Juneja Vijay K, Huang Lihan, Thippareddi Harshvardhan H
Microbial Food Safety Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, PA 19038, USA.
Int J Food Microbiol. 2006 Jul 1;110(1):85-92. doi: 10.1016/j.ijfoodmicro.2006.01.038. Epub 2006 May 11.
Mathematical models have been developed and used for predicting growth of foodborne pathogens in various food matrices. However, these early models either used microbiological media or other model systems to develop the predictive models. Some of these models have been shown to be inaccurate for applications in meat and specific food matrices, especially under dynamic conditions, such as constantly changing temperatures that are encountered during food processing. The objective of this investigation was to develop a model for predicting growth of Clostridium perfringens from spore inocula in cured pork ham. Isothermal growth of C. perfringens at various temperatures from 10 to 48.9 degrees C were evaluated using a methodology that employed a numerical technique to solve a set of differential equations. The estimated theoretical minimum and maximum growth temperatures of C. perfringens in cooked cured pork were 13.5 and 50.6 degrees C, respectively. The kinetic and growth parameters obtained from this study can be used in evaluating growth of C. perfringens from spore populations during dynamically changing temperature conditions such as those encountered in meat processing. Further, this model can be successfully used to design microbiologically "safe" cooling regimes for cured pork hams and similar products.
已经开发并使用数学模型来预测食源性病原体在各种食品基质中的生长情况。然而，这些早期模型要么使用微生物培养基，要么使用其他模型系统来开发预测模型。其中一些模型已被证明在肉类和特定食品基质中的应用不准确，特别是在动态条件下，例如食品加工过程中不断变化的温度。本研究的目的是开发一个模型，用于预测从腌制火腿中的孢子接种物中产气荚膜梭菌的生长情况。使用一种采用数值技术求解一组微分方程的方法，评估了产气荚膜梭菌在10至48.9摄氏度的不同温度下的等温生长情况。在熟制腌制猪肉中，产气荚膜梭菌的估计理论最低和最高生长温度分别为13.5摄氏度和50.6摄氏度。从本研究中获得的动力学和生长参数可用于评估在动态变化的温度条件下（如肉类加工中遇到的温度条件）孢子群体中产气荚膜梭菌的生长情况。此外，该模型可成功用于设计腌制火腿和类似产品的微生物学“安全”冷却方案。
