Modeling the growth of Enterococcus faecium in bologna sausage.
A study to set up mathematical models which allow the prediction of Enterococcus faecium growth in bologna sausage (mortadella) was carried out. Growth curves were obtained at different temperatures (5, 6, 12, 15, 25, 32, 35, 37, 42, 46, 50, 52, and 55 degrees C). The Gompertz and logistic models, modified by Zwietering, were found to fit with the representation of experimental curves. The variations of the parameters A (i.e., the asymptotic value reached by the relative population during the stationary growth phase), mu m (i.e., the maximum specific growth rate during the exponential growth phase), and lambda (i.e., the lag time) with temperature were then modeled. The variation of A with temperature can be described by an empirical polynomial model, whereas the variation of mu m and lambda can be described by the Ratkowsky model modified by Zwietering and the Adair model, respectively. Data processing of these models has shown that the minimum growth temperature for E. faecium is 0.1 degrees C, the maximum growth temperature is 53.4 degrees C, and the optimal growth temperature is 42 to 45 degrees C.
Zanoni
B
B
Sezione Tecnologie Alimentari, Università di Milano, Italy.
Garzaroli
C
C
Anselmi
S
S
Rondinini
G
G
D000818:Animals; D002455:Cell Division; D016984:Enterococcus faecium / Q000254:growth & development*; D005516:Food Microbiology; D008461:Meat Products / Q000009:adverse effects / Q000032:analysis / Q000382:microbiology*; D008954:Models, Biological; D013696:Temperature; D013997:Time Factors