Submitted to: Food Microbiology
Publication Type: Peer reviewed journal
Publication Acceptance Date: 5/10/2010
Publication Date: 6/1/2010
Citation: Huang, L. 2010. A new mechanistic growth model for simultaneous determination of lag phase duration and exponential growth rate and a new Belehdradek-type model for evaluating the effect of temperature on growth rate. Food Microbiology. 28:770-776. Interpretive Summary: Listeria monocytogenes and Escherichia coli O157:H7 are two of the most significant foodborne pathogens of public concern. Their growth in foods is primarily affected by temperature and time. The aim of this work is to report predictive models that can be used by food processors and regulatory agencies to evaluate their growth in raw and processed meats. The models can be used for risk assessment of raw or processed meat concerning L. monocytogenes and E. coli O157:H7.
Technical Abstract: A new mechanistic growth model was developed to describe microbial growth under isothermal conditions. The new mathematical model was derived from the basic observation of bacterial growth that may include lag, exponential, and stationary phases. With this model, the lag phase duration and exponential growth rate of a growth curve were simultaneously determined by nonlinear regression. The new model was validated using Listeria monocytogenes and Escherichia coli O157:H7 in broth or meat. Statistical results suggested that both bias factor (Bf) and accuracy factor (Af) of the new model were very close to 1.0. A new Belehdradek-type rate model and the Ratkowsky square-root model were used to describe the temperature dependence of bacterial growth rate. It was observed that the maximum and minimum temperatures were more accurately estimated by a new Belehdradek-type rate model. Further, the inverse of square-roots of lag phases was found proportional to temperature, making it possible to estimate the lag phase duration from the growth temperature.