Cold chain maintaining in food trade

Likar, K.; Jevšnik, Mojca

doi:10.1016/j.foodcont.2004.09.009

Cited by 129 publications

(65 citation statements)

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“…Our first pilot survey in this field named `Cold chain maintaining in retail´ was performed in 2002 (Likar & Jevšnik, 2006) when HACCP was not mandatory. The results of the researches in 2002 showed that the storage conditions were properly shown on the packages of the articles inspected.…”

Section: Comparison Of the Results Of Previous And Recent Surveysmentioning

confidence: 99%

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Maintaining a cold chain in retail: does it work?

Jevnik

Ovca

Likar

2006

13th World Congress of Food Science &Amp; Technology

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A survey of the retail in Ljubljana, the capital city of Slovenia regarding the maintenance of a cold chain is presented now, when HACCP is mandatory for three years already (since January 1 st 2003). The objectives were: to analyze the situation of maintaining a cold chain in retail and to find out handling of selected perishable foodstuffs in stores. We compared the results with the findings from our first research in this field in 2002 when HACCP was not yet mandatory. In both researches we confirmed that a cold chain is broken at retail. In the previous survey seventeen stores and in the current survey fifteen stores were divided in three groups, according to store surface: large, medium and small ones. The results of the researches in 2002 showed that the storage conditions were properly shown on the packages of the articles inspected. In most instances the temperatures measured differed from those required, even up to 10°C. The greatest differences were detected between temperatures indicated in their cooling appliances and temperatures measured by our calibrated thermometers. Conditions during storage and retail of food were not documented and there were no systems to control the cold chain at that time. Findings of the research from 2002 have shown that retailers are not familiar with the importance of a cold chain. The results of the research in this year are described into details in the paper.

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Section: Comparison Of the Results Of Previous And Recent Surveysmentioning

confidence: 99%

“…The objectives of our survey were to analyze the situation of maintaining a cold chain in retail and to find out handling of selected perishable foodstuffs in stores, regarding their size. We compared the results with the findings from our first pilot research in this field in 2002 (Likar & Jevšnik, 2006) when HACCP was not yet mandatory.…”

Section: Introductionmentioning

confidence: 99%

Maintaining a cold chain in retail: does it work?

Jevnik

Ovca

Likar

2006

13th World Congress of Food Science &Amp; Technology

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“…Even a small number of listeriae present in some RTE products can grow to a level which threatens consumer health (3,27,28). The growth of L. monocytogenes can be particularly dynamic in food stored under temperature abuse conditions, which often occurs both in food trade and domestic refrigerators (19,20).…”

Section: Introductionmentioning

confidence: 99%

Modelling the growth rate ofListeria monocytogenesin cooked ham stored at different temperatures

Szczawinski

Szczawinska

Łobacz

et al. 2017

Journal of Veterinary Research

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Introduction: The purpose of the study was to determine and model the growth rates of L. monocytogenes in cooked cured ham stored at various temperatures. Material and Methods: Samples of cured ham were artificially contaminated with a mixture of three L. monocytogenes strains and stored at 3, 6, 9, 12, or 15ºC for 16 days. The number of listeriae was determined after 0, 1, 2, 3, 5, 7, 9, 12, 14, and 16 days. A series of decimal dilutions were prepared from each sample and plated onto ALOA agar, after which the plates were incubated at 37ºC for 48 h under aerobic conditions. The bacterial counts were logarithmised and analysed statistically. Five repetitions of the experiment were performed. Results: Both storage temperature and time were found to significantly influence the growth rate of listeriae (P < 0.01). The test bacteria growth curves were fitted to three primary models: the Gompertz, Baranyi, and logistic. The mean square error (MSE) and Akaike's information criterion (AIC) were calculated to evaluate the goodness of fit. It transpired that the logistic model fit the experimental data best. The natural logarithms of L. monocytogenes' mean growth rates from this model were fitted to two secondary models: the square root and polynomial. Conclusion: Modelling in both secondary types can predict the growth rates of L. monocytogenes in cooked cured ham stored at each studied temperature, but mathematical validation showed the polynomial model to be more accurate.

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“…National legislation in Poland does not contain specific requirements in this regard. Most of the cooked ham producers provide the information on the label, that product should be stored at 2-7°C no longer then 14-30 d. In one of the studies on cold chain maintaining in food trade, temperature conditions in cooling appliances for storage of 1688 perishable food products were measured (12). It was found that in most of the cases, the temperatures measured differed from the labelled on the packages, even for up to 10°C.…”

Section: Introductionmentioning

confidence: 99%

Effect of temperature on the growth kinetics of Salmonella Enteritidis in cooked ham

Szczawinska

Szczawinski

Łobacz

2014

Bulletin of the Veterinary Institute in Pulawy

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The aim of the study was to determine a growth rate of Salmonella Enteritidis in cooked ham stored under different temperatures and to compare usefulness of the mathematical models for describing the microbiological data. The samples of cooked pork ham were inoculated with the mixture of three Salmonella Enteritidis strains and stored at 5°C, 10°C, 15°C for 21 d, and at 20°C and 25°C for 5 d. The number of salmonellae was determined at 10 periods of storage at each temperature. From each sample a series of decimal dilutions were prepared and plated onto Brilliant Green Agar. The plates were incubated at 37°C for 24-48 h under aerobic conditions. The colonies grown on culture media were counted, bacterial counts were multiplied by the appropriate dilutions, and number of bacteria (colony-forming units) was calculated. The bacterial counts were transformed into logarithms and analysed using IBM SPSS Statistics 20. The experiment was performed in five replicates. The obtained growth curves of bacteria were fitted to primary growth models, namely Gompertz, logistic, and Baranyi models. The goodness-of-fit test was evaluated by calculating mean square error and Akaike's criterion. Growth kinetics values from the modified Gompertz and logistic equations were calculated. It was found that in samples of ham stored at 5°C and 10°C for 21 d, the number of bacteria remained almost at the same level during storage. In samples stored at 15°C, 20°C, and 25°C growth of salmonellae was observed. It was found that logistic model gave in most cases the best fit to obtained microbiological data describing the behaviour of S. Enteritidis in cooked ham. The growth kinetics values calculated in this study from logistic equations can be used to predict potential S. Enteritidis growth in cooked ham stored at 15°C, 20°C, and 25°C.

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Cold chain maintaining in food trade

Cited by 129 publications

References 0 publications

Maintaining a cold chain in retail: does it work?

Maintaining a cold chain in retail: does it work?

Modelling the growth rate ofListeria monocytogenesin cooked ham stored at different temperatures

Effect of temperature on the growth kinetics of Salmonella Enteritidis in cooked ham

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