Monte Carlo analysis of the product handling and high-pressure treatment effects on the Vibrio vulnificus risk to raw oysters consumers

Serment‐Moreno, Vinicio; Deng, Kai; Wu, Xulei; Su, Yi‐Cheng; Fuentes, Claudio; Torres, J. Antonio; Welti‐Chanes, Jorge

doi:10.1016/j.jfoodeng.2014.07.014

Cited by 14 publications

(9 citation statements)

References 23 publications

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“…Mathematical modeling serves to improve our understanding of the phenomena, and, more importantly, for designing and optimizing food processes (Datta, 2008;Feyissa et al, 2012;Ho et al, 2013;Perrot et al, 2011;Torrez Irigoyen et al, 2014) in a virtual way by simulation. As we demonstrated here for controlled atmosphere storage of pear fruit, such an approach must account for the complex and variable structure, shape, size and physiological properties of the food through stochastic simulation techniques (Hertog et al, 2007;Rogge et al, 2013;Scheerlinck et al, 2001;Serment-Moreno et al, 2015). In this way, risks can be better evaluated raising confidence in simulation approaches by the food industry.…”

Section: Discussionmentioning

confidence: 99%

Stochastic modelling for virtual engineering of controlled atmosphere storage of fruit

Rogge

Verboven

et al. 2016

Journal of Food Engineering

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a b s t r a c tLong term storage of pear fruit requires low temperature and conventionally uses controlled atmosphere (CA) conditions to reduce respiration and consequent quality loss. Sub-optimal storage conditions may lead to physiological disorders and loss of product. Stochastic variability of the properties of fruit introduces uncertainty in storage design and operations and could result in severe quality loss. Taking such variability into account in simulation models for virtual engineering will allow to assess the uncertainty of the process and determine confidence limits for the operation. Gas exchange in pear fruit during controlled atmosphere storage was studied using a continuum diffusion-respiration model, taking into account stochastic variation of the 3D morphology, the diffusivity of oxygen and carbon dioxide and the maximal respiration rate. Different geometries were generated using a statistical shape generation algorithm for 3D morphology, that was automatically incorporated into the gas exchange model. Similarly, tissue diffusivity was computed using a 3D tissue microstructure database. Simulation results showed that internal O 2 and CO 2 gas profiles in fruit were highly affected by variation of diffusivities, maximal respiration rate and the 3D morphology of fruit. The model was further used to evaluate incidence to fermentation at different reduced O 2 levels of storage condition. The risk of fermentation inside the fruit predicted by the gas exchange model rapidly increased in response to decreasing external O 2 levels. The virtual simulation tool confirms that picking time and fruit size are important criteria for proper control of CA storage. While applied here to pear fruit, it can easily be extended to other commodities.

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Section: Discussionmentioning

confidence: 99%

Stochastic modelling for virtual engineering of controlled atmosphere storage of fruit

Rogge

Verboven

et al. 2016

Journal of Food Engineering

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“…Thus, 44 h of depuration would be too short in the warm season but too long in the other seasons. In an analysis of microbial risk associated with oysters treated by high-pressure processing at 250 MPa for 2 min at 1°C, Serment-Moreno et al (27) found that four cases of V. vulnificus infection per 100 million consumption events could be expected (at the 95% confidence level) from the consumption of oysters harvested in the warm season but no cases could be expected in other seasons.…”

Section: Discussionmentioning

confidence: 99%

“…In this study, a Monte Carlo procedure was applied to estimate the health risk associated with consuming raw oysters treated by Most likely 8 7 7 7 depuration. The approach has been used to evaluate the uncertainty o f food safety, quality, and shelf-life estim ations (6,7,22,25,27,28). In this study, procedures were developed to estim ate the num ber o f septicem ia cases per 100 million oyster consum ption events and to determ ine depuration tim es that would reduce this risk to an acceptable level, defined as 100 cases (27).…”

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confidence: 99%

Analysis of Vibrio vulnificus Infection Risk When Consuming Depurated Raw Oysters

Deng

Fuentes³

et al. 2015

Journal of Food Protection

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A beta Poisson dose-response model for Vibrio vulnificus food poisoning cases leading to septicemia was used to evaluate the effect of depuration at 15 °C on the estimated health risk associated with raw oyster consumption. Statistical variability sources included V. vulnificus level at harvest, time and temperature during harvest and transportation to processing plants, decimal reductions (SV) observed during experimental circulation depuration treatments, refrigerated storage time before consumption, oyster size, and number of oysters per consumption event. Although reaching nondetectable V. vulnificus levels (<30 most probable number per gram) throughout the year and a 3.52 SV were estimated not possible at the 95% confidence level, depuration for 1, 2, 3, and 4 days would reduce the warm season (June through September) risk from 2,669 cases to 558, 93, 38, and 47 cases per 100 million consumption events, respectively. At the 95% confidence level, 47 and 16 h of depuration would reduce the warm and transition season (April through May and October through November) risk, respectively, to 100 cases per 100 million consumption events, which is assumed to be an acceptable risk; 1 case per 100 million events would be the risk when consuming untreated raw oysters in the cold season (December through March).

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“…The application of HPP on oysters has been extensively studied by several researchers ( Table 1 ), finding more advantages and possible uses on oysters than simple shucking. Thus, the use of HPP in raw oysters has been shown to be effective in reducing microbial load, including some pathogens such as Vibrio spp., increasing microbiological shelf life and reducing the risk from consumption of raw oyster [ 15 , 16 , 17 , 18 , 19 , 20 ]. Cruz-Romero et al [ 20 ] observed that an HPP treatment of 260 MPa for 5 min reduced the total viable count of oysters by 0.9 log cycles, while pressures between 400 and 600 MPa lowered counts below the detection limit.…”

Section: Introductionmentioning

confidence: 99%

“…Oysters are a high-value and highly perishable product that is usually consumed raw and therefore must be stored at cold temperatures between 4 and 10 °C throughout the supply chain [ 19 , 22 , 23 ]. Despite the great potential of HPP to reduce microbiological risk and improve shucking yield and quality of oysters stored at relatively high temperatures such as 10 °C, there are surprisingly no published studies on this topic.…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Cold Storage Temperatures on the Evolution of Shucking Yield and Quality Properties of Offshore Cultured Japanese Oyster (Magallana gigas) Treated by High Pressure Processing (HPP)

Puértolas

García-Muñoz

Caro

et al. 2023

Foods

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High pressure processing (HPP) can improve oyster shucking yield immediately after the treatment and increase the microbiological and sensory shelf life of oysters stored at 0–4 °C. However, the evolution of shucking yield during storage has not been previously examined and there are no studies focusing on shelf life at higher storage temperatures. To elucidate both aspects, control and HPP (300 MPa; 2 min) offshore cultivated oysters (Magallana gigas) were stored at 4 and 10 °C for 14 days, analyzing shucking yield, color, texture, microbiological and sensory characteristics. HPP samples showed a higher shucking yield (17% on average) than controls with minimal impact in texture and color, regardless of storage time and temperature. At 10 °C, HPP delayed microbial growth and sensory deterioration, increasing the estimated shelf life of oysters by 3 to 4 days (aerobic plate count < 6 log cycles; overall sensory acceptability > 2). Compared to controls stored at 4 °C, HPP oysters stored at 10 °C presented the same shelf life (5 to 9 days) but with higher shucking yield (up to 25%). In conclusion, HPP is an excellent tool to increase the shucking yield and delay sensory deterioration of oysters stored at 10 °C.

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Monte Carlo analysis of the product handling and high-pressure treatment effects on the Vibrio vulnificus risk to raw oysters consumers

Cited by 14 publications

References 23 publications

Stochastic modelling for virtual engineering of controlled atmosphere storage of fruit

Stochastic modelling for virtual engineering of controlled atmosphere storage of fruit

Analysis of Vibrio vulnificus Infection Risk When Consuming Depurated Raw Oysters

Effect of Different Cold Storage Temperatures on the Evolution of Shucking Yield and Quality Properties of Offshore Cultured Japanese Oyster (Magallana gigas) Treated by High Pressure Processing (HPP)

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