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Construction of a growth kinetics model for Escherichia coli in braised chicken legs under fluctuating temperatures based on the Huang model
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Ying-Jiao LI1, Zhi-Quan HAN2, Zi-Yu LIU3, Hua JI4, *, Yan-Fei WAN1
Journal of Food Safety & Quality | 2025, 16(16) : 21 - 27
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Journal of Food Safety & Quality | 2025, 16(16): 21-27
• Special Topic: Analysis and Monitoring of Toxic and Harmful Substances in Food •
Construction of a growth kinetics model for Escherichia coli in braised chicken legs under fluctuating temperatures based on the Huang model
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Ying-Jiao LI1, Zhi-Quan HAN2, Zi-Yu LIU3, Hua JI4, *, Yan-Fei WAN1
Affiliations
  • 1 College of Food Engineering, Xinjiang Shihezi Vocational Technical College, Shihezi 832000, China
  • 2 School of Science, Shihezi University, Shihezi 832000, China
  • 3 School of Software, Nankai University, Tianjin 300000, China
  • 4 College of Food Science, Shihezi University, Shihezi 832000, China
Published: 2025-08-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20250512002
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Objective To construct a predictive model for bacterial growth in braised chicken legs under variable temperature conditions during actual circulation. Methods Based on the one-step method of the Huang model, the growth process of foodborne Escherichia coli (E. coli) in braised chicken legs was studied. Kinetic parameters for E. coli growth and survival were determined through multiple sets of isothermal experiments, ultimately yielding a second-order model describing the relationship between instantaneous colony count, temperature, time and initial colony count. The model was validated using simulation experiments. Results A significance analysis of differences was conducted between the measured growth colony counts of E. coli strains cultured under fluctuating temperatures and the predicted colony counts obtained by the model. The test showed that P=0.926>0.05, indicated that there was no significant difference between the predicted values and the measured values. Conclusion The second-order model constructed in this study can effectively simulate E. coli growth under fluctuating temperatures and is sufficiently reliable. The model, integrated with the R programming language, allows for rapid prediction of E. coli growth under fluctuating temperature conditions, providing a rapid and effective tool for risk assessment of braised meat products in actual circulation.

braised chicken leg  /  Escherichia coli  /  growth kinetic model  /  fluctuating temperature
Ying-Jiao LI, Zhi-Quan HAN, Zi-Yu LIU, Hua JI, Yan-Fei WAN. Construction of a growth kinetics model for Escherichia coli in braised chicken legs under fluctuating temperatures based on the Huang model[J]. Journal of Food Safety & Quality, 2025 , 16 (16) : 21 -27 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250512002
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Year 2025 volume 16 Issue 16
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20250512002
  • Receive Date：2025-05-12
  • Online Date：2026-01-13
  • Published：2025-08-25
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  • Received：2025-05-12
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Affiliations
    1 College of Food Engineering, Xinjiang Shihezi Vocational Technical College, Shihezi 832000, China
    2 School of Science, Shihezi University, Shihezi 832000, China
    3 School of Software, Nankai University, Tianjin 300000, China
    4 College of Food Science, Shihezi University, Shihezi 832000, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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