Microbial safety and quality of various types of cooked chilled foods

Food Control

Volumn 30, Issue 2, 2013, Pages 510-517

  Daelman, Jeff ^a   Jacxsens, Liesbeth ^a   Devlieghere, Frank ^a   Uyttendaele, Mieke ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

B. cereus; Cooked chilled foods; L. monocytogenes; Microbial food safety; REPFED

Indexed keywords

BACILLUS CEREUS; CLOSTRIDIA; LISTERIA MONOCYTOGENES;

EID: 84867650523     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.07.049     Document Type: Article

References (24)

1. ACMSF Report on vacuum packaging and associated processes 1992.
2. Anonymous Commission regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria of foodstuffs. Official Journal of the European Communitues 2005, 7/12/2007 (inclusive EU regulation 1441/2007).
3. Arnoldi A. Thermal processing and nutritional quality. The nutrition handbook for food processing 2002, 265-286. Woodhead, Cambridge, England. C.J.K. henry, C. Chapman (Eds.).
4. Carlin F., Girardin H., Peck M.W., Stringer S.C., Barker G.C., Martinez A., et al. Research on factors allowing a risk assessment of spore-forming pathogenic bacteria in cooked chilled foods containing vegetables: a FAIR collaborative project. International Journal of Food Microbiology 2000, 60(2-3):117-135.
5. CFA. Market Data. In.
6. Clayton D.A., Griffith C.J. An investigation of the factors underlying consumers' implementation of specific food safety practices. British Food Journal 2003, 105(7):434-453.
7. Del Torre M., Stecchini M.L., Braconnier A., Peck M.W. Prevalence of Clostridium species and behaviour of Clostridium botulinum in gnocchi, a REPFED of Italian origin. International Journal of Food Microbiology 2004, 96(2):115-131.
8. EU CRL for Technical guidance document on shelf-life studies for Listeria monocytogenes in ready-to-eat foods 2008.
9. Farber J.M., Peterkin P.I. Listeria monocytogenes, a food-borne pathogen. Microbiological Reviews 1991, 55(3):476-511.
10. Fryer P.J., Robbins P.T. Heat transfer in food processing: ensuring product quality and safety. Applied Thermal Engineering 2005, 25(16):2499-2510.
11. Gaze J.E. Pasteurisation: A food industry practical guide 2006, Guideline No. 51, Campden & Chorleywoord Food Research Association, Chipping Camden. 2nd ed.
12. Hansen T.B., Knochel S. Factors influencing resuscitation and growth of heat injured Listeria monocytogenes 13-249 in sous vide cooked beef. International Journal of Food Microbiology 2001, 63(1-2):135-147.
13. ICMSF Microorganisms in foods 5: Microbiological specifications of food pathogens 1996, Blackie Academic and Professional, London.
14. ICMSF Microorganisms in foods. Microbiological testing in food safety management 2002, Vol. 7. Kluwer Academic/Plenum Publishers, New York, USA.
15. ISO Microbiology of food and animal feeding stuffs - Horizontal method for the detection and enumeration of Listeria monocytogenes - Part 2: Enumeration method (ISO 11290-2:1998) 1998.
16. ISO Water quality - Enumeration of culturable microorganisms - Colony count by inoculation in a nutrient agar culture medium (ISO 6222:1999) 1999.
17. ISO Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of presumptive Bacillus cereus - Colony-count technique at 30 degrees C (ISO 7932:2004) 2004.
18. Mackey B.M., Boogard E., Hayes C.M., Baranyi J. Recovery of heat-injured Listeria monocytogenes. International Journal of Food Microbiology 1994, 22(4):227-237.
19. Membre J.M., Wemmenhove E., McClure P. Exposure assessment model to combine thermal inactivation (log reduction) and thermal injury (heat-treated spore lag time) effects on non-proteolytic Clostridium botulinum. Safety, Reliability and Risk Analysis: Theory, Methods and Applications 2009, 1-4:2295-2303.
20. Peck M.W., Goodburn K.E., Betts R.P., Stringer S.C. Assessment of the potential for growth and neurotoxin formation by non-proteolytic Clostridium botulinum in short shelf-life commercial foods designed to be stored chilled. Trends in Food Science & Technology 2008, 19(4):207-216.
21. Reij M.W., Den Aantrekker E.D., ILSI Europe Risk Analysis in Microbiology Task Force Recontamination as a source of pathogens in processed foods. International Journal of Food Microbiology 2004, 91(1):1-11.
22. Uyttendaele M., Jacxsens L., De Loy-Hendrickx A., Deviieghere F., Debevere J. Microbiologische richtwaarden en wettelijke microbiologische criteria 2010, (Ghent).
23. Van Boekel M., Fogliano V., Pellegrini N., Stanton C., Scholz G., Lalljie S., et al. A review on the beneficial aspects of food processing. Molecular Nutrition & Food Research 2010, 54(9):1215-1247.
24. Vermeulen A., Devlieghere F., De Loy-Hendrickx A., Uyttendaele M. Critical evaluation of the EU-technical guidance on shelf-life studies for L. monocytogenes on RTE-foods: a case study for smoked salmon. International Journal of Food Microbiology 2011, 145(1):176-185.