Construction of a dynamic model to predict the growth of Staphylococcus aureus and the formation of enterotoxins during Kazak cheese maturation

Cai, Huixue; Pei, Sijie; Zhang, Yan; Liu, Rongrong; Lü, Shiling; Li, Baokun; Dong, Jun; Wang, Qingling; Zhu, Xun; Ji, Hua

doi:10.1016/j.fm.2023.104234

Cited by 4 publications

(2 citation statements)

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“…In general terms, Ymax values were higher in blank of CC samples (ranging from 8.210 to 5.538 log CFU/g) compared to the samples covered with active film (ranging from 4.755 to 3.819 log CFU/g). Cai et al (2023) found Ymax values between 3.935 and 6.257 log CFU/g for S. aureus growing over a temperature range from 32 to 44 °C without the addition of antimicrobial compounds. This difference may be due to differences in cheese production, fermentation conditions, and types of S. aureus.…”

Section: Compounds Retention Time (Min)mentioning

confidence: 99%

“…Predictive microbiology is a scientific discipline focused on study microbial behavior in food environments, and it involves the development of mathematical models that can be used to predict food poisoning under specific conditions (Cai et al 2023). Predictive models have been developed employing data obtained from pure culture experiments in microbiological media.…”

Section: Introductionmentioning

confidence: 99%

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Development of a predictive model for the growth of Staphylococcus aureus in costeño chesee covered with active film

González-Cuello,

Guardo-Palomino,

Mendoza-Nova

2023

Rev. U.D.C.A Act. & Div. Cient.

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Staphylococcus aureus is a foodborne bacterium frequently isolated from cheeses, and it is responsible for causing food poisoning. The purpose of this study was to develop a secondary model to assess the growth of S. aureus in costeño cheese packaged with an active film. Costeño cheese samples were inoculated with S. aureus and covered with an active film made from an aqueous extract of Schinopsis balansae. Subsequently, the cheese samples were stored at temperatures of 6, 12, 18, and 21 °C. The Huang model was applied to the experimental data of S. aureus to determine growth parameters. The maximum growth rate (µmax) was then used as a function of temperature to create the secondary model using a polynomial equation. The results indicate that the application of the active film of S. aureus had a significant influence on growth parameters of S. aureus such as µmax, lag-phase (λ), and maximum cell population (Ymax) in Costeño cheese. The validation process included measuring the indices: accuracy factor (Af), bias factor (Bf), and root mean square error (RMSE). The secondary model exhibited Af and Bf factors close to one, suggesting that the polynomial models are viable to predict S. aureus growth in cheese packaged with active film, considering temperature and storage time.

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Section: Compounds Retention Time (Min)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%