Vedecký časopis

Journal of Food and Nutrition Research
Online First Articles

Medveďová, A. – Rosskopf, F. – Liptáková, D. – Valík, Ľ.
Prediction of temperature effect on growth of Escherichia coli BR in milk

Alžbeta Medveďová, Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, SK-812 37 Bratislava, Slovakia. E-mail: alzbeta.medvedova@stuba.sk

Received 5 October 2017; 1st revised 18 December 2017; accepted 10 January 2018

Súhrn: Knowledge on behaviour of pathogen, opportunistic pathogen or indicatory organisms related with food intrinsic and extrinsic environmental factors is still utmost important in evaluation of safety and quality of foods. One of the most frequent microbial food contaminant is Escherichia coli, which includes common saprophytic as well as a group of pathogenic strains. Therefore, the aim of the work was to characterise and validate growth of raw milk cheeses origin isolate of E. coli within the whole temperature range allowing its growth in milk based on cultivation experiments. The growth dynamics was modelled by the Ratkowsky model and Cardinal temperature model with inflection (CTMI). The following cardinal values of temperature were determined by the CTMI model: minimal (Tmin) = 3.7 °C, optimal (Topt) = 40.8 °C, maximal (Tmax) = 46.6 °C. For practical purpose, the time necessary for the increase of E. coli counts about selected log counts was also calculated within the growth temperature range by using the Gibson model. Validation of the models used sound fitting of the data and thus they can be used in the growth prediction of E. coli in dairy foods, including its behaviour during traditional raw milk cheeses manufacture.

Kľúčové slová: Escherichia coli; predictive microbiology; growth; cardinal temperatures