Dynamic mathematical model to predict microbial growth and inactivation during food processing

Article Abstract:

A dynamic mathematical model for the analysis of bacterial population evolution during food processing was developed. The model incorporated the effects of time and temperature on the bacterial population. The possible influence of pH and water activity was not considered. The resulting model is a first-order differential equation which coincides with the Gompertz model when temperature is held constant. This model may be used to evaluate the microbial load in chilled prepared foods.

Safety and security measures, Food industry, Sanitary microbiology

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Self-similar colony morphogenesis by gram-negative rods as the experimental model of fractal growth by a cell population

Article Abstract:

The mechanism behind fractal morphogenesis and the conditions necessary for its generation were examined in gram-negative rods cultured in solid agar plates. Results showthat colony size and nutrient diffusion greatly influenced bacterial growth. Biosurfactants and high glucose concentrations were also critical for fractal morphogenesis. These findings are common among gram-negative rods and are consistent with those predicted by the diffusion-limited aggregation model.

Analysis, Growth, Gram-negative bacteria, Fractals

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Inactivation of Escherichia coli O157:H7 in apple juice by irradiation

Article Abstract:

The radiation dose required to destroy all Escherichia coli O157:H7 from fresh apple juice was investigated. Findings showed that low-dose irradiation kills E. coli O157:H7 in fresh apple juice while maintaining the product at refrigeration temperatures. Moreover, the radiation resistance cross-protection caused by the induction of pH-dependent, stationary-phase acid resistance in enterohemorrhagic E. coli previously found in model systems can also happen in foods.

Research, Escherichia coli, Radiation preservation of food, Food irradiation, Apple juice

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