Predictive modeling of Yersinia enterocolitica inactivation in Turkish Feta cheese during storage

Journal of Food Engineering

Volumn 47, Issue 2, 2001, Pages 81-87

  Bozkurt, Hüseyin ^a   Erkmen, Osman ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; COMPUTATIONAL METHODS; DAIRY PRODUCTS; MATHEMATICAL MODELS; NONLINEAR EQUATIONS; REDUCTION; STATISTICAL TESTS;

GOMPERTZ MODEL; NONLINEAR MODELS; TURKISH FETA CHEESE;

FOOD PROCESSING;

EID: 0343338311     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(00)00102-3     Document Type: Article

References (23)

1. Alber S.A., Schaffner D.W. Evaluation of data transformations used with the square root and Schoolfield models for predicting bacterial growth rate. Applied and Environmental Microbiology. 58:1992;3337-3342.
2. Baranyi J., Roberts T.A. A dynamic approach to predicting bacterial growth in food. International Journal of Food Microbiology. 23:1994;277-294.
3. Baranyi J., Jones A., Walker C., Kaloti A., Robinson T.P., Mackey B.M. A combined model for growth and subsequent thermal inactivation of Brochothrix thermosphacta. Applied and Environmental Microbiology. 62:1996;1029-1035.
4. Cerf O., Davey K.R., Sadoudi A.K. Thermal inactivation of bacteria - a new predictive model for the combined effect of three environmental factors: temperature, pH and water activity. Food Research International. 29:1996;219-226.
5. Dalgiç, A. C. (1998). Biogas production from olive residue. A Ph.D. Thesis, Food Engineering Department, Gaziantep University.
6. Doyle M.P. Foodborne illness: pathogenic Escherichia coli, Yersinia enterocolitica and Vibrio parahaemolyticus. Lancet. 336:1990;1111-1115.
7. Eifert J.D., Hackney C.R., Pierson M.D., Duncan S.E., Eigel W.N. Acetic, lactic, and hydrochloric acid effects on Staphylococcus aureus 196E growth based on a predictive model. Journal of Food Science. 62:1997;174-178.
8. Erkmen O. Survival of virulent Yersinia enterocolitica during the manufacture and storage of Turkish Feta cheese. International Journal of Food Microbiology. 33:1996;285-292.
9. Giannuzzi L., Pinotti A., Zaritzky N. Modeling of microbial growth in potato homogenate. Journal of Science and Food Agriculture. 73:1997;425-431.
10. Houtsma P.C., Kant-Muermans M.L., Rombouts F.M., Zwietering M.H. Model for the combined effects of temperature, pH, and sodium lactate on growth rates of Listeria innocua in broth and Bologna-type sausages. Applied and Environmental Microbiology. 62:1996;1616-1622.
11. Klausner R.B., Donnelly C.W. Environmental sources of Listeria and Y. enterocolitica in Vermont dairy plants. Journal of Food Protection. 54:1991;607-611.
12. Moats W.A. Kinetics of thermal death of bacteria. Journal of Bacteriology. 105:1971;165-171.
13. Moustafa M.K. Isolation of Y. enterocolitica from raw milk and soft cheese in Assuit city. Assuit Veterinarian Medicine. 23:1990;106-109.
14. Nicolai B.M., Van Impe J.F., Verlinden B., Martens T., Vendewalle J., De Baerdemeaker J. Predictive modeling of surface growth of lactic acid bacteria in vacuum-packed meat. Food Microbiology. 10:1993;229-238.
15. Ratkowsky D.A., Lowry R.K., Mcmeekin T.A., Storkes A.N., Chandler R.E. Model for bacterial culture growth rate throughout the entire biokinetic temperature range. Journal of Bacteriology. 154:1983;1222-1226.
16. Ratkowsky D.A., Ross T., Mcmeekin T.A., Olley J. Comparison of Arrhenius-type and Belehradek-type models for prediction of bacterial growth in foods. Journal of Applied Bacteriology. 71:1991;452-459.
17. Reichart O. Modeling the destruction of Escherichia coli on the base (sic) of reaction kinetics. International Journal of Food Microbiology. 23:1994;449-465.
18. Russell S.M., Fletcher D.L., Cox N.A. A model for determining differential growth at 18°C and 42°C of bacteria removed from broiler chicken carcasses. Journal of Food Protection. 55:1992;167-170.
19. Schiemann D.A. Association of Y. enterocolitica with the manufacture of cheese and occurrence in pasteurized milk. Applied and Environmental Microbiology. 36:1978;274-277.
20. Şimşek, O., & Arici, M. (1994). Pathogenic microorganisms in cheese and their foodborne diseases. Cheeses with all aspects (2nd ed.). Tekirdag: Trakya University, pp. 238-243.
21. Zwietering M.H., Cuppers H.G.A.M., De Wit J.C., Van't Riet K. Evaluation of data transformations and validation of a model for the effect of temperature on bacterial growth. Applied and Environmental Microbiology. 60:1994;195-203.
22. Zwietering M.H., De Wit J.C., Cuppers H.G.A.M., Van't Riet K. Modeling of bacterial growth with shifts in temperature. Applied and Environmental Microbiology. 60:1994;204-213.
23. Zwietering M.H., Jongenburger I., Rombouts F.M., Van't Riet K. Modeling of bacterial growth curve. Applied and Environmental Microbiology. 56:1990;1875-1881.