Evaluation of a new mathematical model to describe Clostridium perfringens growth during the cooling of cooked ground beef
AUTOR(ES)
Decker, Marcelo, Gomes, Gilmar de Almeida, Galvão, Alessandro Cazonatto, Robazza, Weber da Silva
FONTE
Food Sci. Technol
DATA DE PUBLICAÇÃO
02/08/2013
RESUMO
A mathematical model previously developed to study microbial growth in food products under an isothermal environment was adapted to a time-varying temperature regime. The resulting model was applied to study the growth of Clostridium perfringens in meat products. This micro-organism is of particular relevance to public health and economy due to the loss of productivity caused by it. Results showed a similar performance of the model used compared to the Baranyi model under an isothermal situation and a slightly better performance under a non-isothermal temperature profile.
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