Title page for ETD etd-06062008-164544

Type of Document Dissertation
Author Linton, Richard Howard
URN etd-06062008-164544
Title Use of the Gompertz equation to model non-linear survival curves and predict temperature, pH, and sodium chloride effects for Listeria monocytogenes Scott A
Degree PhD
Department Food Science and Technology
Advisory Committee
Advisor Name Title
Hackney, Cameron Raj Committee Member
Johnson, Janet M. Committee Member
Marcy, Joseph E. Committee Member
Pierson, Merle D. Committee Member
  • Food
Date of Defense 1994-05-05
Availability unrestricted

Numerous examples of non-linear survival curves, plotted as log surviving cells vs. time, for bacteria exposed to heat have been reported. Factors which may affect the shape of a survival curve and the heat resistance of bacteria include temperature, pH, and NaCl concentration. Many studies have examined the effect of these factors individually, but little information exists on the combined effects. The objective of this study was to mathematically model non-linear survival curves to account for these factors and their interactions simultaneously.

Heat resistance of Listeria monocytogenes(L. monocytogenes) was determined in O.lM KH2P04 buffer and in infant formula at three temperatures (50, 55, and 60 C), three pH levels (5, 6, and 7), and three NaCl concentrations (0, 2, 4%). Survival curves were fit using linear regression, non-linear regression with a modified logistic equation, and non-linear regression with a modified Gompertz equation.

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