ABSTRACT
Appendix A3.1 — Characterization of Environmental Parameters Affecting Microbial Kinetics in Foods ........................................................................129 A3.1.1 Temperature ...................................................................................129 A3.1.2 Storage Atmosphere.......................................................................129 A3.1.3 Salt, Water-Phase Salt, and Water Activity ...................................131 A3.1.4 pH...................................................................................................132 A3.1.5 Added Preservatives Including Organic Acids, Nitrate,
and Spices ......................................................................................132 A3.1.6 Smoke Components .......................................................................134 A3.1.7 Other Environmental Parameters...................................................134
References..............................................................................................................135
Changes in populations of microorganisms in foods over time (i.e., “microbial kinetics”) are governed by storage conditions (“extrinsic” factors) and product characteristics (“intrinsic” factors). Collectively these have been termed “environmental parameters.” They may represent simple situations, e.g., where the storage temperature is the only important factor influencing microbial kinetics, but in many foods the environmental parameters that influence microbial kinetics are complex and dynamic and include the combined effects of extrinsic factors such as temperature and storage atmosphere; intrinsic factors such as water activity, pH, naturally occurring organic acids, and added preservatives; and interactions between groups of microorganisms.
