Elsevier

Food Microbiology

Volume 16, Issue 3, June 1999, Pages 269-279
Food Microbiology

Original Article
Comparison of the Baranyi model with the modified Gompertz equation for modelling thermal inactivation of Listeria monocytogenes Scott A

https://doi.org/10.1006/fmic.1998.0243Get rights and content

Abstract

The Baranyi model was used to fit the four commonly observed survival curves: linear curves, those with a lag phase, those with a tailing phase and sigmoidal curves. It was validated by using published experimental data for thermal inactivation of Listeria monocytogenes Scott A heated in infant formula and compared with the modified Gompertz equation. For the prediction performance, the Baranyi model was better and more robust than the modified Gompertz equation.

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Present address: Department of Food Science, Purdue University, West Lafayette, Indiana 47907, USA.

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