Modelling the effect of the temperature and carbon dioxide on the growth of spoilage bacteria in packed fish products

Prediction of spoilage of tropical shrimp (Penaeus notialis) under dynamic temperature regimes

“…Moreover, most of the models were developed in a range of temperatures that are not representative for tropical regions. For instance, the predictive model for the growth of C. maltaromaticum by Alfaro et al (2013) is not reliable above 20°C according to the authors. Ambient temperatures in tropical areas are however often higher than 25°C.…”

“…and C. maltaromaticum have been reported in the literature. Examples are models developed by Alfaro et al (2013), Bruckner et al (2013), Gospavic et al (2008), Koutsoumanis (2001), Lebert et al (1998), and Neumeyer et al (1997). However, some of these models were developed using media that do not take into account a potential food matrix effect.…”

Mechanistic model coupling gas exchange dynamics and Listeria monocytogenes growth in modified atmosphere packaging of non respiring food

“…Maximal CO 2 concentration for growth, (%) % CO2 ;max 304 ±10% (Alfaro et al, 2013) Sensitivity analysis based on statistical methods requires a high number of calculations as the number of parameters studied increases. In front of the high number of input parameters (more than 40) in the present study, a simplified screening method was used to identify the parameters having the least influence on the model output values and rule out the influence of these parameters when confronting the predicted values to the experimental ones.…”

“…This avoids timeconsuming shelf life tests and the detrimental impact on food quality of the use of a wrong material. To illustrate this role as Decision Support Tool, simulations were done with the model in the same conditions than those described in Tables 1e5 except the % CO2;max of the bacteria that was considered equal to 30% as for Pseudomonads (Alfaro et al, 2013) and the O 2 , CO 2 and N 2 permeabilities of the lid film that was were changed in each run: the first one was done with permeabilities gathered in Table 3 and the second one with permeabilites ten folds lower than the reference ones. Resulting curves are shown on Fig.…”

“…This transfer influences the amount of CO 2 dissolved into the food product affecting in turn the kinetics of microbial growth. The case of O 2 was even more scarce than for that of CO 2 with only 4 modelling attempts that considered the impact of O 2 on microbial growth (Geysen et al, 2006;Alfaro et al, 2013;Farber et al, 1996;Pin et al, 2000). The impact of O 2 is nevertheless indispensible to consider for modelling the growth of aerobes such as Pseudomonas.…”