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Modelling the effects of temperature, water activity, pH and lactic acid concentration on the growth rate of Escherichia coli

Citation

Ross, T and Ratkowsky, DA and Mellefont, LA and McMeekin, TA, Modelling the effects of temperature, water activity, pH and lactic acid concentration on the growth rate of Escherichia coli, International Journal of Food Microbiology, 82, (1) pp. 33-43. ISSN 0168-1605 (2003) [Refereed Article]

DOI: doi:10.1016/S0168-1605(02)00252-0

Abstract

An extended square root-type model describing Escherichia coli growth rate was developed as a function of temperature (7.63-47.43 °C), water activity (0.951-0.999, adjusted with NaCl), pH (4.02-8.28) and lactic acid concentration (0-500 mM). The new model, based on 236 growth rate data, combines and extends previously published square root-type models and incorporates terms for upper and lower limiting temperatures, upper and lower limiting pH, minimum inhibitory concentrations of dissociated and undissociated lactic acid and lower limiting water activity. A term to describe upper limiting water activity was developed but could not be fitted to the E. coli data set because of the difficulty of generating data in the super-optimal water activity range (i.e. >0.998). All data used to generate the model are presented. The model provides an excellent description of the experimental data. © 2002 Elsevier Science B.V. All rights reserved.

Item Details

Item Type:Refereed Article
Research Division:Biological Sciences
Research Group:Microbiology
Research Field:Microbiology not elsewhere classified
Objective Division:Health
Objective Group:Public Health (excl. Specific Population Health)
Objective Field:Food Safety
Author:Ross, T (Associate Professor Tom Ross)
Author:Ratkowsky, DA (Dr David Ratkowsky)
Author:Mellefont, LA (Dr Lyndal Mellefont)
Author:McMeekin, TA (Professor Thomas McMeekin)
ID Code:26372
Year Published:2003
Web of Science® Times Cited:60
Deposited By:Agricultural Science
Deposited On:2003-08-01
Last Modified:2004-04-21
Downloads:0

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