The application of a log-logistic model to describe the thermal inactivation of Clostridium botulinum 213B at temperatures below 121.1 degrees C.

W A Anderson, P J McClure, A C Baird-Parker, M B Cole
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引用次数: 110

Abstract

In this work, the death of Clostridium botulinum 213B was measured at temperatures between 101 degrees C and 121 degrees C. It was found that at all temperatures tested, survivor curves deviated from log-linearity which prevented their description using traditional first order kinetics. The survivor curves were better described using a vitalistic approach and the log-logistic transformation proposed by Cole et al. (1993). A single equation was derived to describe all survivor curves over the temperature range tested and a comparison of predicted and measured data showed good correlation. The implications of the use of the vitalistic approach to the validity of the 'minimum botulinum cook' is discussed.

应用logistic模型描述肉毒杆菌213B在温度低于121.1℃时的热失活。
在这项工作中,肉毒杆菌213B的死亡在101℃和121℃之间的温度下进行了测量。结果发现,在所有测试的温度下,存活曲线偏离对数线性,这使得它们无法用传统的一阶动力学来描述。幸存者曲线可以用活力论方法和Cole等人(1993)提出的逻辑-逻辑转换来更好地描述。推导出一个方程来描述在测试温度范围内的所有存活曲线,预测数据和测量数据的比较显示出良好的相关性。讨论了使用活力法对“最小肉毒杆菌烹饪”有效性的影响。
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