title: Characteristics and modeling of Escherichia coli growth in pouched food.
abstract: Characteristics of the growth kinetics of Escherichia coli cells in pouched mashed potatoes under various conditions were studied with a mathematical model. Bacterial cells were inoculated in sterile mashed potatoes and then sealed in vinyl pouches, in which a very small amount of air was included. The growth curves of cells in the pouched mashed potatoes at constant temperature (12-34 degrees C) were sigmoidal with time on a semi-logarithmic plot and were successfully described with a new logistic model recently developed by us. The rate constant of growth showed a highly linear relationship to the temperature with the square-root model, and the lag period was longer at lower temperatures. The growth curve in glass tubes containing a large volume of air was similar to that in pouches, showing that the rate of growth was not affected by the volume of the surrounding air. The growth curves in pouched mashed potatoes were very similar to those in nutrient broth or on the surface of nutrient agar, which we previously reported. These results suggested that the growth kinetics of the bacterial cells under various conditions of rich nutrition might be almost identical, and can be described with a simple growth model like ours.
authors.affiliation: Department of Microbiology, Tokyo Metropolitan Institute of Public Health, 3-24-1, Hyakunin-cho, Shinjuku-ku, Tokyo 169-0073, Japan.
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Fujikawa
authors.forename: Kazuyoshi
authors.initials: K
authors.lastname: Yano
authors.forename: Satoshi
authors.initials: S
authors.lastname: Morozumi
mesh_terms: D004926:Escherichia coli / Q000254:growth & development*; D005516:Food Microbiology; D005519:Food Preservation; D008433:Mathematics; D008962:Models, Theoretical; D011198:Solanum tuberosum