Validation of mathematical models for salmonella growth in raw ground beef under dynamic temperature conditions representing loss of refrigeration

Journal of Food Protection

Volumn 77, Issue 7, 2014, Pages 1110-1115

  McConnell, Jennifer A ^a   Schaffner, Donald W ^a  

^a RUTGERS UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMAL; BACTERIAL COUNT; BOVINE; CLASSIFICATION; COLD; DEVICES; FOOD STORAGE; FREEZING; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; MEAT; MICROBIOLOGY; PROCEDURES; SALMONELLA; THEORETICAL MODEL; UNITED STATES; VALIDATION STUDY;

ANIMALS; CATTLE; COLD TEMPERATURE; COLONY COUNT, MICROBIAL; FOOD STORAGE; HUMANS; MEAT PRODUCTS; MODELS, THEORETICAL; REFRIGERATION; SALMONELLA; UNITED STATES;

EID: 84905492829     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-14-038     Document Type: Article

References (21)

1. Baranyi, J., T. P. Robinson, A. Kaloti, and B. M. Mackey. 1995. Predicting growth of Brochothrix thermosphacta at changing temperature. Int. J. Food Microbiol. 27:61-75.
2. Baranyi, J., and M. L. Tamplin. 2004. ComBase: A common database on microbial responses to food environments. J. Food Prot. 67:1967-1971.
3. Björkman, J., and D. I. Andersson. 2000. The cost of antibiotic resistance from a bacterial perspective. Drug Resist. Updates 3:237-245.
4. Bovill, R., J. Bew, N. Cook, M. D'Agostino, N. Wilkinson, and J. Baranyi. 2000. Predictions of growth for Listeria monocytogenes and Salmonella during fluctuating temperature. Int. J. Food Microbiol. 59:157-165.
5. Bovill, R. A., J. Bew, and J. Baranyi. 2001. Measurements and predictions of growth for Listeria monocytogenes and Salmonella during fluctuating temperature II. Rapidly changing temperatures. Int. J. Food Microbiol. 67:131-137.
6. Dickson, J. S., and D. G. Olson. 2001. Growth rates of Salmonella and Escherichia coli O157: H7 in irradiated beef. J. Food Prot. 64: 1828-1831.
7. Dickson, J. S., G. R. Siragusa, and J. E. Wray. 1992. Predicting the growth of Salmonella typhimurium on beef by using the temperature function integration technique. Appl. Environ. Microbiol. 58:3482-3487.
8. Dominguez, S. A., and D. W. Schaffner. 2008. Modeling the growth of Salmonella in raw poultry stored under aerobic conditions. J. Food Prot. 71:2429-2435.
9. Goepfert, J. M., and H. U. Kim. 1975. Behavior of selected foodborne pathogens in raw ground beef. J. Milk Food Technol. 38:449-452.
10. Hooper-Kinder, C. A., P. M. Davidson, and S. K. Duckett. 2002. Growth of Escherichia coli O157: H7, Salmonella typhimurium DT104, and Listeria monocytogenes in dark cutting beef at 10 or 22 degrees C. J. Food Prot. 65:196-198.
11. Ingham, S. C., J. A. Losinski, K. L. Becker, and D. R. Buege. 2004. Growth of Escherichia coli O157: H7 and Salmonella serovars on raw beef, pork, chicken, bratwurst and cured corned beef: Implications for HACCP plan critical limits. J. Food Saf. 24:246-256.
12. Juneja, V. K., H. M. Marks, and L. Huang. 2003. Growth and heat resistance kinetic variation among various isolates of Salmonella and its application to risk assessment. Risk Anal. 23:199-213.
13. Koseki, S., and S. Isobe. 2005. Prediction of pathogen growth on iceberg lettuce under real temperature history during distribution from farm to table. Int. J. Food Microbiol. 104:239-248.
14. Mackey, B. M., and A. L. Kerridge. 1988. The effect of incubation temperature and inoculum size on growth of salmonellae in minced beef. Int. J. Food Microbiol. 6:57-65.
15. National Advisory Committee on Microbiological Criteria for Foods. 2010. Parameters for determining inoculated pack/challenge study protocols. J. Food Prot. 73:140-202.
16. Nissen, H., O. Alvseike, S. Bredholt, A. Holck, and T. Nesbakken. 2000. Comparison between the growth of Yersinia enterocolitica, Listeria monocytogenes, Escherichia coli O157: H7 and Salmonella spp. in ground beef packed by three commercially used packaging techniques. Int. J. Food Microbiol. 59:211-220.
17. Ross, T. 1996. Indices for performance evaluation of predictive models in food microbiology. J. Appl. Bacteriol. 81:501-508.
18. Scallan, E., R. M. Hoekstra, F. J. Angulo, R. V. Tauxe, M. A. Widdowson, S. L. Roy, J. L. Jones, and P. M. Griffin. 2011. Foodborne illness acquired in the United States-Major pathogens. Emerg. Infect. Dis. 17:7-15.
19. Schaffner, D. W. 2013. Utilization of mathematical models to manage risk of holding cold food without temperature control. J. Food Prot. 76:1085-1094.
20. Tiwari, N. P., and R. B. Maxcy. 1972. Comparative growth of salmonellae, coliforms, and other members of the microflora of raw and radurized ground beef. J. Milk Food Technol. 35:455-460.
21. U.S. Department of Health and Human Services, Public Health Service, Food and Drug Administration. 2013. Food Code, 2013. Recommendations of the United States Public Health Service, Food and Drug Administration. Available at: http://www.fda.gov/downloads/Food/GuidanceRegulation/RetailFoodProtection/ FoodCode/UCM 374510.pdf. Accessed 5 January 2014.