Walls Isabel, Scott Virginia N
National Food Processors Association, 1401 New York Ave., N.W., Washington, D.C. 20005, USA.
J Food Prot. 1996 Dec;59(12):1331-1335. doi: 10.4315/0362-028X-59.12.1331.
The growth of Escherichia coli O157:H7 in raw ground beef was investigated at 12°C, 20°C, and 35°C at pH 5.7 (unadjusted) and adjusted to pH 6.3 to 6.4. These growth data were fitted to the Gompertz equation and the resulting growth kinetics were compared with predictions from the U.S. Department of Agriculture Pathogen Modeling Program. Close agreement with the model was obtained at pH 5.7, but at pH 6.4, growth was more rapid than predicted. The U.S. Department of Agriculture Food Safety and Inspection Service has used this predictive model for developing proposed regulations on time-temperature requirements for carcass cooling. As there may be considerable differences in the microenvironment of raw ground beef and a beef carcass, the validity of using predictive models for estimating growth rates on a carcass should be determined by performing growth studies on carcass surfaces.
研究了大肠杆菌O157:H7在12°C、20°C和35°C条件下，于pH 5.7（未调节）以及调节至pH 6.3至6.4的生碎牛肉中的生长情况。将这些生长数据拟合到冈珀茨方程，并将所得生长动力学与美国农业部病原体建模程序的预测结果进行比较。在pH 5.7时与模型结果吻合良好，但在pH 6.4时，生长速度比预测的更快。美国农业部食品安全与检验局已使用此预测模型来制定关于胴体冷却时间-温度要求的拟议法规。由于生碎牛肉和牛肉胴体的微环境可能存在相当大的差异，因此应通过在胴体表面进行生长研究来确定使用预测模型估算胴体上生长速率的有效性。
