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Jamshidi, A., Kazerani, H. R., Seifi, H. A., Moghaddas, E.. (1387). Growth limits of Staphylococcus aureus as a function of temperature, acetic acid, NaCl concentration, and inoculum level. , 9(4), 353-359. doi: 10.22099/ijvr.2008.2618
A. Jamshidi; H. R. Kazerani; H. A. Seifi; E. Moghaddas. "Growth limits of Staphylococcus aureus as a function of temperature, acetic acid, NaCl concentration, and inoculum level". , 9, 4, 1387, 353-359. doi: 10.22099/ijvr.2008.2618
Jamshidi, A., Kazerani, H. R., Seifi, H. A., Moghaddas, E.. (1387). 'Growth limits of Staphylococcus aureus as a function of temperature, acetic acid, NaCl concentration, and inoculum level', , 9(4), pp. 353-359. doi: 10.22099/ijvr.2008.2618
Jamshidi, A., Kazerani, H. R., Seifi, H. A., Moghaddas, E.. Growth limits of Staphylococcus aureus as a function of temperature, acetic acid, NaCl concentration, and inoculum level. , 1387; 9(4): 353-359. doi: 10.22099/ijvr.2008.2618

Growth limits of Staphylococcus aureus as a function of temperature, acetic acid, NaCl concentration, and inoculum level

Iranian Journal of Veterinary Research
مقاله 8، دوره 9، شماره 4 - شماره پیاپی 25، 2008، صفحه 353-359    اصل مقاله (149.43 K)
نوع مقاله: Full paper (Original article)
شناسه دیجیتال (DOI): 10.22099/ijvr.2008.2618
نویسندگان
A. Jamshidi* 1؛ H. R. Kazerani2؛ H. A. Seifi3؛ E. Moghaddas4
1Department of Food Hygiene and Aqua Culture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
2Department of Basic Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
3Department of Clinical Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran;
4Graduated from Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
چکیده
Staphylococcus aureus is one of the most prevalent causes of gastroenteritis worldwide. Knowing the precise boundary for the growth/no growth interface of S. aureus and also determining the period of time needed for bacterial growth initiation is necessary for food safety risk assessment. This study was designed to examine the combined effects of temperature, acetic acid, inoculum level and NaCl concentration on the growth of S. aureus in brain heart infusion broth. Growth was monitored by visible turbidity over a 20 days period. Statistical analysis of data showed significant effects for selected parameters on growth of S. aureus. Stepwise multiple regression was used to predict the growth initiation (R2 = 0.91, P<0.0001). To obtain a boundary model, logistic regression was used. The models accurately predicted the growth initiation and inhibition of S. aureus.
کلیدواژه‌ها
Staphylococcus aureus؛ Predictive model؛ Food safety
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