Mathematical models for the effects of pH, temperature, and sodium chloride on the growth of Bacillus stearothermophilus in salty carrots

Applied and Environmental Microbiology

Volumn 63, Issue 4, 1997, Pages 1237-1243

  Ng, Tien Meng ^a   Schaffner, Donald W ^a  

^a RUTGERS UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

SODIUM CHLORIDE;

ARTICLE; BACTERIAL OVERGROWTH; CARROT; GEOBACILLUS STEAROTHERMOPHILUS; GERMINATION; MATHEMATICAL MODEL; NONHUMAN; PH; TEMPERATURE SENSITIVITY;

BACILLUS STEAROTHERMOPHILUS; BACTERIA (MICROORGANISMS); DAUCUS CAROTA; GEOBACILLUS STEAROTHERMOPHILUS;

EID: 0343990040     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/aem.63.4.1237-1243.1997     Document Type: Article

References (33)

1. Alber, S. A., and D. W. Schaffner. 1992. Evaluation of data transformations used with the square root and Schoolfield models for predicting bacterial growth rate. Appl. Environ. Microbiol. 58:3337-3342.
2. Baird-Parker, A. C., and D. C. Kilsby. 1987. Principles of predictive food microbiology. J. Appl. Bacteriol. Symp. Suppl. 62:43s-49s.
3. Benedict, R. C., T. Partridge, D. Wells, and R. L. Buchanan. 1993 Bacillus cereus: aerobic growth kinetics. J. Food Prot. 56:211-214.
4. Bhaduri, S., C. O. Turner-Jones, R. L. Buchanan, and J. G. Phillips. 1994. Response surface model of the effect of pH, sodium chloride and sodium nitrite on growth of Yersinia enterocolitica at low temperatures. Int. J. Food Microbiol. 23:333-343.
5. Bratchell, N., A. M. Gibson, M. Truman, T. M. Kelly, and T. A. Roberts. 1989. Predicting microbial growth: the consequences of quantity of data. Int. J. Food Microbiol. 8:47-58.
6. Briggs, A., and S. Yazdany. 1970. Effect of sodium chloride on the heat and radiation resistance and on the recovery of heated or irradiated spores of genus Bacillus. J. Appl. Bacteriol. 33:621-632.
7. Buchanan, R. L., and J. G. Phillips. 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. 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 196E. J. Food Safety 13:159-175.
9. Buchanan, R. L., H. G. Stahl, and R. C. Whiting. 1989. Effects and interactions of temperature, pH, atmosphere, sodium chloride and sodium nitrite on the growth of Listeria monocytogenes. J. Food Prot. 52:844-851.
10. Cook, A. M., and R. J. Gilbert. 1969. The effect of sodium chloride on the heat resistance and recovery of heated spores of Bacillus stearothermophilus. J. Appl. Bacteriol. 32:96-102.
11. 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.
12. Dengremont, E., and J. M. Membre. 1995. Statistical approach for comparison of the growth rates of five strains of Staphylococcus aureus. Appl. Environ. Microbiol. 61:4389-4395.
13. Feeherry, F. E., D. T. Munsey, and D. B. Rowley. 1987. Thermal inactivation and injury of Bacillus stearothermophilus spores. Appl. Environ. Microbiol. 53:365-370.
14. Gauch, H. G., Jr. 1993. Prediction, parsimony and noise. Am. Scientist 81:468-478.
15. 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.
16. 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.
17. Gombas, D. E. 1984. Bacterial sporulation and germination, p. 132-155. In T. J. Montville (ed.), Food microbiology, vol. I. Concepts in physiology and metabolism. CRC Press, Boca Raton, Fla.
18. Hicks, C. R. 1993. Fundamental concepts in the design of experiments. Saunders College Publishing, New York, N.Y.
19. Hudson, J. A. 1994. Comparison of response surface models for Listeria monocytogenes strains under aerobic conditions. Food Res. Int. 27:53-59.
20. Ingraham, J. L. 1987. Effect of temperature, pH, water activity, and pressure on growth, p. 1543-1554. In F. C. Neidhardt, J. L. Ingraham, K. B. Low, B. Magasanik, M. Schaechter, and H. E. Umbarger (ed.), Escherichia coli and Salmonella typhimurium: cellular and molecular biology. American Society for Microbiology, Washington, D.C.
21. Jay, J. 1992. Modern food microbiology. Van Nostrand Reinhold, New York, N.Y.
22. Kim, C. H. 1995. Characterization of a DNA fragment carrying the raw starch-digesting alpha-amylase and salt-dependent alpha-amylase genes from Bacillus circulans F-2. FEMS Microbiol. Lett. 126:133-137.
23. Littell, R. C., G. A. Milliken, W. W. Stroup, and R. D. Wolfinger. 1996. SAS system for mixed models. SAS Institute, Inc., Cary, N.C.
24. McClure, P. J., J. Baranyi, E. Boogard, T. M. Kelly, and T. A. Roberts. 1993. A predictive model for the combined effect of pH, sodium chloride and storage temperature on the growth of Brochothrix thermosphacta. Int. J. Food Microbiol. 19:161-178.
25. Palumbo, S. A., A. C. Williams, R. L. Buchanan, and J. G. Phillips. 1991. Model for the aerobic growth of Aeromonas hydrophila K144. J. Food Prot. 54:429-435.
26. Sabin, T. E., and S. G. Stafford. 1990. Assessing the need for transformation of response variables, special publication 20. Forest Research Laboratory, College of Forestry, Oregon State University, Corvallis.
27. Sall, J. 1981. SAS technical report A-102. SAS Institute Inc., Cary, N.C.
28. 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.
29. Tersteeg, P. F., and H. G. A. M. Cuppers. 1995. Growth of proteolytic Clostridium botulinum in process cheese products. 2. Predictive modeling. J. Food Prot. 58:1100-1108.
30. Whiting, R. C., and M. O. Masana. 1994. Listeria monocytogenes survival model validated in simulated uncooked-fermented meat products for effects of nitrite and pH. J. Food Sci. 59:760-762.
31. 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.
32. Zaika, L. L., J. G. Philips, and R. L. Buchanan. 1992. Model for aerobic growth of Shigella flexneri under various conditions of temperature, pH, sodium chloride, and sodium nitrite concentrations. J. Food Prot. 55:509-513.
33. Zubay, G. 1983. Biochemistry. Addison-Wesley Publishing Company, Reading, Mass.