The growth modelling of Escherichia coli in commercial chicken meat extract affecting by temperature and pH factors
Subject Areas : Food Microbial Contamination
Anna
Ghaseminezhad
1
(Department of Food Science and Thechnology, Khuzestan Science and Research Branch, Islamic Azad University, Ahvaz, Iran.)
Ali
fazara
2
(Department of Food Science and Thechnology, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran.)
Ebrahim
Rahimi
3
(Department of Food Hygiene and Safety, Shahrekord Branch, Islamic Azad University, shahrekord, Iran.)
Keywords: Temperature, Escherichia coli, pH, commercial extract of chicken,
Abstract :
The purpose of this study is to provide a predictive model of Escherichia coli by selective growth factors such as heat storage (8 ° and 37 ° C) and PH (4, 5 and 6) in the extract was chicken business. For this purpose, a commercial extract of chicken prepared using acetic acid and 1/0 normal profit on the desired PH was adjusted. The level of 105 cfu / ml of the extract prepared from bacteria were inoculated. Extract in the temperature of 8 and 37 ° C and at a different time than the samples were measured. . The results are consistent with the expectation that the significant growth in the PH 4 (P <0/05), less than the growth of the PH 5 and 6, respectively. In contrast to the expected reduction in the temperature of 37 ° C and 8 ° C was observed. In other words, the bacteria grow in temperatures of 8 and 37 were the same.