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Huang L, Ahmad NH, Juneja V, Stapp-Kamotani E, Gabiola J, Minocha U, Phillips R, Hooker M, Walls I, Cook K, Lindsay J. Growth kinetics of Bacillus cytotoxicus in liquid Egg yolk during treatment with phospholipase A 2 - A one-step global dynamic analysis. Food Microbiol 2024; 118:104420. [PMID: 38049265 DOI: 10.1016/j.fm.2023.104420] [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: 07/12/2023] [Revised: 10/17/2023] [Accepted: 10/30/2023] [Indexed: 12/06/2023]
Abstract
During commercial production of liquid egg yolk (LEY), phospholipase A2 (PLA2) is used to improve its emulsification capacity and thermal stability. The enzymatic treatment may occur at elevated temperatures such as 50 °C, potentially allowing foodborne pathogens, such as Bacillus cereus, to grow. Little knowledge is available concerning growth of B. cereus in LEY during PLA2 treatment. Therefore, the objective of this study was to investigate the growth kinetics of B. cereus during PLA2 treatment using pathogenic B. cytotoxicus NVH391-98, the most thermotolerant member in the B. cereus group, as a surrogate. Inoculated LEY samples were placed in precision programmable incubators to observe the growth of B. cytotoxicus NVH391-98 under multiple isothermal and dynamic temperature conditions between 20 and 53 °C. The bacterial growth was described using the differential Baranyi model coupled with two different secondary models. The kinetic parameters were determined using one-step dynamic inverse analysis of multiple growth curves. The least square method was used in combination with the 4th order Runge-Kutta method to solve the differential Baranyi model using multiple growth curves to determine the cardinal kinetic parameters. The results showed that B. cytotoxicus NVH391-98 can grow prolifically at 50 °C. The estimated minimum, optimum and maximum temperatures were 16.7 or 18.5, 47.8 or 48.1, and 52.1 or 52.4 °C, respectively, depending on the secondary models, with an optimum growth rate of 2.1 log colony-forming-unit (CFU)/g per hour. The dynamic model is validated using isothermal curves with reasonable accuracy. B. cytotoxicus died off slowly at 15 °C. At 55 °C, thermal inactivation was observed, with a D value of approximately 2.7 h. Holding at 55 °C or below 15 °C can effectively prevent the growth of B. cytotoxicus in egg yolk.
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Affiliation(s)
- Lihan Huang
- USDA-Agriculture Research Service, Wyndmoor, PA, USA.
| | - Nurul Hawa Ahmad
- ORISE Postdoctoral Research Fellow, Universiti Putra Malaysia, Malaysia
| | - Vijay Juneja
- USDA-Agriculture Research Service, Wyndmoor, PA, USA
| | | | - Jose Gabiola
- USDA-Food Safety and Inspection Service, Washington, DC, USA
| | - Udit Minocha
- USDA-Food Safety and Inspection Service, Washington, DC, USA
| | | | - Marie Hooker
- USDA-Food Safety and Inspection Service, Athens, GA, USA
| | - Isabel Walls
- USDA-Food Safety and Inspection Service, Washington, DC, USA
| | - Kim Cook
- USDA-Agriculture Research Service, Beltsville, MD, USA
| | - James Lindsay
- USDA-Agriculture Research Service, Beltsville, MD, USA
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2
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Huang L, Hwang CA. One-step dynamic analysis of growth kinetics of Bacillus cereus from spores in simulated fried rice – Model development, validation, and Marko Chain Monte Carlo simulation. Food Microbiol 2022; 103:103935. [DOI: 10.1016/j.fm.2021.103935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 11/03/2021] [Accepted: 11/03/2021] [Indexed: 11/04/2022]
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3
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Microbiological predictive modeling and risk analysis based on the one-step kinetic integrated Wiener process. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102912] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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4
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Jia Z, Huang L, Wei Z, Yao Y, Fang T, Li C. Dynamic kinetic analysis of growth of Listeria monocytogenes in pasteurized cow milk. J Dairy Sci 2021; 104:2654-2667. [PMID: 33455764 DOI: 10.3168/jds.2020-19442] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Accepted: 10/16/2020] [Indexed: 11/19/2022]
Abstract
The objective of this study was to develop a dynamic model for predicting the growth of Listeria monocytogenes in pasteurized cow milk under fluctuating temperature conditions during storage and temperature abuse. Six dynamic temperature profiles that simulated random fluctuation patterns were designed to change arbitrarily between 4 and 30°C. The growth data collected from 3 independent temperature profiles were used to determine the kinetic parameters and construct a growth model combining the primary and secondary models using a 1-step dynamic analysis method. The results showed that the estimated minimum growth temperature and maximum cell concentration were 0.6 ± 0.2°C and 7.8 ± 0.1 log cfu/mL (mean ± standard error), with the root mean square error (RMSE) only 0.3 log cfu/mL for model development. The model and the associated kinetic parameters were validated using the data collected under both dynamic and isothermal conditions, which were not used for model development, to verify the accuracy of prediction. The RMSE of prediction was approximately 0.3 log cfu/mL for fluctuating temperature profiles, and it was between 0.2 and 1.1 log cfu/mL under certain isothermal temperatures (2-30°C). The resulting model and kinetic parameters were further validated using 3 growth curves at 4, 7, and 10°C arbitrarily selected from ComBase (www.combase.cc). The RMSE of prediction was 0.8, 0.4, and 0.5 log cfu/mL, respectively, for these curves. The validation results indicated the predictive model was reasonably accurate, with relatively small RMSE. The model was then used to simulate the growth of L. monocytogenes under a variety of continuous and square-wave temperature profiles to demonstrate its potential application. The results of this study showed that the model developed in this study can be used to predict the growth of L. monocytogenes in contaminated milk during storage.
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Affiliation(s)
- Zhen Jia
- Department of Food Science, Fujian Agriculture and Forestry University, Fujian, China 350002
| | - Lihan Huang
- Eastern Regional Research Center, USDA Agricultural Research Service, 600 E. Mermaid Lane, Wyndmoor, PA 19038
| | - Zhaoyi Wei
- Department of Food Science, Fujian Agriculture and Forestry University, Fujian, China 350002
| | - Yukun Yao
- Department of Food Science, Fujian Agriculture and Forestry University, Fujian, China 350002
| | - Ting Fang
- Department of Food Science, Fujian Agriculture and Forestry University, Fujian, China 350002.
| | - Changcheng Li
- Department of Food Science, Fujian Agriculture and Forestry University, Fujian, China 350002.
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5
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Iacumin L, Comi G. A survey of a blown pack spoilage produced by Clostridium perfringens in vacuum-packaged wurstel. Food Microbiol 2020; 94:103654. [PMID: 33279079 DOI: 10.1016/j.fm.2020.103654] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 09/28/2020] [Accepted: 10/02/2020] [Indexed: 10/23/2022]
Abstract
Three hundred Clostridium strains were isolated from spoiled wurstels and were identified by traditional and molecular methods as Clostridium perfringens. The phenotypic characteristics of the strains were studied. All the strains produced acetic and butyric acids and enterotoxin. C. perfringens grew in the spoiled wurstels because it was present in raw meat (Lot 150) at a level of 3.2 log CFU/g due to an unchecked cooling phase that took 28 h to decrease the temperature of the wurstels from 60 to 9-10 °C, which is the lower limit for C. perfringens growth. During the 28 h of cooling, the concentration of C. perfringens increased to 6.5 CFU/g. It was concluded that its presence and the long cooling time were the main factors responsible for the spoilage. Wurstels intentionally made with contaminated meat (3 log CFU/g) but cooled after cooking for 17 h to 9 °C did not support C. perfringens growth; consequently, these wurstels remained unspoiled. The packages of the spoiled wurstels were blown, and the products were soft (soggy), textureless and had the odour of acetic acid, ethanol and sulfur.
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Affiliation(s)
- Lucilla Iacumin
- Department Agricultural Food Environmental and Animal Science, University of Udine, Via Sondrio 2/a, 33100, Udine, Italy
| | - Giuseppe Comi
- Department Agricultural Food Environmental and Animal Science, University of Udine, Via Sondrio 2/a, 33100, Udine, Italy.
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6
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Holistic Approach to the Uncertainty in Shelf Life Prediction of Frozen Foods at Dynamic Cold Chain Conditions. Foods 2020; 9:foods9060714. [PMID: 32498236 PMCID: PMC7353492 DOI: 10.3390/foods9060714] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 05/19/2020] [Accepted: 05/25/2020] [Indexed: 12/05/2022] Open
Abstract
Systematic kinetic modeling is required to predict frozen systems behavior in cold dynamic conditions. A one-step procedure, where all data are used simultaneously in a non-linear algorithm, is implemented to estimate the kinetic parameters of both primary and secondary models. Compared to the traditional two-step methodology, more precise estimates are obtained, and the calculated parameter uncertainty can be introduced in realistic shelf life predictions, as a tool for cold chain optimization. Additionally, significant variability of the real distribution/storage conditions is recorded, and must be also incorporated in a kinetic prediction scheme. The applicability of the approach is theoretically demonstrated in an analysis of data on frozen green peas Vitamin C content, for the calculation of joint confidence intervals of kinetic parameters. A stochastic algorithm is implemented, through a double Monte Carlo scheme incorporating the temperature variability during distribution, drawn from cold chain databases. Assuming a distribution scenario of 130 days in the cold chain, 93 ± 110 days remaining shelf life was predicted compared to 180 days assumed based on the use by date. Overall, through the theoretical case study investigated, the uncertainty of models’ parameters and cold chain dynamics were incorporated into shelf life assessment, leading to more realistic predictions.
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7
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Dynamic analysis of growth of Salmonella spp. in raw ground beef – Estimation of kinetic parameters, sensitivity analysis, and Markov Chain Monte Carlo simulation. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106845] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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8
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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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9
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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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10
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Park JH, Koo MS, Kim HJ. Modeling for Survival of Clostridium perfringens in Saeng-sik, a Powdered Ready-to-Eat Food with Low Water Activity. J Food Prot 2019; 82:1141-1147. [PMID: 31225979 DOI: 10.4315/0362-028x.jfp-18-368] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
HIGHLIGHTS We developed a mathematical model to predict the survival of C. perfringens in food. C. perfringens vegetative cells and spores were inoculated into dried powder food. The aw of saeng-sik was below 0.1. Weibull and Davey models can successfully describe the survival of C. perfringens. The developed model can be applied to samples with different microbial communities.
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Affiliation(s)
- Jin Hwa Park
- 1 Research Group of Consumer Safety, Korea Food Research Institute, Wanju 55365, Republic of Korea (ORCID: https://orcid.org/0000-0002-0504-4665 [H.J.K.])
| | - Min Seon Koo
- 1 Research Group of Consumer Safety, Korea Food Research Institute, Wanju 55365, Republic of Korea (ORCID: https://orcid.org/0000-0002-0504-4665 [H.J.K.]).,2 Department of Food Biotechnology, University of Science and Technology, Daejeon 34113, Republic of Korea
| | - Hyun Jung Kim
- 1 Research Group of Consumer Safety, Korea Food Research Institute, Wanju 55365, Republic of Korea (ORCID: https://orcid.org/0000-0002-0504-4665 [H.J.K.]).,2 Department of Food Biotechnology, University of Science and Technology, Daejeon 34113, Republic of Korea
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11
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12
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Hwang CA, Huang L. Growth and survival of Bacillus cereus from spores in cooked rice – One-step dynamic analysis and predictive modeling. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.09.036] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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13
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Giannakourou MC, Taoukis PS. Meta-analysis of Kinetic Parameter Uncertainty on Shelf Life Prediction in the Frozen Fruits and Vegetable Chain. FOOD ENGINEERING REVIEWS 2018. [DOI: 10.1007/s12393-018-9183-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Hwang CA, Huang L. Dynamic analysis of competitive growth of Escherichia coli O157:H7 in raw ground beef. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.06.017] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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15
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Kinetics of vacuum and air cooling of chicken breasts arranged in stacks. Journal of Food Science and Technology 2018; 55:2288-2297. [PMID: 29892129 DOI: 10.1007/s13197-018-3146-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/21/2018] [Accepted: 04/02/2018] [Indexed: 10/17/2022]
Abstract
The aim of this study was to compare the vacuum and air cooling of cooked chicken breast samples arranged in stacks with one, two and three layers (1 kg per layer). The cooling rate obtained with vacuum cooling was approximately three times faster than that of air cooling. Moreover, a more homogeneous cooling was obtained with vacuum cooling, with similar temperature reductions for samples at different positions of the stack. On the other hand, vacuum cooling led to mass losses of 11-12%, while air cooling led to losses of 7-8%. The counts of mesophiles and psychrophiles of the vacuum-cooled samples were lower than those observed for air-cooled samples after ten days of product storage. Thus, the results presented in this work illustrate the potential benefits and disadvantages of the vacuum cooling technique as compared to the air cooling, especially for the processing of small meat cuts.
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16
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Huang L. Growth of non-toxigenic Clostridium botulinum mutant LNT01 in cooked beef: One-step kinetic analysis and comparison with C. sporogenes and C. perfringens. Food Res Int 2018; 107:248-256. [DOI: 10.1016/j.foodres.2018.02.028] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2017] [Revised: 02/08/2018] [Accepted: 02/11/2018] [Indexed: 12/01/2022]
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17
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Huang L, Li C, Hwang CA. Growth/no growth boundary of Clostridium perfringens from spores in cooked meat: A logistic analysis. Int J Food Microbiol 2018; 266:257-266. [DOI: 10.1016/j.ijfoodmicro.2017.12.010] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2017] [Revised: 10/05/2017] [Accepted: 12/11/2017] [Indexed: 11/16/2022]
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18
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19
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Huang L. Dynamic identification of growth and survival kinetic parameters of microorganisms in foods. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.01.013] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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20
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Li M, Huang L, Yuan Q. Growth and survival of Salmonella Paratyphi A in roasted marinated chicken during refrigerated storage: Effect of temperature abuse and computer simulation for cold chain management. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.11.023] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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21
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Giannakourou MC, Stoforos NG. A Theoretical Analysis for Assessing the Variability of Secondary Model Thermal Inactivation Kinetic Parameters. Foods 2017; 6:E7. [PMID: 28231086 PMCID: PMC5296676 DOI: 10.3390/foods6010007] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2016] [Revised: 12/09/2016] [Accepted: 01/06/2017] [Indexed: 11/23/2022] Open
Abstract
Traditionally, for the determination of the kinetic parameters of thermal inactivation of a heat labile substance, an appropriate index is selected and its change is measured over time at a series of constant temperatures. The rate of this change is described through an appropriate primary model and a secondary model is applied to assess the impact of temperature. By this approach, the confidence intervals of the estimates of the rate constants are not taken into account. Consequently, the calculated variability of the secondary model parameters can be significantly lower than the actual variability. The aim of this study was to demonstrate the influence of the variability of the primary model parameters in establishing the confidence intervals of the secondary model parameters. Using a Monte Carlo technique and assuming normally distributed DT values (parameter associated with a primary inactivation model), the error propagating on the DTref and z-values (secondary model parameters) was assessed. When DT confidence intervals were broad, the secondary model's parameter variability was appreciably high and could not be adequately estimated through the traditional deterministic approach that does not take into account the variation on the DT values. In such cases, the proposed methodology was essential for realistic estimations.
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Affiliation(s)
- Maria C Giannakourou
- Department of Food Technology, Technological Educational Institute of Athens, Athens 12210, Greece.
| | - Nikolaos G Stoforos
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens 11855, Greece.
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22
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Dynamic kinetic analysis of growth of Listeria monocytogenes in a simulated comminuted, non-cured cooked pork product. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.06.043] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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23
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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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24
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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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25
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Abbona CC, Stagnitta PV. Clostridium perfringens: Comparative effects of heat and osmotic stress on non-enterotoxigenic and enterotoxigenic strains. Anaerobe 2016; 39:105-13. [PMID: 27012900 DOI: 10.1016/j.anaerobe.2016.03.007] [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: 06/30/2015] [Revised: 03/18/2016] [Accepted: 03/18/2016] [Indexed: 11/29/2022]
Abstract
Clostridium perfringens isolates associated with food poisoning carries a chromosomal cpe gene, while non-foodborne human gastrointestinal disease isolates carry a plasmid cpe gene. The enterotoxigenic strains tested produced vegetative cells and spores with significantly higher resistance than non-enterotoxigenic strains. These results suggest that the vegetative cells and spores have a competitive advantage over non-enterotoxigenic strains. However, no explanation has been provided for the significant associations between chromosomal cpe genotypes with the high resistance, which could explain the strong relationship between chromosomal cpe isolates and C. perfringens type A food poisoning. Here, we analyse the action of physical and chemical agent on non-enterotoxigenic and enterotoxigenic regional strains. And this study tested the relationship between the sensitivities of spores and their levels SASPs (small acid soluble proteins) production in the same strains examined.
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Affiliation(s)
- Cinthia Carolina Abbona
- IBAM-CONICET and Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Mendoza, Argentina.
| | - Patricia Virginia Stagnitta
- Departamento de Química Biológica Facultad de Química Bioquímica y Farmacia, Universidad Nacional de San Luis, San Luis, Argentina.
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26
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Hong YK, Huang L, Yoon WB. Mathematical modeling and growth kinetics of Clostridium sporogenes in cooked beef. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.08.035] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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27
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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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28
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Huang L. Direct construction of predictive models for describing growth of Salmonella Enteritidis in liquid eggs – A one-step approach. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.03.051] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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