The models are based on extensive experimental data of
microbial behavior in liquid microbiological media and food.
There can be no guarantee that predicted values will match
those that would occur in any specific food system. Before the
models could be used in such a manner, the user would have to
validate the models for each specific food of interest.
Ok
Thermal Destruction of Escherichia coli O157:H7 in Ground Beef as Affected by Tea Leaf and Apple Skin Powders
Modeled Parameters
| Temperature (°C) |
Control D-Value + LPD (min) |
Additive D-Value + LPD (min) |
| 55.0 |
94.31 |
69.89 |
| 55.5 |
74.46 |
56.31 |
| 56.0 |
58.79 |
45.36 |
| 56.5 |
46.42 |
36.55 |
| 57.0 |
36.65 |
29.44 |
| 57.5 |
28.94 |
23.72 |
| 58.0 |
20.90 |
15.57 |
| 58.5 |
15.09 |
10.22 |
| 59.0 |
10.89 |
6.71 |
| 59.5 |
7.87 |
4.40 |
| 60.0 |
5.68 |
2.89 |
| 60.5 |
4.65 |
2.51 |
| 61.0 |
3.81 |
2.19 |
| 61.5 |
3.12 |
1.90 |
| 62.0 |
2.55 |
1.66 |
| 62.5 |
2.09 |
1.44 |
Source:
Juneja V.K., Bari M.L., Inatsu Y., Kawamoto S., and Friedman M.
Thermal Destruction of Escherichia coli O157:H7 in Sous-Vide Cooked Ground Beef as Affected by Tea Leaf and Apple Skin Powders.
Journal of Food Protection, Vol. 72, No. 4, 2009. P. 860-865.
ddr.nal.usda.gov/bitstream/10113/29032/1/IND44196935.pdf