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Using microbial responses viewer and a regression approach to assess the eEffect of pH, activity of water and temperature on the survival of campylobacter spp

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dc.contributor.authorOMURTAG KORKMAZ, BURCU İREM
dc.contributor.authorİÇEN, HAYRUNİSA
dc.contributor.authorsİÇEN H., Corbo M. R., Sinigaglia M., OMURTAG KORKMAZ B. İ., Bevilacqua A.
dc.date.accessioned2023-03-27T09:57:03Z
dc.date.available2023-03-27T09:57:03Z
dc.date.issued2022-03-01
dc.description.abstractThis study aimed at developing a model for evaluating the survival of various Campylobacter jejuni strains under different conditions in culture media and poultry data from ComBase. Campylobacter data of culture media (116) and poultry (19) were collected from Microbial Responses Viewer, an additional tool of ComBase. The Weibull equation was selected as a suitable model for the analysis of survival data because of the nonlinearity of survival curves. Then, the fitting parameters (first reduction time and shape parameter) were analysed through a Kruskall-Wallis test and box-whisker plots, thus pointing out the existence of two classes of temperature (0-12 degrees C and 15-25 degrees C) and pH (4-6.5 and 7-7.5) acting on the viability of C. jejuni. Finally, a general regression model was used to build a comprehensive function; all factors were significant, but temperature was the most significant variable, followed by pH and water activity. In addition, desirability and prediction profiles highlighted a negative correlation of the first reduction time with temperature and a positive correlation with pH and water activity.
dc.identifier.citationİÇEN H., Corbo M. R., Sinigaglia M., OMURTAG KORKMAZ B. İ., Bevilacqua A., "Using Microbial Responses Viewer and a Regression Approach to Assess the Effect of pH, Activity of Water and Temperature on the Survival of Campylobacter spp.", FOODS, cilt.11, sa.5, 2022
dc.identifier.doi10.3390/foods11050637
dc.identifier.endpage13
dc.identifier.issn2304-8158
dc.identifier.issue5
dc.identifier.startpage1
dc.identifier.urihttps://avesis.marmara.edu.tr/api/publication/3733a31a-4d3d-4a1c-950f-aa53ac593cde/file
dc.identifier.urihttps://hdl.handle.net/11424/287864
dc.identifier.volume11
dc.language.isoeng
dc.relation.ispartofFOODS
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectTarımsal Bilimler
dc.subjectZiraat
dc.subjectGıda Mühendisliği
dc.subjectMühendislik ve Teknoloji
dc.subjectAgricultural Sciences
dc.subjectAgriculture
dc.subjectFood Engineering
dc.subjectEngineering and Technology
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.subjectTarım Bilimleri
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectFOOD SCIENCE & TECHNOLOGY
dc.subjectAGRICULTURAL SCIENCES
dc.subjectAgriculture & Environment Sciences (AGE)
dc.subjectFood Science
dc.subjectLife Sciences
dc.subjectCampylobacter jejuni
dc.subjectWeibull modelling
dc.subjectpredictive microbiology
dc.subjectregression
dc.subjectTHERMAL INACTIVATION
dc.subjectLISTERIA-MONOCYTOGENES
dc.subjectRISK-ASSESSMENT
dc.subjectWEIBULL MODEL
dc.subjectJEJUNI
dc.subjectKINETICS
dc.subjectCampylobacter jejuni
dc.subjectWeibull modelling
dc.subjectpredictive microbiology
dc.subjectregression
dc.titleUsing microbial responses viewer and a regression approach to assess the eEffect of pH, activity of water and temperature on the survival of campylobacter spp
dc.typearticle
dspace.entity.typePublication
local.avesis.id3733a31a-4d3d-4a1c-950f-aa53ac593cde
local.indexed.atWOS
local.indexed.atPUBMED
local.indexed.atSCOPUS
relation.isAuthorOfPublication500cbab2-3163-4ff4-9002-d744f4926528
relation.isAuthorOfPublication12d19faf-82a3-4d81-9e92-e562aedfbd54
relation.isAuthorOfPublication.latestForDiscovery500cbab2-3163-4ff4-9002-d744f4926528

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