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Rodriguez-Caturla MY, Garre A, Castillo CJC, Zwietering MH, den Besten HMW, SantˈAna AS. Shelf life estimation of refrigerated vacuum packed beef accounting for uncertainty. Int J Food Microbiol 2023; 405:110345. [PMID: 37549599 DOI: 10.1016/j.ijfoodmicro.2023.110345] [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: 04/11/2022] [Revised: 07/24/2023] [Accepted: 07/27/2023] [Indexed: 08/09/2023]
Abstract
This study estimates the shelf life of vacuum packed beef meat (three muscles: striploin (longissimus thoracis et lumborum, LTL), tenderloin (psoas major, PM) and outside chuck (trapezius thoracis, TT)) at refrigeration temperatures (0 °C-10 °C) based on modelling the growth of two relevant groups of spoilage microorganisms: lactic acid bacteria (LAB) and Enterobacteriaceae. The growth models were developed combining a two-step and a one-step approach. The primary modelling was used to identify the parameters affecting the growth kinetics, guiding the definition of secondary growth models. For LAB, the secondary model included the effect of temperature and initial pH on the specific growth rate. On the other hand, the model for Enterobacteriaceae incorporated the effect of temperature on the specific growth rate and the lag phase; as well as the effect of the initial pH on the specific growth rate, the lag phase and the initial microbial count. We did not observe any significant effect of the type of muscle on the growth kinetics. Once the equations were defined, the models were fitted to the complete dataset using a one-step approach. Model validation was carried out by cross-validation, mitigating the impact of an arbitrary division between training and validation sets. The models were used to estimate the shelf life of the product, based on the maximum admissible microbial concentration (7 log CFU/g for LAB, 5 log CFU/g for Enterobacteriaceae). Although LAB was the dominant microbiota, in several cases, both LAB and Enterobacteriaceae reached the critical concentration practically at the same time. Furthermore, in some scenarios, the end of shelf life would be determined by Enterobacteriaceae, pointing at the potential importance of non-dominant microorganisms for product spoilage. These results can aid in the implementation of effective control measures in the meat processing industry.
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Affiliation(s)
- Magdevis Y Rodriguez-Caturla
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Alberto Garre
- Food Microbiology, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Carmen Josefina Contreras Castillo
- Department of Agroindustry, Food and Nutrition, Luis Queiroz College of Agriculture, University of São Paulo, Piracicaba Campus, SP, Brazil
| | - Marcel H Zwietering
- Food Microbiology, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Heidy M W den Besten
- Food Microbiology, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Anderson S SantˈAna
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
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2
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Jin SK, Yim DG. Influences of aging methods and temperature on meat quality of pork
belly from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD)
pigs. Food Sci Anim Resour 2022; 42:398-410. [PMID: 35611084 PMCID: PMC9108949 DOI: 10.5851/kosfa.2022.e7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 01/07/2022] [Accepted: 02/07/2022] [Indexed: 11/06/2022] Open
Affiliation(s)
- Sang-Keun Jin
- Department of Animal Resources Technology,
Gyeongsang National University, Jinju 52725, Korea
| | - Dong Gyun Yim
- Department of Agricultural Biotechnology,
Center for Food and Bioconvergence, and Research Institute of Agriculture
and Life Science, Seoul National University, Seoul 08826,
Korea
- Corresponding author: Dong Gyun
Yim, Department of Agricultural Biotechnology, Center for Food and
Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul
National University, Seoul 08826, Korea, Tel: +82-2-880-4820, Fax:
+82-2-873-2271, E-mail:
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3
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Verheyen D, Van Impe JFM. The Inclusion of the Food Microstructural Influence in Predictive Microbiology: State-of-the-Art. Foods 2021; 10:foods10092119. [PMID: 34574229 PMCID: PMC8468028 DOI: 10.3390/foods10092119] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/27/2021] [Accepted: 08/30/2021] [Indexed: 12/15/2022] Open
Abstract
Predictive microbiology has steadily evolved into one of the most important tools to assess and control the microbiological safety of food products. Predictive models were traditionally developed based on experiments in liquid laboratory media, meaning that food microstructural effects were not represented in these models. Since food microstructure is known to exert a significant effect on microbial growth and inactivation dynamics, the applicability of predictive models is limited if food microstructure is not taken into account. Over the last 10-20 years, researchers, therefore, developed a variety of models that do include certain food microstructural influences. This review provides an overview of the most notable microstructure-including models which were developed over the years, both for microbial growth and inactivation.
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Affiliation(s)
- Davy Verheyen
- BioTeC+, Chemical and Biochemical Process Technology and Control, Department of Chemical Engineering, KU Leuven, Gebroeders de Smetstraat 1, 9000 Ghent, Belgium;
- OPTEC, Optimization in Engineering Center-of-Excellence, KU Leuven, 3000 Leuven, Belgium
- CPMF2, Flemish Cluster Predictive Microbiology in Foods—www.cpmf2.be, 9000 Ghent, Belgium
| | - Jan F. M. Van Impe
- BioTeC+, Chemical and Biochemical Process Technology and Control, Department of Chemical Engineering, KU Leuven, Gebroeders de Smetstraat 1, 9000 Ghent, Belgium;
- OPTEC, Optimization in Engineering Center-of-Excellence, KU Leuven, 3000 Leuven, Belgium
- CPMF2, Flemish Cluster Predictive Microbiology in Foods—www.cpmf2.be, 9000 Ghent, Belgium
- Correspondence:
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4
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Tesson V, Federighi M, Cummins E, de Oliveira Mota J, Guillou S, Boué G. A Systematic Review of Beef Meat Quantitative Microbial Risk Assessment Models. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17030688. [PMID: 31973083 PMCID: PMC7037662 DOI: 10.3390/ijerph17030688] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 01/13/2020] [Accepted: 01/15/2020] [Indexed: 11/16/2022]
Abstract
Each year in Europe, meat is associated with 2.3 million foodborne illnesses, with a high contribution from beef meat. Many of these illnesses are attributed to pathogenic bacterial contamination and inadequate operations leading to growth and/or insufficient inactivation occurring along the whole farm-to-fork chain. To ensure consumer health, decision-making processes in food safety rely on Quantitative Microbiological Risk Assessment (QMRA) with many applications in recent decades. The present study aims to conduct a critical analysis of beef QMRAs and to identify future challenges. A systematic approach, the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines, was used to collate beef QMRA models, identify steps of the farm-to-fork chain considered, and analyze inputs and outputs included as well as modelling methods. A total of 2343 articles were collected and 67 were selected. These studies focused mainly on western countries and considered Escherichia coli (EHEC) and Salmonella spp. pathogens. Future challenges were identified and included the need of whole-chain assessments, centralization of data collection processes, and improvement of model interoperability through harmonization. The present analysis can serve as a source of data and information to inform QMRA framework for beef meat and will help the scientific community and food safety authorities to identify specific monitoring and research needs.
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Affiliation(s)
| | | | - Enda Cummins
- Biosystems Engineering, School of Agriculture, Food Science and Veterinary Medicine, Agriculture and Food Science Centre, University College Dublin, Belfield, Dublin 4, Ireland
| | | | | | - Géraldine Boué
- INRA, Oniris, SECALIM, 44307 Nantes, France; (V.T.)
- Correspondence:
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5
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Feng CH, Drummond L, Sun DW. Modelling the growth parameters of lactic acid bacteria and total viable count in vacuum-packaged Irish cooked sausages cooled by different methods. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12603] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Chao-Hui Feng
- FRCFT; School of Biosystems Engineering; Agriculture and Food Science Centre; University College Dublin; National University of Ireland; Belfield Dublin 4 Ireland
| | - Liana Drummond
- FRCFT; School of Biosystems Engineering; Agriculture and Food Science Centre; University College Dublin; National University of Ireland; Belfield Dublin 4 Ireland
| | - Da-Wen Sun
- FRCFT; School of Biosystems Engineering; Agriculture and Food Science Centre; University College Dublin; National University of Ireland; Belfield Dublin 4 Ireland
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6
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Tenenhaus-Aziza F, Daudin JJ, Maffre A, Sanaa M. Risk-Based Approach for Microbiological Food Safety Management in the Dairy Industry: The Case of Listeria monocytogenes in Soft Cheese Made from Pasteurized Milk. RISK ANALYSIS : AN OFFICIAL PUBLICATION OF THE SOCIETY FOR RISK ANALYSIS 2014; 34:56-74. [PMID: 23777564 DOI: 10.1111/risa.12074] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
According to Codex Alimentarius Commission recommendations, management options applied at the process production level should be based on good hygiene practices, HACCP system, and new risk management metrics such as the food safety objective. To follow this last recommendation, the use of quantitative microbiological risk assessment is an appealing approach to link new risk-based metrics to management options that may be applied by food operators. Through a specific case study, Listeria monocytogenes in soft cheese made from pasteurized milk, the objective of the present article is to practically show how quantitative risk assessment could be used to direct potential intervention strategies at different food processing steps. Based on many assumptions, the model developed estimates the risk of listeriosis at the moment of consumption taking into account the entire manufacturing process and potential sources of contamination. From pasteurization to consumption, the amplification of a primo-contamination event of the milk, the fresh cheese or the process environment is simulated, over time, space, and between products, accounting for the impact of management options, such as hygienic operations and sampling plans. A sensitivity analysis of the model will help orientating data to be collected prioritarily for the improvement and the validation of the model. What-if scenarios were simulated and allowed for the identification of major parameters contributing to the risk of listeriosis and the optimization of preventive and corrective measures.
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Affiliation(s)
| | | | | | - Moez Sanaa
- National Veterinary School of Alfort, Maison+Alfort, France
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7
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Crowley KM, Prendergast DM, Sheridan JJ, McDowell DA. The influence of storing beef aerobically or in vacuum packs on the shelf life of mince. J Appl Microbiol 2010; 109:1319-28. [PMID: 20497280 DOI: 10.1111/j.1365-2672.2010.04755.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AIMS To investigate the influence of aerobic or vacuum pack storage of beef trimmings on the microbiology, colour and odour of subsequently produced mince. METHODS AND RESULTS Trimmings stored aerobically for 7 or 10 days and in vacuum packs for 7, 10, 14 or 22 days at 0 or 5°C were minced, stored aerobically at 0 or 5°C for up to 7 days and examined daily to determine Total viable, Pseudomonas, Lactic acid bacteria, Brochothrix thermosphacta, and Enterobacteriaceae counts, colour and odour. Mincing reduced counts, particularly of Pseudomonas, B. thermosphacta and Enterobacteriaceae, probably because of the action free radicals released from muscle and bacterial cells. Storage of vacuum-packed trimmings for 22 days resulted in improved mince colour and inhibition of the growth of Pseudomonas. CONCLUSIONS The shelf life of mince from trimmings is directly influenced by the trimmings storage conditions, and longer-term vacuum storage of trimmings produced improvements in mince quality. SIGNIFICANCE AND IMPACT OF THE STUDY There appears to be no scientific rationale for limiting the storage of vacuum packaging beef trimmings to 15 days, prior to mince production, as stated in EU 835/2004. This study identifies advantages in storing trimmings in vacuum packs for at least 21 days prior to mincing, in terms of improved mince quality.
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Affiliation(s)
- K M Crowley
- Ashtown Food Research Centre, Teagasc, Ashtown, Dublin, Ireland
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8
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Braun P, Sutherland JP. Predictive modelling of growth and measurement of enzymatic synthesis and activity by a cocktail of Brochothrix thermosphacta. Int J Food Microbiol 2004; 95:169-75. [PMID: 15282129 DOI: 10.1016/j.ijfoodmicro.2004.02.012] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2003] [Revised: 02/12/2004] [Accepted: 02/20/2004] [Indexed: 11/25/2022]
Abstract
The possibility was examined of developing a predictive model that combined microbial growth (increase in cellular number) and extracellular enzyme activity of a cocktail of three strains of Brochothrix thermosphacta. Estimations of growth and enzyme activity were made within a three-dimensional matrix of conditions: temperature 2-20 degrees C, pH value 4.0-7.5 and water activity (a(w)) 0.95-0.995. A model which predicted growth based on increases in cell number was constructed. No extracellular lipases were detected, but slight proteolytic reactions were observed. Although it was not possible to model protease activity, the growth model and information relating to enzyme activity will be made freely available in a database on the Internet.
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Affiliation(s)
- P Braun
- Institut für Lebensmittelhygiene, Leipzig University, An den Tierkliniken 1, D-04103 Leipzig, Germany.
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9
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Masson Y, Ainsworth P, Fuller D, Bozkurt H, İbanoǧlu Ş. Growth of Pseudomonas fluorescens and Candida sake in homogenized mushrooms under modified atmosphere. J FOOD ENG 2002. [DOI: 10.1016/s0260-8774(01)00193-5] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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10
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11
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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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12
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Aggelis G, Samelis J, Metaxopoulos J. A novel modelling approach for predicting microbial growth in a raw cured meat product stored at 3 degrees C and at 12 degrees C in air. Int J Food Microbiol 1998; 43:39-52. [PMID: 9761337 DOI: 10.1016/s0168-1605(98)00095-6] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
Abstract
To predict microbial growth during chill storage of a traditional Greek raw sausage, a numerical model was developed and validated. In our novel approach, the specific growth rate of each microbial population was calculated on the basis of the main microbial populations grown in the sausage. In addition, the specific destructive effect of the sausage ecosystem was introduced to evaluate microbial growth. The model was integrated by the Runge-Kutta method and the parameter values were optimised by the least squares method. Fitting of the model to the experimental data derived from four sausage batches stored aerobically at 3 and 12 degrees C successfully described the microbial growth kinetics in the sausage niche. Finally, the parameter values estimated by the fitting of the model on the data set from each batch were used to predict microbial growth in the other batches at both storage temperatures.
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Affiliation(s)
- G Aggelis
- Department of Agricultural Biotechnology, Agricultural University of Athens, Greece
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13
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Giannuzzi L, Pinotti A, Zaritzky N. Mathematical modelling of microbial growth in packaged refrigerated beef stored at different temperatures. Int J Food Microbiol 1998; 39:101-10. [PMID: 9562882 DOI: 10.1016/s0168-1605(97)00127-x] [Citation(s) in RCA: 71] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Gompertz and logistic models were fitted to experimental counts of microorganisms growing in beef stored at 0, 4, 7, 9 and 10 degrees C. Samples were packaged in polyethylene (high gaseous permeability) and in EVA/SARAN/EVA (low gaseous permeability) films, being EVA ethyl vinyl acetate and SARAN polyvinyl and polyvinylidene chloride copolymer. Lag phase duration (LPD) and specific growth rate (mu) were obtained as derived parameters for lactic acid bacteria, Enterobacteriaceae, Pseudomonas sp. and psychrotrophic microorganisms. The reciprocal of LPD was fitted to an Arrhenius type equation; LPD of lactic acid bacteria showed a marked dependence on temperature, with activation energy values (ELPD) of 222.2 and 216.9 kJ/mol for polyethylene and ESE respectively. The effect of initial microbial population at different storage temperatures on adaptation period was analyzed. As the initial microbial population increased, adaptation period decreased for all studied microorganisms and for both packaging films. The effect of temperature on specific growth rate was better interpreted by the Arrhenius model than by the linear or the square root equations. Psychrotrophic microorganisms in beef showed the highest activation energy values for specific growth rate (E mu) in both packaging films, being E mu 85.50 and 103.10 KJ/mol for polyethylene and ESE film respectively. In both films, Enterobacteriaceae showed the lowest E mu values, being 15.33 and 59.89 kJ/mol in ESE and polyethylene respectively. The final number of microorganisms (maximum population density) did not show significant changes with storage temperature.
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Affiliation(s)
- L Giannuzzi
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, CONICET, Argentina
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15
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LABUZA THEODOREP, FU BIN. USE OF TIME/TEMPERATURE INTEGRATORS, PREDICTIVE MICROBIOLOGY, AND RELATED TECHNOLOGIES FOR ASSESSING THE EXTENT AND IMPACT OF TEMPERATURE ABUSE ON MEAT AND POULTRY PRODUCTS. J Food Saf 1995. [DOI: 10.1111/j.1745-4565.1995.tb00134.x] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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16
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ZHAO YANYUN, WELLS JOHNHENRY, McMILLIN KENNETHW. APPLICATIONS OF DYNAMIC MODIFIED ATMOSPHERE PACKAGING SYSTEMS FOR FRESH RED MEATS: REVIEW. ACTA ACUST UNITED AC 1994. [DOI: 10.1111/j.1745-4573.1994.tb00538.x] [Citation(s) in RCA: 89] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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17
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Seymour IJ, Cole MB, Coote PJ. A substrate-mediated assay of bacterial proton efflux/influx to predict the degree of spoilage of beef mince stored at chill temperatures. THE JOURNAL OF APPLIED BACTERIOLOGY 1994; 76:608-15. [PMID: 8027008 DOI: 10.1111/j.1365-2672.1994.tb01659.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
A method was developed to predict spoilage of minced meat at chill temperatures, based on the difference in proton efflux from and influx into bacterial cells. This difference depends on the number of organisms present, the available glucose in the meat sample and the ability of the organisms to metabolize amino acids. The proton efflux/influx of a meat filtrate containing bacteria was measured at 25 degrees C with a pH/ion meter in the presence of peptone with or without glucose. There was a noticeable rate of change of mV h-1 of the meat filtrate prior to the organoleptic detection of spoilage which may be used semi-predictively to determine the remaining shelf-life of meat at different storage temperatures. The method could be investigated further, encompassing type and relative numbers of organisms, incubation temperature, meat type and composition (i.e. available glucose) to produce a spoilage prediction model. The method does not require sophisticated equipment, only a standard pH/ion meter, is cheap, needing only peptone and glucose, is relatively simple, and takes less than 2 h to perform.
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Affiliation(s)
- I J Seymour
- Unilever Research, Colworth Laboratory, Sharnbrook, Bedford, UK
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19
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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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20
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Muermans M, Stekelenburg F, Zwietering M, Huis in 't Veld J. Modelling of the microbiological quality of meat. Food Control 1993. [DOI: 10.1016/0956-7135(93)90252-j] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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Almonacid-Merino SF, Torres J. Mathematical models to evaluate temperature abuse effects during distribution of refrigerated solid foods. J FOOD ENG 1993. [DOI: 10.1016/0260-8774(93)90066-s] [Citation(s) in RCA: 42] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Zurera-Cosano G, Rincón-León F, Moreno-Rojas R, Pozo-Lora R. Microbial growth in vacuum packaged frankfurters produced in Spain. Food Microbiol 1988. [DOI: 10.1016/0740-0020(88)90020-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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23
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CASTELL-PEREZ ME, HELDMAN DR, STEFFE JF. COMPUTER SIMULATION of MICROBIAL GROWTH DURING FREEZING and FROZEN FOOD STORAGE. J FOOD PROCESS ENG 1988. [DOI: 10.1111/j.1745-4530.1988.tb00016.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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24
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25
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LANARI MC, BEVILACQUA AE, ZARITZKY NE. CHANGES IN TENDERNESS DURING AGING OF VACUUM-PACKAGED BEEF. J FOOD PROCESS PRES 1987. [DOI: 10.1111/j.1745-4549.1987.tb00040.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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