Effects of heat-processing regime, pH, water activity and their interactions on the behaviour of Listeria monocytogenes in ground pork. Modelling the boundary of the growth/no-growth areas as a function of pH, water activity and temperature

International Journal of Food Science and Technology

Volumn 41, Issue 10, 2006, Pages 1197-1206

  Zuliani, Véronique ^a   Lebert, Isabelle ^b   Garry, Pascal ^a   Vendeuvre, Jean Luc ^a   Augustin, Jean Christophe ^c   Lebert, André ^b  

^a Ctr Tech Salaison Charcuterie C   (France)

^b UR370 QuaPA   (France)

^c ECOLE NATIONALE VÉTÉRINAIRE D ALFORT   (France)

Author keywords

Aw; Augustin's model; Growth no growth areas; Heat processing regime; Listeria monocytogenes; PH; Pork meat

Indexed keywords

LISTERIA; LISTERIA MONOCYTOGENES;

EID: 33750708309     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01185.x     Document Type: Article

References (38)

1. Augustin, J.C. (1999). Modélisation de la dynamique de croissance des populations de Listeria monocytogenes dans les aliments. 156 p. Thèse de Doctorat, Université Claude Bernard, Lyon.
2. Augustin, J.C. & Carlier, V. (2000). Modelling the growth rate of Listeria monocytogenes with a multiplicative type model including interactions between environmental factors. International Journal of Food Microbiology, 56, 53-70.
3. Bégot, C., Desnier, I., Daudin, J.-D., Labadie, J.C. & Lebert, A. (1996). Recommendations for calculating growth parameters by optical density measurements. Journal of Microbiological Methods, 25, 225-232.
4. Bégot, C., Lebert, I. & Lebert, A. (1997). Variability of the response of 66 Listeria monocytogenes and Listeria innocua strains to different growth conditions. Food Microbiology, 14, 403-412.
5. Beuchat, L.R., Brackett, R.E., Hao, Y.Y. & Conner, D.E. (1986). Growth and thermal inactivation of Listeria monocytogenes in cabbage and cabbage juice. Canadian Journal of Microbiology, 32, 791-795.
6. Buchanan, R.L., Stahl, H.G. & Whiting, R.C. (1989). Effects and interactions of temperature, pH, atmosphere, sodium chloride, and sodium nitrite on the growth of Listeria monocytogenes. Journal of Food Protection, 52, 844-851.
7. Buisson, Y. & Teysou, R. (2002). Les toxi-infections alimentaires collectives. Revue Française des Laboratoires, 348, 61-66.
8. Cole, M.B., Jones, MV. & Holyoak, C. (1990). The effect of pH, salt concentration and temperature on the survival and growth of Listeria monocytogenes. Journal of Applied Bacteriology, 69, 63-72.
9. Doyle, M.E., Mazzotta, A.S., Wang, T., Wiseman, D.W. & Scott, V.N. (2001). Heat resistance of Listeria monocytogenes. Journal of Food Protection, 64, 410-429.
10. Dubal, Z.B., Paturkar, A.M., Waskar, V.S. et al. (2004). Effect of food grade organic acids on inoculated S. aureus, L. monocytogenes, E. coli and S. typhimurium in shepp/goat meat stored at refrigeration temperature. Meat Science, 66, 817-821.
11. Durand, P. (1999). Technologie des produits de. charcuterie et des salaisons. Pp. 1-530. Paris: Tec & Doc.
12. Farber, J.M., Sanders, G.W. & Dunfield, S. (1989). The effect of various acidulants on the growth of Listeria monocytogenes. Letters in Applied Microbiology, 9, 181-183.
13. Farkas, J. (1998). Irradiation as a method for decontaminating food. A review. International Journal of Food Microbiology, 44, 189-204.
14. Folio, P. (2003). Etablissement d'une base de données protéomique de Listeria monocytogenes EGDe. Approches protéomique et transcriptomique de l'adhésion et de la formation d'un biofilm par Listeria monocytogenes. p. 237. Thèse de Doctorat, Université Blaise Pascal, Ferrand, France.
15. Frentz, J.C. & Juillard, A. (2003). L'encyclopédie de la charcuterie. Pp. 1-1376. Paris: Maé/Erti.
16. Gaze, J.E., Brown, G.D., Gaskell, D.E. & Banks, J.G. (1989). Heat resistance of Listeria monocytogenes in homogenates of chicken, beef steak and carrot. Food Microbiology, 6, 251-259.
17. Grau, F.H. & Vanderline, P.B. (1993). Aerobic growth of Listeria monocytogenes on beef lean and fatty tissue - equations describing the effects of temperature and pH. Journal of Food Protection, 56, 96-101.
18. Haeghebaert, S., Le Querrec, F., Gallay, A., Bouvet, P., Gomez, M. & Vaillant, V. (2002). Les toxi-infections alimentaires collectives en France en 1999 et 2000. Bulletin Epidémiologique Hebdomadaire, 23, 105-109.
19. Juneja, V.K. & Eblen, B.S. (1999). Predictive thermal inactivation model for Listeria monocytogenes with temperature, pH, NaCl and sodium pyrophosphate as controlling factors. Journal of Food Protection, 62, 986-993.
20. Juneja, V.K., Snyder, O.P. & Marmer, B.S. (1997). Thermal destruction of Escherichia coli O157:H7 in beef and chicken: determination of D- and z-values. International Journal of Food Microbiology, 35, 231-237.
21. w when grown in suspension or on a solid surface. Food Microbiology, 21, 415-422.
22. Le Marc, Y. (2001). Développement d'un modèle modulaire décrivant l'effet des interactions entre les facteurs environnementaux sur les aptitudes de croissance de Listeria, p. 161. Thèse de doctorat, Université de Bretagne Occidentale, Quimper, France.
23. Le Marc, Y., Huchet, V., Bourgeois, C.M., Guyonnet, J.P., Mafart, P. & Thuault, D. (2002). Modelling the growth kinetics of Listeria as a function of temperature, pH and organic acid concentration. International Journal of Food Microbiology, 73, 219-237.
24. Leistner, L. (1999). Combined methods for food preservation. In: Handbook of Food Preservation (edited by S. Rahman). Pp. 457-485. New York: Decker.
25. Leporq, B. (2001). Protocole de préculture pour obtenir Listeria monocytogenes 4b en phase stationnaire. Compte Rendu de Réunion du Groupe Méthodologie Sym' Previus.
26. Malakar, P.K., Barker, G.C., Zwietering, M.H. & Van't Riet, K. (2003). Relevance of microbial interactions to predictive microbiology. International Journal of Food Microbiology, 84, 263-272.
27. McClure, P.J., Roberts, T.A. & Oguru, O.P. (1989). Comparison of the effects of sodium chloride, pH and temperature on the growth of Listeria monocytogenes on gradient plates and in liquid medium. Letters in Applied Microbiology, 9, 95-99.
28. Membré, J.M., Thurette, J. & Catteau, M. (1997). Modelling the growth, survival and death of Listeria monocytogenes. Journal of Applied Microbiology, 82, 345-350.
29. Passos, M.H. & Kuaye, A.Y. (2002). Influence of the formulation, cooking time and final internal temperature of beef hamburgers on the destruction of Listeria monocvtogenes. Food Control, 13, 33-40.
30. Pidcock, K., Heard, G.M. & Henriksson, A. (2002). Application of nontraditional meat starter cultures in production of Hungarian salami. International Journal of Food Microbiology, 76, 75-81.
31. Roberts, T.A., Britton, C.R. & Shroff, M.N. (1979). The effect of pH, water activity, sodium nitrite and incubation temperature on growth of bacteria isolated from meats. Food Microbiology and Technology. Pp. 57-71.
32. Robins, M.M. & Brocklehurst, T.F. (1994). Food structure and the growth of pathogenic bacteria. Food Technology International. Pp. 31-36.
33. Rosso, L., Bajard, S., Flandrois, J.P., Lahellec, C., Fournaud, J. & Veit, P. (1996). Differential growth of Listeria monocytogenes at 4 and 8°C: consequences for the shelf life of chilled products. Journal of Food Protection, 59, 944-949.
34. Thévenot, D., Delignette-Muller, M.L., Christeans, S. & Vernozy-Rozand, C. (2005). Prevalence of Listeria monocytogenes in 13 dried sausage processing plants and their products. International Journal of Food Microbiology, 102, 85-94.
35. Tienungoon, S., Ratkowsky, D.A., McMeekin, T.A. & Ross, T. (2000). Growth limits of Listeria monocytogenes as a function of temperature, pH, NaCl, and lactic acid. Applied and Environmental Microbiology, 66, 4979-4987.
36. Wilson, P.D., Brocklehurst, T.F., Arino, S. et al. (2002). Modelling microbial growth in structured foods: towards a unified approach. International Journal of Food Microbiology, 73, 275-289.
37. Yen, L.C., Sofos, J.N. & Schmidt, G.R. (1991). Effect of meat curing ingredients on thermal destruction of Listeria monocytogenes in ground pork. Journal of Food Protection, 54, 408-412.
38. Zuliani, V. (2005). Prédiction de la contamination bactérienne lors de la fabrication et de la conservation d'un aliment. Application à de la viande de porc contaminée par Listeria monocytogenes. 180 p. Thèse de Doctorat, Université Biaise Pascal, Clermont-Ferrand, France.