Preview
Sign-in for full Details 
Sign-in free and Explore the Exciting World of BiomedExperts:
- Over 1.500.000 Profiles
- More than 1.800 Organizations worldwide
- State of the Art Network Visualizations
- Manage your own Profile
- Locate Experts in your Country/Region
- Locate Experts in your 1. and 2. Level Network
- Connect to Experts Worldwide
find experts for
Sign-in to see more
2008:
Le Marc Y; Plowman J; Aldus C F; Munoz-Cuevas M; Baranyi J; Peck M W
Modelling the growth of Clostridium perfringens during the cooling of bulk meat.
International journal of food microbiology 2008;
128(
1):.
A dynamic predictive model was developed to describe the effects of temperature, pH and NaCl concentration on the growth of Clostridium perfringens type A. The model for the specific growth rate was based on 81 growth curves generated in our laboratory or obtained from the publicly available ComBase database. Growth curves obtained during cooling were fitted with the dynamic model of Baranyi and Roberts. This made it possible to determine the parameter value reflecting the physiological state of C. perfringens after heating profiles typically applied to bulk meat. The model with the obtained parameters provided a good description of growth of C. perfringens in 24 heating/cooling curves generated specifically for this work (various non-isothermal treatments with a range of combinations of pH and NaCl concentration), and also for existing literature data. The dynamic model was implemented in Perfringens Predictor, a web-based application that can be accessed free of charge via www.combase.cc. It is anticipated that the use of this model and Perfringens Predictor will contribute to a reduction in the food poisoning incidence associated with C. perfringens.
Post to CiteULike 
Sign in free and see...
Visualized networks:
See your personal network in
sophisticated graphical views
GeoTargeted Searches:
Locate experts around the world
and connect with global collaborators
Research Profiles:
See the visualized research activity
of experts around the globe
Sign-in to see more
