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Niklas AA, Herrmann SS, Pedersen M, Jakobsen M, Duedahl-Olesen L. The occurrence of volatile and non-volatile N-nitrosamines in cured meat products from the Danish market. Food Chem 2022; 378:132046. [PMID: 35026484 DOI: 10.1016/j.foodchem.2022.132046] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 11/30/2021] [Accepted: 01/01/2022] [Indexed: 01/03/2023]
Abstract
Several epidemiological studies emphasize the consumption of processed meat products as a risk factor of colorectal cancer, linking N-nitrosamines (NAs) formed during nitrite curing to this cancer risk. The occurrence of volatile N-nitrosamines (VNAs) has over the years been intensively studied while the knowledge on the occurrence and toxicity of non-volatile N-nitrosamines (NVNAs) is still limited. Therefore, this study focuses on quantification of both VNAs and NVNAs in a large selection of processed meat products. For this purpose, a robust, specific and sensitive method allowing analysis of seven VNAs and two NVNAs was optimized and validated using kassler, sausage, and salami. The limit of quantification achieved was 0.1-0.5 ng·g-1 for most of the VNA, and 2.3-4.2 ng·g-1 for the NVNA. In one hundred commercial samples N-nitroso-thiazolidine-4-carboxylic acid (NTCA) was the most frequently detected (97 samples) among all target NAs and it was found at concentrations ranging from 3.1 ng·g-1 to 1660 ng·g-1. The samples contained relatively low mean levels of the individual VNAs (≤1 ng·g-1). The levels of N-nitrosodimethylamine (NDMA), N-nitrosopyrrolidine (NPYR), and N-nitrosopiperidine (NPIP) ranged from non-detectable to 3.8, 10.8 and 2.9 ng·g-1, respectively. A correlation between the detected residual levels of nitrite and/or nitrate and concentrations of individual NAs could not be demonstrated. Based on principle component analysis (PCA) some correlations between salami, sausage and bacon and NAs could be shown.
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Affiliation(s)
- A A Niklas
- Technical University of Denmark, National Food Institute, 2800 Kgs. Lyngby, Denmark.
| | - S S Herrmann
- Technical University of Denmark, National Food Institute, 2800 Kgs. Lyngby, Denmark
| | - M Pedersen
- Technical University of Denmark, National Food Institute, 2800 Kgs. Lyngby, Denmark
| | - M Jakobsen
- Danish Veterinary and Food Administration Laboratory Ringsted, Søndervang 4, 4100 Ringsted, Denmark
| | - L Duedahl-Olesen
- Technical University of Denmark, National Food Institute, 2800 Kgs. Lyngby, Denmark
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2
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Gill A, Zajda J, Meyerhoff ME. Comparison of electrochemical nitric oxide detection methods with chemiluminescence for measuring nitrite concentration in food samples. Anal Chim Acta 2019; 1077:167-173. [PMID: 31307706 PMCID: PMC6636846 DOI: 10.1016/j.aca.2019.05.065] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2019] [Revised: 05/23/2019] [Accepted: 05/28/2019] [Indexed: 11/17/2022]
Abstract
Nitrite is a naturally occurring species present in various food samples and also present in our bodies as a product of nitric oxide (NO) oxidation. Considering the ubiquity of nitrite, its determination is of great importance in both biological and food samples. Herein, a very facile indirect method of nitrite determination in meat samples via selective reduction to nitric oxide (NO) is presented. The resulting gaseous product is quantified via portable and cost-effective electrochemical sensors. Both a novel laboratory prepared Pt-Nafion based NO sensor and a commercially available amperometric NO sensor are compared. Excellent correlations between the nitrite amount found in tested samples using both of the electrochemical sensors and a reference chemiluminescence method are demonstrated (r = 0.997 and r = 0.999 for Pt-Nafion based and commercially available NO-B4 electrochemical sensors, respectively, n = 12). Moreover, the slope of the linear regression curves are very close to unity for the comparison of the three systems tested. The amperometric sensors compared within this work exhibit good precision and accuracy and are shown to be an attractive alternative to the costly chemiluminescence detection method for accurately determining nitrite levels in food samples.
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Affiliation(s)
- Alyssa Gill
- Department of Chemistry, 930 N. University Avenue, University of Michigan, Ann Arbor, MI, 48109, USA
| | - Joanna Zajda
- Department of Chemistry, 930 N. University Avenue, University of Michigan, Ann Arbor, MI, 48109, USA.
| | - Mark E Meyerhoff
- Department of Chemistry, 930 N. University Avenue, University of Michigan, Ann Arbor, MI, 48109, USA.
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3
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Brightwell G, Clemens R, Urlich S, Boerema J. Possible involvement of psychrotolerant Enterobacteriaceae in blown pack spoilage of vacuum-packaged raw meats. Int J Food Microbiol 2007; 119:334-9. [PMID: 17870199 DOI: 10.1016/j.ijfoodmicro.2007.08.024] [Citation(s) in RCA: 50] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2007] [Revised: 08/12/2007] [Accepted: 08/16/2007] [Indexed: 10/22/2022]
Abstract
Recent investigations of blown pack spoilage in New Zealand chilled vacuum-packaged meats have found moderate to high numbers of Enterobacteriaceae in the spoilage flora, but no clostridia, such as C. estertheticum and C. gasigenes, that are usually associated with blown pack spoilage. This study showed that pyschrotolerant Enterobacteriaceae produced gas in a lamb homogenate model under anaerobic conditions and that these organisms could cause blown pack spoilage of vacuum-packaged chilled meats. Significant gas production was observed with the majority of the psychrotolerant Enterobacteriaceae strains tested including presumptive species of Enterobacter, Serratia, Hafnia and Rahnella. However, no gas was produced in lamb homogenates inoculated with presumptive species of Ewingella americana or Yersinia enterocolitica. Gas production was also confirmed in vacuum-packaged lamb shoulders stored at 4 degrees C for 21 days after being inoculated with individual representative Enterobacteriaceae isolates. Biochemical characterisation proved to be more useful than genotype-based typing of 16S rRNA genes for discriminating different psychrotolerant Enterobacteriaceae from naturally contaminated meat microflora.
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Affiliation(s)
- Gale Brightwell
- Food Metabolism and Microbiology, AgResearch, Ruakura, Private Bag 3123, Hamilton, New Zealand.
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ROBINSON A, GIBSON ANGELAM, ROBERTS TA. Factors controlling the growth of Clostridium botulinum types A and B in pasteurized, cured meats V. Prediction of toxin production: Non-linear effects of storage temperature and salt concentration. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.1982.tb00233.x] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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5
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ROBERTS TA, GIBSON ANGELAM, ROBINSON A. Factors controlling the growth of Clostridium botulinum types A and B in pasteurized, cured meats. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.1981.tb01015.x] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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6
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GIBSON ANGELAM, ROBERTS TA, ROBINSON A. Factors controlling the growth of Clostridium botulinum types A and B in pasteurized cured meats IV. The effect of pig breed, cut and batch of pork. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.1982.tb00203.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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7
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WEBSTER SN, FOWLER DR, COOKE RD. Control of a range of food related microorganisms by a multi-parameter preservation system. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.1985.tb00381.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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8
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ROBERTS TA, GIBSON ANGELAM, ROBINSON A. Prediction of toxin production by Clostridium botulinum in pasteurized pork slurry. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.1981.tb01827.x] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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9
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ROBERTS TA, GIBSON ANGELAM, ROBINSON A. Factors controlling the growth of Clostridium botulinum types A and B in pasteurized, cured meats III. The effect of potassium sorbate. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.1982.tb00187.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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10
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GIBSON ANGELAM, ROBERTS TA, ROBINSON A. Factors controlling the growth of Clostridium botulinum types A and B in pasteurized cured meats VI. Nitrite monitoring during storage of pasteurized pork slurries. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.1984.tb00325.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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CONNER DE, SCOTT VN, BERNARD DT, KAUTTER DA. POTENTIAL CLOSTRIDIUM BOTULINUM HAZARDS ASSOCIATED WITH EXTENDED SHELF-LIFE REFRIGERATED FOODS: A REVIEW. J Food Saf 2007. [DOI: 10.1111/j.1745-4565.1989.tb00015.x] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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JENSEN MELODYJ, GENIGEORGIS CONSTANTIN, LINDROTH SEPPO. PROBABILITY OF GROWTH OF CLOSTRIDIUM BOTULINUM AS AFFECTED BY STRAIN, CELL AND SEROLOGIC TYPE, INOCULUM SIZE AND TEMPERATURE AND TIME OF INCUBATION IN A MODEL BROTH SYSTEM. J Food Saf 2007. [DOI: 10.1111/j.1745-4565.1986.tb00557.x] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Opinion of the Scientific Panel on biological hazards (BIOHAZ) related to the effects of Nitrites/Nitrates on the Microbiological Safety of Meat Products. EFSA J 2004. [DOI: 10.2903/j.efsa.2004.14] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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Abstract
Predictive food microbiology (PFM) is an emerging multidisciplinary area of food microbiology. It encompasses such disciplines as mathematics, microbiology, engineering and chemistry to develop and apply mathematical models to predict the responses of microorganisms to specified environmental variables. This paper provides a critical review on the development of mathematical modelling with emphasis on modelling techniques, descriptions, classifications and their recent advances. It is concluded that the role and accuracy of predictive food microbiology will increase as understanding of the complex interactions between microorganisms and food becomes clearer. However the reliance of food microbiology on laboratory techniques and skilled personnel to determine process and food safety is still necessary.
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Affiliation(s)
- K McDonald
- Department of Agricultural and Food Engineering, University College Dublin, National University of Ireland
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15
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Clavero MR, Beuchat LR. Survival of Escherichia coli O157:H7 in broth and processed salami as influenced by pH, water activity, and temperature and suitability of media for its recovery. Appl Environ Microbiol 1996; 62:2735-40. [PMID: 8702265 PMCID: PMC168058 DOI: 10.1128/aem.62.8.2735-2740.1996] [Citation(s) in RCA: 115] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
The survival of unheated and heat-stressed (52 degrees C, 30 min) cells of Escherichia coli O157:H7 inoculated into tryptic soy broth (TSB) adjusted to various pHs (6.0, 5.4, and 4.8) with lactic acid and various water activities (a(w)s) (0.99, 0.95, and 0.90) with NaCl and incubated at 5, 20, 30, and 37 degrees C was studied. The performance of tryptic soy agar (TSA), modified sorbitol MacConkey agar (MSMA), and modified eosin methylene blue agar in supporting colony development of incubated cells was determined. Unheated cells of E. coli O157:H7 grew to population densities of 10(8) to 10(9) CFU ml-1 in TSB (pHs 6.0 and 5.4) at an a(w) of 0.99. Regardless of the pH and a(w) of TSB, survival of E. coli O157:H7 was better at 5 degrees C than at 20 or 30 degrees C. At 30 degrees C, inactivation or inhibition of growth was enhanced by reduction of the a(w) and pH. A decrease in the a(w) (0.99 to 0.90) of TSB in which the cells were heated at 52 degrees C for 30 min resulted in a 1.5-log10 reduction in the number of E. coli O157:H7 cells recovered on TSA; pH did not significantly affect the viability of cells. Recovery was significantly reduced on MSMA when cells were heated in TSB with reduced pH or a(w) for an increased length of time. With the exception of TSB (a(w), 0.90) incubated at 37 degrees C, heat-stressed cells survived for 24 h in recovery broth. TSB (a(w), 0.99) at pH 6.0 or 5.4 supported growth of E. coli O157:H7 cells at 20 or 37 degrees C, but higher numbers of heated cells survived at 5 or 20 degrees C than at 37 degrees C. The ability of unheated and heat-stressed E. coli O157:H7 cells to survive or grow as affected by the a(w) of processed salami was investigated. Decreases of about 1 to 2 log10 CFU g-1 occurred soon after inoculation of salami (pHs 4.86 and 4.63 at a(w)s of 0.95 and 0.90, respectively). Regardless of the physiological condition of the cells before inoculation into processed salami at an a(w) of either 0.95 or 0.90, decreases in populations occurred during storage at 5 or 20 degrees C for 32 days. If present at < or = 100 CFU g-1, E. coli O157:H7 would unlikely survive storage at 5 degrees C for 32 days. However, contamination of salami with E. coli O157:H7 at 10(4) to 10(5) CFU g-1 after processing would pose a health risk to consumers for more than 32 days if storage were at 5 degrees C. Regardless of the treatment conditions, performance of the media tested for the recovery of E. coli O157:H7 cells followed the order TSA > modified eosin methylene blue agar > MSMA.
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Affiliation(s)
- M R Clavero
- Department of Food Science and Technology, University of Georgia, Griffin 30223-1797, USA
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16
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17
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Radford SA, Board RG. The influence of sodium chloride and pH on the growth of Salmonella enteritidis PT4. Lett Appl Microbiol 1995; 20:11-3. [PMID: 7765861 DOI: 10.1111/j.1472-765x.1995.tb00396.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Sodium or potassium chlorides at concentrations of ca 2.0% (w/v) stimulated the growth of Salmonella enteritidis PT4 and PT6 but not PT8 in nutrient broth acidified to < or = 5.5 with acetic but not with citric, propionic or hydrochloric acids. Stimulation was noted also with an acidified defined medium. The most pronounced stimulation occurred with incubation at 37 degrees C. Supplementation of acidified nutrient broth with sucrose or glycerol had no effect on the growth of salmonellas.
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Affiliation(s)
- S A Radford
- School of Biology and Biochemistry, University of Bath, Avon, UK
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18
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Abstract
Predictive microbiology is based upon the premise that the responses of populations of microorganisms to environmental factors are reproducible, and that by considering environments in terms of identifiable dominating constraints it is possible, from past observations, to predict the responses of those microorganisms. Proponents claim that predictive microbiology offers many benefits to the practice of food microbiology, and there is growing interest internationally. This review considers the origins, benefits and approaches to predictive microbiology and critically considers limitations and potential solutions. It is suggested that the traditional delineation between kinetic and probabilistic models is artificial, and that the two approaches represent the opposite ends of a spectrum of modelling needs. It is concluded: that despite the complexity of many food systems predictive modelling can be successfully applied; that strategies based on predictive models can simplify problems and allow useful predictions and analyses to be made; that the full potential of the technique has not yet been realised; and that "predictive microbiology" may be seen as providing a rational framework for understanding the microbial ecology of food.
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Affiliation(s)
- T Ross
- Department of Agricultural Science, University of Tasmania, Hobart, Australia
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19
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20
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Probability models to assess the safety of foods with respect toClostridium botulinum. ACTA ACUST UNITED AC 1993. [DOI: 10.1007/bf01584184] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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21
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McClure PJ, Baranyi J, Boogard E, Kelly TM, Roberts TA. A predictive model for the combined effect of pH, sodium chloride and storage temperature on the growth of Brochothrix thermosphacta. Int J Food Microbiol 1993; 19:161-78. [PMID: 8217514 DOI: 10.1016/0168-1605(93)90074-q] [Citation(s) in RCA: 102] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Growth of Brochothrix thermosphacta was observed under ranges of pH (5.6-6.8), NaCl (0.5-8.0% w/v) and incubation temperature (1-30 degrees C). In order to compare different approaches, two models were used to fit growth curves to viable count data, and to calculate parameters from those fitted curves. Growth responses as a function of pH, NaCl and temperature were described with a quadratic function which was then used to predict growth within the limits where growth was observed. The predictions of the model show good agreement with published observations from other laboratories.
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Affiliation(s)
- P J McClure
- AFRC Institute of Food Research, Reading Laboratory, England, UK
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22
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Mossel DA, Struijk CB. The contribution of microbial ecology to management and monitoring of the safety, quality and acceptability (SQA) of foods. SOCIETY FOR APPLIED BACTERIOLOGY SYMPOSIUM SERIES 1992; 21:1S-22S. [PMID: 1502595 DOI: 10.1111/j.1365-2672.1992.tb03621.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- D A Mossel
- Eijkman Foundation, Utrecht University, The Netherlands
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24
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Okereke A, Montville TJ. Bacteriocin-mediated inhibition of Clostridium botulinum spores by lactic acid bacteria at refrigeration and abuse temperatures. Appl Environ Microbiol 1991; 57:3423-8. [PMID: 1785919 PMCID: PMC183991 DOI: 10.1128/aem.57.12.3423-3428.1991] [Citation(s) in RCA: 67] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Abstract
The bacteriocinogenicity of Lactococcus lactis ATCC 11454, Pediococcus pentosaceus ATCC 43200, P. pentosaceus ATCC 43201, Lactobacillus plantarum BN, L. plantarum LB592, L. plantarum LB75, and Lactobacillus acidophilus N2 against Clostridium botulinum spores at 4, 10, 15, and 35 degrees C was investigated by modified deferred and simultaneous antagonism methods. All the strains, except L. acidophilus N2, produced inhibition zones on lawns of C. botulinum spores at 30 degrees C. L. plantarum BN, L. lactis ATCC 11454, and P. pentosaceus ATCC 43200 and 43201 were bacteriocinogenic at 4, 10, and 15 degrees C. Supplementation of brain heart infusion agar with 0 to 5% NaCl increased the radii of inhibition zones during simultaneous antagonism assays. Detectable bacteriocin activities were extracted from freeze-thawed agar cultures of L. plantarum BN and L. lactis ATCC 11454 which had been grown at 4 and 10 degrees C. These results suggest that low levels of L. plantarum BN or L. lactis ATCC 11454, in the presence of 3 or 4% NaCl, could be formulated into minimally processed refrigerated food products for protection against possible botulism hazards.
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Affiliation(s)
- A Okereke
- Department of Food Science, Rutgers State University of New Jersey, New Brunswick 08903-0231
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25
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Bratchell N, McClure PJ, Kelly TM, Roberts TA. Predicting microbial growth: graphical methods for comparing models. Int J Food Microbiol 1990; 11:279-87. [PMID: 2282286 DOI: 10.1016/0168-1605(90)90021-v] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Some simple computer-based graphics were used to compare different models predicting microbial growth responses of salmonellae to three factors (pH, sodium chloride concentration and incubation temperature). Simple linear regression, contour and three-dimensional surface plots all revealed gross differences between the predicted growth parameters from different growth models. Regression and contour plots were found to be more sensitive to small differences in surface topography, but three-dimensional surface plots provided a good overview.
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Affiliation(s)
- N Bratchell
- AFRC Institute of Food Research, Reading Laboratory, Shinfield, U.K
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26
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Rhodehamel EJ, Pierson MD. Sodium hypophosphite inhibition of the growth of selected gram-positive foodborne pathogenic bacteria. Int J Food Microbiol 1990; 11:167-78. [PMID: 2124497 DOI: 10.1016/0168-1605(90)90052-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Sodium hypophosphite (SHP) was evaluated for inhibition of growth of selected Gram-positive foodborne pathogenic bacteria in Trypticase Soy Broth. In addition, the effects of pH and sodium chloride (NaCl) alone and in combination with (SHP) were also examined. All inhibition studies were performed with optimal or nearly optimal growth conditions for each bacterium. Growth was monitored by determining culture optical density at 600 nm, and a time to significant growth determined for each test media. Ratios of time to significant growth for each control over that in test variables were used to evaluate the effect of SHP and other variables on growth. SHP was effective in inhibiting growth of Clostridium perfringens and Clostridium botulinum strains 62A 52A and Lamanna B, but generally ineffective against Staphylococcus aureus and Bacillus cereus. Results from this investigation show that SHP has potential as a food ingredient for the inhibition of certain Gram-positive foodborne pathogens.
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Affiliation(s)
- E J Rhodehamel
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg
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28
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Gibson AM, Bratchell N, Roberts TA. Predicting microbial growth: growth responses of salmonellae in a laboratory medium as affected by pH, sodium chloride and storage temperature. Int J Food Microbiol 1988; 6:155-78. [PMID: 3275296 DOI: 10.1016/0168-1605(88)90051-7] [Citation(s) in RCA: 326] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
The growth responses of salmonellae (mixed inoculum of Salmonella thompson, S. stanley and S. infantis) as affected by NaCl concentration, pH level and storage temperature were studied in laboratory medium. Growth curves were obtained at 5 concentrations of NaCl (0.5-4.5%, w/v), 5 pH levels (5.6-6.8) and 5 storage temperatures (10-30 degrees C). Sigmoid curves (Gompertz form) were fitted to the data and the curve parameters used to produce a polynomial model from which predicted growth curves could be generated for any combination of NaCl, pH and storage temperature within the limits studied. From those growth curves values for growth rate, generation time, lag time and other values such as time to a 1000-fold increase in numbers were derived. Such a model offers a cost-effective approach to understanding the microbial growth response in foods, and forms a data-base against which other controlling factors could be evaluated. Some problems of fitting curves to microbial growth data and of modelling such data are discussed.
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Affiliation(s)
- A M Gibson
- AFRC Institute of Food Research, Bristol Laboratory, Langford, U.K
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29
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Gibson AM, Bratchell N, Roberts TA. The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurry. THE JOURNAL OF APPLIED BACTERIOLOGY 1987; 62:479-90. [PMID: 3305458 DOI: 10.1111/j.1365-2672.1987.tb02680.x] [Citation(s) in RCA: 250] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
A selective medium was used to enumerate Clostridium botulinum growing in the presence of natural spoilage organisms in a model cured pork slurry. The growth responses of a mixed spore inoculum of six strains of Cl. botulinum type A were studied at 15 degrees, 20 degrees and 27 degrees C with 1.5, 2.5, 3.5 or 4.5% (w/v) salt added (aw range 0.961-0.990). Gompertz and logistic curves, which have a sigmoid shape, were fitted to the data and lag times, growth rates, generation times and time to maximum growth rates were derived. Variation in germination rates of the spores occasionally gave a falsely extended lag time resulting in an exceptionally high estimate for growth rate. Products containing 4.5% (w/v) NaCl would be capable of supporting growth of proteolytic strains of Cl. botulinum, even at 15 degrees C, although the lag period would be extended. In products where absence of Cl. botulinum cannot be assured additional preservative measures are essential. The information obtained provides a framework to investigate the effects of a wider range of additives or variables on the growth responses of Cl. botulinum.
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30
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Gibson AM, Roberts T. The effect of pH, sodium chloride, sodium nitrite and storage temperature on the growth of Clostridium perfringens and faecal streptococci in laboratory media. Int J Food Microbiol 1986. [DOI: 10.1016/0168-1605(86)90023-1] [Citation(s) in RCA: 24] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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31
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Selective recovery of proteolytic strains of Clostridium botulinum types A and B from model cured meat systems. Food Microbiol 1986. [DOI: 10.1016/0740-0020(86)90002-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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32
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MOLINS RA, KRAFT AA, WALKER HW, OLSON DG. Effect of Poly- and Pyrophosphates on the Natural Bacterial Flora and Inoculated Clostridium sporogenes PA 3679 in Cooked Vacuum packaged Bratwurst. J Food Sci 1985. [DOI: 10.1111/j.1365-2621.1985.tb12970.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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BIBLIOGRAPHY. Meat Sci 1985. [DOI: 10.1016/b978-0-08-030789-3.50020-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Broughall J, Brown C. Hazard analysis applied to microbial growth in foods: Development and application of three-dimensional models to predict bacterial growth. Food Microbiol 1984. [DOI: 10.1016/0740-0020(84)90005-4] [Citation(s) in RCA: 49] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Broughall JM, Anslow PA, Kilsby DC. Hazard analysis applied to microbial growth in foods: development of mathematical models describing the effect of water activity. THE JOURNAL OF APPLIED BACTERIOLOGY 1983; 55:101-10. [PMID: 6352595 DOI: 10.1111/j.1365-2672.1983.tb02653.x] [Citation(s) in RCA: 73] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Mathematical models have been developed which describe the effect of lowering the water activity on the growth kinetics of Staphylococcus aureus and Salmonella typhimurium. By treating the lag phase and exponential phase kinetics separately predictions can be made on the extent of microbial growth over successive time/temperature cycles. Staph. aureus was far more tolerant than Salm. typhimurium to lowered water activity and under near growth limiting conditions of water activity and temperature was showing lag periods as long as ca 40 d. The maximum lag period observed for Salm. typhimurium was ca 5 d. Under these conditions the predicted generation times for Staph. aureus were 2-3 d and for Salm. typhimurium.
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