Comparison of the Baranyi model with the modified Gompertz equation for modelling thermal inactivation of Listeria monocytogenes Scott A |
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| Affiliation: | 1. U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038;;2. Department of Food Science & Technology, University of Georgia, Athens, Georgia 30602; and;3. Department of Nutrition and Food Science and;4. Center for Food Safety and Security Systems, University of Maryland, College Park, Maryland 20742, USA |
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| Abstract: | The Baranyi model was used to fit the four commonly observed survival curves: linear curves, those with a lag phase, those with a tailing phase and sigmoidal curves. It was validated by using published experimental data for thermal inactivation of Listeria monocytogenes Scott A heated in infant formula and compared with the modified Gompertz equation. For the prediction performance, the Baranyi model was better and more robust than the modified Gompertz equation. |
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