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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Bibliographic Details
Published in:International journal of food microbiology 2007-04, Vol.115 (1), p.95-109
Main Authors: Kobilinsky, A., Nazer, A.I., Dubois-Brissonnet, F.
Format: Article
Language:English
Subjects:
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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Description
Summary: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