Assessment of bacterial growth on the surface of meat under common processing conditions by combining biological and physical models

Lebert, I.; Baucour, Philippe; Lebert, André; Daudin, Jean-Dominique

doi:10.1016/j.jfoodeng.2004.05.026

Cited by 18 publications

(26 citation statements)

References 20 publications

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“…Microbial growth on the surface of foods is mainly controlled by water activity, temperature and pH [21] . The surface temperature and water activity are the results of the balances of heat and water transfer which take place both inside the product and at the air/product interface [22] . When water evaporation was considered by taking the energy balance at the product surface, the water flow was proportional to the difference in partial pressure of water vapour between product surface and air and product surface water activity appeared explicitly within the boundary conditions of the coupled heat and mass transfer equations.…”

Section: Some Attributes Of Quality Deterioration Ph Of Fresh Beefmentioning

confidence: 99%

A Review on Some Organic Acids Additives as Shelf Life Extenders of Fresh Beef Cuts

Jamilah¹,

Abbas²,

Rahman³

2008

American J. of Agricultural and Biological Sciences

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This study was aiming to present some approaches by which the shelf life of fresh beef cuts was extended. These approaches were based on using organic acids. Therefore the work was started with highlighting the deterioration of some quality attributes due to spoilage and pathogenic microorganisms. These attributes included colour, flavour and lipid oxidation changes. In a given holding temperature, the deterioration are controlled by three major factors, they are pH, water activity and microbial growth. The four organic acids approaches (citric, lactic, acetic and tartaric) were presented as fresh beef shelf life extenders due to their abilities to decrease the pH and antimicrobial effects. The pros and cons of these approaches as well as the latest published researches were stressed at the end of this review. This information helps the researchers and gives them the motivation to develop new superior approach.

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Section: Some Attributes Of Quality Deterioration Ph Of Fresh Beefmentioning

confidence: 99%

A Review on Some Organic Acids Additives as Shelf Life Extenders of Fresh Beef Cuts

Jamilah¹,

Abbas²,

Rahman³

2008

American J. of Agricultural and Biological Sciences

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“…Among them, an insufficient baking time or a non uniform distribution of the oven heat; in these circumstances, the mean core temperature of the rice tarts could be not enough heated, allowing some heat resistant B. cereus spores survival and germination during the storage at ambient temperature (Lainez, Vergara, Marí a and Bá rcenas 2008; Sani, Taip, Kamal and Aziz 2014). The favorable terms created by the a w and pH close to neutral (tables 3) of rice tarts 24 and 48 hours after baking, could probably have promoted the heat resistant B. cereus spore germination and the growth of bacteria commonly associated with these products (Trujillo, Yeow and Pham 2003;Lebert, Baucour, Lebert and Daudin 2005;Ureta, Olivera and Salvadori 2016;Reid et al, 2017). Cereulide is formed when cereulide-producing B. cereus strains were present at > or = 10 6 cfu/g in product with water activity values of > 0,953 and pH of > 5,6.…”

Section: Microbiological Quality Of Rice Tartmentioning

confidence: 99%

Microbiological Stability of Rice Tart Stored at Ambient Temperature after Baking

N'Guessan¹,

Cissé²,

Niyonzima³

et al. 2017

JFR

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Very popular in Belgium, rice tart is a hot pastry sold in bakeries. It is then consumed at home, for dessert or snack. This study is conducted to investigate the microbiological stability of this foodstuff, from the end of baking to end user by consumers. In this purpose, 108 rice tart samples were collected from each of seven bakeries in five Belgium provinces. Physico-chimical analysis in addition to microbiological analysis were carried out in accordance with the European Regulation EC 2073/2005 and with references methods, to enumerate the total microorganisms count, Staphylococcus aureus, Bacillus cereus as well as Enterobacteria, susceptible likely to contaminate the tarts during the production or after baking. Even when the results meet the microbiological safety standards immediately after baking in all bakeries implicated, a significant (p <0,05) increase of mesophilic aerobic bacteria (ranging from <1 to 7 log cfu/g) and B. cereus (> 3,7 log cfu/g) was observed during the storage at nonrefrigerated temperature (28 to 30°C). A post-baking recontamination and other parameters like an insufficient baking time or a non uniform distribution of the oven heat could explain the observed bacteria growth. The present study shows that most rice tarts investigated are microbiologically safe. However, the possible increase of bacteria load in this foodstuff attributable to the favorable a w, pH and temperature conditions, highlight the importance of applying good hygienic practices and compliance with storage conditions after baking to ensure consumer safety.

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“…Many authors have studied the growth ability of P. fluorescens related to meat industry, but most works have been carried out in chilled raw meat or in media simulating raw meat (Lebert, Baucour, Lebert, & Daudin, 2005;Lebert, Begot, & Lebert, 1998). The temperatures and NaCl levels chosen in the present work were those usually found throughout the dry-cured Iberian ham ripening.…”

Section: Tablementioning

confidence: 99%

Characterization and control of microbial black spot spoilage in dry-cured Iberian ham

Andrade¹,

Rodas²,

Durbán³

et al. 2012

Food Control

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Assessment of bacterial growth on the surface of meat under common processing conditions by combining biological and physical models

Cited by 18 publications

References 20 publications

A Review on Some Organic Acids Additives as Shelf Life Extenders of Fresh Beef Cuts

A Review on Some Organic Acids Additives as Shelf Life Extenders of Fresh Beef Cuts

Microbiological Stability of Rice Tart Stored at Ambient Temperature after Baking

Characterization and control of microbial black spot spoilage in dry-cured Iberian ham

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