Modelling survival of Salmonella Enteritidis during storage of yoghurt at different temperatures

Savran, Derya; Pérez‐Rodríguez, Fernando; Halkman, A. Kadir

doi:10.1016/j.ijfoodmicro.2018.02.017

Cited by 11 publications

(6 citation statements)

References 34 publications

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“…However, S. enterica exhibited better survival at low temperatures than at room temperatures. Similar findings were reported by Savran et al [22], stating that S. Enteritidis survived longer in yoghurt (pH = 4.5) when the temperature was lower (e.g., up to 14 days at 4 • C and approximately 3 days at 25 • C). Additionally, Álvarez-Ordóñez et al [23] observed that the time required for a 5-log-cycle reduction in S. Typhymurium in orange juice was 10.2 days at 4 • C, 6.3 days at 10 • C, 0.6 days at 25 • C, and 0.10 days at 37 • C.…”

Section: Discussionsupporting

confidence: 90%

The Survival of Salmonella enterica Strains in Ready-to-Eat Fruit Purees under Different Storage Temperatures

Bainotti,

Colás-Medà,

Viñas

et al. 2024

Beverages

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Salmonella enterica, known for its resilience to acidic environments, has been linked to foodborne outbreaks of illness from fruit derivatives. This study aimed to assess the survival of five serovars of Salmonella enterica subsp. enterica in various fruit purees subjected to different storage temperatures. Among the studied serovars, S. enteritidis exhibited the most significant population decrease in all fruit purees. In contrast, S. Agona, S. Gaminara, S. Michigan, and S. Montevideo survived in peach puree at 4 °C for at least 3 days, and S. Agona, S. Gaminara, and S. Montevideo maintained their initial levels in pear puree under the same time/temperature conditions. However, none of the strains were detectable in plum and black currant purees after 2 days at 4, 15, or 25 °C. These findings highlight variations in the behaviour of S. enterica serovars within different fruit purees. Likewise, low-temperature conditions prolonged the survival of the tested strains in all fruit purees analysed.

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Section: Discussionsupporting

confidence: 90%

The Survival of Salmonella enterica Strains in Ready-to-Eat Fruit Purees under Different Storage Temperatures

Bainotti,

Colás-Medà,

Viñas

et al. 2024

Beverages

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“…Regarding Salmonella spp., it was observed that S. enteritidis and S. typhimurium survived throughout the fermentation process [170]. Also, S. enteritidis can survive up to 12 days at 4 • C and up to 60 h at 25 • C [170]. Overall, Gram-negative bacteria discussed above presented variable capabilities of survival throughout fermentation and storage of yogurt [171].…”

Section: Improving the Food Safety Of Yogurt By Use Of Starter Culturesmentioning

confidence: 99%

Section: Improving the Food Safety Of Yogurt By Use Of Starter Culturesmentioning

confidence: 99%

Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

García‐Díez

Saraiva

2021

IJERPH

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Starter cultures can be defined as preparations with a large number of cells that include a single type or a mixture of two or more microorganisms that are added to foods in order to take advantage of the compounds or products derived from their metabolism or enzymatic activity. In foods from animal origin, starter cultures are widely used in the dairy industry for cheese, yogurt and other fermented dairy products, in the meat industry, mainly for sausage manufacture, and in the fishery industry for fermented fish products. Usually, microorganisms selected as starter culture are isolated from the native microbiota of traditional products since they are well adapted to the environmental conditions of food processing and are responsible to confer specific appearance, texture, aroma and flavour characteristics. The main function of starter cultures used in food from animal origin, mainly represented by lactic acid bacteria, consists in the rapid production of lactic acid, which causes a reduction in pH, inhibiting the growth of pathogenic and spoilage microorganisms, increasing the shelf-life of fermented foods. Also, production of other metabolites (e.g., lactic acid, acetic acid, propionic acid, benzoic acid, hydrogen peroxide or bacteriocins) improves the safety of foods. Since starter cultures have become the predominant microbiota, it allows food processors to control the fermentation processes, excluding the undesirable flora and decreasing hygienic and manufacturing risks due to deficiencies of microbial origin. Also, stater cultures play an important role in the chemical safety of fermented foods by reduction of biogenic amine and polycyclic aromatic hydrocarbons contents. The present review discusses how starter cultures contribute to improve the microbiological and chemical safety in products of animal origin, namely meat, dairy and fishery products.

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“…Table 3 shows the secondary growth rate models used for the estimation for each food category. The following products were assumed as not having microbial growth due to their low water activity, high acidity, and/or presence of antimicrobial compounds that limit S. enterica growth: chorizo (Christieans et al., 2018; Hew et al., 2005), yogurt (Álvarez‐Ordóñez et al., 2013; Cirone et al., 2013; Savran et al., 2018), dried fruits, nuts (Aguilar‐Vázquez, 2015; Beuchat & Mann, 2014), citric fruits (Álvarez‐Ordóñez et al., 2013; Sanz‐Puig et al., 2016), berries (Knudsen et al., 2001; Nguyen et al., 2014), and stem, roots, and tubers (Gradl et al., 2015; Islam et al., 2004; Vandamm et al., 2013).…”

Section: Methodsmentioning

confidence: 99%

Risk ranking of food categories associated with Salmonella enterica contamination in the central region of Mexico

et al. 2022

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To prevent and control foodborne diseases, there is a fundamental need to identify the foods that are most likely to cause illness. The goal of this study was to rank 25 commonly consumed food products associated with Salmonella enterica contamination in the Central Region of Mexico. A multicriteria decision analysis (MCDA) framework was developed to obtain an S. enterica risk score for each food product based on four criteria: probability of exposure to S. enterica through domestic food consumption (Se); S. enterica growth potential during home storage (Sg); per capita consumption (Pcc); and food attribution of S. enterica outbreak (So). Risk scores were calculated by the equation Se*W1+Sg*W2+Pcc*W3+So*W4, where each criterion was assigned a normalized value (1–5) and the relative weights (W) were defined by 22 experts’ opinion. Se had the largest effect on the risk score being the criterion with the highest weight (35%; IC95% 20%–60%), followed by So (24%; 5%–50%), Sg (23%; 10%–40%), and Pcc (18%; 10%–35%). The results identified chicken (4.4 ± 0.6), pork (4.2 ± 0.6), and beef (4.2 ± 0.5) as the highest risk foods, followed by seed fruits (3.6 ± 0.5), tropical fruits (3.4 ± 0.4), and dried fruits and nuts (3.4 ± 0.5), while the food products with the lowest risk were yogurt (2.1 ± 0.3), chorizo (2.1 ± 0.4), and cream (2.0 ± 0.3). Approaches with expert‐based weighting and equal weighting showed good correlation (R2 = 0.96) and did not show significant differences among the ranking order in the top 20 tier. This study can help risk managers select interventions and develop targeted surveillance programs against S. enterica in high‐risk food products.

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Modelling survival of Salmonella Enteritidis during storage of yoghurt at different temperatures

Cited by 11 publications

References 34 publications

The Survival of Salmonella enterica Strains in Ready-to-Eat Fruit Purees under Different Storage Temperatures

The Survival of Salmonella enterica Strains in Ready-to-Eat Fruit Purees under Different Storage Temperatures

Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

Risk ranking of food categories associated with Salmonella enterica contamination in the central region of Mexico

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