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Research Article | Open Access

Establishment of probabilistic model for Salmonella Enteritidis growth and inactivation under acid and osmotic pressure

Yujiao ShiaHong LiubBaozhang LuobYangtai LiuaSiyuan YueaQing LiuaQingli Donga( )
School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China
Department of Food Hygiene, Shanghai Municipal Center for Disease Control and Prevention, Shanghai 200336, PR China

Peer review under responsibility of Beijing Academy of Food Sciences.

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Abstract

The growth and survival characteristic of Salmonella Enteritidis under acidic and osmotic conditions were studied. Meanwhile, a probabilistic model based on the theory of cell division and mortality was established to predict the growth or inactivation of S. Enteritidis. The experimental results demonstrated that the growth curves of planktonic and detached cells showed a significant difference (p<0.05) under four conditions, including pH5.0+0.0%NaCl, pH7.0+4.0%NaCl, pH6.0+4.0%NaCl, and pH5.0+4.0%NaCl. And the established primary and secondary models could describe the growth of S. enteritis well by estimating four mathematics evaluation indexes, including determination coefficient (R2), root mean square error (RMSE), accuracy factor (Af) and bias factor (Bf). Moreover, sequential treatment of 15% NaCl stress followed by pH 4.5 stress was the best condition to inactivate S. Enteritidis in 10 h at 25 °C. The probabilistic model with Logistical or Weibullian form could also predict the inactivation of S. Enteritidis well, thus realize the unification of predictive model to some extent or generalization of inactivation model. Furthermore, the primary 4-parameter probabilistic model or generalized inactivation model had slightly higher applicability and reliability to describe the growth or inactivation of S. Enteritidis than Baranyi model or exponential inactivation model within the experimental range in this study.

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Food Science and Human Wellness
Pages 176-186
Cite this article:
Shi Y, Liu H, Luo B, et al. Establishment of probabilistic model for Salmonella Enteritidis growth and inactivation under acid and osmotic pressure. Food Science and Human Wellness, 2017, 6(4): 176-186. https://doi.org/10.1016/j.fshw.2017.10.002

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Received: 25 July 2017
Accepted: 20 October 2017
Published: 31 October 2017
© 2017 Beijing Academy of Food Sciences.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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