The growth modelling of Escherichia coli in commercial chicken meat extract affecting by temperature and pH factors

The purpose of this study is to provide a predictive model of Escherichia coli growth undr different conditions such as heat storage (8 ° and 37 ° C) and pH (4, 5 and 6) in a commercial chicken extract. For this purpose, a commercial extract of chicken prepared using acetic acid and 0/1 normal profit on the desired pH was adjusted. The level of 105 cfu / ml of E. coli extracts prepared to be inseminated. 8 and 37 ° C extracts were kept at two different temperatures and at different times of the sampling, dilution and the surface culture on Mac conkey Agar was developed. The results showed growth at pH 4 to 5 and 6 was significantly less than pH and reduces the growth of bacteria at temperatures of 8 and 37 ° C with no significant difference.