title: Modeling the impact of vapor thymol concentration, temperature, and modified atmosphere condition on growth behavior of Salmonella on raw shrimp.
abstract: Salmonella is a microorganism of concern on a global basis for raw shrimp. This research modeled the impact of vapor thymol concentration (0, 0.8, and 1.6 mg/liter), storage temperature (8, 12, and 16°C), and modified atmosphere condition (0.04 as in the natural atmosphere and 59.5% CO2) against the growth behavior of a Salmonella cocktail (six strains) on raw shrimp. Lag time (hour) and maximum growth rate (log CFU per gram per hour), chosen as two growth indicators, were obtained through DMFit software and then developed into polynomial as well as nonlinear modified secondary models (dimensional and/or dimensionless), consisting of two or even three impact factors in the equations. The models were validated, and results showed that the predictive values from both models demonstrated good matches to the observed experimental values, yet the prediction based on lag time was more accurate than maximum growth rate. The information will provide the food industry with insight into the potential safety risk of Salmonella growth on raw shrimp under stressed conditions.
authors.affiliation: Food Science Department, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, USA.
authors.forename: Siyuan
authors.initials: S
authors.lastname: Zhou
authors.affiliation: U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA. Shiowshuh.sheen@ars.usda.gov.
authors.forename: Shiowshuh
authors.initials: S
authors.lastname: Sheen
authors.affiliation: Food Science Department, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, USA.
authors.forename: Yu-Hsin
authors.initials: YH
authors.lastname: Pang
authors.affiliation: U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
authors.forename: Linshu
authors.initials: L
authors.lastname: Liu
authors.affiliation: Food Science Department, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, USA.
authors.forename: Kit L
authors.initials: KL
authors.lastname: Yam
mesh_terms: D000818:Animals; D015169:Colony Count, Microbial; D003445:Crustacea / Q000382:microbiology*; D005503:Food Additives / Q000737:chemistry; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D018857:Food Packaging; D017711:Nonlinear Dynamics; D012475:Salmonella / Q000187:drug effects / Q000254:growth & development*; D013696:Temperature; D013943:Thymol / Q000737:chemistry*
chemical_list: D005503:Food Additives; D013943:Thymol