Miles D W, Ross T, Olley J, McMeekin T A
Department of Agricultural Science, University of Tasmania, Hobart, Australia.
Int J Food Microbiol. 1997 Sep 16;38(2-3):133-42. doi: 10.1016/s0168-1605(97)00100-1.
The growth rates of four strains of Vibrio parahaemolyticus were measured and compared in a model broth system. The results for the fastest growing strain, based on 77 combinations of temperature and water activity (aw) using NaCl as the humectant, were summarised in the form of a predictive mathematical model. The model, of the square-root type includes a novel term to describe the effects of super-optimal water activity, and can be used to predict generation times for the temperature range (8-45 degrees C) and water activity range (0.936-0.995) which permit growth of Vibrio parahaemolyticus. Predicted generation times from the model were compared to literature data, using bias and accuracy factors, for both laboratory media and foods. The model was shown to give realistic growth estimates, with a bias value of 1.01, and an accuracy factor of 1.38.
在一个模拟肉汤系统中测量并比较了四株副溶血性弧菌的生长速率。以氯化钠作为保湿剂，基于温度和水分活度（aw）的77种组合，对生长最快的菌株的结果以预测数学模型的形式进行了总结。该平方根型模型包含一个描述超最佳水分活度影响的新项，可用于预测副溶血性弧菌生长的温度范围（8-45摄氏度）和水分活度范围（0.936-0.995）内的代时。使用偏差和准确度因子，将模型预测的代时与实验室培养基和食品的文献数据进行了比较。结果表明该模型能给出实际的生长估计值，偏差值为1.01，准确度因子为1.38。
