Predictive models as means to quantify the interactions of spoilage organisms

Abstract

The purpose of this paper is to quantify the interactions of some groups of spoilage organisms that can be usually found in refrigerated meat stored in air, such as: Enterobacteriaceae, Pseudomonas, Acinetobacter, Psychrobacter, Shewa nella, Carnobacterium, Lactobacillus, Leuconostoc, Brochothrix and Kurthia spp. The growth of these organisms was studied in the range of temperature 2–11°C and pH 5.2–6.4, which is characteristic of refrigerated meat. The main growth parameters (maximum specific growth rate and lag time) were modelled by multivariate quadratic polynomials of temperature and pH. The interactions of the organisms were analyzed by comparing their growth models obtained in isolation with those obtained in mixture. The difference between the models was quantified by statistical F-values which were used to measure how much the growth of an organism or group of organisms was affected by others and which of them dominated their joint growth.