Journal
JOURNAL OF FOOD SCIENCE
Volume 68, Issue 8, Pages 2530-2537Publisher
WILEY
DOI: 10.1111/j.1365-2621.2003.tb07056.x
Keywords
predictive microbiology; quasi-chemical model; S. aureus; growth/death kinetics; intermediate moisture bread
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The quasi-chemical kinetics model accounts for all 4 phases of the microbial lifecycle based on a proposed series of chemical rate equations. The model fits continuous growth-death kinetics for Staphylococcus aureus in intermediate moisture bread in various conditions of water activity, pH, and temperature. Growth rates evaluated using the quasi-chemical model are compared with values obtained with the Gompertz model. Kinetics data obtained with the quasi-chemical model are integrated with a probabilistic approach to estimate the boundary between growth and no-growth conditions. Continuous modeling of microbial growth/death kinetics in actual foods advances predictive modeling that conventionally separates growth and death models.
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