Evaluation of a new mathematical model to describe Clostridium perfringens growth during the cooling of cooked ground beef
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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A mathematical model previously developed to study microbial growth in food products under an isothermal environment was adapted to a time-varying temperature regime. The resulting model was applied to study the growth of Clostridium perfringensin meat products. This micro-organism is of particular relevance to public health and economy due to the loss of productivity caused by it. Results showed a similar performance of the model used compared to the Baranyi model under an isothermal situation and a slightly better performance under a non-isothermal temperature profile.
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