{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/27971"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/27971","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"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","abstract":"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 <u>Listeria monocytogenes</u>(L. <u>monocytogenes</u>) 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.","abstract_html":"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 &lt;u&gt;Listeria monocytogenes&lt;/u&gt;(L. &lt;u&gt;monocytogenes&lt;/u&gt;) 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.","abstract_has_math":false,"creators":["Linton, Richard Howard"],"institution":"Virginia Tech","degree_name":"Ph. D.","degree_level":"doctoral","degree_discipline":"Food Science and Technology","degree_department":"Food Science and Technology","school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":["Pierson, Merle D.","Hackney, Cameron Raj","Johnson, Janet M.","Marcy, Joseph E."],"year":1994,"date_issued":"1994-05-05","date_published":"1994-05-05","updated_at":"2026-07-22T22:19:16Z","subjects":[],"languages":["en"],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-06062008-164544"],"render_values":[{"text":"etd-06062008-164544","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/27971","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Pierson, Merle D.","Hackney, Cameron Raj","Johnson, Janet M.","Marcy, Joseph E."]},{"key":"dc:contributor.department","label":"Department","values":["Food Science and Technology"]},{"key":"dc:creator","label":"Author","values":["Linton, Richard Howard"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2014-03-14T20:12:48Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2014-03-14T20:12:48Z","2008-06-06"]},{"key":"dc:date.issued","label":"Date","values":["1994-05-05"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Tech"]},{"key":"dc:type","label":"Dc Type","values":["Dissertation"]},{"key":"dc:type.dcmitype","label":"Dc Type Dcmitype","values":["Text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science and Technology"]},{"key":"thesis:degree_level","label":"Degree Level","values":["doctoral"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Ph. D."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-06062008-164544"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/27971"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["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 <u>Listeria monocytogenes</u>(L. <u>monocytogenes</u>) 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."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Ph. D."]},{"key":"dc:format.medium","label":"Dc Format Medium","values":["BTD"]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Use of the Gompertz equation to model non-linear survival curves and predict temperature, pH, and sodium chloride effects for Listeria monocytogenes Scott A"]}]}],"canonical_facts":{"dc:contributor.committeemember":["Pierson, Merle D.","Hackney, Cameron Raj","Johnson, Janet M.","Marcy, Joseph E."],"dc:contributor.department":["Food Science and Technology"],"dc:creator":["Linton, Richard Howard"],"dc:date.accessioned":["2014-03-14T20:12:48Z"],"dc:date.available":["2014-03-14T20:12:48Z","2008-06-06"],"dc:date.issued":["1994-05-05"],"dc:description.abstract":["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 <u>Listeria monocytogenes</u>(L. <u>monocytogenes</u>) 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."],"dc:description.degree":["Ph. D."],"dc:format.medium":["BTD"],"dc:format.mimetype":["application/pdf"],"dc:identifier.other":["etd-06062008-164544"],"dc:identifier.uri":["http://hdl.handle.net/10919/27971"],"dc:language.iso":["en"],"dc:publisher":["Virginia Tech"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc: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"],"dc:type":["Dissertation"],"dc:type.dcmitype":["Text"],"thesis:degree_discipline":["Food Science and Technology"],"thesis:degree_level":["doctoral"],"thesis:degree_name":["Ph. D."],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:19:16Z"}