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Huang CL, Hsu NS, Yao CH, Lo WC. Multi-order analytical solving computation of rainstorm causal decomposition during typhoons using a designed key-lock quasi-Newton optimizing derivation. Heliyon 2023; 9:e20478. [PMID: 38034720 PMCID: PMC10682536 DOI: 10.1016/j.heliyon.2023.e20478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 09/23/2023] [Accepted: 09/26/2023] [Indexed: 12/02/2023] Open
Abstract
To precisely identify multi-dimensional spatiotemporal rain-making parameters, generate an approximate Hessian matrix, and solve the nonlinear ill-posed problem, this study uses composite logical tangent hyperbolic functions to construct the rain-generating simulation model as nonlinear algebraic equations with designed key-lock quasi-Newton optimization for deriving multi-order objective functional derivatives for rainstorm causal decomposition into advanced functional, analytical solution (lock) and Newton's conditional constraints. Specifically, the rank-two approximate structure of the Levenberg-Marquardt and Broyden-Fletcher-Goldfarb-Shanno quasi-Newton algorithms are modified as the symmetric rank-four structure to efficiently calculate a positive definite stable Hessian and solve the constrained nonlinear rain-making threshold. The model projects various rain-making factors into multi-rank loading scores, characterizing rain-generating mechanisms and causal components as associated DNAs. To accelerate/modify directional convergence, avoid local minimum, and detect global optimum, the devised vectorized limited switchable step sizes are optimized using advanced double-bracketing approaches combined with candidate parameters' correction vectors (key) and referenced step-size distributions solved by Newton's constrained analytical solution to reduce heterogeneous differences and eliminate the conventional overestimated Hessian. The identified rain-making DNAs reveal that typhoons with similar DNAs move in similar directions. Specifically, rain-making DNAs in Taipei Category 1 were correlated with wind force/direction and cloud height along PCs 1, 3, 4, and 7, and those in Category 2 were correlated with cloud-cover distribution along PCs 1, 2, and 5. The identified rain-making thresholds of typhoons with constant direction/structure showed a weaker steady state, whereas the unsteady rest produced multi-peak rainfall hydrographs. Rain evolution analysis reveals that cloudy rainbands, carried by the wind field, move along the Tamsui River valley when traveling between northeast and south-southeast of Taipei; converge with gradient and geostrophic winds when traveling between east-northeast and southwest; merge with southwest monsoon when traveling between west-southwest and northeast of Kaohsiung.
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Affiliation(s)
- Chien-Lin Huang
- Department of Civil Engineering, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei, 10617, Taiwan
| | - Nien-Sheng Hsu
- Department of Civil Engineering, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei, 10617, Taiwan
| | - Chun-Hao Yao
- Department of Civil Engineering, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei, 10617, Taiwan
| | - Wei-Chun Lo
- Department of Civil Engineering, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei, 10617, Taiwan
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2
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Huang L, Li C. Growth of Clostridium perfringens in cooked chicken during cooling: One-step dynamic inverse analysis, sensitivity analysis, and Markov Chain Monte Carlo simulation. Food Microbiol 2020; 85:103285. [DOI: 10.1016/j.fm.2019.103285] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 06/12/2019] [Accepted: 07/31/2019] [Indexed: 11/29/2022]
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3
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Growth of Clostridium perfringens in roasted chicken and braised beef during cooling – One-step dynamic analysis and modeling. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.106739] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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4
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5
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Khan MA, Bahadar S, Ullah N, Ullah S, Shakeeb U, Zeb Khan A, Khan IU, Kalhoro NH, Shah MB, Malik MIU. Distribution and antimicrobial resistance patterns of Clostridium Perfringens isolated from vaccinated and unvaccinated goats. Small Rumin Res 2019. [DOI: 10.1016/j.smallrumres.2019.02.011] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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6
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Wang R, Sun L, Wang Y, Deng Y, Fang Z, Liu Y, Liu Y, Sun D, Deng Q, Gooneratne R. Growth and Hemolysin Production Behavior of Vibrio parahaemolyticus in Different Food Matrices. J Food Prot 2018; 81:246-253. [PMID: 29360402 DOI: 10.4315/0362-028x.jfp-17-308] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The growth and hemolytic activity profiles of two Vibrio parahaemolyticus strains (ATCC 17802 and ATCC 33847) in shrimp, oyster, freshwater fish, pork, chicken, and egg fried rice were investigated, and a prediction system for accurate microbial risk assessment was developed. The two V. parahaemolyticus strains displayed a similar growth and hemolysin production pattern in the foods at 37°C. Growth kinetic parameters showed that V. parahaemolyticus displayed higher maximum specific growth rate and shorter lag time values in shrimp > freshwater fish > egg fried rice> oyster > chicken > pork. Notably, there was a similar number of V. parahaemolyticus in all of these samples at the stationary phase. The hemolytic activity of V. parahaemolyticus in foods increased linearly with time ( R2 > 0.97). The rate constant ( K) of hemolytic activity was higher in shrimp, oyster, freshwater fish, and egg fried rice than in pork and chicken. Significantly higher hemolytic activity of V. parahaemolyticus was evident in egg fried rice > shrimp > freshwater fish > chicken > oyster > pork. The above-mentioned results indicate that V. parahaemolyticus could grow well regardless of the food type and that contrary to current belief, it displayed a higher hemolytic activity in some nonseafood products (freshwater fish, egg fried rice, and chicken) than in one seafood (oyster). The prediction system consisting of the growth model and hemolysin production algorithm reported here will fill a gap in predictive microbiology and improve significantly the accuracy of microbial risk assessment of V. parahaemolyticus.
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Affiliation(s)
- Rundong Wang
- 1 College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution 524088, People's Republic of China
| | - Lijun Sun
- 1 College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution 524088, People's Republic of China
| | - Yaling Wang
- 1 College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution 524088, People's Republic of China
| | - Yijia Deng
- 1 College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution 524088, People's Republic of China
| | - Zhijia Fang
- 1 College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution 524088, People's Republic of China
| | - Yang Liu
- 2 National Marine Products Quality Supervision & Inspection Center, Zhanjiang 524000, People's Republic of China; and
| | - Ying Liu
- 1 College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution 524088, People's Republic of China
| | - Dongfang Sun
- 1 College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution 524088, People's Republic of China
| | - Qi Deng
- 1 College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution 524088, People's Republic of China
| | - Ravi Gooneratne
- 3 Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, Canterbury, New Zealand
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7
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Experimental studies and modeling the behavior of anaerobic growth of Clostridium perfringens in cooked rice under non-isothermal conditions. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.06.029] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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8
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Behavior of Vibrio parahemolyticus cocktail including pathogenic and nonpathogenic strains on cooked shrimp. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.02.035] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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9
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Predicting outgrowth and inactivation of Clostridium perfringens in meat products during low temperature long time heat treatment. Int J Food Microbiol 2016; 230:45-57. [DOI: 10.1016/j.ijfoodmicro.2016.03.019] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2015] [Revised: 12/23/2015] [Accepted: 03/20/2016] [Indexed: 11/18/2022]
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10
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Huang L. Evaluating the Performance of a New Model for Predicting the Growth of Clostridium perfringens in Cooked, Uncured Meat and Poultry Products under Isothermal, Heating, and Dynamically Cooling Conditions. J Food Sci 2016; 81:M1754-65. [PMID: 27259065 DOI: 10.1111/1750-3841.13356] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2016] [Revised: 04/29/2016] [Accepted: 05/03/2016] [Indexed: 11/27/2022]
Abstract
Clostridium perfringens type A is a significant public health threat and its spores may germinate, outgrow, and multiply during cooling of cooked meats. This study applies a new C. perfringens growth model in the USDA Integrated Pathogen Modeling Program-Dynamic Prediction (IPMP Dynamic Prediction) Dynamic Prediction to predict the growth from spores of C. perfringens in cooked uncured meat and poultry products using isothermal, dynamic heating, and cooling data reported in the literature. The residual errors of predictions (observation-prediction) are analyzed, and the root-mean-square error (RMSE) calculated. For isothermal and heating profiles, each data point in growth curves is compared. The mean residual errors (MRE) of predictions range from -0.40 to 0.02 Log colony forming units (CFU)/g, with a RMSE of approximately 0.6 Log CFU/g. For cooling, the end point predictions are conservative in nature, with an MRE of -1.16 Log CFU/g for single-rate cooling and -0.66 Log CFU/g for dual-rate cooling. The RMSE is between 0.6 and 0.7 Log CFU/g. Compared with other models reported in the literature, this model makes more accurate and fail-safe predictions. For cooling, the percentage for accurate and fail-safe predictions is between 97.6% and 100%. Under criterion 1, the percentage of accurate predictions is 47.5% for single-rate cooling and 66.7% for dual-rate cooling, while the fail-dangerous predictions are between 0% and 2.4%. This study demonstrates that IPMP Dynamic Prediction can be used by food processors and regulatory agencies as a tool to predict the growth of C. perfringens in uncured cooked meats and evaluate the safety of cooked or heat-treated uncured meat and poultry products exposed to cooling deviations or to develop customized cooling schedules. This study also demonstrates the need for more accurate data collection during cooling.
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Affiliation(s)
- Lihan Huang
- U.S. Dept. of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA, 19038, U.S.A
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11
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Huang L, Vinyard BT. Direct Dynamic Kinetic Analysis and Computer Simulation of Growth ofClostridium perfringensin Cooked Turkey during Cooling. J Food Sci 2016; 81:M692-701. [DOI: 10.1111/1750-3841.13202] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2015] [Accepted: 12/04/2015] [Indexed: 01/08/2023]
Affiliation(s)
- Lihan Huang
- U.S. Dept. of AgricultureAgricultural Research Service, Eastern Regional Research Center 600 E. Mermaid Lane Wyndmoor Pa. 19038 U.S.A
| | - Bryan T. Vinyard
- U.S. Dept. of AgricultureAgricultural Research Service, Northeast Area 10300 Baltimore Avenue Beltsville Md. 20705–2350 U.S.A
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12
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Mansur AR, Park JH, Oh DH. Predictive Model for Growth of Staphylococcus aureus on Raw Pork, Ham, and Sausage. J Food Prot 2016; 79:132-7. [PMID: 26735039 DOI: 10.4315/0362-028x.jfp-15-227] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Recent Staphylococcus aureus outbreaks linked to meat and poultry products underscore the importance of understanding the growth kinetics of S. aureus in these products at different temperatures. Raw pork, ham, and sausage (each 10 ± 0.3 g) were inoculated with a three-strain cocktail of S. aureus, resulting in an initial level of ca. 3 log CFU/g. Samples were stored isothermally at 10, 15, 20, 25, 30, 35, and 40°C, and S. aureus was enumerated at appropriate time intervals. The square root model was developed using experimental data collected from S. aureus grown on all samples (where data from raw pork, ham, and sausage were combined) so as to describe the growth rate of S. aureus as a function of temperature. The model was then compared with models for S. aureus growth on each individual sample in the experiments (raw pork, ham, or sausage) and the S. aureus ComBase models, as well as models for the growth of different types of pathogens (S. aureus, Escherichia coli O157:H7, Clostridium perfringens, Salmonella serovars, and Salmonella Typhimurium) on various types of meat and poultry products. The results show that the S. aureus model developed here based on the pooled data from all three pork products seems suitable for the prediction of S. aureus growth on different pork products under isothermal conditions from 10 to 25°C, as well as for S. aureus growth on different meat and poultry products at higher temperatures between 20 and 35°C. Regardless of some high deviations observed at temperatures between 25 and 40°C, the developed model still seems suitable to predict the growth of other pathogens on different types of meat and poultry products over the temperature ranges used here, especially for E. coli O157:H7 and Salmonella Typhimurium. The developed model, therefore, may be useful for estimating the effects of storage temperature on the behavior of pathogens in different meat and poultry products and for microbial risk assessments evaluating meat safety.
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Affiliation(s)
- Ahmad Rois Mansur
- Department of Food Science and Biotechnology, School of Bioconvergence Science and Technology, Kangwon National University, Chuncheon, Gangwon 200-701, Republic of Korea; Food Analysis Center, Korea Food Research Institute, Anyangpangyo, Bundang, Seongnam, Gyeonggi 463-746, Republic of Korea
| | - Joong-Hyun Park
- Department of Food Science and Biotechnology, School of Bioconvergence Science and Technology, Kangwon National University, Chuncheon, Gangwon 200-701, Republic of Korea
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, School of Bioconvergence Science and Technology, Kangwon National University, Chuncheon, Gangwon 200-701, Republic of Korea.
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13
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Feng CH, Li C. Immersion Vacuum-Cooling as a Novel Technique for Cooling Meat Products: Research Advances and Current State-of-the Art. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12157] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Chao-Hui Feng
- College of Food Science; Sichuan Agricultural Univ; Yucheng District Ya'an 625014 Sichuan China
| | - Cheng Li
- College of Food Science; Sichuan Agricultural Univ; Yucheng District Ya'an 625014 Sichuan China
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14
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Lee YJ, Jung BS, Kim KT, Paik HD. Predictive model for the growth kinetics of Staphylococcus aureus in raw pork developed using Integrated Pathogen Modeling Program (IPMP) 2013. Meat Sci 2015; 107:20-5. [PMID: 25930109 DOI: 10.1016/j.meatsci.2015.04.006] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2014] [Revised: 03/25/2015] [Accepted: 04/10/2015] [Indexed: 11/25/2022]
Abstract
A predictive model was performed to describe the growth of Staphylococcus aureus in raw pork by using Integrated Pathogen Modeling Program 2013 and a polynomial model as a secondary predictive model. S. aureus requires approximately 180 h to reach 5-6 log CFU/g at 10 °C. At 15 °C and 25 °C, approximately 48 and 20 h, respectively, are required to cause food poisoning. Predicted data using the Gompertz model was the most accurate in this study. For lag time (LT) model, bias factor (Bf) and accuracy factor (Af) values were both 1.014, showing that the predictions were within a reliable range. For specific growth rate (SGR) model, Bf and Af were 1.188 and 1.190, respectively. Additionally, both Bf and Af values of the LT and SGR models were close to 1, indicating that IPMP Gompertz model is more adequate for predicting the growth of S. aureus on raw pork than other models.
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Affiliation(s)
- Yong Ju Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea
| | - Byeong Su Jung
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea
| | - Kee-Tae Kim
- Bio/Molecular Informatics Center, Konkuk University, Seoul 143-701, Republic of Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea; Bio/Molecular Informatics Center, Konkuk University, Seoul 143-701, Republic of Korea.
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15
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Casco G, Taylor TM, Alvarado C. Evaluation of novel micronized encapsulated essential oil-containing phosphate and lactate blends for growth inhibition of Listeria monocytogenes and Salmonella on poultry bologna, pork ham, and roast beef ready-to-eat deli loaves. J Food Prot 2015; 78:698-706. [PMID: 25836394 DOI: 10.4315/0362-028x.jfp-14-273] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Essential oils and their constituents are reported to possess potent antimicrobial activity, but their use in food processing is limited because of low solubility in aqueous systems and volatilization during processing. Two proprietary noncommercial essential oil-containing phosphate blends were evaluated for antimicrobial activity against Salmonella enterica cocktail (SC)-and Listeria monocytogenes (Lm)-inoculated deli meat products made from pork, poultry, or beef. Four treatments were tested on restructured cured pork ham, emulsified chicken bologna, and restructured beef loaf: nonencapsulated essential oil with phosphate version 1 at 0.45% of final batch (EOV145; chicken and pork, or EEOV245 beef), micronized encapsulated essential oil with phosphate version 2 at 0.60% of final batch (EEOV260), a 2.0% potassium lactate (PL) control, and a negative control (CN) with no applied antimicrobial agent. Compared with the CN, none of the antimicrobial agents (EEOV260, EOV145, PL) successfully limited Lm or SC growth to <2.0 log cycles over 49 days or 35 days of refrigerated storage, respectively. The PL and EEOV260-treated ham loaves did show Lm growth limiting ability of up to 1 log cycle by days 35 and 42. On formed roast beef, the EEOV260 was able to extend the lag phase and inhibited the growth of Lm in the same manner as the PL. For SC-treated samples, the following effects were observed: in poultry bologna treated with EEOV260, a lag-phase extension was observed through 35 days of storage compared with the other samples. For pork deli loaves, the EEOV260 inhibited growth of SC at days 21 and 28 to the same level of efficacy as PL (0.5 log cycle). In roast beef samples, on day 35, the SC growth was inhibited ca. 0.5 log CFU/g by EEOV260 when compared with the CN. In conclusion the EEOV260 can function to replace PL to limit Salmonella and Lm growth in ready-to-eat deli products. Further testing is needed to ensure consumer acceptability.
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Affiliation(s)
- G Casco
- Department of Poultry Science, Texas A&M University, College Station, Texas 77843, USA
| | - T M Taylor
- Department of Animal Science, Texas A&M University, College Station, Texas 77843, USA
| | - C Alvarado
- Department of Poultry Science, Texas A&M University, College Station, Texas 77843, USA.
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16
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Huang L. Dynamic determination of kinetic parameters, computer simulation, and probabilistic analysis of growth of Clostridium perfringens in cooked beef during cooling. Int J Food Microbiol 2015; 195:20-9. [DOI: 10.1016/j.ijfoodmicro.2014.11.025] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2014] [Revised: 10/01/2014] [Accepted: 11/22/2014] [Indexed: 02/07/2023]
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17
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Park HJ, Na YJ, Cho JI, Lee SH, Yoon KS. Effects of Temperature and Packaging on the Growth Kinetics of Clostridium perfringens in Ready-to-eat Jokbal (Pig's Trotters). Korean J Food Sci Anim Resour 2014; 34:80-7. [PMID: 26760749 PMCID: PMC4597826 DOI: 10.5851/kosfa.2014.34.1.80] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2013] [Revised: 01/22/2014] [Accepted: 01/22/2014] [Indexed: 11/06/2022] Open
Abstract
Ready-to-eat (RTE) Jokbal (Pig's trotter), which consists of pig's feet cooked in soy sauce and various spices, is a very popular and widely sold in Korean retail markets. Commercially, the anaerobically packed Jokbal have also become a popular RTE food in several convenience stores. This study evaluates the effects of storage temperature and packaging methods for the growth of C. perfringens in Jokbal. Growth kinetic parameters of C. perfringens in aerobically and anaerobically packed Jokbals are determined at each temperature by the modified Gompertz equation. The lag time, specific growth rate, and maximum population density of C. perfringens are being analyzed as a function of temperature and packaging method. The minimum growth temperature of C. perfringens in aerobically and anaerobically packed Jokbal is 24℃ and 18℃, respectively. The C. perfringens in Jokbal did not grow under conditions of over 50℃ regardless of the packaging methods, indicating that the holding temperature of Jokbal in markets must be maintained at above 50℃ or below 18℃. Growth of C. perfringens in anaerobically packed Jokbal is faster than in aerobically packed Jokbal when stored under the same conditions. This indicates that there are a higher risks associated with C. perfringens for anaerobically packed meat products.
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Affiliation(s)
| | | | - Joon-Il Cho
- Food Microbiology Division, Ministry of Food and Drug Safety, Cheongwon 363-700, Korea
| | - Soon-Ho Lee
- Foodborne Diseases Prevention and Surveillance Division, Ministry of Food and Drug Safety, Cheongwon 363-700, Korea
| | - Ki-Sun Yoon
- Corresponding author: Ki-Sun Yoon, Department of Food and Nutrition, Research Institute of Human Ecology, Kyung Hee University, Seoul 130-701, Korea. Tel: 82-2-961-0264, Fax: 82-2-961-0261, E-mail:
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18
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Poumeyrol G, Morelli E, Rosset P, Noel V. Probabilistic evaluation of Clostridium perfringens potential growth in order to validate a cooling process of cooked dishes in catering. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.07.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Decker M, Gomes GDA, Galvão AC, Robazza WDS. Evaluation of a new mathematical model to describe Clostridium perfringens growth during the cooling of cooked ground beef. FOOD SCIENCE AND TECHNOLOGY 2013. [DOI: 10.1590/s0101-20612013005000060] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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20
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Ye K, Wang H, Zhang X, Jiang Y, Xu X, Zhou G. Development and validation of a molecular predictive model to describe the growth of Listeria monocytogenes in vacuum-packaged chilled pork. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.11.017] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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21
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Cepeda J, Weller C, Thippareddi H, Negahban M, Subbiah J. Modeling cooling of ready-to-eat meats by 3D finite element analysis: Validation in meat processing facilities. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.11.024] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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22
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Wang J, Rahman S, Zhao XH, Forghani F, Park MS, Oh DH. Predictive Models for the Growth Kinetics of Listeria monocytogenes
on White Cabbage. J Food Saf 2013. [DOI: 10.1111/jfs.12022] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jun Wang
- College of Life Science; Linyi University; Linyi China
- Department of Food Science and Biotechnology and Institute of Bioscience and Biotechnology; Kangwon National University; Chuncheon Gangwon 200-701 Korea
| | - S.M.E. Rahman
- Department of Food Science and Biotechnology and Institute of Bioscience and Biotechnology; Kangwon National University; Chuncheon Gangwon 200-701 Korea
| | - Xi-Hong Zhao
- Department of Food Science and Biotechnology and Institute of Bioscience and Biotechnology; Kangwon National University; Chuncheon Gangwon 200-701 Korea
| | - Fereidoun Forghani
- Department of Food Science and Biotechnology and Institute of Bioscience and Biotechnology; Kangwon National University; Chuncheon Gangwon 200-701 Korea
| | - Myoung-Su Park
- Department of Food Science and Biotechnology and Institute of Bioscience and Biotechnology; Kangwon National University; Chuncheon Gangwon 200-701 Korea
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology and Institute of Bioscience and Biotechnology; Kangwon National University; Chuncheon Gangwon 200-701 Korea
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23
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Weng P, Wu Z, Lei L. Predictive Models for Growth ofLeuconostoc citreumand Its Dynamics in Pickled Vegetables with Low Salinity. J FOOD PROCESS ENG 2012. [DOI: 10.1111/j.1745-4530.2012.00690.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- P.F. Weng
- Key Laboratory of Applied Marine Biotechnology; Ministry of Education & School of Marine Science; Ningbo University; Ningbo; 315211; China
| | - Z.F. Wu
- Key Laboratory of Applied Marine Biotechnology; Ministry of Education & School of Marine Science; Ningbo University; Ningbo; 315211; China
| | - L.L. Lei
- Key Laboratory of Applied Marine Biotechnology; Ministry of Education & School of Marine Science; Ningbo University; Ningbo; 315211; China
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Peleg M, Corradini MG. Microbial Growth Curves: What the Models Tell Us and What They Cannot. Crit Rev Food Sci Nutr 2011; 51:917-45. [DOI: 10.1080/10408398.2011.570463] [Citation(s) in RCA: 110] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Huang L, Hwang A, Phillips J. Effect of Temperature on Microbial Growth Rate-Mathematical Analysis: The Arrhenius and Eyring-Polanyi Connections. J Food Sci 2011; 76:E553-60. [DOI: 10.1111/j.1750-3841.2011.02377.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Juneja VK, Marks H, Huang L, Thippareddi H. Predictive model for growth of Clostridium perfringens during cooling of cooked uncured meat and poultry. Food Microbiol 2011; 28:791-5. [DOI: 10.1016/j.fm.2010.05.013] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2010] [Revised: 04/23/2010] [Accepted: 05/14/2010] [Indexed: 11/26/2022]
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Augustin JC. Challenges in risk assessment and predictive microbiology of foodborne spore-forming bacteria. Food Microbiol 2011; 28:209-13. [DOI: 10.1016/j.fm.2010.05.003] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2009] [Revised: 05/01/2010] [Accepted: 05/03/2010] [Indexed: 11/15/2022]
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Jaloustre S, Cornu M, Morelli E, Noël V, Delignette-Muller M. Bayesian modeling of Clostridium perfringens growth in beef-in-sauce products. Food Microbiol 2011; 28:311-20. [DOI: 10.1016/j.fm.2010.04.002] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2009] [Revised: 03/29/2010] [Accepted: 04/01/2010] [Indexed: 11/29/2022]
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Paredes-Sabja D, Sarker MR. Germination response of spores of the pathogenic bacterium Clostridium perfringens and Clostridium difficile to cultured human epithelial cells. Anaerobe 2011; 17:78-84. [PMID: 21315167 DOI: 10.1016/j.anaerobe.2011.02.001] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2010] [Revised: 01/22/2011] [Accepted: 02/02/2011] [Indexed: 02/04/2023]
Abstract
Spores of pathogenic Clostridium perfringens and Clostridium difficile must germinate in the food vehicle and/or host's intestinal tract to cause disease. In this work, we examined the germination response of spores of C. perfringens and C. difficile upon incubation with cultured human epithelial cell lines (Caco-2, HeLa and HT-29). C. perfringens spores of various sources were able to germinate to different extents; while spores of a non-food-borne isolate germinated very well, spores of food-borne and animal isolates germinated poorly in human epithelial cells. In contrast, no detectable spore germination (i.e., loss of spore heat resistance) was observed upon incubation of C. difficile spores with epithelial cells; instead, there was a significant (p < 0.01) increase in heat-resistant spore titers. In C. perfringens, the highest spore germination response observed with the HT-29 cell line, might be in part, due to the expression of germination factor with peptidoglycan cortex hydrolysis activity by HT-29 cells. Collectively, these findings might well have implications in understanding the mechanism of clostridial spore germination in vivo.
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Affiliation(s)
- Daniel Paredes-Sabja
- Department of Biomedical Sciences, College of Veterinary Medicine, Oregon State University, United States
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Ahsani M, Bafti MS, Esmailizadeh A, Mohammadabadi M. Genotyping of isolates of Clostridium perfringens from vaccinated and unvaccinated sheep. Small Rumin Res 2011. [DOI: 10.1016/j.smallrumres.2010.09.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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31
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Haneklaus AN, Harris KB, Márquez-González M, Lucia LM, Castillo A, Hardin MD, Osburn WN, Savell JW. Alternative cooling procedures for large, intact meat products to achieve stabilization microbiological performance standards. J Food Prot 2011; 74:101-5. [PMID: 21219768 DOI: 10.4315/0362-028x.jfp-10-213] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Achieving the U. S. Department of Agriculture, Food Safety and Inspection Service (USDA-FSIS) stabilization microbiological performance standards for cooling procedures proves to be challenging for processors of large, whole-muscle meat products. This study was conducted to determine if slower cooling times than those provided by USDA-FSIS guidance will comply with the performance standard for Clostridium perfringens. Large (9 to 12 kg) cured bone-in hams (n = 110) and large (8 to 13 kg) uncured beef inside rounds (n = 100) were used. Stabilization treatments extended times to reduce internal product temperature from 54.4 to 26.7°C (hams and rounds) and from 26.7 to 7.2°C (for hams) and 26.7 to 4.4°C (for rounds). Control treatments, defined by current USDA-FSIS Appendix B guidelines, and a "worst-case scenario" treatment, in which products were cooled at room temperature (approximately 22.8°C) until internal product temperature equilibrated, were used. For both hams and rounds, stabilization showed less than 1-log growth of C. perfringens for all treatments, with the exception of the worst-case scenario for rounds. As expected for products cooled at room temperature, there was >1-log growth of C. perfringens reported for rounds, and the addition of curing ingredients to hams had an inhibitory effect on the growth of C. perfringens. The results demonstrate that industry may have increased flexibility associated with cooling large, whole-muscle cuts while still complying with the required stabilization microbiological performance standards.
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Affiliation(s)
- Ashley N Haneklaus
- Center for Food Safety, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, Texas 77843-2471, USA
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Juneja VK, Marks H, Thippareddi HH. Predictive model for growth of Clostridium perfringens during cooling of cooked ground pork. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2009.10.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Ben Yaghlene H, Leguerinel I, Hamdi M, Mafart P. A new predictive dynamic model describing the effect of the ambient temperature and the convective heat transfer coefficient on bacterial growth. Int J Food Microbiol 2009; 133:48-61. [DOI: 10.1016/j.ijfoodmicro.2009.04.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2008] [Revised: 04/10/2009] [Accepted: 04/18/2009] [Indexed: 11/16/2022]
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Juneja VK, Marks H, Thippareddi H. Predictive model for growth of Clostridium perfringens during cooling of cooked ground chicken. INNOV FOOD SCI EMERG 2009. [DOI: 10.1016/j.ifset.2008.11.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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