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A Quasi‐Chemical Kinetics Model for the Growth and Death of Staphylococcus aureus in Intermediate Moisture Bread
Author(s) -
TAUB I.A.,
Feeherry F.E.,
Ross E.W.,
Kustin K.,
Doona C.J.
Publication year - 2003
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.1365-2621.2003.tb07056.x
Subject(s) - gompertz function , kinetics , bacterial growth , moisture , staphylococcus aureus , growth rate , chemistry , thermodynamics , biological system , environmental science , food science , mathematics , biology , physics , statistics , bacteria , organic chemistry , geometry , quantum mechanics , genetics
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.