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Brar J, Novoa-Rama E, Corkran S, Juneja VK, Kroft B, Singh M. Predictive modeling of thermal inactivation of non-O157 Shiga toxin-producing Escherichia coli in ground beef with varying fat contents. Food Res Int 2023; 174:113481. [PMID: 37986491 DOI: 10.1016/j.foodres.2023.113481] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Revised: 09/11/2023] [Accepted: 09/13/2023] [Indexed: 11/22/2023]
Abstract
A mathematical model to predict the thermal inactivation of non-O157 Shiga toxin-producing Escherichia coli (STEC) in ground beef was developed, with temperature and fat content of ground beef as controlling factors. Survival curves for a cocktail of non-O157 STEC strains in ground beef at four temperatures (55, 60, 65, and 68 °C) and six fat levels (5, 10, 15, 20, 25, and 30%) were generated. Nine primary models-log-linear, log-linear with tail, biphasic, sigmoidal, four-factor sigmoidal, Baranyi, Weibull, mixed Weibull, and Gompertz-were tested for fitting the survival curves. Primary modeling analysis showed the Weibull model had the highest accuracy factor and Akaike's weight, making it the best-fitting model. The parameters of the Weibull model were estimated using a nonlinear mixed, and response surface modeling was used to develop a second-order polynomial regression to estimate the impact of fat in ground beef and cooking temperature on the heat resistance of non-O157 STEC strains. The secondary model was successfully validated by comparing predicted lethality (log10 CFU/g) with the observed values for ground beef containing 10 and 27% fat at 58 and 62 °C. Process lethality obtained from experimental data was within the prediction interval of the predictive model. The developed model will assist the food industry in estimating the appropriate time and temperature required for cooking ground beef to provide adequate protection against STEC contaminants.
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Affiliation(s)
- Jagpinder Brar
- Department of Food Science, Purdue University, West Lafayette, IN 47906
| | - Estefania Novoa-Rama
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602
| | - Sydney Corkran
- Department of Food Science, Purdue University, West Lafayette, IN 47906
| | - Vijay K Juneja
- US Department of Agriculture - Eastern Regional Research Center, Wyndmoor, PA 19038
| | - Brenda Kroft
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602
| | - Manpreet Singh
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602.
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2
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Barsi F, Dalzini E, Russo S, Cosciani-Cunico E, Monastero P, Arrigoni N, Garbarino CA, Cortimiglia C, Losio MN, Ricchi M. Isothermal inactivation of Mycobacterium avium subsp. paratuberculosis in curd simulating the stretching phase in pasta-filata cheese process. Front Microbiol 2022; 13:1052222. [PMID: 36532449 PMCID: PMC9751633 DOI: 10.3389/fmicb.2022.1052222] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Accepted: 11/08/2022] [Indexed: 09/11/2024] Open
Abstract
Raw milk and dairy products are usually considered the major sources of Mycobacterium avium subsp. paratuberculosis (MAP) exposure for humans. During the production process of mozzarella cheese, as well as of other pasta-filata cheeses made with pasteurized or raw milk, curd is heated and stretched by addition of hot or boiling water. This step is the critical point for the inactivation of MAP during the production process, but, to our knowledge, no studies have been published about the thermal death time values of MAP in curd. The aim of this study was to determine the inactivation kinetics of MAP in curd used to produce pasta-filata cheese in six independent experiments. The milk was inoculated with a mix of MAP strains (field and registered strains) and, with the aim to simulate the thermal treatment of the curd during the stretching step, samples of 10 g of contaminated curd were vacuum packed and treated separately at six different temperatures from 60°C to 75°C in a water bath. MAP survival was then evaluated by plate count method and inactivation parameters were estimated for determining the thermal resistance of the pathogen directly in the curd. D-values increased from 0.15 min (D75-value) to 4.22 min (D60-value) and the calculated z-value was 10.2°C. These data aid: (i) to design food thermal process treatments defining acceptance limits of critical control points to ensure safety against MAP; (ii) to predict the time/temperature combinations needed to obtain a certain MAP log reduction during the curd stretching step; (iii) to optimize or validate pasta-filata cheese process.
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Affiliation(s)
- Filippo Barsi
- National Reference Centre and WOAH Reference Laboratory for Paratuberculosis, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “Bruno Ubertini”, Piacenza, Italy
| | - Elena Dalzini
- National Reference Centre for Emerging Risks in Food Safety, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “Bruno Ubertini”, Milan, Italy
- Food Control Division, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “Bruno Ubertini”, Brescia, Italy
| | - Simone Russo
- National Reference Centre and WOAH Reference Laboratory for Paratuberculosis, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “Bruno Ubertini”, Piacenza, Italy
| | - Elena Cosciani-Cunico
- National Reference Centre for Emerging Risks in Food Safety, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “Bruno Ubertini”, Milan, Italy
- Food Control Division, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “Bruno Ubertini”, Brescia, Italy
| | - Paola Monastero
- National Reference Centre for Emerging Risks in Food Safety, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “Bruno Ubertini”, Milan, Italy
| | - Norma Arrigoni
- National Reference Centre and WOAH Reference Laboratory for Paratuberculosis, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “Bruno Ubertini”, Piacenza, Italy
| | - Chiara Anna Garbarino
- National Reference Centre and WOAH Reference Laboratory for Paratuberculosis, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “Bruno Ubertini”, Piacenza, Italy
| | - Claudia Cortimiglia
- National Reference Centre and WOAH Reference Laboratory for Paratuberculosis, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “Bruno Ubertini”, Piacenza, Italy
| | - Marina Nadia Losio
- National Reference Centre for Emerging Risks in Food Safety, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “Bruno Ubertini”, Milan, Italy
- Food Control Division, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “Bruno Ubertini”, Brescia, Italy
| | - Matteo Ricchi
- National Reference Centre and WOAH Reference Laboratory for Paratuberculosis, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “Bruno Ubertini”, Piacenza, Italy
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Dong J, Kou X, Liu L, Hou L, Li R, Wang S. Effect of water, fat, and salt contents on heating uniformity and color of ground beef subjected to radio frequency thawing process. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102604] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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4
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Deen B, Diez-Gonzalez F. Assessment of Pediococcus acidilactici ATCC 8042 as potential Salmonella surrogate for thermal treatments of toasted oats cereal and peanut butter. Food Microbiol 2019; 83:187-192. [PMID: 31202412 DOI: 10.1016/j.fm.2019.05.015] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2019] [Revised: 04/19/2019] [Accepted: 05/26/2019] [Indexed: 10/26/2022]
Abstract
The control of Salmonella in low water activity foods poses a challenge for the food industry because of its thermal resistance. The use of surrogate bacteria in a food plant is considered a critical component to validate processing steps. The objective of this study was to evaluate the use of Pediococcus acidilactici ATCC 8042, a generally recognized as safe bacterium (GRAS), as potential surrogate for Salmonella in commercial toasted oats cereal (TOC) and peanut butter. P. acidilactici was compared to a five-serovar cocktail of Salmonella and Enterococcus faecium NRRL-B2354, separately. Cultures were inoculated into TOC and thermal kinetic parameters (δ, β) were determined at 80, 85, 90, and 95 °C using the Weibull model. In peanut butter, δ and β parameters were obtained at 63, 68, 73, and 77 °C. In TOC, the δ values (initial decimal reduction time) of P. acidilactici were 63 and 7 min at 80 and 95 °C, respectively, and at all four temperatures they were not significantly different from δ values of E. faecium. The δ value of Salmonella at 80 °C (139 min) was two-fold greater than the other two bacteria's values (p < 0.05). In peanut butter, δ values of P. acidilactici ranged from 31 min at 63 °C to 2.6 min at 77 °C, and at all temperatures they were not significantly different from E. faecium's δ values. In peanut butter, all Salmonella cocktail's δ values were significantly smaller than P. acidilactici's with values of 2 min at 63 °C and 0.4 min at 77 °C. These results indicated that P. acidilactici was as heat tolerant as E. faecium in these food matrices. However, the thermal inactivation kinetic parameters suggested that P. acidilactici can only be considered a Salmonella surrogate in TOC at temperatures above 85 °C. Because of its greater thermal tolerance in peanut butter, P. acidilactici may be used as Salmonella surrogate if an additional safety factor is recommended.
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Affiliation(s)
- Bronwyn Deen
- Center for Food Safety, Department of Food Science and Technology, University of Georgia, Griffin, GA, 30223, USA
| | - Francisco Diez-Gonzalez
- Center for Food Safety, Department of Food Science and Technology, University of Georgia, Griffin, GA, 30223, USA.
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Kou X, Li R, Zhang L, Ramaswamy H, Wang S. Effect of heating rates on thermal destruction kinetics of Escherichia coli ATCC25922 in mashed potato and the associated changes in product color. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.10.019] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Arioli S, Montanari C, Magnani M, Tabanelli G, Patrignani F, Lanciotti R, Mora D, Gardini F. Modelling of Listeria monocytogenes Scott A after a mild heat treatment in the presence of thymol and carvacrol: Effects on culturability and viability. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.07.014] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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7
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Li R, Kou X, Zhang L, Wang S. Inactivation kinetics of food-borne pathogens subjected to thermal treatments: a review. Int J Hyperthermia 2018; 34:177-188. [DOI: 10.1080/02656736.2017.1372643] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022] Open
Affiliation(s)
- Rui Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, China
| | - Xiaoxi Kou
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, China
| | - Lihui Zhang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, China
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
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Wang X, Devlieghere F, Geeraerd A, Uyttendaele M. Thermal inactivation and sublethal injury kinetics of Salmonella enterica and Listeria monocytogenes in broth versus agar surface. Int J Food Microbiol 2017; 243:70-77. [DOI: 10.1016/j.ijfoodmicro.2016.12.008] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2016] [Revised: 11/07/2016] [Accepted: 12/12/2016] [Indexed: 12/22/2022]
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9
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Thermal inactivation kinetics of surface contaminating Listeria monocytogenes on vacuum-packaged agar surface and ready-to-eat sliced ham and sausage. Food Res Int 2016; 89:843-849. [DOI: 10.1016/j.foodres.2016.10.019] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2016] [Revised: 10/08/2016] [Accepted: 10/14/2016] [Indexed: 11/22/2022]
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10
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Xiao J, Niu L. Antilisterial Peptides Released by Enzymatic Hydrolysis from Grass Carp Proteins and Activity on ControllingL. monocytogenesInoculated in Surimi Noodle. J Food Sci 2015; 80:M2564-9. [PMID: 26467537 DOI: 10.1111/1750-3841.13104] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2015] [Accepted: 09/11/2015] [Indexed: 11/30/2022]
Affiliation(s)
- Jianhui Xiao
- School of Food Science and Engineering; Jiangxi Agricultural Univ; 1101 Zhimin Road Nanchang 330045 P.R. China
- Dept. of Food Science and Technology; The Univ. of Tennessee; 2510 River Drive Knoxville Tenn 37996 U.S.A
| | - Liya Niu
- School of Food Science and Engineering; Jiangxi Agricultural Univ; 1101 Zhimin Road Nanchang 330045 P.R. China
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