THE GROWTH MODELLING OF ESCHERICHIA COLI IN COMMERCIAL CHICKEN MEAT EXTRACT AFFECTING BY TEMPERATURE AND PH FACTORS

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GHASEMINEZHAD A.; FAZLARA A.; RAHIMI E.

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ISSN: 2588-4824

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Paper Information

Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2016 | Volume:3 | Issue:1 Page(s): 73-84

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Title

THE GROWTH MODELLING OF ESCHERICHIA COLI IN COMMERCIAL CHICKEN MEAT EXTRACT AFFECTING BY TEMPERATURE AND PH FACTORS

Author(s)

GHASEMINEZHAD A. | FAZLARA A. | RAHIMI E. | Issue Writer Certificate

Keywords

ESCHERICHIA COLIQ2

CHICKEN EXTRACTQ1

TTEMPERATUREQ3

PHQ2

Abstract

The purpose of this study is to provide a predictive model of ESCHERICHIA COLI growth undr different conditions such as heat storage (8o and 37oC) and PH (4, 5 and 6) in a commercial CHICKEN EXTRACT. For this purpose, a commercial extract of chicken prepared using acetic acid and 0/1 normal profit on the desired PH was adjusted. The level of 105 cfu / ml of E. coli extracts prepared to be inseminated. 8 and 37oC extracts were kept at two different temperatures and at different times of the sampling, dilution and the surface culture on Mac conkey Agar was developed. The results showed growth at PH 4 to 5 and 6 was significantly less than PH and reduces the growth of bacteria at temperatures of 8 and 37oC with no significant difference.

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APA: Copy

GHASEMINEZHAD, A., FAZLARA, A., & RAHIMI, E.. (2016). THE GROWTH MODELLING OF ESCHERICHIA COLI IN COMMERCIAL CHICKEN MEAT EXTRACT AFFECTING BY TEMPERATURE AND PH FACTORS. JOURNAL OF FOOD MICROBIOLOGY, 3(1), 73-84. SID. https://sid.ir/paper/250792/en

Vancouver: Copy

GHASEMINEZHAD A., FAZLARA A., RAHIMI E.. THE GROWTH MODELLING OF ESCHERICHIA COLI IN COMMERCIAL CHICKEN MEAT EXTRACT AFFECTING BY TEMPERATURE AND PH FACTORS. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2016;3(1):73-84. Available from: https://sid.ir/paper/250792/en

IEEE: Copy

A. GHASEMINEZHAD, A. FAZLARA, and E. RAHIMI, “THE GROWTH MODELLING OF ESCHERICHIA COLI IN COMMERCIAL CHICKEN MEAT EXTRACT AFFECTING BY TEMPERATURE AND PH FACTORS,” JOURNAL OF FOOD MICROBIOLOGY, vol. 3, no. 1, pp. 73–84, 2016, [Online]. Available: https://sid.ir/paper/250792/en

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