Performance of response surface and Davey model for prediction of Staphylococcus aureus growth parameters under different experimental conditions.

TítuloPerformance of response surface and Davey model for prediction of Staphylococcus aureus growth parameters under different experimental conditions.
Publication TypeJournal Article
Year of Publication2004
AuthorsZurera-Cosano, G, Castillejo-Rodríguez, AM, García-Gimeno, RM, Rincón-León, F
JournalJ Food Prot
Volume67
Issue6
Pagination1138-45
Date Published2004 Jun
ISSN0362-028X
Palabras claveConsumer Product Safety, Enterotoxins, Food Microbiology, Humans, Hydrogen-Ion Concentration, Kinetics, Models, Biological, Oxygen, Predictive Value of Tests, Sensitivity and Specificity, Staphylococcal Food Poisoning, Staphylococcus aureus, Temperature
Abstract

The combined effect of different temperatures (7 to 19 degrees C), pH levels (4.5 to 8.5), sodium chloride levels (0 to 8%), and sodium nitrite levels (0 to 200 ppm) on the predicted growth rate and lag time of Staphylococcus aureus under aerobic and anaerobic conditions was studied. The two predictive models developed, response surface (RS) and the Davey model, provided reliable estimates of the two kinetic parameters studied. The RS provided better predictions of maximum specific growth rate, with bias factors of 1.06 and 1.31 and accuracy factors of 1.17 and 1.37, respectively, in aerobic and anaerobic conditions. The Davey model performed more accurately for lag time, with a bias factor of 1.12 and an accuracy factor of 1.49, for both aerobic and anaerobic conditions. Predictive growth models are a valuable tool, enabling swift determination of Staphylococcus aureus growth rate and lag time. These data are essential for ensuring staphylococcus-related quality and safety of food products.

Alternate JournalJ. Food Prot.