Determination of the survival kinetics of <i>Salmonella</i> spp. on the surface of ripened raw milk cheese during storage at different temperatures

Łobacz, Adriana; Kowalik, Jarosław; Żulewska, Justyna

doi:10.1111/ijfs.14315

Cited by 15 publications

(7 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Among the environmental conditions affecting microbial behavior during storage, temperature is the most widely investigated [ 74 , 75 ]. It has been demonstrated that when the physicochemical characteristics of cheeses allow pathogen growth, growth rates are higher at higher storage temperatures [ 8 , 24 , 76 ].…”

Section: Main Factors Governing Microbial Fate In Cheesesmentioning

confidence: 99%

“…At first, a fraction of the population is rapidly inactivated and afterwards a slowing down in inactivation, which is known as the tailing effect, is noted. These non-linear survival behaviors have been described by the Geeraerd [ 79 ], Gompertz [ 81 ], and Weibull [ 75 , 80 , 82 , 84 , 109 ] primary models. The shoulder effect describes the existence of a lag period prior to inactivation representing the initial resistance of microorganisms.…”

Section: Models Of Microbial Behavior During Cheese Production Andmentioning

confidence: 99%

“…Finally, the Arrhenius [ 75 , 82 , 84 ] and polynomial [ 79 , 81 ] models have been the most common secondary models used to relate survival kinetic parameters with cheese storage temperatures ( Table 2 ). While the Arrhenius equation was developed for physical chemistry applications, considering the rate of chemical reactions and energy of activation, polynomial models are purely statistical.…”

Section: Models Of Microbial Behavior During Cheese Production Andmentioning

confidence: 99%

See 2 more Smart Citations

From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology Models

Possas

Bonilla-Luque

Valero

2021

Foods

View full text Add to dashboard Cite

Cheeses are traditional products widely consumed throughout the world that have been frequently implicated in foodborne outbreaks. Predictive microbiology models are relevant tools to estimate microbial behavior in these products. The objective of this study was to conduct a review on the available modeling approaches developed in cheeses, and to identify the main microbial targets of concern and the factors affecting microbial behavior in these products. Listeria monocytogenes has been identified as the main hazard evaluated in modelling studies. The pH, aw, lactic acid concentration and temperature have been the main factors contemplated as independent variables in models. Other aspects such as the use of raw or pasteurized milk, starter cultures, and factors inherent to the contaminating pathogen have also been evaluated. In general, depending on the production process, storage conditions, and physicochemical characteristics, microorganisms can grow or die-off in cheeses. The classical two-step modeling has been the most common approach performed to develop predictive models. Other modeling approaches, including microbial interaction, growth boundary, response surface methodology, and neural networks, have also been performed. Validated models have been integrated into user-friendly software tools to be used to obtain estimates of microbial behavior in a quick and easy manner. Future studies should investigate the fate of other target bacterial pathogens, such as spore-forming bacteria, and the dynamic character of the production process of cheeses, among other aspects. The information compiled in this study helps to deepen the knowledge on the predictive microbiology field in the context of cheese production and storage.

show abstract

Section: Main Factors Governing Microbial Fate In Cheesesmentioning

confidence: 99%

Section: Models Of Microbial Behavior During Cheese Production Andmentioning

confidence: 99%

Section: Models Of Microbial Behavior During Cheese Production Andmentioning

confidence: 99%

See 1 more Smart Citation

From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology Models

Possas

Bonilla-Luque

Valero

2021

Foods

View full text Add to dashboard Cite

show abstract

“…The TEMPO ® system relies upon the detection of the number and volume of positive wells (fluorescent or non-fluorescent) and statistical methods that are based on the most probable number (MPN) approach to perform bacterial enumeration [28,29]. The TEMPO ® system is increasingly used in the food industry, which takes advantage of its semi-automated process, built-in sample scanner for traceability purposes and its speed in achieving bacteriological count and identification without additional identification tests [30,31]. Human milk and dairy products have similar matrices in terms of fat and inhibitory substances, which www.videleaf.com suggest that the TEMPO ® system might be an asset for milk banks.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Tempo® System: Improving the Microbiological Quality Monitoring of Human Milk

Cayer¹,

Dussault²,

Grandmont³

et al. 2021

Prime Archives in Medicine

View full text Add to dashboard Cite

Prime Archives in Medicine: 3 rd Edition 2 www.videleaf.com permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Acknowledgments:The authors would like to thank, Manon Landry for her role in supervising the activities of the human milk bank at Héma-Québec (Montreal), Dr. Gilles Delage, France Bernier, and Jean-François Leblanc for critically reading the manuscript, and bioMérieux Canada for their technical support all along the study.Data Availability Statement: All data sets are stored on a dedicated external hard drive. They can be made available upon request to the corresponding author. Ethics Statement:The studies involving human participants were reviewed and approved by the legal affairs department at Héma-Québec. The patients/participants provided written informed consent to participate in this study.Author Contributions Statement: MPC, MJG, and DB conceived and designed the study and wrote the article. ND collected the data and contributed to the discussion of the results. AL performed the statistical analysis. MC provided suggestions concerning the content of the article and were responsible for critically revising the manuscript. All authors contributed to the article and approved the submitted version.Results: Naturally contaminated milk samples (n = 55) tested for total aerobic flora showed < 1 log (CFU/ml) discrepancy between the two methods in the output results for 98% of the samples. Comparative linear regression analyses demonstrate good correlations between the two methods (R 2 > 0.9). At lower levels of bacterial contamination, the TEMPO ® method precision (C.V. < 8%) and accuracy (> 83%) were comparable to plate counts. Conclusions:The analytical performances of the TEMPO ® system for human milk bacteriological testing are equivalent to the reference plate count method. Results from the TEMPO ® system are available within a 24-h turnaround time from sample inoculation without the need for further supplemental testing, suggesting that this semi-automated method could be implemented within milk bank operations as an in-process monitoring technology to optimize end-product quality and safety.

show abstract

“…The TEMPO® system relies upon the detection of the number and volume of positive wells (fluorescent or non-fluorescent) and statistical methods that are based on the most probable number (MPN) approach to perform bacterial enumeration ( 28 , 29 ). The TEMPO® system is increasingly used in the food industry, which takes advantage of its semi-automated process, built-in sample scanner for traceability purposes and its speed in achieving bacteriological count and identification without additional identification tests ( 30 , 31 ). Human milk and dairy products have similar matrices in terms of fat and inhibitory substances, which suggest that the TEMPO® system might be an asset for milk banks.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Tempo® System: Improving the Microbiological Quality Monitoring of Human Milk

et al. 2020

View full text Add to dashboard Cite

Background: Bacteriological testing of donor human milk is mostly done both before and after pasteurization to control contamination in the end-product and meet the microbiological standards. Although the plate count method represents a reliable and sensitive technique and is considered the gold standard for bacteriological testing, it is recognized for being time-consuming and requiring qualified personnel. Recently, faster testing technologies, mostly geared toward the food industry, have been developed. Among these, the bioMérieux TEMPO® system uses the most probable number method to assess microbiological content in a semi-automated fashion. Objective: The performances of the TEMPO® system in enumerating bacterial quality indicators in human milk were assessed and compared to the reference plate count method. Methods: Naturally and artificially contaminated human milk samples were used to compare the analytical performances of the TEMPO® system to the plate count technique. More specifically, bacteria belonging to the genera Bacillus, Enterobacteriaceae, Staphylococcus aureus , and total aerobic flora were screened using both methods. Bacteria isolated on agar plates containing selective media were identified by supplemental testing. Bacterial testing results and method parameters were compared using linear regression analyses and Bland-Altman approaches. Results: Naturally contaminated milk samples ( n = 55) tested for total aerobic flora showed < 1 log (CFU/ml) discrepancy between the two methods in the output results for 98% of the samples. Comparative linear regression analyses demonstrate good correlations between the two methods ( R 2 > 0.9). At lower levels of bacterial contamination, the TEMPO® method precision (C.V. < 8%) and accuracy (> 83%) were comparable to plate counts. Conclusions: The analytical performances of the TEMPO® system for human milk bacteriological testing are equivalent to the reference plate count method. Results from the TEMPO® system are available within a 24-h turnaround time from sample inoculation without the need for further supplemental testing, suggesting that this semi-automated method could be implemented within milk bank operations as an in-process monitoring technology to optimize end-product quality and safety.

show abstract

Determination of the survival kinetics of Salmonella spp. on the surface of ripened raw milk cheese during storage at different temperatures

Cited by 15 publications

References 34 publications

From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology Models

From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology Models

Evaluation of the Tempo® System: Improving the Microbiological Quality Monitoring of Human Milk

Evaluation of the Tempo® System: Improving the Microbiological Quality Monitoring of Human Milk

Contact Info

Product

Resources

About