A Quasi-Chemical Kinetics Model for the Growth and Death of Staphylococcus aureus in Intermediate Moisture Bread
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 8, pages 2530–2537, October 2003
How to Cite
TAUB, I.A., Feeherry, F.E., Ross, E.W., Kustin, K. and Doona, C.J. (2003), A Quasi-Chemical Kinetics Model for the Growth and Death of Staphylococcus aureus in Intermediate Moisture Bread. Journal of Food Science, 68: 2530–2537. doi: 10.1111/j.1365-2621.2003.tb07056.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20030022 Submitted 1/10/03, Revised 3/6/03, Accepted 7/17/03.
- predictive microbiology;
- quasi-chemical model;
- S. aureus;
- growth/death kinetics;
- intermediate moisture bread
ABSTRACT: The “quasi-chemical” kinetics model accounts for all 4 phases of the microbial lifecycle based on a proposed series of chemical rate equations. The model fits continuous growth-death kinetics for Staphylococcus aureus in intermediate moisture bread in various conditions of water activity, pH, and temperature. Growth rates evaluated using the quasi-chemical model are compared with values obtained with the Gompertz model. Kinetics data obtained with the quasi-chemical model are integrated with a probabilistic approach to estimate the boundary between growth and no-growth conditions. Continuous modeling of microbial growth/death kinetics in actual foods advances predictive modeling that conventionally separates growth and death models.