Comparison of the Baranyi model with the modified Gompertz equation for modelling thermal inactivation of Listeria monocytogenes Scott A

The Baranyi model was used to fit the four commonly observed survival curves: linear curves, those with a lag phase, those with a tailing phase and sigmoidal curves. It was validated by using published experimental data for thermal inactivation of Listeria monocytogenes Scott A heated in infant form...

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Bibliographic Details
Published inFood microbiology Vol. 16; no. 3; pp. 269 - 279
Main Authors Xiong, R, Xie, G, Edmondson, A.S, Linton, R.H, Sheard, M.A
Format Journal Article
LanguageEnglish
Published London Elsevier Ltd 01.06.1999
Elsevier
Subjects
Biological and medical sciences
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
Heat treatment
Pathogenic
Food preservation
Listeria monocytogenes
Bacteria
Foodstuff
Inactivation
Mathematical model
Biological contamination
Comparative study
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Summary:The Baranyi model was used to fit the four commonly observed survival curves: linear curves, those with a lag phase, those with a tailing phase and sigmoidal curves. It was validated by using published experimental data for thermal inactivation of Listeria monocytogenes Scott A heated in infant formula and compared with the modified Gompertz equation. For the prediction performance, the Baranyi model was better and more robust than the modified Gompertz equation.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
ISSN:0740-0020
1095-9998
DOI:10.1006/fmic.1998.0243