Modelling appling to psycrothophic Clostridia strains growth as a function of temperature, storage time and innoculum level.

• Grant number: 12/09438-6
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• Start date: September 01, 2012
• End date: August 31, 2015
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Pilar Rodriguez de Massaguer
• Grantee: Alessandra Regina da Silva
• Host Institution: Fundação André Tosello de Pesquisa e Tecnologia (FAT). Campinas , SP, Brazil

Abstract

The objective of this research will be: to model the growth of psychrotrophic Clostridium algidicarnis and Clostridium estertheticum strains, as a function of incubation temperature (from 2 to 15°C) and inoculum level (101 to 105esp/mL) in synthetic media Reinforced Clostridial Broth (RCM, Difco) and storage time (0-120days) using vacuum meat samples (6 and 9mBar) at 2 different shrinking temperatures (83 and 87°C). For these, will be apply a exploratory generic design concerning temperature and inoculum level as independent variables, to assess the influence of these variables under growth of C.algidicarnis and standard psychrotrophic strain, C.estertheticum DSM8809, in RCM. With these data a secondary polynomial model will be adjust establishing the adaptation time, growth rate and maximum population. Using the significant variables, added of storage time, will be generating a logistic regression model to study the time to blowing and the occurrence probability. This model will establish a combination of critical conditions that led or prevents the growth and blowing of meat samples if psychrotrophic Clostridium are present, and, besides, the product shelf-life, without blowing, if the storage temperatures abuse occurs.