TABLE 3.
Effect of aw on inactivation of E. coli in fermented meats and analogous aqueous systems from linear regression analyses of inactivation versus aw variables
| y axis | x axis | No. of data points | Linear regression equation | R2 |
|---|---|---|---|---|
| Total inactivation (log10 CFU/unit) | Final aw | 278 | y = −10.1371x + 11.0802 | 0.0789 |
| Reduction in awa | 102 | y = 0.0537x + 2.2396 | 0.00004 | |
| Rate of reduction in awa,b | 64 | y = 6.2464x + 2.1500 | 0.0005 | |
| Log10-transformed inactivation rate (log10 CFU/unit/h) | Final aw | 294 | y = −2.0387x − 0.2363 | 0.0206 |
| Reduction in awa | 102 | y = 0.3418x − 2.5608 | 0.0123 | |
| Rate of reduction in awa,b | 64 | y = 87.4534x − 2.5630 | 0.4823 | |
| Temperature residualsc | Final aw | 286 | y = 7.1086x − 6.2635 | 0.1422 |
| Reduction in awa | 94 | y = −1.1016x + 0.4178 | 0.0753 | |
| Rate of reduction in awa,b | 56 | y = −744.3522x + 0.3722 | 0.1685 |
a
During drying or another postfermentation process (i.e., storage and heating).
b
aw units/h.
c
Data were normalized for the effect of temperature by using the Arrhenius model: ln[inactivation rate (log10 CFU/unit/h)] = 30.974 − 10,483 × [1/absolute temperature (K)] (equation 2).