These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Dynamic predictive model for growth of Salmonella enteritidis in egg yolk.
    Author: Gumudavelli V, Subbiah J, Thippareddi H, Velugoti PR, Froning G.
    Journal: J Food Sci; 2007 Sep; 72(7):M254-62. PubMed ID: 17995649.
    Abstract:
    Salmonella Enteritidis (SE) contamination of poultry eggs is a major human health concern worldwide. The risk of SE from shell eggs can be significantly reduced through rapid cooling of eggs after they are laid and their storage under safe temperature conditions. Predictive models for the growth of SE in egg yolk under varying ambient temperature conditions (dynamic) were developed. The growth of SE in egg yolk under several isothermal conditions (10, 15, 20, 25, 30, 35, 37, 39, 41, and 43 degrees C) was determined. The Baranyi model, a primary model, was fitted with growth data for each temperature and corresponding maximum specific growth rates were estimated. Root mean squared error (RMSE) values were less than 0.44 log10 CFU/g and pseudo-R2 values were greater than 0.98 for the primary model fitting. For developing the secondary model, the estimated maximum specific growth rates were then modeled as a function of temperature using the modified Ratkowsky's equation. The RMSE and pseudo-R2 were 0.05/h and 0.99, respectively. A dynamic model was developed by integrating the primary and secondary models and solving it numerically using the 4th-order Runge-Kutta method to predict the growth of SE in egg yolk under varying temperature conditions. The integrated dynamic model was then validated with 4 temperature profiles (varying) such as linear heating, exponential heating, exponential cooling, and sinusoidal temperatures. The predicted values agreed well with the observed growth data with RMSE values less than 0.29 log10 CFU/g. The developed dynamic model can predict the growth SE in egg yolk under varying temperature profiles.
    [Abstract] [Full Text] [Related] [New Search]