Uncertainty of Growth Model Parameters for E. coli in Low-temperature Cooked Sausages

doi:10.7506/spkx1002-6300-201005002

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (5): 5-8.doi: 10.7506/spkx1002-6300-201005002

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Uncertainty of Growth Model Parameters for E. coli in Low-temperature Cooked Sausages

DONG Qing-li

Institute of Food Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China

Received:2009-07-09 Online:2010-03-01 Published:2010-12-29
Contact: DONG Qing-li E-mail:dongqingli@126.com

Abstract

Abstract:

In order to verify the uncertainty and variability of E. coli growth in low-temperature cooked sausages, the variation of E. coli growth in cooked sausages was investigated based on Monte Carlo analysis of stochastic model. Results indicated that the maximum specific growth rate of E. coli obtained by Monte Carlo analysis was lower than that of experimental data fitted by Baranyi model, whereas lag time exhibited an opposite trend to this parameter. Therefore, Monte Carlo analysis provided a theoretical basis for further risk assessment of spoilage bacteria, and also offered useful references for quality control of meat industry.

Key words: cooked sausage, E. coli, growth, Monte Carlo analysis

CLC Number:

DONG Qing-li. Uncertainty of Growth Model Parameters for E. coli in Low-temperature Cooked Sausages[J]. FOOD SCIENCE, 2010, 31(5): 5-8.

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Uncertainty of Growth Model Parameters for E. coli in Low-temperature Cooked Sausages

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