Anderson W A, McClure P J, Baird-Parker A C, Cole M B
Department of Microbiology, Unilever Research, Sharnbrook, Beds, UK.
J Appl Bacteriol. 1996 Mar;80(3):283-90. doi: 10.1111/j.1365-2672.1996.tb03221.x.
In this work, the death of Clostridium botulinum 213B was measured at temperatures between 101 degrees C and 121 degrees C. It was found that at all temperatures tested, survivor curves deviated from log-linearity which prevented their description using traditional first order kinetics. The survivor curves were better described using a vitalistic approach and the log-logistic transformation proposed by Cole et al. (1993). A single equation was derived to describe all survivor curves over the temperature range tested and a comparison of predicted and measured data showed good correlation. The implications of the use of the vitalistic approach to the validity of the 'minimum botulinum cook' is discussed.
在这项研究中，测定了肉毒梭菌213B在101摄氏度至121摄氏度之间温度下的死亡情况。结果发现，在所有测试温度下，存活曲线均偏离对数线性，这使得无法用传统的一级动力学来描述它们。使用活力论方法以及Cole等人（1993年）提出的对数逻辑斯谛变换能更好地描述存活曲线。推导出了一个单一方程来描述测试温度范围内的所有存活曲线，预测数据与实测数据的比较显示出良好的相关性。讨论了使用活力论方法对“肉毒杆菌最低烹饪温度”有效性的影响。
