Growth and Heat Resistance Kinetic Variation Among Various Isolates of <i>Salmonella</i> and its Application to Risk Assessment

Juneja, Vijay K.; Marks, Harry M.; Huang, Lihan

doi:10.1111/1539-6924.00300

Cited by 44 publications

(40 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This tool aims to provide reliable models for microbial behavior simulations in food products (Couvert et al, 2010). Therefore, the use of predictive models can have a very effective application in the food industry, providing reliable predictions able to prevent risks to consumer health in addition to making the process economically viable, by diminishing losses and helping in decision-making (Juneja et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Primary and secondary modeling of Brochothrix thermosphacta growth under different temperature and ph values

et al. 2018

View full text Add to dashboard Cite

Bochothrix thermosphacta is an optional aerobic psychrotrophic related to the meat deterioration and consequently loss of a refrigerated cargo contaminated. Predictive microbiology can be used as a quality assurance tool, since it allows the prediction of microbial response based in pass observations. This work aimed model the growth of B. thermosphacta under variation of pH and temperature. For this purpose, the experimental growth data were fitted to the primary models of Baranyi and Roberts and the modified Gompertz model and the data for the maximum rate of growth (μmax) were adjusted to Ratkowsky extended secondary model. The results showed us that the influence of temperature on growth parameters was more evident than pH. Since, by fixing the temperature the change of pH little altered the μmax. However, as the temperature rises the elevation at the μmax is considerable, for example the comparison of predicted values for μmax, when the temperature exceeds 4 °C to 12 °C, it is clear that these rates are more than double. Finally, it is emphasized that all tested models feature good fit to the experimental data, which makes them validated for prediction growth of B. thermosphacta in the same conditions tested experimentally.Keywords: deterioration; refrigeration; predictive models. Pratical Application:To predict the growth of B. thermosphacta under varying temperature and pH conditions.

show abstract

Section: Introductionmentioning

confidence: 99%

Primary and secondary modeling of Brochothrix thermosphacta growth under different temperature and ph values

et al. 2018

View full text Add to dashboard Cite

show abstract

“…, respectively (17). However, in other foods such as chorizos, the mathematical model used in the PMP 7.0 cannot make a precise and safe prediction of the kinetic parameters for Salmonella (15).…”

Section: Resultsmentioning

confidence: 99%

“…One must bear in mind that such factors, as contaminating microbiota and nutrient distribution and access to nutrients, interfere with bacterial growth in food. Therefore, further researches are needed to determine the kinetics of real microorganism growth in different foods and conditions (17).…”

Section: Resultsmentioning

confidence: 99%

Validation of a predictive model describing growth of Salmonella in enteral feeds

Silva¹,

Moraes²,

Bessan³

et al. 2009

Braz. J. Microbiol.

View full text Add to dashboard Cite

The growth of Salmonella enterica subs. enterica sorovar Typhimurium at 25ºC was monitored in industrialized and hospital formulated enteral feeds and the results were used to validate the mathematical model of Salmonella growth presented by the Pathogen Modeling Program (PMP) 7.0 (USDA-USA). The generation time of Salmonella in enteral feeds ranged from 21 to 34.8 min and, the maximum growth rate (μmax) varied from 1.28 to 1.95 h -1 , resulting in a population increase from 5 to 6 log10 cycles within 14 to 24 h incubation. Growth was faster in the hospital formulated feed containing vegetables and eggs. The growth kinetic's parameters as lag phase; μmax and maximum population density (MPD) were similar to those predicted by the PMP 7.0, with exception of lag phase in enteral diet at pH 6.3. The results of this study validated the PMP 7.0 model for describe Salmonella growth in enteral feeds and demonstrates the appropriateness of use such model to determine the pathogen behavior in a wide range of storage conditions in this food.

show abstract

“…In order to account for differences in survival among strains, challenge studies should generally be conducted using three to five bacterial strains, either individually or in combination (44). However, results might be biased, reflecting the characteristics of the most resistant serotype in the strain cocktail (45). In our study, challenge experiments in fermented sausages were also performed with an EHEC strain cocktail consisting of equivalent cell counts of E. coli O157:H7, O157:NM, and O104:H4.…”

Section: Discussionmentioning

confidence: 99%

Fitness of Enterohemorrhagic Escherichia coli (EHEC)/Enteroaggregative E. coli O104:H4 in Comparison to That of EHEC O157: Survival Studies in Food and In Vitro

Böhnlein

Kabisch

Meske

et al. 2016

Appl Environ Microbiol

View full text Add to dashboard Cite

In 2011, one of the world's largest outbreaks of hemolytic-uremic syndrome (HUS) occurred, caused by a rare Escherichia coli serotype, O104:H4, that shared the virulence profiles of Shiga toxin-producing E. coli (STEC)/enterohemorrhagic E. coli (EHEC) and enteroaggregative E. coli (EAEC). The persistence and fitness factors of the highly virulent EHEC/EAEC O104:H4 strain, grown either in food or in vitro, were compared with those of E. coli O157 outbreak-associated strains. The log reduction rates of the different EHEC strains during the maturation of fermented sausages were not significantly different. Both the O157:NM and O104:H4 serotypes could be shown by qualitative enrichment to be present after 60 days of sausage storage. Moreover, the EHEC/EAEC O104:H4 strain appeared to be more viable than E. coli O157:H7 under conditions of decreased pH and in the presence of sodium nitrite. Analysis of specific EHEC strains in experiments with an EHEC inoculation cocktail showed a dominance of EHEC/EAEC O104:H4, which could be isolated from fermented sausages for 60 days. Inhibitory activities of EHEC/EAEC O104:H4 toward several E. coli strains, including serotype O157 strains, could be determined. Our study suggests that EHEC/ EAEC O104:H4 is well adapted to the multiple adverse conditions occurring in fermented raw sausages. Therefore, it is strongly recommended that STEC strain cocktails composed of several serotypes, instead of E. coli O157:H7 alone, be used in food risk assessments. The enhanced persistence of EHEC/EAEC O104:H4 as a result of its robustness, as well as the production of bacteriocins, may account for its extraordinary virulence potential. IMPORTANCEIn 2011, a severe outbreak caused by an EHEC/EAEC serovar O104:H4 strain led to many HUS sequelae. In this study, the persistence of the O104:H4 strain was compared with those of other outbreak-relevant STEC strains under conditions of fermented raw sausage production. Both O157:NM and O104:H4 strains could survive longer during the production of fermented sausages than E. coli O157:H7 strains. E. coli O104:H4 was also shown to be well adapted to the multiple adverse conditions encountered in fermented sausages, and the secretion of a bacteriocin may explain the competitive advantage of this strain in an EHEC strain cocktail. Consequently, this study strongly suggests that enhanced survival and persistence, and the presumptive production of a bacteriocin, may explain the increased virulence of the O104:H4 outbreak strain. Furthermore, this strain appears to be capable of surviving in a meat product, suggesting that meat should not be excluded as a source of potential E. coli O104:H4 infection. The Shiga toxin-producing Escherichia coli (STEC) strains, which include enterohemorrhagic E. coli (EHEC) strains, are pathogenic E. coli strains with the potential to cause severe enteric and systemic disease in humans. These bacteria have accounted for various foodborne infections over recent decades. The pathogenesis of EHEC disease depends on the produ...

show abstract

Growth and Heat Resistance Kinetic Variation Among Various Isolates of Salmonella and its Application to Risk Assessment

Cited by 44 publications

References 24 publications

Primary and secondary modeling of Brochothrix thermosphacta growth under different temperature and ph values

Primary and secondary modeling of Brochothrix thermosphacta growth under different temperature and ph values

Validation of a predictive model describing growth of Salmonella in enteral feeds

Fitness of Enterohemorrhagic Escherichia coli (EHEC)/Enteroaggregative E. coli O104:H4 in Comparison to That of EHEC O157: Survival Studies in Food and In Vitro

Contact Info

Product

Resources

About