This research was sponsored by Oregon Sea Grant with funds from the National Oceanic and Atmospheric Administration, Office of Sea Grant, Department of Commerce, under grant no. NA85AA-D-SG095 (project no. E/ISG-6) and from appropriations by the Oregon State Legislature.
Numerical and Statistical Methodology to Analyze Microbial Spoilage of Refrigerated Solid Foods Exposed to Temperature Abuse
Version of Record online: 26 AUG 2006
Journal of Food Science
Volume 58, Issue 4, pages 914–920, July 1993
How to Cite
ALMONACID-MERINO, S. F., THOMAS, D. R. and TORRES, J. A. (1993), Numerical and Statistical Methodology to Analyze Microbial Spoilage of Refrigerated Solid Foods Exposed to Temperature Abuse. Journal of Food Science, 58: 914–920. doi: 10.1111/j.1365-2621.1993.tb09390.x
OSU Agricultoral Experiment Station Publication No. 10,013.
- Issue online: 26 AUG 2006
- Version of Record online: 26 AUG 2006
- Ms received 9/27/92; revised 2/24/93; accepted 3/1/93.
- statistical methods;
Numerical and statistical procedures based on pseudo-zero for the lag and first order reaction kinetics for the exponential growth phase were developed to analyze non-isothermal microbial spoilage. Arrhenius model parameters and their accuracy were estimated for a mixture of Pseudomonas fluorescens, Staphylococcus aureus andAchromobacter lwoffi growing in a seafood model. Linear regressions used with isothermal experiments generated initial values for nonlinear estimations of the frequency (K0) and activiation energy (Ea) constants. An optimization technique was used to minimize the square difference between experimental and estimated values while parameter accuracy was assessed using a bootstrap method. Ea and In(K0) were 109±3.4 and 48.3±1.5 kJ/mole for the exponential, and 152±4.0 and 64.4±1.7 kJ/mole for the lag phase, respectively. The Mann-Whitney-Wilcoxon rank sum test showed no significant differences between parameters generated by two different temperature profiles (5% significance level).