Survival characteristics and the applicability of predictive mathematical modelling to Listeria monocytogenes growth in sous vide products

International Journal of Food Microbiology

Volumn 56, Issue 2-3, 2000, Pages 123-132

  Nyati, Hilda ^a  

^a BINDURA UNIVERSITY OF SCIENCE EDUCATION   (Zimbabwe)

Author keywords

Growth rates; Heat resistance; Listeria monocytogenes; Mathematical modelling; Sous vide

Indexed keywords

PHOSPHATE; SODIUM CHLORIDE;

ANIMAL TISSUE; ARTICLE; BACTERIAL GROWTH; CATTLE; CHICKEN; FOOD CONTAMINATION; GROWTH RATE; HEAT TOLERANCE; LISTERIA MONOCYTOGENES; MATHEMATICAL MODEL; MEAT; NONHUMAN; SURVIVAL;

ANAEROBIOSIS; ANIMALS; CATTLE; CHICKENS; FOOD MICROBIOLOGY; FOOD PRESERVATION; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; MODELS, THEORETICAL; POULTRY PRODUCTS;

EID: 0034212241     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(99)00193-2     Document Type: Article

References (25)

1. Adair C., Kilsby D.C., Whittall P.T. Comparison of the Schoolfield (non-linear Arrhenius) model and the square root model for predicting bacterial growth in foods. Food Microbiol. 16:1989;7-18.
2. Ahamad N., Marth E. Behaviour of Listeria monocytogenes at 7, 13, 21 and 35°C in Tryptose broth acidified with acetic, citric or lactic acid. J. Food Prot. 52:1989;688-695.
3. Anon, AQIS, 1992. Australian Quarantine and Inspection Service. Code of Hygienic Practice for heat-treated refrigerated foods packaged for extended shelf life.
4. Ben Embarek P.K., Huss H.H. Heat resistance of Listeria monocytogenes in vacuum packaged pasteurised fish fillets. Int. J. Food Microbiol. 20:(2):1993;85-95.
5. Betts G.D. The Microbiological Safety of Sous Vide Processing. Technical Manual No. 39. 1992;Campden Food and Drink Research Association.
6. Bryan F. Application of HACCP to ready to eat chilled foods. Food Technol. July:1990;70-77.
7. Buchanan R.L., Stahl H.G., Whiting R.C. Effects and interactions of temperature, pH, atmosphere, sodium chloride and sodium nitrite on the growth of Listeria monocytogenes. J. Food Prot. 52:1989;844-851.
8. Buchanan R.L., Phillips J.G. Response surface model for predicting the effects of temperature, pH, sodium chloride content, sodium nitrite concentration and atmosphere on the growth of Listeria monocytogenes. J. Food Prot. 53:(12):1990;370-376.
9. Church I.J., Parsons A.L. Review: Sous vide cook-chill technology. Int. J. Food Sci.Technol. 28:(6):1993;563-574.
10. Farber J.M. Microbiological aspects of modified atmosphere packaging technology - a review. J. Food Prot. 54:(1):1991;58-70.
11. Folkenberg J. The big chill - how safe are sous vide refrigerated foods? FDA Consumer. September:1989;33-36.
12. Gaze J., Brown G.D., Gaskell D.E., Banks J.G. Heat resistance of Listeria monocytogenes in homogenates of chicken, beef, steak and carrot. Food Microbiol. 6:1989;251-259.
13. Gould G. Predictive mathematical modelling of microbial growth and survival in foods. Food Sci. Technol. Today. 3:(2):1989;89-92.
14. Grau F.H., Vanderlinde P.B. Growth of Listeria monocytogenes on vacuum packaged beef. J. Food Prot. 53:(9):1990;739-741.
15. Grau F., Vanderlinde P. Aerobic growth of Listeria monocytogenes on beef lean and fatty tissue: equations describing the effects of temperature and pH. J. Food Prot. 56:1993;96-101.
16. McMeekin T.A., Olley J. Predictive microbiology. Food Technol. Aust. 38:(8):1986;331-334.
17. Mitchell P. Refrigerated foods trend draws FDA and USDA vigilance. Food Process. 49:(7):1988;8-10.
18. Perron J. Sous vide - chef's boon with dangers. Food Today. May:1988;29-32.
19. Petran R., Zottola E. A study of factors affecting growth and recovery of Listeria monocytogenes Scott A. J. Food Sci. 54:(2):1989;458-460.
20. Presser K.A., Ratkowsky D.A., Ross T. Modelling the growth rate of Escherichia coli as a function of pH and lactic acid concentration. Appl. Environ. Microbiol. 63:1997;2355-2360.
21. Ratkowsky D.A., Lowry R.K., McMeekin T.A., Stokes A.N., Chandler R.E. Model for bacterial culture growth rate throughout the entire biokinetic temperature range. J. Bacteriol. 154:(3):1983;1222-1226.
22. Ross T., McMeekin T.A. Principles and potential of predictive microbiology - application of a square root model for Staphylococcus aureus growth in seafood products. Food Aust. 43:1991;202-207.
23. Ross T. Indices for performance evaluation of predictive models in food microbiology. J. Appl. Bacteriol. 81:1996;501-508.
24. Rowan C. Listeria hysteria - or is it? Food manufacture. March:1989;42-46.
25. Sutherland P.S. Listeria monocytogenes. Food Borne Microorganisms of Public Health Significance. 4th Edition :1989;AIFST NSW Food Microbiology Group, Sydney.