1
|
Khattra AK, Wason S, Thompson K, Mauromoustakos A, Subbiah J, Acuff JC. Bootstrapping for Estimating the Conservative Kill Ratio of the Surrogate to the Pathogen for Use in Thermal Process Validation at the Industrial Scale. J Food Prot 2024; 87:100264. [PMID: 38493872 DOI: 10.1016/j.jfp.2024.100264] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 03/07/2024] [Accepted: 03/11/2024] [Indexed: 03/19/2024]
Abstract
A surrogate is commonly used for process validations. The industry often uses the target log cycle reduction for the test (LCRTest) microorganism (surrogate) to be equal to the desired log cycle reduction for the target (LCRTarget) microorganism (pathogen). When the surrogate is too conservative with far greater resistance than the pathogen, the food may be overprocessed with quality and cost consequences. In aseptic processing, the Institute for Thermal Processing Specialists recommends using relative resistance (DTarget)/(DTest) to calculate LCRTest (product of LCRTarget and relative resistance). This method uses the mean values of DTarget and DTest and does not consider the estimating variability. We defined kill ratio (KR) as the inverse of relative resistance.The industry uses an extremely conservative KR of 1 in the validation of food processes for low-moisture foods, which ensures an adequate reduction of LCRTest, but can result in quality degradation. This study suggests an approach based on bootstrap sampling to determine conservative KR, leading to practical recommendations considering experimental and biological variability in food matrices. Previously collected thermal inactivation kinetics data of Salmonella spp. (target organism) and Enterococcus faecium (test organism) in Non-Fat Dried Milk (NFDM) and Whole Milk Powder (WMP) at 85, 90, and 95°C were used to calculate the mean KR. Bootstrapping was performed on mean inactivation rates to get a distribution of 1000 bootstrap KR values for each of the treatments. Based on minimum temperatures used in the industrial process and acceptable level of risk (e.g., 1, 5, or 10% of samples that would not achieve LCRTest), a conservative KR value can be estimated. Consistently, KR increased with temperature and KR for WMP was higher than NFDM. Food industries may use this framework based on the minimum processing temperature and acceptable level of risk for process validations to minimize quality degradation.
Collapse
Affiliation(s)
- Arshpreet Kaur Khattra
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, AR, USA
| | - Surabhi Wason
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, AR, USA
| | - Kevin Thompson
- Center for Agricultural Data Analytics, University of Arkansas System Division of Agriculture, Fayetteville, AR, USA
| | - Andy Mauromoustakos
- Center for Agricultural Data Analytics, University of Arkansas System Division of Agriculture, Fayetteville, AR, USA
| | - Jeyamkondan Subbiah
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, AR, USA
| | - Jennifer C Acuff
- Food Microbiology & Safety, Department of Food Science, University of Arkansas, N206, 2650 N. Young Ave., Fayetteville, AR 72704, USA.
| |
Collapse
|
2
|
A dynamic shelf-life prediction method considering actual uncertainty: Application to fresh fruits in long-term cold storage. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
|
3
|
Chen S, Tao F, Pan C, Hu X, Ma H, Li C, Zhao Y, Wang Y. Modeling quality changes in Pacific white shrimp (
Litopenaeus vannamei
) during storage: Comparison of the Arrhenius model and Random Forest model. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14999] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou China
- Co‐Innovation Center of Jiangsu Marine Bio‐industry Technology Jiangsu Ocean University Lianyungang China
| | - Feiyan Tao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou China
- College of Food Science & Technology Shanghai Ocean University Shanghai China
| | - Chuang Pan
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou China
| | - Xiao Hu
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou China
- Co‐Innovation Center of Jiangsu Marine Bio‐industry Technology Jiangsu Ocean University Lianyungang China
| | - Haixia Ma
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou China
| | - Chunsheng Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou China
| | - Yongqiang Zhao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou China
| | - Yueqi Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou China
| |
Collapse
|
4
|
Chitra M, Sutha S, Pappa N. Application of deep neural techniques in predictive modelling for the estimation of Escherichia coli growth rate. J Appl Microbiol 2020; 130:1645-1655. [PMID: 33064920 DOI: 10.1111/jam.14901] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 10/01/2020] [Accepted: 10/12/2020] [Indexed: 11/27/2022]
Abstract
AIMS To develop a predictive model for Escherichia coli using deep neural networks. METHODS AND RESULTS Batch experiments are conducted at different temperatures closer to optimum value (36·5°C, 37°C, 37·5°C, 38°C and 38·5°C) to obtain the growth curves of E .coli K-12. Two primary models namely modified Gompertz and new logistic are chosen. Three secondary models namely Gaussian, nonlinear autoregressive eXogenous (NARX) model and long short-term memory (LSTM) are developed. The novelty in this paper is the development of secondary models using artificial neural network (ANN) and deep network. The performance measures chosen to compare the developed primary and secondary models are correlation coefficient (R2 ), root-mean-square error (RMSE) and accuracy factor (Af ). Results show that modified Gompertz model has better R2 (0·99) and RMSE (0·019) when compared to new logistic model. Also, the deep network model outperforms other secondary models. Based on the primary and novel secondary model, a predictive model (tertiary model) is developed with improved accuracy and is validated. CONCLUSIONS The proposed predictive model exhibit good validation results in terms of RMSE and R2 values and can be applied for determining the growth rate of E. coli at a particular temperature value. SIGNIFICANCE AND IMPACT OF THE STUDY The proposed model can be used in food processing industries during enzyme production such as Chymosin, to predict the growth rate of E. coli as a function of temperature. Also, the developed LSTM and NARX models can be used to predict maximum specific growth rate of other microbial strains with proper training.
Collapse
Affiliation(s)
- M Chitra
- Department of Instrumentation Engineering, Madras Institute of Technology (MIT) Campus, Anna University, Chennai, India
| | - S Sutha
- Department of Instrumentation Engineering, Madras Institute of Technology (MIT) Campus, Anna University, Chennai, India
| | - N Pappa
- Department of Instrumentation Engineering, Madras Institute of Technology (MIT) Campus, Anna University, Chennai, India
| |
Collapse
|
5
|
Wang W, Hu W, Ding T, Ye X, Liu D. Shelf‐life prediction of strawberry at different temperatures during storage using kinetic analysis and model development. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13693] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wenjun Wang
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
- Department of Food Science and Human Nutrition University of Illinois at Urbana‐Champaign Urbana Illinois
| | - Weixin Hu
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Tian Ding
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Fuli Institute of Food Science, Zhejiang University Hangzhou China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Fuli Institute of Food Science, Zhejiang University Hangzhou China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Fuli Institute of Food Science, Zhejiang University Hangzhou China
| |
Collapse
|
6
|
García-Martínez N, Andreo-Martínez P, Almela L, Guardiola L, Gabaldón JA. Microbiological and Sensory Quality of Fresh Ready-to-Eat Artichoke Hearts Packaged under Modified Atmosphere. J Food Prot 2017; 80:740-749. [PMID: 28358262 DOI: 10.4315/0362-028x.jfp-16-289] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2016] [Accepted: 11/08/2016] [Indexed: 11/11/2022]
Abstract
In recent years the sales of minimally processed vegetables have grown exponentially as a result of changes in consumer habits. The availability of artichoke buds as a ready-to-eat product would be, therefore, highly advantageous. However, minimally processed artichoke hearts are difficult to preserve because of their rapid browning and the proliferation of naturally occurring microorganisms. We developed artichoke hearts prepared as ready-to-eat products that maintain the characteristics of the fresh product. The microbiological stability, sensory qualities, and shelf life of the processed artichoke hearts were determined. During the shelf life, Salmonella, Listeria monocytogenes, and Escherichia coli counts were below the limits legally established by European regulations for minimally processed vegetables. The pH played an important role in microbial growth. Artichoke hearts had lower microbial counts in experiments conducted at pH 4.1 than in experiments conducted at pH 4.4, although the recommended threshold value for total plate count (7 log CFU/g) was not exceeded in either case. Sensory parameters were affected by the microorganisms, and artichoke products at lower pH had better sensory qualities. Vacuum impregnation techniques, modified atmosphere packaging, and low storage temperature were very effective for increasing the shelf life of minimally processed artichokes. The average shelf life was approximately 12 to 15 days.
Collapse
Affiliation(s)
- Nuria García-Martínez
- Departamento de Química Agrícola, Universidad de Murcia, Campus de Espinardo, 30100 Espinardo, Murcia, Spain
| | - Pedro Andreo-Martínez
- Departamento de Química Agrícola, Universidad de Murcia, Campus de Espinardo, 30100 Espinardo, Murcia, Spain
| | - Luis Almela
- Departamento de Química Agrícola, Universidad de Murcia, Campus de Espinardo, 30100 Espinardo, Murcia, Spain
| | - Lucía Guardiola
- Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica San Antonio de Murcia, Avenida de los Jerónimos s/n, 30107 Guadalupe, Murcia, Spain
| | - José A Gabaldón
- Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica San Antonio de Murcia, Avenida de los Jerónimos s/n, 30107 Guadalupe, Murcia, Spain
| |
Collapse
|
7
|
Mansur AR, Oh DH. Modeling the Growth of Epiphytic Bacteria on Kale Treated by Thermosonication Combined with Slightly Acidic Electrolyzed Water and Stored under Dynamic Temperature Conditions. J Food Sci 2016; 81:M2021-30. [PMID: 27387251 DOI: 10.1111/1750-3841.13388] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2016] [Revised: 06/06/2016] [Accepted: 06/14/2016] [Indexed: 11/28/2022]
Abstract
The growth of epiphytic bacteria (aerobic mesophilic bacteria or Pseudomonas spp.) on kale was modeled isothermally and validated under dynamic storage temperatures. Each bacterial count on kale stored at isothermal conditions (4 to 25 °C) was recorded. The results show that maximum growth rate (μmax ) of both epiphytic bacteria increased and lag time (λ) decreased with increasing temperature (P < 0.05). The maximum population density (Nmax ) of Pseudomonas spp. was significantly greater than that of aerobic mesophilic bacteria, particularly in treated samples and/or at 4 and 10 °C (P < 0.05). The relationship between μmax of both epiphytic bacteria and temperature was linear (R(2) > 0.97), whereas lower R(2) > 0.86 and R(2) > 0.87 was observed for the λ and Nmax , respectively. The overall predictions of both epiphytic bacterial growths under nonisothermal conditions with temperature abuse of 15 °C agreed with the observed data, whereas those with temperature abuse of 25 °C were greatly overestimated. The appropriate parameter q0 (physiological state of cells), therefore, was adjusted by a trial and error to fit the model. This study demonstrates that the developed model was able to predict accurately epiphytic bacterial growth on kale stored under nonisothermal conditions particularly those with low temperature abuse of 15 °C.
Collapse
Affiliation(s)
- Ahmad Rois Mansur
- Food Analysis Center, Korea Food Research Inst, Anyangpangyo, Bundang, Seongnam, Gyeonggi, 463-746, Republic of Korea.,Dept. of Food Biotechnology, Korea Univ. of Science and Technology, Daejeon, 305-333, Republic of Korea
| | - Deog-Hwan Oh
- Dept. of Food Science and Biotechnology, School of Bioconvergence Science and Technology, Kangwon Natl. Univ, Chuncheon, Gangwon, 200-701, Republic of Korea
| |
Collapse
|
8
|
Kumari L, Narsaiah K, Grewal M, Anurag R. Application of RFID in agri-food sector. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.02.005] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
9
|
Kim HJ, Kim SJ, An DS, Lee DS. Monitoring and modelling of headspace-gas concentration changes for shelf life control of a glass packaged perishable food. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.10.018] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
10
|
Longhi DA, Dalcanton F, Aragão GMFD, Carciofi BAM, Laurindo JB. Assessing the prediction ability of different mathematical models for the growth of Lactobacillus plantarum under non-isothermal conditions. J Theor Biol 2013; 335:88-96. [DOI: 10.1016/j.jtbi.2013.06.030] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2013] [Revised: 06/20/2013] [Accepted: 06/21/2013] [Indexed: 11/26/2022]
|
11
|
Analysis of mathematical models of Pseudomonas spp. growth in pallet-package pork stored at different temperatures. Meat Sci 2013; 93:855-64. [DOI: 10.1016/j.meatsci.2012.11.048] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2012] [Revised: 09/17/2012] [Accepted: 11/29/2012] [Indexed: 11/21/2022]
|
12
|
Pradhan AK, Ivanek R, Gröhn YT, Geornaras I, Sofos JN, Wiedmann M. Quantitative risk assessment for Listeria monocytogenes in selected categories of deli meats: impact of lactate and diacetate on listeriosis cases and deaths. J Food Prot 2009; 72:978-89. [PMID: 19517724 DOI: 10.4315/0362-028x-72.5.978] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Foodborne disease associated with consumption of ready-to-eat foods contaminated with Listeria monocytogenes represents a considerable pubic health concern. In a risk assessment published in 2003, the U.S. Food and Drug Administration and the U.S. Food Safety and Inspection Service estimated that about 90% of human listeriosis cases in the United States are caused by consumption of contaminated deli meats. In this risk assessment, all deli meats were grouped into one of 23 categories of ready-to-eat foods, and only the postretail growth of L. monocytogenes was considered. To provide an improved risk assessment for L. monocytogenes in deli meats, we developed a revised risk assessment that (i) models risk for three subcategories of deli meats (i.e., ham, turkey, and roast beef) and (ii) models L. monocytogenes contamination and growth from production to consumption while considering subcategory-specific growth kinetics parameters (i.e., lag phase and exponential growth rate). This model also was used to assess how reformulation of the chosen deli meat subcategories with L. monocytogenes growth inhibitors (i.e., lactate and diacetate) would impact the number of human listeriosis cases. Use of product-specific growth parameters demonstrated how certain deli meat categories differ in the relative risk of causing listeriosis; products that support more rapid growth and have reduced lag phases (e.g., turkey) represent a higher risk. Although reformulation of deli meats with growth inhibitors was estimated to reduce by about 2.5- to 7.8-fold the number of human listeriosis cases linked to a given deli meat subcategory and thus would reduce the overall risk of human listeriosis, even with reformulation deli meats would still cause a considerable number of human listeriosis cases. A combination of strategies is thus needed to provide continued reduction of these cases. Risk assessment models such as that described here will be critical for evaluation of different control approaches and to help define the combinations of control strategies that will have the greatest impact on public health.
Collapse
Affiliation(s)
- Abani K Pradhan
- Department of Population Medicine and Diagnostic Sciences, College of Veterinary Medicine, Cornell University, Ithaca, New York 14853, USA.
| | | | | | | | | | | |
Collapse
|
13
|
Kim SJ, An DS, Lee HJ, Lee DS. Microbial Quality Change Model of Korean Pan-Fried Meat Patties Exposed to Fluctuating Temperature Conditions. Prev Nutr Food Sci 2008. [DOI: 10.3746/jfn.2008.13.4.348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
|
14
|
Park JP, Lee DS. Analysis of Temperature Effects on Microbial Growth Parameters and Estimation of Food Shelf Life with Confidence Band. Prev Nutr Food Sci 2008. [DOI: 10.3746/jfn.2008.13.2.104] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
|