Application of predictive inactivation models to evaluate survival of staphylococcus aureus in fresh-cut apples treated with different plant hydrosols

International Journal of Food Properties

Volumn 17, Issue 3, 2014, Pages 587-598

  Tornuk, Fatih ^a   Ozturk, Ismet ^b   Sagdic, Osman ^a   Yilmaz, Azime ^a   Erkmen, Osman ^c  

^a YILDIZ TECHNICAL UNIVERSITY   (Turkey)

^b ERCIYES UNIVERSITY   (Turkey)

^c GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Fresh cut apple; Plant hydrosols; Predictive microbiology; Staphylococcus aureus

Indexed keywords

FRESH-CUT APPLES; INACTIVATION MODELS; INHIBITORY EFFECT; PLANT HYDROSOLS; PREDICTIVE MICRO-BIOLOGY; ROOT MEAN SQUARE ERRORS; STAPHYLOCOCCUS AUREUS; STATISTICAL PARAMETERS;

BACTERIA; MEAN SQUARE ERROR;

FRUITS;

EID: 84888308766     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2011.650340     Document Type: Article

References (44)

1. Loir, Y.V.; Baron, F.; Gautier, M. Staphylococcus aureus and food poisoning. Genetics and Molecular Research 2003, 2, 63-76.
2. Lawrynowicz-Paciorek, M.; Kochman, M.; Piekarska, K.; Grochowska, A.; Windyga, B. The distribution of enterotoxin and enterotoxin-like genes in Staphylococcus aureus strains isolated from nasal carriers and food samples. International Journal of Food Microbiology 2007, 117, 319-323.
3. Woolaway, M.C.; Bartlett, C.L.R.; Wieneke, A.A.; Gilbert, R.J., Murrell, H.C.; Aureli, P. International outbreak of staphylococcal food poisoning caused by contaminated lasagne. Journal of Hygiene 1986, 96, 67-73.
4. Zhang, S.; Iandolo, J.J.; Stewart, G.C. The enterotoxin D plasmid of Staphylococcus aureus encodes a second enterotoxin determinant (sej). FEMS Microbiology Letters 1998, 168, 227-233.
5. Kerouanton, A.; Hennekinne, J.A.; Letertre, C.; Petit, L.; Chesneau, O.; Brisabois, A.; De Buyser, M.L. Characterization of Staphylococcus aureus strains associated with food poisoning outbreaks in France. International Journal of Food Microbiology 2007, 115, 369-375.
6. Argudin, M.A.; Mendoza, M.C.; Rodicio, M.R. Food poisoning and Staphylococcus aureus enterotoxins. Toxins 2010, 2, 1751-1753.
7. Beuchat, L.R. Surface decontamination of fruits and vegetables eaten raw: A review. 1998. Available online at: http://www.who.int/foodsafety/ publications/fs-management/en/surface-decon.pdf (accessed 25 July 2011).
8. Johannessen, G.S.; Loncarevic, S.; Kruse, H. Bacteriological analysis of fresh produce in Norway. International Journal of Food Microbiology 2002, 77, 199-204.
9. Nguz, K.; Shindano, J.; Samapundo, S.; Huyghebaert, A. Microbiological evaluation of fresh-cut organic vegetables produced in Zambia. Food Control 2005, 16, 623-628.
10. Huong, B.T.M.; Mahmud, Z.H.; Neogi, S.B.; Kassu, A.; Nhien, N.V.; Mohammad, A.; Yamato, M.; Ota, F.; Lam, N.T.; Dao, H.T.A.; Khan, N.C. Toxigenicity and genetic diversity of Staphylococcus aureus isolated from Vietnamese ready-to-eat foods. Food Control 2010, 21, 166-171.
11. Gil, M.I.; Selma, M.V.; Lopez-Galvez, F.; Allende, A. Fresh-cut product sanitation and water disinfection: problems and solutions. International Journal of Food Microbiology 2009, 134, 37-45.
12. Kim, B.S.; Kwon, J.Y.; Kwon, K.H.; Cha, H.S.; Jeong, J.W. Antimicrobial effect of cold ozonated water washing on fresh-cut lettuce. Acta Horticulturae 2006, 699, 235-242.
13. Singh, N.; Singh, R.K.; Bhunia, A.K.; Stroshine, R.L. Efficacy of chlorine dioxide, ozone, and thyme essential oil or a sequential washing in killing Escherichia coli O157: H7 in lettuce and baby carrots. LWTFood Science and Technology 2002, 35, 720-729.
14. Koseki, S.; Isobe, S. Effect of ozonated water treatment on microbial control and on browning of iceberg lettuce (Lactuca sativa L.). Journal of Food Protection 2006, 69, 154-160.
15. Sengun, I.Y.; Karapinar, M. Effectiveness of household natural sanitizers in the elimination of Salmonella typhimurium on rocket (Eruca sativa Miller) and spring onion (Allium cepa L.). International Journal of Food Microbiology 2005, 98, 319-323.
16. Whiting, R.C.; Buchanan, R.L. Microbial modeling, scientific status summary. Food Microbiology 1994, 48, 113-120.
17. Baranyi, J.; Roberts,T.A. Mathematics of predictive food microbiology. International Journal of Food Microbiology 1995, 26, 199-218.
18. Erkmen, O. Mathematical modeling of Salmonella typhimurium inactivation under high hydrostatic pressure at different temperatures. Food and Bioproducts Processing 2009, 87, 68-73.
19. Bozkurt, H.; Erkmen, O. Modeling in protection and prediction of food quality. Food Technology 1999, 4, 63-70.
20. Geeraerda, A.H.; Valdramidisa, V.P.; Devlieghereb, F.; Bernaertb, H.; Debevereb, J.; Van Impe, J.F. Development of a novel approach for secondary modelling in predictive microbiology: Incorporation of microbiological knowledge in black box polynomial modelling. International Journal of Food Microbiology 2004, 91, 229-244.
21. Aggelis, G.; Samelis, J.; Metaxopoulos, J. A novel modelling approach for predicting microbial growth in a raw cured meat product stored at 38C and at 128C in air. International Journal of Food Microbiology 1998, 43, 39-52.
22. Marks, B.P. Status of microbial modeling in food process models. Comprehensive Reviews in Food Science and Food Safety 2008, 7, 137-143.
23. Black, D.G.; Davidson, P.M. Use of modeling to enhance the microbiological safety of the food system. Comprehensive Reviews in Food Science and Food Safety 2008, 7, 159-167.
24. Sagdic, O. Sensitivity of four pathogenic bacteria to Turkish thyme and oregano hydrosols. LWTFood Science and Technology 2003, 36, 467-473.
25. Tornuk, F.; Cankurt, H.; Ozturk, I.; Sagdic, O.; Bayram, O.; Yetim, H. Efficacy of various plant hydrosols as natural food sanitizers in reducing Escherichia coli O157: H7 and Salmonella typhimurium on fresh cut carrots and apples. International Journal of Food Microbiology 2011, 148, 30-35.
26. Zwietering, M.H.; Jongenburger, I.; Rombouts, F.M.; Van't Riet, K. Modeling of the bacterial growth curve. Applied and Environmental Microbiology 1990, 56, 1875-1881.
27. Buchanan, R.L. Predictive food microbiology. Trends Food Science and Technology 1993, 4, 6-11.
28. Erkmen, O. Modeling the effects of sucuk production technique on Listeria monocytogenes, aerobic bacteria and lactic acid bacteria during ripening and storage. Food and Bioproducts Processing 2008, 86, 220-226.
29. Buchanan, R.L.; Golden, M.H.; Whiting, R.C.; Phillips, J.G.; Smith, J.L. Non-thermal inactivation models for Listeria monocytogenes. Journal Food Science 1994, 59, 179-188.
30. Togrul, H.; Arslan, N. Mathematical model for prediction of apparent viscosity of molasses. Journal of Food Engineering 2004, 62, 281-289.
31. Porte, A.; Godoy, R.L.O. Chemical composition of Thymus vulgaris L. essential oil from the Rio de Janerio State (Brazil). Journal of the Serbian Chemical Society 2008, 73 (3), 307-310.
32. Pintore, G.; Usai, M.; Bradesi, P.; Juliano, C.; Boatto, G.; Tomi, F.; Chessa, M.; Cerri, R.; Casanova, J. Chemical composition and antimicrobial activity of Rosmarinus officinalis L. oils from Sardinia and Corsica. Flavour and Fragrance Journal 2002, 17, 15-19.
33. Di Leo Lira, P.; Retta, D.; Tkacik, E.; Ringuelet, J.; Coussio, J.D.; Van Baren, C.; Bandoni, A.L. Essential oil and by-products of distillation of bay leaves (Laurus nobilis L.) from Argentina. Industrial Crops and Products 2009, 30 (2), 259-264.
34. Erkmen, O. Predictive modelling of Listeria monocytogenes inactivation under high pressure carbon dioxide. LWTFood Science and Technology 2000, 33, 514-519.
35. Deans, S.G.; Svoboda, K.P. Antimicrobial activity of summer savory (Satureja hortensis L.) essential oil and its constituents. Journal of Horticultural Science 1989, 64, 205-210.
36. Chorianopoulos, N.G.; Giaouris, E.D.; Skandamis, P.N.; Haroutounian, S.A.; Nychas, G.J.E. Disinfectant test against monoculture and mixed-culture biofilms composed of technological, spoilage and pathogenic bacteria: Bactericidal effect of essential oil and hydrosol of Satureja thymbra and comparison with standard acid-base sanitizers. Journal of Applied Microbiology 2008, 104, 1586-1596.
37. Karatas, H.; Ertekin, S. Antimicrobial activities of the essential oils of four Salvia species from Turkey. Journal of Medicinal Plants Research 2010, 4, 1238-1240.
38. Farag, R.S.; Daw, Z.Y.; Hewedi, F.M.; El-Baroty, G.S.A. Antimicrobial activity of some Egyptian spice essential oils. Journal of Food Protection 1989, 52, 665-667.
39. Kivanc, M.; Akgul, A. Antibacterial activities of essential oils from Turkish spices and citrus. Flavour Fragrance Journal 1986, 1, 175-179.
40. Sagdic, O.; Kuscu, A.; Ozcan, M.; Ozcelik, S. Effects of Turkish spice extracts at various concentrations on the growth of Escherichia coli O157: H7. Food Microbiology 2002, 19, 473-480.
41. Sagdic, O.; Ozcan, M. Antibacterial activity of Turkish spice hydrosols. Food Control 2003, 14, 141-143.
42. Tajkarimi, M.M.; Ibrahim, S.A.; Cliver, D.O. Antimicrobial herb and spice compounds in food. Food Control 2010, 21, 1199-1218.
43. Chen, H. Use of linear, Weibull, and log-logistic functions to model pressure inactivation of seven foodborne pathogens in milk. Food Microbiology 2007, 24, 197-204.
44. Bialka, K.L.; Demirci, A.; Puri, V.M.Modeling the inactivation of Escherichia coli O157: H7 and Salmonella enterica on raspberries and strawberries resulting from exposure to ozone or pulsed UV-light. Journal of Food Engineering 2008, 85, 444-449.