期刊
POLISH JOURNAL OF VETERINARY SCIENCES
卷 17, 期 3, 页码 479-485出版社
POLSKA AKAD NAUK, POLISH ACAD SCIENCES, UNIV WARMIA & MAZURY OLSZTYN
DOI: 10.2478/pjvs-2014-0069
关键词
yogurt; Salmonella; predictive modeling; survival; storage; temperature
资金
- National Centre for Research and Development (NCBiR) [N R12 0097 06]
- Foundation for Polish Science, PARENT/BRIDGE programme
- European funds within the Innovative Economy Operational Programme
The aim of the study was to determine the inactivation rates of Salmonella Enteritidis in commercially produced yogurt and to generate primary and secondary mathematical models to predict the behaviour of these bacteria during storage at different temperatures. The samples were inoculated with the mixture of three S. Enteritidis strains and stored at 5 degrees C, 10 degrees C, 15 degrees C, 20 degrees C and 25 degrees C for 24 h. The number of salmonellae was determined every two hours. It was found that the number of bacteria decreased linearly with storage time in all samples. Storage temperature and pH of yogurt significantly influenced survival rate of S. Enteritidis (p < 0.05). In samples kept at 5 degrees C the number of salmonellae decreased at the lowest rate, whereas at 25 degrees C the reduction in number of bacteria was the most dynamic. The natural logarithm of mean inactivation rates of Salmonella calculated from primary model was fitted to two secondary models: linear and polynomial. Equations obtained from both secondary models can be applied as a tool for prediction of inactivation rate of Salmonella in yogurt stored under temperature range from 5 to 25 degrees C; however, polynomial model gave the better fit to the experimental data.
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