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2014 | 17 | 3 |

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Modeling the effect of temperature on survival rate of Salmonella Enteritidis in yogurt

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The aim of the study was to determine the inactivation rates of Salmonella Enteritidis in commercially produced yogurt and to generate primary and secondary mathematical models to predict the behaviour of these bacteria during storage at different temperatures. The samples were inoculated with the mixture of three S. Enteritidis strains and stored at 5℃, 10℃, 15℃, 20℃ and 25℃ for 24 h. The number of salmonellae was determined every two hours. It was found that the number of bacteria decreased linearly with storage time in all samples. Storage temperature and pH of yogurt significantly influenced survival rate of S. Enteritidis (p < 0.05). In samples kept at 5℃ the number of salmonellae decreased at the lowest rate, whereas at 25°C the reduction in number of bacteria was the most dynamic. The natural logarithm of mean inactivation rates of Salmonella calculated from primary model was fitted to two secondary models: linear and polynomial. Equations obtained from both secondary models can be applied as a tool for prediction of inactivation rate of Salmonella in yogurt stored under temperature range from 5 to 25°C; however, polynomial model gave the better fit to the experimental data.

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  • Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warsaw, Poland
  • Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warsaw, Poland
  • Chair of Dairy and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego 7, 10-719 Olsztyn, Poland
  • Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warsaw, Poland


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