Inactivation Models for Salmonella typhimurium, Staphylococcus aureus and Vibrio parahaemolyticus in Processed Vinegar

Abstract

Combined bactericidal effects of acetic acid, temperature, and sodium chloride on Salmonella typhimurium, Staphylococcus aureus and Vibrio parahaemolyticus were examined in processed vinegar. To express their effects, we established quadratic polynomial models distinguished into two types according to the presence or absence of sodium chloride. These models were also evaluated by the alternative variables of acetic acid concentration and pH value. Every model had high values for the correlation coefficients (r²=0.963-0.990) between predicted and observed inactivation rates. The fitness for the model prediction was observed independent of bacterial species, i.e., gram negative, positive, and halophilic bacteria.