lag phase of growth. J. Food Prot. 53:131-140.
3. Ball, C. O., and F. C. W. Olson. 1957. Sterilization in food technology. McGraw-Hill Book Company, New York.
4. Baranyi, J., and T. A. Roberts. 1994. A dynamic approach to predicting bacterial growth in food. Int. J. Food Microbiol. 23:277-294.
5. Buchanan, R. L. 1993. Predictive food microbiology. Trends Food Sci. Technol. 4:6-11.
6. Buchanan, R. L., L. K. Bagi, R. V. Goins, and J. G. Philips. 1993. Response surface models for the growth kinetics of Escherichia coli O157:H7. Food Microbiol. 10:303-315.
7. Buchanan, R. L., and J. G. Philips. 1990. Response surface model for predicting the effects of temperature, pH, sodium chloride content, sodium nitrite concentration and atmosphere on the growth of Listeria monocytogenes. J. Food Prot. 53:370-376.
8. Casolari, A. 1994. About basic parameters of food sterilization technology. Food Microbiol. 11:75-84.
9. Cerf, O. 1977. Tailing of survival curves of bacterial spores. J. Appl. Bacteriol. 42:1-19.
10. Cole, M. B., K. W. Davies, G. Munro, C. D. Holyoak, and D. C. Kilsby. 1993. A vitalistic model to describe the thermal inactivation of Listeria monocytogenes. J. Ind. Microbiol. 12:232-239.
11. Davey, K. R. 1989. A predictive model for combined temperature and water activity on microbial growth during the growth phase. J. Appl. Bacteriol. 67:483-488.
12. Davey, K. R., R. F. Hall, and C. J. Thomas. 1995. Experimental and model studies of the combined effect of temperature and pH on the thermal sterilization of vegetative bacteria in liquid. Trans. Chem. E 73:127-132.
13. Delignette-Muller, M. L., L. Rosso, and J. P. Flandrois. 1995. Accuracy of microbial growth predictions with square root and polynomial models. Int. J. Food Microbiol. 27:139-146.
14. Gibson, A. M., N. Bratchell, and T. A. Roberts. 1988. Predicting microbial growth: growth responses of salmonellae in a laboratory medium as affected by pH, sodium chloride and storage temperature. Int. J. Food Microbiol. 6:155-178.
15. Goepfert, J. M., W. M. Spira, and H. U. Kim. 1972. Bacillus cereus: food poisoning organism. A review. J. Milk Food Technol. 35:213-227.
16. Hills, B. P., and K. M. Wright. 1994. A new model for bacterial growth in heterogeneous systems. J. Theor. Biol. 168:31-41.
17. ICMSF. 1996. Microorganisms in foods, vol. 5. Microbiological specifications of food pathogens. Blackie Academic & Professional, London.
18. ILSI Risk Science Institute. 1996. Conceptual framework to assess the risks of human disease following exposure to pathogens. Risk Anal. 16:841-848.
19. Jay, J. M. 1996. Modern food microbiology. Van Nostrand Reinhold, New York.
20. Jones, J. E., S. J. Walker, J. P. Sutherland, M. W. Peck, and C. L. Little. 1994. Mathematical modelling of the growth, survival and death of Yersinia enterocolitica. Int. J. Food Microbiol. 23:433-447.
21. Juneja, V. K., B. S. Marmer, J. G. Phillips, and A. J. Miller. 1995. Influence of the intrinsic properties of food on thermal inactivation of spores of nonproteolytic Clostridium botulinum: development of a predictive model. J. Food Safety. 15:349-364.
22. Kamau, D. N., S. Doores, and K. M. Pruitt. 1990. Enhanced thermal destruction of Listeria monocytogenes and Staphylococcus aureus by the lactoperoxidase system. Appl. Environ. Microbiol. 56:2711-2716.
23. Lammerding, A. M., and G. M. Paoli. 1997. Quantitative risk assessment: an emerging tool for emerging foodborne pathogens. Emerg. Infect. Dis. 3:483-487.
24. Linton, R. H., W. H. Carter, M. D. Pierson, C. R. Hackney, and J. D. Eifert. 1996. Use of a Gompertz equation to predict the effects of temperature, pH, and NaCl on the inactivation of Listeria monocytogenes Scott A heated in infant formula. J. Food Prot. 59:16-23.
25. Lund, B. M., A. F. Graham, S. M. George, and D. Brown. 1990. The combined effect of incubation temperature, pH, and sorbic acid on the probability of growth of non-proteolytic, type B Clostridium botulinum. J. Appl. Bacteriol. 69:481-492.
26. 2. Int. J. Food Microbiol. 34:221-232.
27. 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 Stapylococcus xylosus. J. Appl. Bacteriol. 62:543-550.
28. Mitscherlich, E., and E. H. Marth. 1984. Microbial survival in the environment. Bacteria and rickettsiae important in human and animal health. Springer-Verlag, Berlin.
29. Notermans, S., J. Dufrenne, P. F. M. Teunis, R. Beumer, M. te Giffel, and P. Peeters Weem. 1997. A risk assessment study of Bacillus cereus present in pasteurized milk. Food Microbiol. 14:143-151.
30. 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.
31. Reichart, O. 1994. Modelling the destruction of Escherichia coli on the basis of reaction kinetics. Int. J. Food Microbiol. 23:449-465.
32. Rodriguez, A. C., and G. H. Smerage. 1996. System analysis of the dynamics of bacterial spore populations during lethal heat treatment. Trans. ASAE 39:595-603.
33. Ross, T., and T. A. McMeekin. 1994. Predictive microbiology. Int. J. Food Microbiol. 23:241-264.
34. Rosso, L., J. R. Lobry, S. Bajard, and J. P. Flandrois. 1995. Convenient model to describe the combined effects of temperature and pH on microbial growth. Appl. Environ. Microbiol. 61:610-616.
35. 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.
36. Shapton, D. A., and N. F. Shapton. 1991. Principles and practices for the safe processing of foods. Butterworth Heinemann, Oxford.
37. Stumbo, C. R. 1949. Further considerations relating to evaluation of thermal processes for foods. Food Technol. 3:126-131.
38. 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.
39. Van Impe, J. F., B. M. Nicolai, T. Martens, J. de Baerdemaeker, and J. Vandewalle. 1992. Dynamic mathematical model to predict microbial growth and inactivation during food processing. Appl. Environ. Microbiol. 58:2901-2909.
40. 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.
41. Whiting, R. C., and R. L. Buchanan. 1997. Development of a quantitative risk assessment model for Salmonella enteritidis in pasteurized liquid eggs. Int. J. Food Microbiol. 36:111-125.
42. Whiting, R. C., and J. E. Call. 1993. Time of growth for proteolytic Clostridium botulinum. Food Microbiol. 10:295-301.
43. Whiting, R. C., and M. Cygnarowicz-Provost. 1992. A quantitative model for bacterial growth and decline, Food Microbiol. 9:269-277.
44. Wijtzes, T., J. C. de Wit, J. H. J. Huis in 't Veld, K. van 't Riet, and M. H. Zwietering. 1995. Modelling bacterial growth of Lactobacillus curvatus as a function of acidity and temperature. Appl. Environ. Microbiol. 61:2533-2539.
45. Zwietering, M. H., H. G. A. M. Cuppers, J. C. de Wit, and K. van 't Riet. 1994. Evaluation of data transformations and validation of models for the effect of temperature on bacterial growth. Appl. Environ. Microbiol. 60:195-203.
46. Zwietering, M. H., J. C. de Wit, and S. Notermans. 1996. Application of predictive microbiology to estimate the number of Bacillus cereus in pasteurised milk at the point of consumption. Int. J. Food Microbiol. 30:55-70.
47. Zwietering, M. H., and A. P. M. Hasting. 1997. Modelling the hygienic processing of foods - a global process overview. Trans. Chem. E 75:159-167.
48. Zwietering, M. H., I. Jongenburger, and F. M. Rombouts, and K. van 't Riet. 1990. Modeling of the bacterial growth curve. Appl. Environ. Microbiol. 56:1875-1881.