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Predictive Models for the Survival/death of Campylobacter jejuni and Salmonella Typhimurium in Poultry Scalding and Chilling
Author(s) -
Yang H.,
Wang S.,
Li Y.,
Johnson M.G.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb08731.x
Subject(s) - scalding , weibull distribution , campylobacter , salmonella , gompertz function , statistics , campylobacter jejuni , mathematics , biology , veterinary medicine , medicine , food science , genetics , bacteria
Predictive models for the survival/death of Campylobacter jejuni and Salmonella Typhimurium during poultry scalding and chilling, as functions of temperature (50 to 60 °C), chlorine level (0 to 50 ppm) and water age (0, 10 h for scalding; 0, 8 h for chilling), were evaluated and developed using the data from previous study. As primary models, the Weibull distribution, exponential, logistic, and Gompertz models were compared. The secondary models were developed by modifying the Davey and polynomial models. Mean Square Errors ( MSE ) and the plots of predicted in contrast to observed survivors showed a good fit and prediction. The Weibull distribution‐based secondary model was selected due to its fewer parameters and better prediction ( MSE s < 0.4) compared to the other models.