Use of global sensitivity analysis in quantitative microbial risk assessment: Application to the evaluation of a biological time temperature integrator as a quality and safety indicator for cold smoked salmon

Food Microbiology

Volumn 28, Issue 4, 2011, Pages 755-769

  Ellouze, M ^a,b,c   Gauchi, J P ^b   Augustin, J C ^c  

^a Boulevard Gustave Roch   (France)

^b UR341 National Agronomical Research Institute (INRA)   (France)

^c ECOLE NATIONALE VÉTÉRINAIRE D ALFORT   (France)

Author keywords

Biological TTI; Cold smoked salmon; Contamination assessment model; Global sensitivity analysis; Listeria monocytogenes

Indexed keywords

ANIMAL; ARTICLE; BACTERIAL COUNT; BIOLOGICAL MODEL; COMPUTER SIMULATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; KINETICS; LISTERIA MONOCYTOGENES; METHODOLOGY; MICROBIOLOGY; RISK ASSESSMENT; SALMON; SEA FOOD; TIME;

ANIMALS; COLONY COUNT, MICROBIAL; COMPUTER SIMULATION; FISH PRODUCTS; FOOD HANDLING; FOOD MICROBIOLOGY; KINETICS; LISTERIA MONOCYTOGENES; MODELS, BIOLOGICAL; RISK ASSESSMENT; SALMON; SEAFOOD; TIME FACTORS;

LISTERIA MONOCYTOGENES;

EID: 79954614664     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.05.022     Document Type: Article

References (48)

1. Afchain A.L. Post Doctorat: Couplage de modèles thermique et microbiologique en vue de l'évaluation de l'exposition à un risque sanitaire 2005, Cemagref, pp. 48.
2. Anonymous Commission regulation (EC) No 2073/2005 of 15 november 2005 on microbiological criteria for foodstuffs. Off. J. Eur. Union 2005, L338/1.
3. Augustin J.-C., Zuliani V., Cornu M., Guillier L. Growth rate and growth probability of Listeria monocytogenes in dairy, meat and seafood products in suboptimal conditions. J. Appl. Microbiol. 2005, 99:1019-1042.
4. Baranyi J., Roberts T.A. A dynamic approach to predicting bacterial growth in food. Int. J. Food Microbiol. 1994, 23:277-294.
5. Beaufort A., Rudelle S., Gnanou-Besse N., Toquin M.T., Kerouanton A., Bergis H., Salvat G., Cornu M. Prevalence and growth of Listeria monocytogenes in naturally contaminated cold smoked salmon. Lett. Appl. Microbiol. 2007, 44:406-411.
6. Cornu M., Beaufort A., Rudelle S., Laloux L., Bergis H., Miconnet N., Serot T., Delignette-Muller M.-L. Effect of temperature, water-phase salt and phenolic content on Listeria monocytogenes growth rates on cold-smoked salmon and evaluation of secondary models. Int. J. Food Microbiol. 2006, 106:159-168.
7. Dalgaard P., Jorgensen L.V. Predicted and observed growth of Listeria monocytogenes in seafood challenge tests and in naturally contaminated cold-smoked salmon. Int. J. Food Microbiol. 1998, 40:105-115.
8. Delignette-Muller M.-L., Cornu M., Pouillot R., Denis J.-B. Use of Bayesian modelling in risk assessment: application to growth of Listeria monocytogenes and food flora in cold-smoked salmon. Int. J. Food Microbiol. 2006, 106:195-208.
9. Dondero M., Cisternas F., Carvajal L., Simpson R. Changes in quality of vacuum-packed cold-smoked salmon (Salmo salar) as a function of storage temperature. Food Chem. 2004, 87:543-550.
10. Efron B., Tibshirani R.J. An Introduction to the Bootstrap 1993, Chapman and Hall, New York.
11. Ellouze M., Augustin J.-C. Applicability of biological time temperature integrators as quality and safety indicators for meat products. Int. J. Food Microbiol 2010, 138:119-129.
12. Ellouze M., Gauchi J.-P., Augustin J.-C. Global sensitivity analysis applied to a contamination assessment model of Listeria monocytogenes in cold smoked salmon at consumption. Risk Anal. 2010, 30(5):841-852.
13. Ellouze M., Pichaud M., Bonaiti C., Coroller L., Couvert O., Thuault D., Vaillant R. Modelling pH evolution and lactic acid production in the growth medium of a lactic acid bacterium: application to set a biological TTI. Int. J. Food Microbiol. 2008, 128:101-107.
14. FAO/WHO Risk assessment of Listeria monocytogenes in ready to eat foods. In Microbial Risk Assessment Series 5 2004, 269. Technical report, Rome. FAO/WHO (Ed.).
15. Frey H.C., Patil S.R. Identification and review of sensitivity analysis methods. Risk Anal. 2002, 22:553-578.
16. Gimenez B., Dalgaard P. Modelling and predicting the simultaneous growth of Listeria monocytogenes and spoilage micro-organisms in cold-smoked salmon. J. Appl. Microbiol. 2004, 96:96-109.
17. Gnanou-Besse N. frEffet de la taille et de la composition de la population initiale sur la croissance de Listeria monocytogenes 2004, PhD Thesis, Université de Technologie de Compiègne, Compiègne, France.
18. Gonzalez-Rodriguez M.-N., Sanz J.-J., Santos J.-A., Otero A., Garcia-Lopez M.-L. Numbers and types of microorganisms in vacuum-packed cold-smoked freshwater fish at the retail level. Int. J. Food Microbiol. 2002, 77:161-168.
19. Gram L., Huss H.H. Microbiological spoilage of fish and fish products. Int. J. Food Microbiol. 1996, 33:121-137.
20. Hwang C.-A. The probability of growth of Listeria monocytogenes in cooked salmon and tryptic soy broth as affected by salt, smoke compound, and storage temperature. Food Microbiol. 2009, 26:253-258.
21. Joffraud J.-J., Cardinal M., Cornet J., Chasles J.-S., Léon S., Gigout F., Leroi F. Effect of bacterial interactions on the spoilage of cold-smoked salmon. Int. J. Food Microbiol. 2006, 112:51-61.
22. Katla T., Møretrø T., Aasen I.-M., Holck A., Axelsson L., Naterstad K. Inhibition of Listeria monocytogenes in cold smoked salmon by addition of sakacin P and/or live Lactobacillus sakei cultures. Food Microbiol. 2001, 18:431-439.
23. Leroi F., Joffraud J.J., Chevalier F. Effect of salt and smoke on the microbiological quality of cold smoked salmon during storage at 5°C as estimated by the factorial design method. J. Food Prot. 2000, 63:502-508.
24. Leroi F., Joffraud J.-J., Chevalier F., Cardinal M. Study of the microbial ecology of cold-smoked salmon during storage at 8°C. Int. J. Food Microbiol. 1998, 39:111-121.
25. Lindqvist R., Westöö A. Quantitative risk assessment for Listeria monocytogenes in smoked or gravad salmon and rainbow trout in Sweden. Int. J. Food Microbiol 2000, 58:181-196.
26. Lyhs U., Lahtinen J., Frediksson-Ahomaa M., Hyytiä-Trees E., Elfing K., Korkeala H. Microbiological quality and shelf life of vacuum-packed graved rainbow trout stored at 3 and 8°C. J. Food Microbiol. 2001, 70:221-230.
27. McKay M.D., Beckman R.J., Conover W.J. A comparison of three methods for selecting values of input variables in the analysis of output from a computer code. Technometrics 1979, 21:239-245.
28. Membré J.-M., Kan-King-Yu D., Blackburn C.d.W. Use of sensitivity analysis to aid interpretation of a probabilistic Bacillus cereus spore lag time model applied to heat-treated chilled foods (REPFEDs). Int. J. Food Microbiol. 2008, 128:23-33.
29. Miconnet N., Geeraerd A.H., Van Impe J.F., Rosso L., Cornu M. Reflections on the use of robust and lest-squares non-linear regression to model challenge tests conducted in/on food products. Int. J. Food Microbiol. 2005, 104:161-177.
30. Pinon A., Zwietering M., Perrier L., Membre J.M., Leporq B., Mettler E., Thuault D., Coroller L., Stahl V., Vialette M. Development and validation of experimental protocols for use of cardinal models for prediction of Microorganism growth in food products. Appl. Environ. Microbiol. 2004, 70:1081-1087.
31. Pouillot R., Miconnet N., Afchain A.L., Deliignette-Muller M.L., Beaufort A., Rosso L., Denis J.-B., Cornu M. Quantitative risk assessment of Listeria monocytogenes smoked salmon: I. Quantitative exposure assessment. Risk Anal. 2007, 27:683-700.
32. Ratkowsky D.A., Olley J., MCMeekin T.A., Ball A. Relationship between temperature and growth rate of bacterial cultures. J. Bacteriol. 1982, 149:1-5.
33. Richard C., Leroi F., Brillet A., et al. Maitrise du développement de Listeria monodytogenes dans le saumon fumé: intérêt de la biopréservation par des bactéries lactiques. Lait 2004, 84:135-144.
34. Rorvik L.M. Listeria monocytogenes in the smoked salmon industry. Int. J. Food Microbiol. 2000, 62:183-190.
35. Rorvik L., Yndestad M., Skjerve E. Growth of Listeria monocytogenes in vacuum-packed smoked salmon during storage at 4°C. Int. J. Food Microbiol. 1991, 14:111-118.
36. Rosso L., Lobry J.R., Bajard S., Flandois J.P. Convenient model to describe the combined effects of temperature and pH on microbial growth. Appl. Environ. Microbiol. 1995, 61:610-616.
37. Saltelli A. Sensitivity analysis for importance assessment. Risk Anal. 2002, 22:579-590.
38. Saltelli A. Making best use of model evaluations to compute sensitivity indices. Comp. Phys. Comm. 2002, 145:280-297.
39. Saltelli A., Ratto M., Andres T., Campolongo F., Cariboni J., Gatelli D., Saisana M., Tarantola S. Global Sensitivity Analysis: The Primer 2008, England, Chichester, West Sussex.
40. Saltelli A., Tarantola S., Campolongo F. Sensitivity analysis as an Ingredient of modeling. Stat. Sci. 2000, 15.
41. Saltelli A., Tarantola S., Campolongo F., Marco R. Sensitivity Analysis in Practice: a Guide to Assessing Scientific Models 2007, England, Chichester, West Sussex.
42. Stohr V., Joffraud J.-J., Cardinal M., Leroi F. Spoilage potential and sensory profile associated with bacteria isolated from cold-smoked salmon. Food Reasearch Int. 2001, 34:797-806.
43. Taoukis P.S., Labuza T.P. Applicability of time-temperature indicators as shelf life monitors of food products. J. Food Sci. 1989, 54:783-788.
44. Taoukis P.S., Labuza T.P. Time-temperature indicators (TTIs). Novel Food Packaging Techniques 2003, 103-126. Woodhead Publishing Ltd, Cambridge, UK. R. Ahvenainen (Ed.).
45. Truelstrup-Hansen L., Huss H.H. Comparison of the microfora isolated from spoiled cold-smoked salmon from three smokehouses. Food Reasearch Int. 1998, 31:703-711.
46. Truelstrup-Hansen L., Røntved S.D., Huss H.H. Microbiological quality and shelf life of cold-smoked salmon from three different processing plants. Food Microbiol. 1998, 15:137-150.
47. Vaikousi H., Biliaderis C.-G., Koutsoumanis K.-P. Development of a microbial Time Temperature Indicator (TTI) prototype for monitoring microbiological quality of chilled foods. Appl. Environ. Microbiol. 2008, 74:3242-3250.
48. Vaikousi H., Biliaderis C.-G., Koutsoumanis K. Applicability of a microbial Time Temperature Indicator (TTI) for monitoring spoilage of modified atmosphere packed minced meat. Int. J. Food Microbiol. 2009, 133:272-278.