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| Cornu, M; Beaufort, A; Rudelle, S; Laloux, L; Bergis, H; Miconnet, N; Serot, Thierry; Delignette Muller, M. |
| Salting and smoking are ancient processes for fish preservation. The effects of salt and phenolic smoke compounds on the growth rate of L. monocytogenes in cold-smoked salmon were investigated through physico-chemical analyses, challenge tests on surface of cold-smoked salmon at 4 degrees C and 8 degrees C, and a survey of the literature. Estimated growth rates were compared to predictions of existing secondary models, taking into account the effects of temperature, water phase salt content, phenolic content, and additional factors (e.g. pH, lactate, dissolved CO2). The secondary model proposed by Devlieghere et al. [Devlieghere, F., Geeraerd, A.H., Versyck, K.J., Vandewaetere, B., van Impe, J., Debevere, J., 2001. Growth of Listeria monocytogenes in... |
| Tipo: Text |
Palavras-chave: Phenolic compounds; Validation criteria; Microbial exposure assessment; Predictive microbiology; L. monocytogenes; Fishery products. |
| Ano: 2006 |
URL: http://archimer.ifremer.fr/doc/2006/publication-3953.pdf |
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| Silva,Ana Paula Rosa da; Longhi,Daniel Angelo; Dalcanton,Francieli; Aragão,Gláucia Maria Falcão de. |
| ABSTRACT Mathematical models are widely used to predict the shelf life of foods. Lactic acid bacteria (LAB), particularly Lactobacillus plantarum, Weissella viridescens and Lactobacillus sakei, are the main spoilage bacteria of refrigerated, vacuum-packed meat products, stored in modified atmosphere, and their growth determines the shelf life length of these products. The objective of this study was to model the growth of L. plantarum, W. viridescens and L. sakei under different isothermal cultivation conditions and establish secondary models to describe the effect of temperature on the growth parameters of these bacteria. The LAB growth was evaluated in culture medium at temperatures of 4, 8, 12, 16, 20 and 30 ºC. The fit of Baranyi and Roberts (BAR) and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Predictive microbiology; Shelf life; Bacterial spoilage. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132018000100411 |
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| Yamamoto,K.; Matsubara,M.; Kawasaki,S.; Bari,M.L.; Kawamoto,S.. |
| Escherichia coli, as a model microorganism, was treated in phosphate-buffered saline under high hydrostatic pressure between 100 and 300 MPa, and the inactivation dynamics was investigated from the viewpoint of predictive microbiology. Inactivation data were curve fitted by typical predictive models: logistic, Gompertz and Weibull functions. Weibull function described the inactivation curve the best. Two parameters of Weibull function were calculated for each holding pressure and their dependence on holding pressure was obtained by interpolation. With the interpolated parameters, inactivation curves were simulated and compared with the experimental data sets. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Predictive microbiology; Pressure; Escherichia coli; Inactivation; Model. |
| Ano: 2005 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2005000800014 |
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