Modelling time to growth of Escherichia coli as a function of water activity and undissociated lactic acid

Letters in Applied Microbiology

Volumn 50, Issue 3, 2010, Pages 308-313

  Lindblad, M ^a   Lindqvist, R ^a  

^a NATIONAL FOOD ADMINISTRATION   (Sweden)

Author keywords

Fermented food; Generic E. coli; Growth no growth; STEC; Survival analysis; VTEC

Indexed keywords

BIOINFORMATICS; BODY FLUIDS; FOOD PRODUCTS; LACTIC ACID; ORGANIC ACIDS; RISK ASSESSMENT; RISK MANAGEMENT; TURBIDITY;

BRAIN HEART INFUSIONS; CONCENTRATION OF; E. COLI; EFFECT OF WATER; FERMENTED FOODS; GROWTH BOUNDARIES; MICROBIOLOGICAL RISK ASSESSMENTS; MODEL ORGANISMS; MODELLING TIME; PRODUCTION PROCESS; SHIGA TOXIN-PRODUCING E. COLI; SURVIVAL ANALYSIS; WATER ACTIVITY;

ESCHERICHIA COLI;

LACTIC ACID;

COLIFORM BACTERIUM; FERMENTATION; FOOD PROCESSING; GROWTH RATE; RISK ASSESSMENT; TOXIN;

ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; CONTROLLED STUDY; ESCHERICHIA COLI; FERMENTATION; FERMENTED PRODUCT; FOOD INDUSTRY; NONHUMAN; PREDICTION; RISK ASSESSMENT; SHIGA TOXIN PRODUCING ESCHERICHIA COLI; TURBIDITY; VALIDATION PROCESS;

ESCHERICHIA COLI;

EID: 76449097121     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2009.02793.x     Document Type: Article

References (30)

1. Beutin, L. (2006) Emerging enterohaemorrhagic Escherichia coli, causes and effects of the rise of a human pathogen. J Vet Med B Infect Dis Vet Public Health 53, 299 305.
2. Duffy, L.L., Grau, F.H. Vanderlinde, P.B. (2000) Acid resistance of enterohaemorrhagic and generic Escherichia coli associated with foodborne disease and meat. Int J Food Microbiol 60, 83 89.
3. Erickson, M.C. Doyle, M.P. (2007) Food as a vehicle for transmission of Shiga toxin-producing Escherichia coli. J Food Prot 70, 2426 2449.
4. Espié, E., Vaillant, V., Mariani-Kurkdjian, P., Grimont, F., Martin-Schaller, R., De Valk, H. Vernozy-Rozand, C. (2006) Escherichia coli O157 outbreak associated with fresh unpasteurized goats' cheese. Epidemiol Infect 134, 143 146.
5. Evans, D.G., Everis, L.K. Betts, G.D. (2004) Use of survival analysis and classification and regression trees to model the growth/no growth boundary of spoilage yeasts as affected by alcohol, pH, sucrose, sorbate and temperature. Int J Food Microbiol 92, 55 67.
6. Hajmeer, M.N. Basheer, I.A. (2003) A hybrid Bayesian-neural network approach for probabilistic modeling of bacterial growth/no-growth interface. Int J Food Microbiol 82, 233 243.
7. Honish, L., Predy, G., Hislop, N., Chui, L., Kowalewska-Grochowska, K., Trottier, L., Kreplin, C. Zazulak, I. (2005) An outbreak of E. coli O157:H7 hemorrhagic colitis associated with unpasteurized gouda cheese. Can J Public Health 96, 182 184.
8. Ingham, S.C., Ingham, B.H., Borneman, D., Jaussaud, E., Schoeller, E.L., Hoftiezer, N., Schwartzburg, L., Burnham, G.M. et al. (2009) Predicting pathogen growth during short-term temperature abuse of raw sausage. J Food Prot 72, 75 84.
9. Jenkins, P., Poulos, P.G., Cole, M.B., Vandeven, M.H. Legan, J.D. (2000) The boundary for growth of Zygosaccharomyces bailii in acidified products described by models for time to growth and probability of growth. J Food Prot 63, 222 230.
10. Legan, D., Vandeven, M., Stewart, C. Cole, M. (2000) Modelling the growth, survival and death of bacterial pathogens in foods. In Foodborne Pathogens: Hazards, Risk Analysis and Control ed. Blackburn, C.d.W. McClure, P.J. pp. 53 95. Cambridge : Woodhead Publishing Ltd.
11. Legan, J.D., Seman, D.L., Milkowski, A.L., Hirschey, J.A. Vandeven, M.H. (2004) Modeling the growth boundary of Listeria monocytogenes in ready-to-eat cooked meat products as a function of the product salt, moisture, potassium lactate, and sodium diacetate concentrations. J Food Prot 67, 2195 2204.
12. Lindqvist, R. Lindblad, M. (2009) Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage. Int J Food Microbiol 129, 59 67.
13. MacDonald, D.M., Fyfe, M., Paccagnella, A., Trinidad, A., Louie, K. Patrick, D. (2004) Escherichia coli O157:H7 outbreak linked to salami, British Columbia, Canada, 1999. Epidemiol Infect 132, 283 289.
14. Maher, M.M., Jordan, K.N., Upton, M.E. Coffey, A. (2001) Growth and survival of E. coli O157:H7 during the manufacture and ripening of a smear-ripened cheese produced from raw milk. J Appl Microbiol 90, 201 207.
15. McKellar, R.C. Lu, X. (2001) A probability of growth model for Escherichia coli O157:H7 as a function of temperature, pH, acetic acid, and salt. J Food Prot 64, 1922 1928.
16. Nissen, H. Holck, A. (1998) Survival of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella kentucky in Norwegian fermented, dry sausage. Food Microbiol 15, 273 279.
17. Presser, K.A., Ratkowsky, D.A. Ross, T. (1997) Modelling the growth rate of Escherichia coli as a function of pH and lactic acid concentration. Appl Environ Microbiol 63, 2355 2360.
18. Presser, K.A., Ross, T. Ratkowsky, D.A. (1998) Modelling the growth limits (growth/no growth interface) of Escherichia coli as a function of temperature, pH, lactic acid concentration, and water activity. Appl Environ Microbiol 64, 1773 1779.
19. Ratkowsky, D.A. Ross, T. (1995) Modelling the bacterial growth/no growth interface. Lett Appl Microbiol 20, 29 33.
20. Salter, M.A., Ross, T. McMeekin, T.A. (1998) Applicability of a model for non-pathogenic Escherichia coli for predicting the growth of pathogenic Escherichia coli. J Appl Microbiol 85, 357 364.
21. Salter, M.A., Ratkowsky, D.A., Ross, T. McMeekin, T.A. (2000) Modelling the combined temperature and salt (NaCl) limits for growth of a pathogenic Escherichia coli strain using nonlinear logistic regression. Int J Food Microbiol 61, 159 167.
22. Sartz, L., De Jong, B., Hjertqvist, M., Plym-Forshell, L., Alsterlund, R., Lofdahl, S., Osterman, B., Stahl, A. et al. (2008) An outbreak of Escherichia coli O157:H7 infection in southern Sweden associated with consumption of fermented sausage; aspects of sausage production that increase the risk of contamination. Epidemiol Infect 136, 370 380.
23. 2a-positive Escherichia coli O103:H25 traced to cured mutton sausages. BMC Infect Dis 8, 41.
24. Schlesser, J.E., Gerdes, R., Ravishankar, S., Madsen, K., Mowbray, J. Teo, A.Y. (2006) Survival of a five-strain cocktail of Escherichia coli O157:H7 during the 60-day aging period of cheddar cheese made from unpasteurized milk. J Food Prot 69, 990 998.
25. Skandamis, P.N., Stopforth, J.D., Kendall, P.A., Belk, K.E., Scanga, J.A., Smith, G.C. Sofos, J.N. (2007) Modeling the effect of inoculum size and acid adaptation on growth/no growth interface of Escherichia coli O157:H7. Int J Food Microbiol 120, 237 249.
26. Sortwell, D.R. (2001) "The boundary for growth of Zygosaccharomyces bailii in acidified products described by models for time to growth and probability of growth," a comment on: J. Food Prot. 63(2):222-230 (2000). J Food Prot 64, 439 441.
27. Stewart, C.M., Cole, M.B., Legan, J.D., Slade, L., Vandeven, M.H. Schaffner, D.W. (2001) Modeling the growth boundary of Staphylococcus aureus for risk assessment purposes. J Food Prot 64, 51 57.
28. USDA (2005) Pathogen Modeling Program, Version 7.0. Available at: http://ars.usda.gov/services/docs.htm?docid=6786 (accessed 11 May 2009).
29. Williams, R.C., Isaacs, S., Decou, M.L., Richardson, E.A., Buffett, M.C., Slinger, R.W., Brodsky, M.H., Ciebin, B.W. et al. (2000) Illness outbreak associated with Escherichia coli O157:H7 in Genoa salami. CMAJ 162, 1409 1413.
30. Yu, C., Davidson, V.J. Yang, S.X. (2006) A neural network approach to predict survival/death and growth/no-growth interfaces for Escherichia coli O157:H7. Food Microbiol 23, 552 560.