A validated predictive model for Listeria innocua growth at superatmospheric oxygen and carbon dioxide concentrations

Acta Horticulturae

Volumn 674, Issue , 2005, Pages 223-230

  Geysen, S ^a   Verlinden, B E ^a   Geeraerd, A H ^a   Michiels, C W ^a   Van Impe, J F ^a   Nicolai B M ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Listeria monocytogenes; Model validation; Modified atmosphere; One step regression; Pathogen; Predictive modelling

Indexed keywords

EID: 84879958621     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2005.674.25     Document Type: Conference Paper

References (23)

1. Amanatidou, A. and Smid, E.J.G.L.G.M. 1999. Effect of elevated oxygen and carbon dioxide on the surface growth of vegetable-associated micro-organisms. J. Appl. Microbiol. 86:429-438.
2. Baranyi, J. and Roberts, T.A. 1994. A dynamic approach to predicting bacterial growth in food. Int. J. Food Microbiol. 23:277-294.
3. Baranyi, J., Pin, C. and Ross, T. 1999. Validating and comparing predictive models. Int. J. Food Microbiol. 48:159-166.
4. Begot, C., Lebert, L. and Lebert, A. 1997. Variability of the response of 66 Listeria monocytogenes and Listeria innocua strains to different growth conditions. Food Microbiol. 14:403-412.
5. Bennik, M.H.J., Smid, E.J., Rombouts, F.M. and Gorris, L.G.M. 1995. Growth of psychrotrophic foodborne pathogens in a solid surface model system under the influence of carbon dioxide and oxygen. Food Microbiol. 12:509-519.
6. Day, B.P.F. 2001. Fresh prepared produce : GMP for high oxygen MAP and non-sulphite dipping, Guidance No. 31. 75 pp.
7. Devlieghere, F., Geeraerd, A.H., Versyck, K.J., Vandewaetere, B., Van Impe, J. and Debevere, J. 2001. Growth of Listeria monocytogenes in modified atmosphere packed cooked meat products: a predictive model. Food Microbiol. 18:53-66.
8. 2 environments. Int. J. Food Microbiol. 32:133-144.
9. 2, pH, temperature and NaCl on the growth of Listeria monocytogenes. Int. J. Food Microbiol. 37:37-45.
10. Fernández, A., Collado, J., Cunha, L.M., Ocio, M.J. and Martínez, A. 2002. Empirical model building based on Weibull distribution to describe the joint effect of pH and temperature on the thermal resistance of Bacillus cereus in vegetative substrate. Int. J. Food Microbiol. 77:147-153.
11. Hugas, M., Pagés, F., Garriga, M. and Monfort, J.M. 1998. Application of the bacteriocinogenic Lactobacillus sakei CTC494 to prevent growth of Listeria in fresh and cooked meat products packed with different atmospheres. Food Microbiol. 15:639-650.
12. Jacxsens, L., Devlieghere, F., Van der Steen, C., Debevere, J. 2001. Effect of high oxygen modified atmosphere packaging on microbial growth and sensorial qualities of freshcut produce. Int. J. Food Microbiol. 71, 197-210.
13. Ogihara, H., Kanie, M., Yano, N. and Haruta, M. 1993. Effect of carbon-dioxide, oxygen, and their gas-mixture on the growth of some food-borne pathogens and spoilage bacteria in modified atmosphere package of food. Journal of the food hygienic society of Japan 34:283-288.
14. Pin, C., Sutherland, J.P. and Baranyi, J. 1999. Validating predictive models of food spoilage organisms. J. Appl. Microbiol. 87:491-499.
15. Ratkowsky, D.A., Olley, J., McMeekin, T.A. and Ball, A. 1982. Relationship between temperature and growth rate of bacterial cultures. J. Bacteriol. 149 (1):1-5.
16. Rubinstein, R.Y. 1981. Simulation and the Monte Carlo method. John Wiley and Sons, New York, pp. 278.
17. Swinnen, I.A.M., Bernaerts, K., Dens, E.J.J., Geeraerd, A.H. and Van Impe, J.F. 2004. Predictive modelling of the microbial lag phase: a review. Int. J. Food Microbiol 94 (2):137-159.
18. Thomas, C., Prior, O. and O'Beirne, D. 1999. Survival and growth of Listeria species in a model ready-to-use vegetable product containing raw and cooked ingredients as affected by storage temperature and acidification. Int. J. Food Sci. Technol. 34:317-324.
19. Valdramidis, V.P., Belaubre, N., Zuniga, R., Foster, A.M., Havet, M., Geeraerd, A.H., Swain, M.J., Bernaerts, K., Van Impe, J.F. and Kondjoyan, A. 2004. Development of predictive modelling approaches for surface temperature and associated microbiological inactivation during hot air decontamination. Int. J. Food Microbiol (In press).
20. Van der Steen, C., Devlieghere, F. and Debevere, J. 2003. High oxygen concentration in combination with elevated carbon dioxide to affect growth of fresh-cut produce micro-organisms. In: Verlinden, B.E., Nicolaï, B.M., De Baerdemaeker, J. (Eds.), Acta Hort. Proceedings of the international conference postharvest unlimited, ISHS, Leuven, Belgium, pp. 141-147.
21. Whiting, R.C. 1995. Microbial modeling in foods. Crit. Rev. Food Sci. Nutr. 35:467-494.
22. Willocx, F. 1995. Evolution of microbial and visual quality of minimally processed foods: a case study on the product life cycle of cut endive. PhD Thesis, Katolieke Universiteit Leuven, pp. 228.
23. Zwietering, M.H., Cuppers, H.G.A.M., De Wit, J.C. and Van 't Riet, K. 1994. Evaluation of data transformations and validation of a model for the effect of temperature on bacterial growth. Appl. Environ. Microbiol. 60:195-203.