Surviving Probability Modeling on the Growthno-growth Interface of Escherichia coli, Salmonella enterica and Staphylococcus aureus Henrici in Fresh Apple Juices

Abstract

Abstract: By means of three five-level variables for Central Composite Design (CCD), the growth and no growth situations of three strains, Escherichia coli, Salmonella enterica and Sarcina aurea Henrici under different conditions of temperature, pH and water activity (Aw) were studied with two-valued variables. Three mathematical models to predict the relations between the surviving probability and the growth control factors were established with Logistic Regression processing, and with the models the constraint conditions of bacteria survived in fruit juices were determined, and the coordinated effects of pH, Aw and temperature under critical conditions were analyzed. The predicted outcomes with the predicting models agreed with the experimental results for the above mentioned three bacteria. The surviving probability isoline under the conditions of 0.98 Aw with p=0.1 Could be used as a critical line of the bacteria surviving critical conditions to identify the pathagenic bacteria in the fresh apple juices.

Key words: fresh apple juice, pathogenic bacteria, growthno-growth probability predictive model

LI Jun, WANG Zheng-Fu, GE Yi-Qiang, HU Xiao-Song. Surviving Probability Modeling on the Growthno-growth Interface of Escherichia coli, Salmonella enterica and Staphylococcus aureus Henrici in Fresh Apple Juices[J]. FOOD SCIENCE, 2005, 26(12): 118-123.

[1]	ZHAO Xinxin, NING Ming, ZHANG Qin, CAI Wenchao, SHAN Chunhui, TANG Fengxian. Isolation and Identification of Pathogenic Microorganisms Causing Postharvest Spoilage in Hami Melons [J]. FOOD SCIENCE, 2021, 42(6): 325-335.
[2]	NING Yawei, HOU Linlin, YU Tongyue, HAN Panpan, FU Yunan, LI Mingrui, WANG Zhixin, JIA Yingmin. Detection and Identification of Phenyllactic Acid in Chinese Vinegar and Its Combined Bacteriostatic Effect with Acetic Acid [J]. FOOD SCIENCE, 2021, 42(12): 233-241.
[3]	QIU Jianqing, LI Shiyang, YE Qianwen, LIN Shaoling, ZENG Shaoxiao, HU Jiamiao. Recent Progress in Sonodynamic Technology in the Field of Food Sterilization [J]. FOOD SCIENCE, 2020, 41(19): 245-252.
[4]	Sarengaowa, HU Wenzhong, FENG Ke, XIU Zhilong, JIANG Aili, LAO Ying, LI Yuanzheng, LONG Ya, GUAN Yuge, JI Yaru, YANG Xiaozhe. Antimicrobial Mechanisms of Essential Oils and Their Components on Pathogenic Bacteria: A Review [J]. FOOD SCIENCE, 2020, 41(11): 285-294.
[5]	LI Shuhong, LIU Chenjian, REN Beibei, LI Qiangkun, LUO Yiyong, YANG En, LI Xiaoran. Comparison of Antibacterial Activity and Major Organic Acids in Fermentation Broths of Different Lactobacillus plantarum Strains [J]. FOOD SCIENCE, 2019, 40(5): 8-16.
[6]	WEI Lin, ZHU Fangli, ZHOU Yang, Khairy Morsy MOHAMED, YUAN Chao, DONG Xingxing, WANG Xiaohong, LI Jinquan. Progress in the Application of Bacteriophage in the Detection of Foodborne Pathogenic Bacteria [J]. FOOD SCIENCE, 2018, 39(17): 314-322.
[7]	WANG Qiongying, GAO Wei, ZHAO Mengran, WU Xiangli, CHEN Qiang, QU Jibin, HUANG Chenyang. Dynamic Changes of Exogenous Bacteria in Marketed Fresh Mushrooms [J]. FOOD SCIENCE, 2017, 38(21): 80-85.
[8]	WEI Wei, SHI Xingbo, DENG Fangming. Synthesis of Carbon Dots and Its Applications in Food Detection [J]. FOOD SCIENCE, 2017, 38(15): 256-264.
[9]	SONG Chunmei, ZHU Zhenghui, LI Jianwu, LIU Qing. Development of a Test Kit for Rapid Detection of Enterobacter sakazakii Contamination in Milk Powder [J]. FOOD SCIENCE, 2016, 37(24): 233-238.
[10]	WU Man1, LI Sen1, WU Shuyan1, CHEN Guowei1, LIU Fang2, ZHANG Chao1, DONG Qingli1, LIU Qing1,*. A Review of Factor Affecting Biofilm Formation by Food-Borne Pathogenic Bacteria [J]. FOOD SCIENCE, 2015, 36(5): 239-243.
[11]	YAO Lu-ye, SHEN Jin-bo, DAI Lu, PEI Dan-dan, SUN Dan-feng, JI Hong. Isolation, Identification and Characterization of Contaminant Bacteria from Pleurotus eryngii [J]. FOOD SCIENCE, 2014, 35(9): 213-217.
[12]	CHEN Li-ping1, XU Mao-qin2, HE Hong-ping1, LI Ye1,*. Application of PEN3 Electronic Nose Sensor for Rapid Detection of Food-Borne Pathogenic Bacteria [J]. FOOD SCIENCE, 2014, 35(8): 187-192.
[13]	LAN Xin-yi, LI Fa-di, WANG Jia-qi, ZHENG Nan. Advances in Research on Listeria monocytogenes in Raw Milk [J]. FOOD SCIENCE, 2014, 35(19): 318-323.
[14]	HUANG Xiao-lin, XU Heng-yi*, XIONG Yong-hua, QU Feng, YANG Lin. Research Progress on Magnetic Nanomaterials for Separation of Foodborne Pathogenic Bacteria [J]. FOOD SCIENCE, 2014, 35(11): 280-285.
[15]	WANGHu-hu，DONGYang，YANZhen-guo，XUXing-lian，ZHOUGuang-hong. Co-Recovery-Enrichment Conditions of Three Major Pathogenic Bacteria in Fresh Chicken Meat [J]. FOOD SCIENCE, 2012, 33(9): 182-187.

Surviving Probability Modeling on the Growthno-growth Interface of Escherichia coli, Salmonella enterica and Staphylococcus aureus Henrici in Fresh Apple Juices

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments