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Journal of Food and Nutrition Research
Online First Articles

Medveďová, A. – Rosskopf, F. – Liptáková, D. – Valík, Ľ.
Prediction of temperature effect on growth of two raw milk cheese isolates of Escherichia coli 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; published online 13 April 2018

Súhrn: Knowledge on behaviour of pathogenic, opportunistic pathogenic or indicator organisms related with food intrinsic and extrinsic environmental factors is of utmost importance at evaluation of safety and quality of foods. A frequent microbial food contaminant is Escherichia coli, which includes common saprophytic as well as a group of pathogenic strains. The aim of this study was to characterize and validate growth of E. coli in the entire range of temperatures allowing growth, based on culturing 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 CTMI: minimal Tmin = 3.7 °C, optimal Topt = 40.8 °C, maximal Tmax = 46.6 °C. Gibson model was used for prediction of the time to increase counts, e.g. by 3 log, for an E. coli isolate within the temperature range allowing growth. The prediction data were validated and can be used for growth assessment in artisanal raw milk-based products.

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

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