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Gomez-Galindo M, Serra-Castelló C, Bover-Cid S, Truchado P, Gil MI, Allende A. The Gamma concept approach as a tool to predict fresh produce supporting or not the growth of L. monocytogenes. Food Microbiol 2024; 122:104554. [PMID: 38839220 DOI: 10.1016/j.fm.2024.104554] [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: 01/26/2024] [Revised: 04/19/2024] [Accepted: 04/22/2024] [Indexed: 06/07/2024]
Abstract
Challenge tests are commonly employed to evaluate the growth behavior of L. monocytogenes in food matrices; they are known for being expensive and time-consuming. An alternative could be the use of predictive models to forecast microbial behavior under different conditions. In this study, the growth behavior of L. monocytogenes in different fresh produce was evaluated using a predictive model based on the Gamma concept considering pH, water activity (aw), and temperature as input factors. An extensive literature search resulted in a total of 105 research articles selected to collect growth/no growth behavior data of L. monocytogenes. Up to 808 L. monocytogenes behavior values and physicochemical characteristics were extracted for different fruits and vegetables. The predictive performance of the model as a tool for identifying the produce commodities supporting the growth of L. monocytogenes was proved by comparing with the experimental data collected from the literature. The model provided satisfactory predictions on the behavior of L. monocytogenes in vegetables (>80% agreement with experimental observations). For leafy greens, a 90% agreement was achieved. In contrast, the performance of the Gamma model was less satisfactory for fruits, as it tends to overestimate the potential of acid commodities to inhibit the growth of L. monocytogenes.
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Affiliation(s)
- Marisa Gomez-Galindo
- Research Group on Microbiology and Quality of Fruit and Vegetables, CEBAS-CSIC, Murcia, Spain
| | | | - Sara Bover-Cid
- IRTA, Food Safety and Functionality Program, Finca Camps i Armet s/n, 17121, Monells, Spain
| | - Pilar Truchado
- Research Group on Microbiology and Quality of Fruit and Vegetables, CEBAS-CSIC, Murcia, Spain
| | - Maria I Gil
- Research Group on Microbiology and Quality of Fruit and Vegetables, CEBAS-CSIC, Murcia, Spain
| | - Ana Allende
- Research Group on Microbiology and Quality of Fruit and Vegetables, CEBAS-CSIC, Murcia, Spain.
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2
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Bai L, Wang J, Sun H, Wang Y, Wang Y, Wang Q, Liu Z. Quantitative microbiological risk assessment of nontyphoidal Salmonella in ground pork in households in Chengdu, China. RISK ANALYSIS : AN OFFICIAL PUBLICATION OF THE SOCIETY FOR RISK ANALYSIS 2023; 43:1097-1114. [PMID: 35853833 DOI: 10.1111/risa.13998] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Foodborne disease caused by nontyphoidal Salmonella (NTS) is one of the most important food safety issues worldwide. The objectives of this study were to carry out microbial monitoring on the prevalence of NTS in commercial ground pork, investigate consumption patterns, and conduct a quantitative microbiological risk assessment (QMRA) that considers cross-contamination to determine the risk caused by consuming ground pork and ready-to-eat food contaminated during food handling in the kitchen in Chengdu, China. The food pathway of ground pork was simplified and assumed to be several units according to the actual situation and our survey data, which were collected from our research or references and substituted into the QMRA model for simulation. The results showed that the prevalence of NTS in ground pork purchased in Chengdu was 69.64% (95% confidence interval [CI], 60.2-78.0), with a mean contamination level of -0.164 log CFU/g. After general cooking, NTS in ground pork could be eliminated (contamination level of zero). The estimated probability of causing salmonellosis per day was 9.43E-06 (95% CI: 8.82E-06-1.00E-05), while the estimated salmonellosis cases per million people per year were 3442 (95% CI: 3218-3666). According to the sensitivity analysis, the occurrence of cross-contamination was the most important factor affecting the probability of salmonellosis. To reduce the risk of salmonellosis caused by NTS through ground pork consumption, reasonable hygiene prevention and control measures should be adopted during food preparation to reduce cross-contamination. This study provides valuable information for household cooking and food safety management in China.
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Affiliation(s)
- Li Bai
- Key Laboratory of Food Safety Risk Assessment, National Health Commission of the People's Republic of China, China National Center for Food Safety Risk Assessment, Beijing, P. R. China
| | - Jun Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Honghu Sun
- Key Laboratory of Food Safety Risk Assessment, National Health Commission of the People's Republic of China, China National Center for Food Safety Risk Assessment, Beijing, P. R. China
- Chengdu Institute for Food and Drug Control, Chengdu, P. R. China
| | - Yeru Wang
- Key Laboratory of Food Safety Risk Assessment, National Health Commission of the People's Republic of China, China National Center for Food Safety Risk Assessment, Beijing, P. R. China
| | - Yibaina Wang
- Key Laboratory of Food Safety Risk Assessment, National Health Commission of the People's Republic of China, China National Center for Food Safety Risk Assessment, Beijing, P. R. China
| | - Qi Wang
- Department of Epidemiology and Biostatistics, Tongji Medical College, Hua Zhong University of Science and Technology, Wuhan, P. R. China
| | - Zhaoping Liu
- Key Laboratory of Food Safety Risk Assessment, National Health Commission of the People's Republic of China, China National Center for Food Safety Risk Assessment, Beijing, P. R. China
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3
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Simulated transmission and decontamination of Listeria monocytogenes biofilms from plastic cutting boards. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109678] [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]
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4
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Zhang JW, Pan LQ, Tu K. Growth Prediction of the Total Bacterial Count in Freshly Squeezed Strawberry Juice during Cold Storage Using Electronic Nose and Electronic Tongue. SENSORS (BASEL, SWITZERLAND) 2022; 22:8205. [PMID: 36365901 PMCID: PMC9654945 DOI: 10.3390/s22218205] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 10/21/2022] [Accepted: 10/21/2022] [Indexed: 06/15/2023]
Abstract
The growth models of total bacterial count in freshly squeezed strawberry juice were established by gas and taste sensors in this paper. By selecting the optimal sensors and fusing the response values, the Modified Gompertz, Logistic, Huang and Baranyi models were used to predict and simulate the growth of bacteria. The results showed that the R2 values for fitting the growth model of total bacterial count of the sensor S7 (an electronic nose sensor), of sweetness and of the principal components scores were 0.890-0.944, 0.861-0.885 and 0.954-0.964, respectively. The correlation coefficients, or R-values, between models fitted by the response values and total bacterial count ranged from 0.815 to 0.999. A single system of electronic nose (E-nose) or electronic tongue (E-tongue) sensors could be used to predict the total bacterial count in freshly squeezed strawberry juice during cold storage, while the higher rate was gained by the combination of these two systems. The fusion of E-nose and E-tongue had the best fitting-precision in predicting the total bacterial count in freshly squeezed strawberry juice during cold storage. This study proved that it was feasible to predict the growth of bacteria in freshly squeezed strawberry juice using E-nose and E-tongue sensors.
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Affiliation(s)
| | | | - Kang Tu
- Correspondence: ; Tel./Fax: +86-025-84399016
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5
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Salazar JK, Fay M, Qi Y, Liggans G. Growth Kinetics of Listeria monocytogenes on Cut Red Cabbage. J Food Prot 2022; 85:1128-1132. [PMID: 35653640 DOI: 10.4315/jfp-22-072] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Accepted: 05/26/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT Listeria monocytogenes is a foodborne pathogen associated with fresh produce vectors such as leafy greens. Recent outbreaks and recalls associated with red cabbage-containing salads have brought attention to this food commodity. Although data on the proliferation of L. monocytogenes are available for different varieties of whole and cut white cabbage, no information is available on the fate of this pathogen on red cabbage. The aim of this study was therefore to explore the survival of L. monocytogenes on cut red cabbage (Brassica oleracea L. var. capitata f. rubra) during storage at different temperatures. Red cabbage was cut into pieces (5 by 4 cm) and spot inoculated with a six-strain cocktail of rifampin-resistant L. monocytogenes, resulting in an initial inoculation level of 4 log CFU/g. Samples were stored at 5 or 10°C for 14 days or at 25°C for 7 days. At intervals during storage, L. monocytogenes was enumerated by homogenization of cabbage with Butterfield's phosphate buffer, and serial dilutions were plated onto brain heart infusion agar supplemented with rifampin. No growth of L. monocytogenes was observed on cut red cabbage during storage at 5°C, and only minimal proliferation was observed at the higher temperatures. Significant population increases of 0.58 and 1.07 log CFU/g were determined after 3 days of storage at 10 and 25°C, respectively; however, a significant decrease of 0.77 log CFU/g from 3 to 14 days was also observed at 10°C. The modeled growth rates for L. monocytogenes on cut red cabbage stored at 5 and 10°C were 0.11 ± 0.03 and 0.27 ± 0.07 log CFU/g/day, with calculated times to a 1-log CFU/g increase of 9.51 and 3.70 days, respectively; however, L. monocytogenes did not achieve a 1-log increase at either temperature in this study. At 25°C, the modeled growth rate of L. monocytogenes on cut red cabbage was 1.15 ± 0.36 log CFU/g, leading to a calculated and an observed 1-log increase in 0.87 and 3.00 days, respectively. Results from this study aid in understanding the fate of L. monocytogenes on cut red cabbage during storage at different temperatures. HIGHLIGHTS
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Affiliation(s)
- Joelle K Salazar
- Division of Food Processing Science and Technology, U.S. Food and Drug Administration, Bedford Park, Illinois 60501
| | - Megan Fay
- Division of Food Processing Science and Technology, U.S. Food and Drug Administration, Bedford Park, Illinois 60501
| | - Yan Qi
- Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, Illinois 60501
| | - Girvin Liggans
- Retail Food Protection Staff, U.S. Food and Drug Administration, College Park, Maryland 20740, USA
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6
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Bernardo R, Barreto AS, Nunes T, Henriques AR. Estimating Listeria monocytogenes Growth in Ready-to-Eat Chicken Salad Using a Challenge Test for Quantitative Microbial Risk Assessment. RISK ANALYSIS : AN OFFICIAL PUBLICATION OF THE SOCIETY FOR RISK ANALYSIS 2020; 40:2427-2441. [PMID: 32609935 DOI: 10.1111/risa.13546] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2019] [Revised: 06/12/2020] [Accepted: 06/13/2020] [Indexed: 06/11/2023]
Abstract
Currently, there is a growing preference for convenience food products, such as ready-to-eat (RTE) foods, associated with long refrigerated shelf-lives, not requiring a heat treatment prior to consumption. Because Listeria monocytogenes is able to grow at refrigeration temperatures, inconsistent temperatures during production, distribution, and at consumer's household may allow for the pathogen to thrive, reaching unsafe limits. L. monocytogenes is the causative agent of listeriosis, a rare but severe human illness, with high fatality rates, transmitted almost exclusively by food consumption. With the aim of assessing the quantitative microbial risk of L. monocytogenes in RTE chicken salads, a challenge test was performed. Salads were inoculated with a three-strain mixture of cold-adapted L. monocytogenes and stored at 4, 12, and 16 °C for eight days. Results revealed that the salad was able to support L. monocytogenes' growth, even at refrigeration temperatures. The Baranyi primary model was fitted to microbiological data to estimate the pathogen's growth kinetic parameters. Temperature effect on the maximum specific growth rate (μmax ) was modeled using a square-root-type model. Storage temperature significantly influenced μmax of L. monocytogenes (p < 0.05). These predicted growth models for L. monocytogenes were subsequently used to develop a quantitative microbial risk assessment, estimating a median number of 0.00008726 listeriosis cases per year linked to the consumption of these RTE salads. Sensitivity analysis considering different time-temperature scenarios indicated a very low median risk per portion (<-7 log), even if the assessed RTE chicken salad was kept in abuse storage conditions.
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Affiliation(s)
- Rita Bernardo
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Lisboa, 1300-477, Portugal
| | - António Salvador Barreto
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Lisboa, 1300-477, Portugal
| | - Telmo Nunes
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Lisboa, 1300-477, Portugal
| | - Ana Rita Henriques
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Lisboa, 1300-477, Portugal
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7
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Lopez‐Quiroga E, Prosapio V, Fryer PJ, Norton IT, Bakalis S. Model discrimination for drying and rehydration kinetics of freeze‐dried tomatoes. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13192] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Valentina Prosapio
- School of Chemical EngineeringUniversity of Birmingham Birmingham United Kingdom
| | - Peter J. Fryer
- School of Chemical EngineeringUniversity of Birmingham Birmingham United Kingdom
| | - Ian T. Norton
- School of Chemical EngineeringUniversity of Birmingham Birmingham United Kingdom
| | - Serafim Bakalis
- School of Chemical EngineeringUniversity of Birmingham Birmingham United Kingdom
- Faculty of EngineeringUniversity of Nottingham Nottingham United Kingdom
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8
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Lopez-Quiroga E, Prosapio V, Fryer P, Norton I, Bakalis S. A model-based study of rehydration kinetics in freeze-dried tomatoes. ACTA ACUST UNITED AC 2019. [DOI: 10.1016/j.egypro.2019.02.060] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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9
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Ziegler M, Kent D, Stephan R, Guldimann C. Growth potential of Listeria monocytogenes in twelve different types of RTE salads: Impact of food matrix, storage temperature and storage time. Int J Food Microbiol 2019; 296:83-92. [PMID: 30851644 DOI: 10.1016/j.ijfoodmicro.2019.01.016] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2018] [Revised: 01/21/2019] [Accepted: 01/26/2019] [Indexed: 02/06/2023]
Abstract
Listeriosis is a food borne disease associated with high hospitalization and fatality rates; in 2014, EU member states reported 2194 cases with 98.9% hospitalization rates and 210 fatalities. Proper risk analysis and the development of effective food safety strategies critically depend on the knowledge of the growth characteristics of L. monocytogenes on the product in question. Ready-to-eat (RTE) salads present a challenge in this context due to the absence of a heat treatment step before consumption. This study provides challenge-test based data of the growth characteristics of L. monocytogenes on twelve RTE salads. The food matrix, storage time and storage temperature were factors with a significant impact on the growth of L. monocytogenes. While most tested salads permitted a significant increase of L. monocytogenes in at least one of the tested conditions, no growth was observed on celeriac, carrot and corn salad products. There was a considerable increase in growth at 8 °C compared to 5 °C. Our data indicate that the reduction of the storage temperature at retail level to 5 °C and product shelf life could help mitigate the risk of L. monocytogenes in RTE salads.
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Affiliation(s)
- Matthias Ziegler
- Institute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zürich, Switzerland
| | - David Kent
- Department of Food Science, Cornell University, Ithaca, NY, United States
| | - Roger Stephan
- Institute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zürich, Switzerland
| | - Claudia Guldimann
- Institute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zürich, Switzerland.
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10
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Quantifying growth of cold-adapted Listeria monocytogenes and Listeria innocua on fresh spinach leaves at refrigeration temperatures. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.12.022] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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11
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Tarlak F, Ozdemir M, Melikoglu M. Mathematical modelling of temperature effect on growth kinetics of Pseudomonas spp. on sliced mushroom ( Agaricus bisporus ). Int J Food Microbiol 2018; 266:274-281. [DOI: 10.1016/j.ijfoodmicro.2017.12.017] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2016] [Revised: 10/24/2017] [Accepted: 12/17/2017] [Indexed: 12/23/2022]
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12
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Guzel M, Moreira RG, Omac B, Castell-Perez ME. Quantifying the effectiveness of washing treatments on the microbial quality of fresh-cut romaine lettuce and cantaloupe. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.08.008] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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13
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Salazar JK, Sahu SN, Hildebrandt IM, Zhang L, Qi Y, Liggans G, Datta AR, Tortorello ML. Growth Kinetics of Listeria monocytogenes in Cut Produce. J Food Prot 2017; 80:1328-1336. [PMID: 28708030 DOI: 10.4315/0362-028x.jfp-16-516] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Cut produce continues to constitute a significant portion of the fresh fruit and vegetables sold directly to consumers. As such, the safety of these items during storage, handling, and display remains a concern. Cut tomatoes, cut leafy greens, and cut melons, which have been studied in relation to their ability to support pathogen growth, have been specifically identified as needing temperature control for safety. Data are needed on the growth behavior of foodborne pathogens in other types of cut produce items that are commonly offered for retail purchase and are potentially held without temperature control. This study assessed the survival and growth of Listeria monocytogenes in cut produce items that are commonly offered for retail purchase, specifically broccoli, green and red bell peppers, yellow onions, canned green and black olives, fresh green olives, cantaloupe flesh and rind, avocado pulp, cucumbers, and button mushrooms. The survival of L. monocytogenes strains representing serotypes 1/2a, 1/2b, and 4b was determined on the cut produce items for each strain individually at 5, 10, and 25°C for up to 720 h. The modified Baranyi model was used to determine the growth kinetics (the maximum growth rates and maximum population increases) in the L. monocytogenes populations. The products that supported the most rapid growth of L. monocytogenes, considering the fastest growth and resulting population levels, were cantaloupe flesh and avocado pulp. When stored at 25°C, the maximum growth rates for these products were 0.093 to 0.138 log CFU/g/h and 0.130 to 0.193 log CFU/g/h, respectively, depending on the strain. Green olives and broccoli did not support growth at any temperature. These results can be used to inform discussions surrounding whether specific time and temperature storage conditions should be recommended for additional cut produce items.
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Affiliation(s)
- Joelle K Salazar
- 1 U.S. Food and Drug Administration, Division of Food Processing Science and Technology, Office of Food Safety, 6502 South Archer Road, Bedford Park, Illinois 60501
| | - Surasri N Sahu
- 3 Illinois Institute of Technology, Institute for Food Safety and Health, 6502 South Archer Road, Bedford Park, Illinois 60501; and
| | - Ian M Hildebrandt
- 1 U.S. Food and Drug Administration, Division of Food Processing Science and Technology, Office of Food Safety, 6502 South Archer Road, Bedford Park, Illinois 60501
| | - Lijie Zhang
- 2 U.S. Food and Drug Administration, Division of Virulence Assessment, Office of Applied Research and Safety Assessment, 8301 Muirkirk Road, Laurel, Maryland 20708
| | - Yan Qi
- 2 U.S. Food and Drug Administration, Division of Virulence Assessment, Office of Applied Research and Safety Assessment, 8301 Muirkirk Road, Laurel, Maryland 20708
| | - Girvin Liggans
- 4 U.S. Food and Drug Administration, Retail Food Protection Staff, Office of Food Safety, 5001 Campus Drive, College Park, Maryland 20740, USA
| | - Atin R Datta
- 3 Illinois Institute of Technology, Institute for Food Safety and Health, 6502 South Archer Road, Bedford Park, Illinois 60501; and
| | - Mary Lou Tortorello
- 1 U.S. Food and Drug Administration, Division of Food Processing Science and Technology, Office of Food Safety, 6502 South Archer Road, Bedford Park, Illinois 60501
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Takahashi H, Takahashi T, Miya S, Yokoyama H, Kuda T, Kimura B. Growth inhibition effects of ferulic acid and glycine/sodium acetate on Listeria monocytogenes in coleslaw and egg salad. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.03.037] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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Luo K, Hong SS, Oh DH. Modeling the Effect of Storage Temperatures on the Growth of Listeria monocytogenes on Ready-to-Eat Ham and Sausage. J Food Prot 2015; 78:1675-81. [PMID: 26319721 DOI: 10.4315/0362-028x.jfp-15-053] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The aim of this study was to model the growth kinetics of Listeria monocytogenes on ready-to-eat ham and sausage at different temperatures (4 to 35°C). The observed data fitted well with four primary models (Baranyi, modified Gompertz, logistic, and Huang) with high coefficients of determination (R(2) > 0.98) at all measured temperatures. After the mean square error (0.009 to 0.051), bias factors (0.99 to1.06), and accuracy factors (1.01 to 1.09) were obtained in all models, the square root and the natural logarithm model were employed to describe the relation between temperature and specific growth rate (SGR) and lag time (LT) derived from the primary models. These models were validated against the independent data observed from additional experiments using the acceptable prediction zone method and the proportion of the standard error of prediction. All secondary models based on each of the four primary models were acceptable to describe the growth of the pathogen in the two samples. The validation results indicate that the optimal primary model for estimating the SGR was the Baranyi model, and the optimal primary model for estimating LT was the logistic model in ready-to-eat (RTE) ham. The Baranyi model was also the optimal model to estimate the SGR and LT in RTE sausage. These results could be used to standardize predictive models, which are commonly used to identify critical control points in hazard analysis and critical control point systems or for the quantitative microbial risk assessment to improve the food safety of RTE meat products.
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Affiliation(s)
- Ke Luo
- Department of Food Science and Biotechnology and Institute of Bioscience and Biotechnology, Kangwon National University, Chuncheon, Gangwon 200-701, Korea
| | - Sung-Sam Hong
- 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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16
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Hong YK, Yoon WB, Huang L, Yuk HG. Predictive modeling for growth of non- and cold-adapted Listeria monocytogenes on fresh-cut cantaloupe at different storage temperatures. J Food Sci 2014; 79:M1168-74. [PMID: 24754226 DOI: 10.1111/1750-3841.12468] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2013] [Accepted: 03/10/2014] [Indexed: 11/27/2022]
Abstract
UNLABELLED The aim of this study was to determine the growth kinetics of Listeria monocytogenes, with and without cold-adaption, on fresh-cut cantaloupe under different storage temperatures. Fresh-cut samples, spot inoculated with a 4-strain cocktail of L. monocytogenes (∼3.2 log CFU/g), were exposed to constant storage temperatures held at 10, 15, 20, 25, or 30 °C. All growth curves of L. monocytogenes were fitted to the Baranyi, modified Gompertz, and Huang models. Regardless of conditions under which cells grew, the time needed to reach 5 log CFU/g decreased with the elevated storage temperature. Experimental results showed that there were no significant differences (P > 0.05) in the maximum growth rate k (log CFU/g h(-1) ) and lag phase duration λ (h) between the cultures of L. monocytogenes with or without previous cold-adaption treatments. No distinct difference was observed in the growth pattern among 3 primary models at various storage temperatures. The growth curves of secondary modeling were fitted on an Arrhenius-type model for describing the relationship between k and temperature of the L. monocytogenes on fresh-cut cantaloupe from 10 to 30 °C. The root mean square error values of secondary models for non- and cold-adapted cells were 0.018, 0.021, and 0.024, and 0.039, 0.026, and 0.017 at the modified Gompertz, Baranyi, and Huang model, respectively, indicating that these 3 models presented the good statistical fit. This study may provide valuable information to predict the growth of L. monocytogenes on fresh-cut cantaloupes at different storage conditions. PRACTICAL APPLICATION Listeriosis has occurred and increased along with the increased demand of fresh and fresh-cut fruits and vegetables. This study was conducted to predict the growth of non- and cold-adapted L. monocytogenes on fresh-cut cantaloupe at different temperature using mathematical model. These results can be helpful for risk assessments of L. monocytogenes in fresh-cut cantaloupe. This study provides valuable information to food handlers to choose proper storage temperatures for extending the shelf-life of fresh-cut cantaloupe.
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Affiliation(s)
- Yoon-Ki Hong
- Dept. of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon Natl. Univ., Chuncheon, Gangwondo, 200-701, South Korea
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17
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Park MS, Wang J, Park JH, Forghani F, Moon JS, Oh DH. Analysis of microbiological contamination in mixed pressed ham and cooked sausage in Korea. J Food Prot 2014; 77:412-8. [PMID: 24674432 DOI: 10.4315/0362-028x.jfp-13-322] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The objective of this study was to investigate the microbial contamination levels (aerobic bacteria plate count [APC], coliforms, Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes) in mixed pressed ham and cooked sausage. A total of 180 samples were collected from factories with and without hazard analysis critical control point (HACCP) systems at four steps: after chopping (AC), after mixing (AM), cooling after the first heating process, and cooling after the second heating process. For ham, APCs and coliform and E. coli counts increased when ingredients were added to the meat at the AC step. Final product APC was 1.63 to 1.85 log CFU/g, and coliforms and E. coli were not detected. S. aureus and L. monocytogenes were found in nine (15.0%) and six (10.0%) samples, respectively, but only at the AC and AM steps and not in the final product. Sausage results were similar to those for ham. The final product APC was 1.52 to 3.85 log CFU/g, and coliforms and E. coli were not detected. S. aureus and L. monocytogenes were found in 29 (24.2%) and 25 (20.8%) samples at the AC and AM steps, respectively, but not in the final product. These results indicate that the temperature and time of the first and second heating are of extreme importance to ensure the microbiological safety of the final product regardless of whether a HACCP system is in place. Microorganism contamination must be monitored regularly and regulations regarding sanitization during processing should be improved. Education regarding employee personal hygiene, environmental hygiene, prevention of cross-contamination, ingredient control, and step-by-step process control is needed to reduce the risk of food poisoning.
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Affiliation(s)
- Myoung-Su Park
- Department of Food Science and Biotechnology and Institute of Bioscience and Biotechnology, Kangwon National University, Chuncheon, Gangwon 200-701, Korea
| | - Jun Wang
- Department of Food Science and Biotechnology and Institute of Bioscience and Biotechnology, Kangwon National University, Chuncheon, Gangwon 200-701, Korea
| | - Joong-Hyun Park
- 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
| | - Jin-San Moon
- Department of Animal Disease Control & Quarantine, Animal and Plant Quarantine Agency, Anyang, Gyeonggi, 430-824, South 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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