Impact of Fat Content of Beef on Heat Resistance of Non-O157:H7 Shiga Toxin Producing Escherichia Coli

Synergistic effect of ozonated and electrolyzed water on the inactivation kinetics of Escherichia coli on goat meat

“…Weibull models overestimated the predicted log reduction values ( B f > 1), whereas, the log‐linear models underestimated the predicted log reductions values ( B f < 1). Surviving population underestimation (overestimation of lethality) is a major concern that may cause the failure of a microbial inactivation model (Brar, ). B f ranges of 0.95–1.10 and 0.85–1.30 are considered “good” and “acceptable,” respectively, whereas, a B f value outside this range is considered “unacceptable” for inactivation models (Brar, ).…”

“…Surviving population underestimation (overestimation of lethality) is a major concern that may cause the failure of a microbial inactivation model (Brar, ). B f ranges of 0.95–1.10 and 0.85–1.30 are considered “good” and “acceptable,” respectively, whereas, a B f value outside this range is considered “unacceptable” for inactivation models (Brar, ). The B f values of Weibull models being in the acceptable range (1.03–1.21) show a good agreement between predicted and observed log reduction values, indicating that the models have satisfactory predictive ability (Table ).…”

“…Decimal reduction time ( D value) is one of the critical factors that helps decide the processing limits to ensure safety of meat (Brar, ). The D values, calculated by fitting a primary log‐linear model to the survival curves are presented in Table .…”

“…Log‐linear models were used to calculate the D values from survival curves. The slope of the curve was estimated by using five data points with a coefficient of regression ( R 2 ) ≥ .80 (Brar, ).…”