title: Predictive modelling of growth of Escherichia coli O157:H7: the effects of temperature, pH and sodium chloride.
abstract: The growth responses of Escherichia coli O157:H7 as affected by NaCl concentration, pH value and storage temperature were studied in laboratory medium. Growth curves at concentrations of NaCl in the range 0.5-6.5% (w/v), pH values in the range 4.0-7.0 and storage temperatures in the range 10-30 degrees C were fitted using the Gompertz routine and the derived parameters modelled. Growth curves could then be regenerated for any set of conditions within the matrix studied and values for growth rate, generation time, lag time and time to 1000-fold increase predicted. The model was validated against data from the literature and was found to give realistic estimates for generation time in media and a range of foods including meat and poultry, milk, cheese and tempeh. All predictions were consistently 'fail-safe'.
authors.affiliation: Institute of Food Research, Reading Laboratory, UK.
authors.forename: J P
authors.initials: JP
authors.lastname: Sutherland
authors.forename: A J
authors.initials: AJ
authors.lastname: Bayliss
authors.forename: D S
authors.initials: DS
authors.lastname: Braxton
mesh_terms: D003470:Culture Media; D003611:Dairy Products / Q000382:microbiology; D004926:Escherichia coli / Q000254:growth & development*; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000382:microbiology; D008954:Models, Biological; D012965:Sodium Chloride / Q000494:pharmacology; D013696:Temperature
chemical_list: D003470:Culture Media; D012965:Sodium Chloride