A Quasi-Chemical Kinetics Model for the Growth and Death of Staphylococcus aureus in Intermediate Moisture Bread

I.A TAUB; F.E Feeherry; E.W Ross; K Kustin; C.J Doona

doi:10.1111/j.1365-2621.2003.tb07056.x

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A Quasi-Chemical Kinetics Model for the Growth and Death of Staphylococcus aureus in Intermediate Moisture Bread

Journal article

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A Quasi-Chemical Kinetics Model for the Growth and Death of Staphylococcus aureus in Intermediate Moisture Bread

I.A TAUB, F.E Feeherry, E.W Ross, K Kustin and C.J Doona

Journal of food science, Vol.68(8), pp.2530-2537

MS 20030022 Submitted 1/10/03, Revised 3/6/03, Accepted 7/17/03.

10/2003

DOI: https://doi.org/10.1111/j.1365-2621.2003.tb07056.x

Abstract

growth/death kinetics

quasi-chemical model

predictive microbiology

S. aureus

intermediate moisture bread

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.

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Title: A Quasi-Chemical Kinetics Model for the Growth and Death of Staphylococcus aureus in Intermediate Moisture Bread
Creators: I.A TAUB - Authors Taub (deceased), Feeherry, Ross, Doona are with the U.S. Army Soldier Biological and Chemical Command, Natick Soldier Center, Combat Feeding Innovative Science Team, Kansas St., Natick, MA 01760-5018. Author Kustin is with Brandeis Univ., Dept. of Chemistry (Emeritus), Waltham, MA 02251-9110. Direct inquiries to author Doona (E-mail: Christopher.Doona@natick.army.mil)
F.E Feeherry - Authors Taub (deceased), Feeherry, Ross, Doona are with the U.S. Army Soldier Biological and Chemical Command, Natick Soldier Center, Combat Feeding Innovative Science Team, Kansas St., Natick, MA 01760-5018. Author Kustin is with Brandeis Univ., Dept. of Chemistry (Emeritus), Waltham, MA 02251-9110. Direct inquiries to author Doona (E-mail: Christopher.Doona@natick.army.mil)
E.W Ross - Authors Taub (deceased), Feeherry, Ross, Doona are with the U.S. Army Soldier Biological and Chemical Command, Natick Soldier Center, Combat Feeding Innovative Science Team, Kansas St., Natick, MA 01760-5018. Author Kustin is with Brandeis Univ., Dept. of Chemistry (Emeritus), Waltham, MA 02251-9110. Direct inquiries to author Doona (E-mail: Christopher.Doona@natick.army.mil)
K Kustin - Authors Taub (deceased), Feeherry, Ross, Doona are with the U.S. Army Soldier Biological and Chemical Command, Natick Soldier Center, Combat Feeding Innovative Science Team, Kansas St., Natick, MA 01760-5018. Author Kustin is with Brandeis Univ., Dept. of Chemistry (Emeritus), Waltham, MA 02251-9110. Direct inquiries to author Doona (E-mail: Christopher.Doona@natick.army.mil)
C.J Doona - Authors Taub (deceased), Feeherry, Ross, Doona are with the U.S. Army Soldier Biological and Chemical Command, Natick Soldier Center, Combat Feeding Innovative Science Team, Kansas St., Natick, MA 01760-5018. Author Kustin is with Brandeis Univ., Dept. of Chemistry (Emeritus), Waltham, MA 02251-9110. Direct inquiries to author Doona (E-mail: Christopher.Doona@natick.army.mil)
Publication Details: Journal of food science, Vol.68(8), pp.2530-2537
Publisher: Blackwell Publishing Ltd
Edition: MS 20030022 Submitted 1/10/03, Revised 3/6/03, Accepted 7/17/03.
Number of pages: 8
Identifiers: 9923989564501921
Academic Unit: Department of Chemistry
Language: English
Resource Type: Journal article

A Quasi-Chemical Kinetics Model for the Growth and Death of Staphylococcus aureus in Intermediate Moisture Bread

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