Mathematical modeling to predict the bactericidal effect of processed vinegar on Escherichia coli O157:H7.
The combined effects of acetic acid, temperature and sodium chloride on Escherichia coli O157:H7 inactivation were examined in processed vinegar. To express their effects, quadratic polynomial models were applied. The logarithm transformation of sodium chloride concentration provided a better fit of the data than the use of a non-transformation value. On the basis of this finding, the polynomial models should be distinguished into two types, i.e. the non-sodium chloride model and the sodium chloride model, both of which had high R2 values (0.988 and 0.978, respectively).
Central Research Institute of Nakano Vinegar Co., Ltd., Handa, Aichi, Japan.
S
S
Tsujihata
E
E
Entani
M
M
Asai
Y
Y
Tsukamoto
M
M
Ohta
D019342:Acetic Acid / Q000494:pharmacology*; D015169:Colony Count, Microbial; D019453:Escherichia coli O157 / Q000187:drug effects / Q000254:growth & development*; D005516:Food Microbiology; D005544:Forecasting; D006358:Hot Temperature; D006801:Humans; D008954:Models, Biological; D012044:Regression Analysis; D012965:Sodium Chloride / Q000494:pharmacology*
D012965:Sodium Chloride; D019342:Acetic Acid