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| Predicate | Object |
|---|---|
| rdf:type | |
| lifeskim:mentions | |
| pubmed:issue |
1-2
|
| pubmed:dateCreated |
1998-11-9
|
| pubmed:abstractText |
The combined effects of acetic acid, temperature and sodium chloride on Escherichia coli O157:H7 inactivation were examined in processed vinegar. To express their effects, quadratic polynomial models were applied. The logarithm transformation of sodium chloride concentration provided a better fit of the data than the use of a non-transformation value. On the basis of this finding, the polynomial models should be distinguished into two types, i.e. the non-sodium chloride model and the sodium chloride model, both of which had high R2 values (0.988 and 0.978, respectively).
|
| pubmed:language |
eng
|
| pubmed:journal | |
| pubmed:citationSubset |
IM
|
| pubmed:chemical | |
| pubmed:status |
MEDLINE
|
| pubmed:month |
Aug
|
| pubmed:issn |
0168-1605
|
| pubmed:author | |
| pubmed:issnType |
Print
|
| pubmed:day |
18
|
| pubmed:volume |
43
|
| pubmed:owner |
NLM
|
| pubmed:authorsComplete |
Y
|
| pubmed:pagination |
135-8
|
| pubmed:dateRevised |
2008-11-21
|
| pubmed:meshHeading |
pubmed-meshheading:9761348-Acetic Acid,
pubmed-meshheading:9761348-Colony Count, Microbial,
pubmed-meshheading:9761348-Escherichia coli O157,
pubmed-meshheading:9761348-Food Microbiology,
pubmed-meshheading:9761348-Forecasting,
pubmed-meshheading:9761348-Hot Temperature,
pubmed-meshheading:9761348-Humans,
pubmed-meshheading:9761348-Models, Biological,
pubmed-meshheading:9761348-Regression Analysis,
pubmed-meshheading:9761348-Sodium Chloride
|
| pubmed:year |
1998
|
| pubmed:articleTitle |
Mathematical modeling to predict the bactericidal effect of processed vinegar on Escherichia coli O157:H7.
|
| pubmed:affiliation |
Central Research Institute of Nakano Vinegar Co., Ltd., Handa, Aichi, Japan.
|
| pubmed:publicationType |
Journal Article
|