UV-Heat Treatments for the Control of Foodborne Microbial Pathogens in Chicken Broth

Table 2

Parameters of the secondary models resulting after fitting Albert and Mafart’s (2) and Mafart’s models (3) to the data representing the relationship between the Sl and from UV-H survival curves of E. coli, Salmonella Typhimurium, L. monocytogenes, and S. aureus from Table 1 against the treatment, respectively. Values in parentheses represent the standard errors of the means. Letters a, b, and c indicate statistically significant differences ().

(a) Shoulder length secondary model

Microorganism						RMSE
Escherichia coli	56.81 (0.28)^a	21.46 (2.99)^a	0.70 (0.02)^a	0.00 (0.02)^a	0.996	0.027
Salmonella Typhimurium	56.69 (0.42)^a	16.52 (2.76)^b	0.70 (0.03)^a	0.00 (0.02)^a	0.992	0.034
Listeria monocytogenes	57.05 (0.16)^a	24.06 (2.71)^a	1.05 (0.03)^b	0.00 (0.02)^a	0.998	0.032
Staphylococcus aureus	57.45 (0.70)^a	12.18 (1.72)^b	0.57 (0.02)^c	0.00 (0.03)^a	0.993	0.025

(b) secondary model

Microorganism					RMSE
Escherichia coli	69.22 (0.39)^a	8.39 (0.57)^a	3.70 (0.07)^a	0.998	0.071
Salmonella Typhimurium	63.11 (1.27)^b	10.95 (3.44)^a	2.76 (0.39)^bc	0.981	0.501
Listeria monocytogenes	67.08 (0.79)^a	9.44 (1.68)^a	2.52 (0.14)^b	0.989	0.151
Staphylococcus aureus	62.25 (1.68)^b	8.02 (2.25)^a	3.49 (0.53)^ac	0.985	0.546