Olivier Veys , Susana de Oliveira Elias , Imca Sampers , Eduardo César Tondo
{"title":"模拟生菜上沙门氏菌和大肠杆菌O157的生长","authors":"Olivier Veys , Susana de Oliveira Elias , Imca Sampers , Eduardo César Tondo","doi":"10.1016/j.profoo.2016.10.003","DOIUrl":null,"url":null,"abstract":"<div><p>This study aimed to model the growth of <em>Salmonella</em> and <em>Escherichia coli</em> O157 on lettuce at different temperatures. Microorganisms were inoculated separately on lettuce and stored at 5, 10, 25, and 37°C. Growth curves were built by fitting the data to the Baranyi's DMFit model and Ratkowsky equation was used as secondary model. The models were able to assess the growth of both microorganisms and data showed that bacteria did not growth for 24hours at 10°C, what can be a suitable temperature for lettuce distribution on food services. However, prolonged periods demonstrated growth at every temperatures examined.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 168-172"},"PeriodicalIF":0.0000,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.10.003","citationCount":"12","resultStr":"{\"title\":\"Modelling the Growth of Salmonella spp. and Escherichia Coli O157 on Lettuce\",\"authors\":\"Olivier Veys , Susana de Oliveira Elias , Imca Sampers , Eduardo César Tondo\",\"doi\":\"10.1016/j.profoo.2016.10.003\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This study aimed to model the growth of <em>Salmonella</em> and <em>Escherichia coli</em> O157 on lettuce at different temperatures. Microorganisms were inoculated separately on lettuce and stored at 5, 10, 25, and 37°C. Growth curves were built by fitting the data to the Baranyi's DMFit model and Ratkowsky equation was used as secondary model. The models were able to assess the growth of both microorganisms and data showed that bacteria did not growth for 24hours at 10°C, what can be a suitable temperature for lettuce distribution on food services. However, prolonged periods demonstrated growth at every temperatures examined.</p></div>\",\"PeriodicalId\":20478,\"journal\":{\"name\":\"Procedia food science\",\"volume\":\"7 \",\"pages\":\"Pages 168-172\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2016-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1016/j.profoo.2016.10.003\",\"citationCount\":\"12\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Procedia food science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2211601X16300311\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Procedia food science","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2211601X16300311","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Modelling the Growth of Salmonella spp. and Escherichia Coli O157 on Lettuce
This study aimed to model the growth of Salmonella and Escherichia coli O157 on lettuce at different temperatures. Microorganisms were inoculated separately on lettuce and stored at 5, 10, 25, and 37°C. Growth curves were built by fitting the data to the Baranyi's DMFit model and Ratkowsky equation was used as secondary model. The models were able to assess the growth of both microorganisms and data showed that bacteria did not growth for 24hours at 10°C, what can be a suitable temperature for lettuce distribution on food services. However, prolonged periods demonstrated growth at every temperatures examined.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
