title: Preparation and validation of a growth model for Bacillus cereus: the effects of temperature, pH, sodium chloride and carbon dioxide.
abstract: The growth responses of a vegetative inoculum of Bacillus cereus as influenced by varying conditions of temperature, pH value and sodium chloride concentration (% w/v) and carbondioxide concentration (% v/v) were determined in laboratory medium. Growth curves in concentrations of NaCl in the range 0.5-10.5% (w/v), pH values in the range 4.5-7.0, CO2 concentrations in the range 10-80% (v/v) and storage temperatures from 10 degrees C to 30 degrees C were fitted using the regime of Baranyi et al. (1993). A response surface model was prepared and predictions of doubling time, growth rate, lag time and time to 1000-fold increase could be obtained for any set of conditions within the matrix studied. This model is included in Food MicroModel Version 1. Predicted doubling times from the model were compared to observed doubling times in the literature and the model was found to give realistic estimates of doubling time for a range of foods including milk, meat and poultry and carbohydrate-based products.
authors.affiliation: Institute of Food Research, Reading Laboratory, UK.
authors.forename: J P
authors.initials: JP
authors.lastname: Sutherland
authors.forename: A
authors.initials: A
authors.lastname: Aherne
authors.forename: A L
authors.initials: AL
authors.lastname: Beaumont
mesh_terms: D001409:Bacillus cereus / Q000254:growth & development*; D002245:Carbon Dioxide / Q000494:pharmacology*; D006863:Hydrogen-Ion Concentration; D008954:Models, Biological; D012965:Sodium Chloride / Q000494:pharmacology*; D013696:Temperature
chemical_list: D002245:Carbon Dioxide; D012965:Sodium Chloride