Modeling the inhibition of Salmonella typhimurium growth by combination of food antimicrobials

Through the use of a sequence of fractional factorial designs, the growth inhibition of Salmonella typhimurium by many natural antimicrobial compounds is studied and modeled. Two very important predictive variables are an appropriately weighted total of organic acid concentrations on the one hand, a...

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Veröffentlicht in:	International journal of food microbiology 2007-04, Vol.115 (1), p.95-109
Hauptverfasser:	Kobilinsky, A., Nazer, A.I., Dubois-Brissonnet, F.
Format:	Artikel
Sprache:	eng
Schlagworte:	acid treatment Acidic compounds Anti-Bacterial Agents - pharmacology Aromatic compounds bacterial contamination Biological and medical sciences Colony Count, Microbial Consumer Product Safety Eugenol - pharmacology Experimental design Food industries Food microbiology food pathogens Food Preservation - methods food preservatives Food Preservatives - pharmacology food spoilage Fundamental and applied biological sciences. Psychology gastroenteritis Growth inhibition Hydrogen-Ion Concentration Life Sciences Microbial Sensitivity Tests Microbiology and Parasitology minimum inhibitory concentration Models, Biological Monoterpenes - pharmacology organic acids and salts plate count predictive microbiology Salmonella Typhimurium Salmonella typhimurium - growth & development Smoothing synergism Synergy Terpenes - pharmacology Thymol - pharmacology
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Beschreibung
Zusammenfassung:	Through the use of a sequence of fractional factorial designs, the growth inhibition of Salmonella typhimurium by many natural antimicrobial compounds is studied and modeled. Two very important predictive variables are an appropriately weighted total of organic acid concentrations on the one hand, and of aromatic compound concentrations on the other.
ISSN:	0168-1605 1879-3460
DOI:	10.1016/j.ijfoodmicro.2006.10.039