Skip to main content
NCBI home page
Applied and Environmental Microbiology logoLink to Applied and Environmental Microbiology
. 1992 Nov;58(11):3482–3487. doi: 10.1128/aem.58.11.3482-3487.1992

Predicting the growth of Salmonella typhimurium on beef by using the temperature function integration technique.

J S Dickson 1, G R Siragusa 1, J E Wray Jr 1
PMCID: PMC183132  PMID: 1482173

Abstract

Lag and generation times for the growth of Salmonella typhimurium on sterile lean beef were modeled as functions of cooling time under various carcass-chilling scenarios. Gompertz growth models were fit to the log10 colony counts over time at each of six temperatures in the range of 15 to 40 degrees C. Lag and generation times were defined as the points at which the second and first derivatives, respectively, of each growth curve attained a maximum. Generation time and lag time parameters were modeled as functions of temperature by use of exponential-decay models. The models were applied to typical beef carcass-cooling scenarios to predict the potential growth of S. typhimurium during the cooling of beef. Validation studies indicated no significant difference between the observed and predicted bacterial populations on inoculated lean and fatty beef tissues cooled at either 6 or 9 degrees C/h.

Full text

PDF
3482

Selected References

These references are in PubMed. This may not be the complete list of references from this article.

  1. Blankenship L. C., Craven S. E., Leffler R. G., Custer C. Growth of Clostridium perfringens in cooked chili during cooling. Appl Environ Microbiol. 1988 May;54(5):1104–1108. doi: 10.1128/aem.54.5.1104-1108.1988. [DOI] [PMC free article] [PubMed] [Google Scholar]
  2. Daud H. B., McMeekin T. A., Olley J. Temperature function integration and the development and metabolism of poultry spoilage bacteria. Appl Environ Microbiol. 1978 Nov;36(5):650–654. doi: 10.1128/aem.36.5.650-654.1978. [DOI] [PMC free article] [PubMed] [Google Scholar]
  3. Gibson A. M., Bratchell N., Roberts T. A. Predicting microbial growth: growth responses of salmonellae in a laboratory medium as affected by pH, sodium chloride and storage temperature. Int J Food Microbiol. 1988 Mar;6(2):155–178. doi: 10.1016/0168-1605(88)90051-7. [DOI] [PubMed] [Google Scholar]
  4. Gill C. O., Newton K. G. Development of bacterial spoilage at adipose tissue surfaces of fresh meat. Appl Environ Microbiol. 1980 May;39(5):1076–1077. doi: 10.1128/aem.39.5.1076-1077.1980. [DOI] [PMC free article] [PubMed] [Google Scholar]
  5. Gill C. O. Substrate limitation of bacterial growth at meat surfaces. J Appl Bacteriol. 1976 Dec;41(3):401–410. doi: 10.1111/j.1365-2672.1976.tb00652.x. [DOI] [PubMed] [Google Scholar]
  6. Koohmaraie M., Whipple G., Kretchmar D. H., Crouse J. D., Mersmann H. J. Postmortem proteolysis in longissimus muscle from beef, lamb and pork carcasses. J Anim Sci. 1991 Feb;69(2):617–624. doi: 10.2527/1991.692617x. [DOI] [PubMed] [Google Scholar]
  7. Mackey B. M., Roberts T. A., Mansfield J., Farkas G. Growth of Salmonella on chilled meat. J Hyg (Lond) 1980 Aug;85(1):115–124. doi: 10.1017/s0022172400027121. [DOI] [PMC free article] [PubMed] [Google Scholar]
  8. Newton K. G., Gill C. O. Storage quality of dark, firm, dry meat. Appl Environ Microbiol. 1978 Aug;36(2):375–376. doi: 10.1128/aem.36.2.375-376.1978. [DOI] [PMC free article] [PubMed] [Google Scholar]
  9. Ratkowsky D. A., Olley J., McMeekin T. A., Ball A. Relationship between temperature and growth rate of bacterial cultures. J Bacteriol. 1982 Jan;149(1):1–5. doi: 10.1128/jb.149.1.1-5.1982. [DOI] [PMC free article] [PubMed] [Google Scholar]
  10. Smith M. G. The generation time, lag time, and minimum temperature of growth of coliform organisms on meat, and the implications for codes of practice in abattoirs. J Hyg (Lond) 1985 Jun;94(3):289–300. doi: 10.1017/s0022172400061519. [DOI] [PMC free article] [PubMed] [Google Scholar]
  11. Whipple G., Koohmaraie M., Dikeman M. E., Crouse J. D. Effects of high-temperature conditioning on enzymatic activity and tenderness of Bos indicus longissimus muscle. J Anim Sci. 1990 Nov;68(11):3654–3662. doi: 10.2527/1990.68113654x. [DOI] [PubMed] [Google Scholar]
  12. Whipple G., Koohmaraie M., Dikeman M. E., Crouse J. D., Hunt M. C., Klemm R. D. Evaluation of attributes that affect longissimus muscle tenderness in Bos taurus and Bos indicus cattle. J Anim Sci. 1990 Sep;68(9):2716–2728. doi: 10.2527/1990.6892716x. [DOI] [PubMed] [Google Scholar]
  13. Zwietering M. H., Jongenburger I., Rombouts F. M., van 't Riet K. Modeling of the bacterial growth curve. Appl Environ Microbiol. 1990 Jun;56(6):1875–1881. doi: 10.1128/aem.56.6.1875-1881.1990. [DOI] [PMC free article] [PubMed] [Google Scholar]

Articles from Applied and Environmental Microbiology are provided here courtesy of American Society for Microbiology (ASM)

RESOURCES