• Food Science of Animal Resources
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• v.32 no.1
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• pp.62-67
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• 2012

This study calculated kinetic parameters of Escherichia coli O157:H7 and developed a probabilistic model to estimate growth probabilities of E. coli O157:H7 on polyethylene cutting boards as a function of temperature and time. The surfaces of polyethylene coupons ($3{\times}5$ cm) were inoculated with E. coli O157:H7 NCCP11142 at 4 Log $CFU/cm^2$. The coupons were stored at 13 to $35^{\circ}C$ for 12 h, and cell counts of E. coli O157:H7 were enumerated on McConkey II with sorbitol agar every 2 h. Kinetic parameters (maximum specific growth rate, Log $CFU/cm^2/h$; lag phase duration, h; lower asymptote, Log $CFU/cm^2$; upper asymptote, Log $CFU/cm^2$) were calculated with the modified Gompertz model. Of 56 combinations (temperature${\times}$time), the combinations that had ${\geq}$0.5 Log $CFU/cm^2$ of bacterial growth were designated with the value of 1, and the combinations that had increases of <0.5 Log $CFU/cm^2$ were given the value 0. These growth response data were fitted to the logistic regression to develop the model predicting probabilities of E. coli O157:H7 growth. Specific growth rate and growth data showed that E. coli O157:H7 cells were grown at $28-35^{\circ}C$, but there were no obvious growth of the pathogen below $25^{\circ}C$. Moreover, the developed probabilistic model showed acceptable performance to calculate growth probability of E. coli O157:H7. Therefore, the results should be useful in determining upper limits of working temperature and time, inhibiting E. coli O157:H7 growth on polyethylene cutting board.

• Food Science and Biotechnology
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• v.17 no.3
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• pp.642-650
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• 2008

A mathematical model was developed for predicting the growth rate of Enterobacter sakazakii in tryptic soy broth medium as a function of the combined effects of temperature (5, 10, 20, 30, and $40^{\circ}C$), pH (4, 5, 6, 7, 8, 9, and 10), and the NaCl concentration (0, 1, 2, 3, 4, 5, 6, 7, 8, 9, and 10%). With all experimental variables, the primary models showed a good fit ($R^2=0.8965$ to 0.9994) to a modified Gompertz equation to obtain growth rates. The secondary model was 'In specific growth $rate=-0.38116+(0.01281^*Temp)+(0.07993^*pH)+(0.00618^*NaCl)+(-0.00018^*Temp^2)+(-0.00551^*pH^2)+(-0.00093^*NaCl^2)+(0.00013^*Temp*pH)+(-0.00038^*Temp*NaCl)+(-0.00023^*pH^*NaCl)$'. This model is thought to be appropriate for predicting growth rates on the basis of a correlation coefficient (r) 0.9579, a coefficient of determination ($R^2$) 0.91, a mean square error 0.026, a bias factor 1.03, and an accuracy factor 1.13. Our secondary model provided reliable predictions of growth rates for E. sakazakii in broth with the combined effects of temperature, NaCl concentration, and pH.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.194-198
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• 2005

Growth curves of Listeria monocytogenes in modified surimi-based imitation crab (MIC) broth were obtained by measuring cell concentration in MIC broth at different culture conditions [initial cell numbers, $1.0{\times}10^{2},\;1.0{\times}10^{3}\;and\;1.0{\times}10^{4}$, colony forming unit (CFU)/mL; temperature, 15, 20, 25, 37, and $40^{\circ}C$] and applied to Gompertz model to determine microbial growth indicators, maximum specific growth rate constant (k), lag time (LT), and generation time (GT). Maximum specific growth rate of L. monocytogenes increased rapidly with increasing temperature and reached maximum at $37^{\circ}C$, whereas LT and GT decreased with increasing temperature and reached minimum at $37^{\circ}C$. Initial cell number had no effect on k, LT, and GT (p > 0.05). Polynomial and square root models were developed to express combined effects of temperature and initial cell number using Gauss-Newton Algorism. Relative coefficients of experimental k and predicted k of polynomial and square root models were 0.92 and 0.95, respectively, based on response surface model. Results indicate L. monocytogenes growth was mainly affected by temperature and square root model was more effective than polynomial model for growth prediction.

• Food Science of Animal Resources
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• v.36 no.2
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• pp.262-266
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• 2016

This study evaluated the growth kinetics of Salmonella spp. in processed meat products formulated with low sodium nitrite (NaNO₂). A 5-strain mixture of Salmonella spp. was inoculated on 25-g samples of sausages formulated with sodium chloride (NaCl) (1.0%, 1.25%, and 1.5%) and NaNO₂ (0 and 10 ppm) followed by aerobic or vacuum storage at 10℃ and 15℃ for up to 816 h or 408 h, respectively. The bacterial cell counts were enumerated on xylose lysine deoxycholate agar, and the modified Gompertz model was fitted to the Salmonella cell counts to calculate the kinetic parameters as a function of NaCl concentration on the growth rate (GR; Log CFU/g/h) and lag phase duration (LPD; h). A linear equation was then fitted to the parameters to evaluate the effect of NaCl concentration on the kinetic parameters. The GR values of Salmonella on sausages were higher (p<0.05) with 10 ppm NaNO₂ concentration than with 0 ppm NaNO₂. The GR values of Salmonella decreased (p<0.05) as NaCl concentration increased, especially at 10℃. This result indicates that 10 ppm NaNO₂ may increase Salmonella growth at low NaCl concentrations, and that NaCl plays an important role in inhibiting Salmonella growth in sausages with low NaNO₂.

• Journal of Food Hygiene and Safety
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• v.38 no.6
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• pp.449-456
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• 2023

In this study, we developed Rapid Enrichment Broth for Vibrio parahaemolyticus (REB-V), a broth capable enriching V. parahaemolyticus from 10⁰ CFU/mL to 10⁶ CFU/mL within 6 hours, which greatly facilitates the rapid detection of V. parahaemolyticus. Using a modified Gompertz model and response surface methodology, we optimized supplement sources to rapidly enrich V. parahaemolyticus. The addition of 0.003 g/10 mL of D-(+)-mannose, 0.002 g/10 mL of L-valine, and 0.002 g/10 mL of magnesium sulfate to 2% (w/v) NaCl BPW was the most effective combination of V. parahaemolyticus enrichment. Optimal V. parahaemolyticus culture conditions using REB-V were at pH 7.84 and 37℃. To confirm REB-V culture efficiency compared to 2% (w/v) NaCl BPW, we assessed the amount of enrichment achieved in 7 hours in each medium and extracted DNA samples from each culture every hour. Real-time PCR was performed using the extracted DNA to verify the applicability of this REB-V culture method to molecular diagnosis. V. parahaemolyticus was enriched to 5.452±0.151 Log CFU/mL in 2% (w/v) NaCl BPW in 7 hours, while in REB-V, it reached 7.831±0.323 Log CFU/mL. This confirmed that REB-V enriched V. parahaemolyticus to more than 10⁶ CFU/mL within 6 hours. The enrichment rate of REB-V was faster than that of 2% (w/v) NaCl BPW, and the amount of enrichment within the same time was greater than that of 2% (w/v) NaCl BPW, indicating that REB-V exhibits excellent enrichment efficiency.

• Animal Bioscience
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• v.35 no.5
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• pp.648-658
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• 2022

Objective: The identification of nonlinear mixed models that describe the growth trajectory of New Zealand rabbits was performed based on weight records and carcass measures obtained using ultrasonography. Methods: Phenotypic records of body weight (BW) and loin eye area (LEA) were collected from 66 animals raised in a didactic-productive module of cuniculture located in the southern Piaui state, Brazil. The following nonlinear models were tested considering fixed parameters: Brody, Gompertz, Logistic, Richards, Meloun 1, modified Michaelis-Menten, Santana, and von Bertalanffy. The coefficient of determination (R²), mean squared error, percentage of convergence of each model (%C), mean absolute deviation of residuals, Akaike information criterion (AIC), and Bayesian information criterion (BIC) were used to determine the best model. The model that best described the growth trajectory for each trait was also used under the context of mixed models, considering two parameters that admit biological interpretation (A and k) with random effects. Results: The von Bertalanffy model was the best fitting model for BW according to the highest value of R² (0.98) and lowest values of AIC (6,675.30) and BIC (6,691.90). For LEA, the Logistic model was the most appropriate due to the results of R² (0.52), AIC (783.90), and BIC (798.40) obtained using this model. The absolute growth rates estimated using the von Bertalanffy and Logistic models for BW and LEA were 21.51g/d and 3.16 cm², respectively. The relative growth rates at the inflection point were 0.028 for BW (von Bertalanffy) and 0.014 for LEA (Logistic). Conclusion: The von Bertalanffy and Logistic models with random effect at the asymptotic weight are recommended for analysis of ponderal and carcass growth trajectories in New Zealand rabbits. The inclusion of random effects in the asymptotic weight and maturity rate improves the quality of fit in comparison to fixed models.

• Food Science of Animal Resources
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• v.34 no.1
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• pp.80-87
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• 2014

Ready-to-eat (RTE) Jokbal (Pig's trotter), which consists of pig's feet cooked in soy sauce and various spices, is a very popular and widely sold in Korean retail markets. Commercially, the anaerobically packed Jokbal have also become a popular RTE food in several convenience stores. This study evaluates the effects of storage temperature and packaging methods for the growth of C. perfringens in Jokbal. Growth kinetic parameters of C. perfringens in aerobically and anaerobically packed Jokbals are determined at each temperature by the modified Gompertz equation. The lag time, specific growth rate, and maximum population density of C. perfringens are being analyzed as a function of temperature and packaging method. The minimum growth temperature of C. perfringens in aerobically and anaerobically packed Jokbal is $24^{\circ}C$ and $18^{\circ}C$, respectively. The C. perfringens in Jokbal did not grow under conditions of over $50^{\circ}C$ regardless of the packaging methods, indicating that the holding temperature of Jokbal in markets must be maintained at above $50^{\circ}C$ or below $18^{\circ}C$. Growth of C. perfringens in anaerobically packed Jokbal is faster than in aerobically packed Jokbal when stored under the same conditions. This indicates that there are a higher risks associated with C. perfringens for anaerobically packed meat products.

• Journal of Microbiology and Biotechnology
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• v.26 no.4
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• pp.739-747
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• 2016

The rational utilization of crop straw as a raw material for natural gas production is of economic significance. In order to increase the efficiency of biogas production from agricultural straw, seasonal restrictions must be overcome. Therefore, the potential for biogas production via anaerobic straw digestion was assessed by exposing fresh, silage, and dry yellow corn straw to cow dung liquid extract as a nitrogen source. The characteristics of anaerobic corn straw digestion were comprehensively evaluated by measuring the pH, gas production, chemical oxygen demand, methane production, and volatile fatty acid content, as well as applying a modified Gompertz model and high-throughput sequencing technology to the resident microbial community. The efficiency of biogas production from fresh straw (433.8 ml/g) was higher than that of production from straw silage and dry yellow straw (46.55 ml/g and 68.75 ml/g, respectively). The cumulative biogas production from fresh straw, silage straw, and dry yellow straw was 365 l^-1 g^-1 VS, 322 l^-1 g^-1 VS, and 304 l^-1 g^-1 VS, respectively, whereas cumulative methane production was 1,426.33%, 1,351.35%, and 1,286.14%, respectively, and potential biogas production was 470.06 ml^-1 g^-1 VS, 461.73 ml^-1 g^-1 VS, and 451.76 ml^-1 g^-1 VS, respectively. Microbial community analysis showed that the corn straw was mainly metabolized by acetate-utilizing methanogens, with Methanosaeta as the dominant archaeal community. These findings provide important guidance to the biogas industry and farmers with respect to rational and efficient utilization of crop straw resources as material for biogas production.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.3
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• pp.432-438
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• 2017

Objective: The objective of this study was to evaluate the effect of combinations of $NaNO_2$ and NaCl concentrations on Listeria monocytogenes (L. monocytogenes) growth in emulsion-type sausage. Methods: Emulsion-type sausages formulated with different combinations of $NaNO_2$ (0 and 10 ppm) and NaCl (1.00%, 1.25%, and 1.50%) were inoculated with a five-strain L. monocytogenes mixture, and stored at $4^{\circ}C$, $10^{\circ}C$, and $15^{\circ}C$, under aerobic or vacuum conditions. L. monocytogenes cell counts were measured at appropriate intervals, and kinetic parameters such as growth rate and lag phase duration (LPD) were calculated using the modified Gompertz model. Results: Growth rates increased (0.004 to 0.079 Log colony-forming unit [CFU]/g/h) as storage temperature increased, but LPD decreased (445.11 to 8.35 h) as storage temperature and NaCl concentration increased. The effect of combinations of NaCl and low-$NaNO_2$ on L. monocytogenes growth was not observed at $4^{\circ}C$ and $10^{\circ}C$, but it was observed at $15^{\circ}C$, regardless of atmospheric conditions. Conclusion: These results indicate that low concentrations of $NaNO_2$ and NaCl in emulsion-type sausage may not be sufficient to prevent L. monocytogenes growth, regardless of whether they are vacuum-packaged and stored at low temperatures. Therefore, additional techniques are necessary for L. monocytogenes control in the product.