Growth of Listeria monocytogenes in modified atmosphere packed cooked meat products: A predictive model

Food Microbiology

Volumn 18, Issue 1, 2001, Pages 53-66

  Devlieghere, F ^a   Geeraerd, A H ^b   Versyck, K J ^b   Vandewaetere, B ^a   Van Impe, J ^b   Debevere, J ^a  

^a GHENT UNIVERSITY   (Belgium)

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL GROWTH; CARBON DIOXIDE; FOOD CONTAMINATION; FOOD PACKAGING; FOOD SAFETY; FOOD SPOILAGE; LACTATE SODIUM; MEAT; MICROBIOLOGY; MODEL;

LISTERIA MONOCYTOGENES;

EID: 0035121942     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.2000.0378     Document Type: Article

References (47)

1. Evaluation of data transformations used with square root and Schoolfield models for predicting bacterial growth rate
2. Growth of Listeria monocytogenes and Yersinia enterocolitica on cooked modified-atmosphere-packaged poultry in the presence and absence of a naturally occuring microbiota
3. Growth of Listeria monocytogenes on sliced cooked meat products
4. Addition of 2·5% lactate and 0·25% acetate controls growth of Listeria monocytogenes in vacuum-packed, sensory-acceptable servelat sausage and cooked ham stored at 4°C
5. Response surface model for predicting the effects of temperature, Ph, sodium chloride content, sodium nitrite concentration and atmosphere on the growth of Listeria monocytogenes
6. Relationship between water activity, salts of lactic acid and growth of Listeria monocytogenes in a meat model system
7. Criteria en praktische methoden voor de bepaling van de houdbaarheidsdatum in de etikettering
8. De aanwezigheid en groei van Listeria monocytogenes in paté
9. Concentration of carbon dioxide in the water-phase as a parameter to model the effect of a modified atmosphere on microrganisms
10. Effect of dissolved carbon dioxide and temperature on the growth rate of Lactobacillus sake in modified atmospheres
11. Shelf life of modified atmosphere packed cooked meat products: A predictive model
12. Shelf life of modified atmosphere packed cooked meat products: Addition of Na-lactate as a fourth shelf life determinative factor in a model and product validation
13. Growth of Aeromonas hydrophila in modified-atmosphere-packed cooked meat products
14. w, nitrite and ascorbate
15. Modeling the effect of temperature on the growth rate and lag time of Listeria innocua and Listeria monocytogenes
16. Modelling the effects of various parameters on the growth of Listeria monocytogenes on liver pâté
17. 2 environments
18. 2, Ph, temperature and NaCl on the growth of Listeria monocytogenes
19. Predictive models of the effect of temperature, Ph and acetic and lactic acids on the growth of Listeria monocytogenes
20. Fate of Listeria monocytogenes in processed meat products during refrigerated storage
21. Aerobic growth of Listeria monocytogenes on beef lean and fatty tissue: Equations describing the effects of temperature and Ph
22. Modified atmospheres
23. La quality microbiologique des aliments. Maîtrise et critères
24. Interrelationship between microbial numbers and other parameters in the spoilage of vacuum-packed cooked ring sausages
25. Lactic acid and Ph as indicators of spoilage for vacuum-packed cooked ring sausages
26. Sliced frankfurter-type sausage. Inhibiting Listeria monocytogenes by means of a modified atmosphere
27. Development of two Listeria monocytogenes growth models in a meat broth and their application to beef meat
28. 2
29. Growth and survival of Listeria monocytogenes, Salmonella species, and Staphylococcus aureus in the presence of sodium chloride: A review
30. Development of a predictive model for growth of Listeria monocytogenes in a skim milk medium and validation studies in a range of diary products
31. A model based on absorbance data on the growth of Listeria monocytogenes and including the effects of Ph, NaCl, Na-lactate and Na-acetate
32. The contamination of pâté with Listeria monocytogenes-results from the 1994 European Community-Coordinated Food Control Program for England and Wales
33. Vorkommen und Bedeutung in fleisch und fleischerzeugnissen und erfahrungen mit den empfehlungen zum nachweis und zur Beurteilung
34. Minimal water activity levels for growth and survival of Listeria monocytogenes and Listeria innocua
35. Effects of irradiation dose and storage temperature on the growth of Listeria monocytogenes on poultry meat
36. Listeria monocytogenes in frankfurter and sliced meat products
37. Prediction of Listeria spp. growth as affected by various levels of chemicals, Ph, temperature and storage time in a model broth
38. The effect of the growth environment on the lag phase of Listeria monocytogenes
39. Indices for performance evaluation of predictive models in food microbiologogy
40. Sliced, vacuum-packed frankfurter-type sausage. Technological measures to inhibit the growth of Listeriae
41. Behaviour of Listeria monocytogenes in vacuum-packed sliced frankfurter-type sausage
42. Validation of predictive models describing the growth of Listeria monocytogenes
43. Incidence of Listeria monocytogenes in different types of meat products on the Belgian retail market
44. Improved method for quantification of the bacteriocin nisin
45. Modeling of the bacterial growth curve
46. Evaluation of data transformations and validation of a model for the effect of temperature on bacterial growth