Predicted and observed growth of Listeria monocytogenes in seafood challenge tests and in naturally contaminated cold-smoked salmon

Dalgaard, Paw; Jørgensen, Lasse Vigel

doi:10.1016/s0168-1605(98)00019-1

Cited by 168 publications

(102 citation statements)

References 56 publications

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“…This phenomenon was particularly pronounced for the growth of L. monocytogenes in cold-smoked salmon, where large differences in growth rates were observed between naturally and artificially contaminated samples. The weak growth of the pathogen in naturally contaminated salmon (Cortesi et al 1997;Lappi et al 2004) was mainly attributed to the effect of the competitive microflora (Dalgaard and Jørgensen 1998;Ross et al 2000;Ross and McMeekin 2003), and models were proposed to take into account these interactions (Giménez and Dalgaard 2004).…”

Section: Discussionmentioning

confidence: 99%

Growth rate and growth probability of Listeria monocytogenes in dairy, meat and seafood products in suboptimal conditions

et al. 2005

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Aims: To evaluate the performances of models predicting the growth rate or the growth probability of Listeria monocytogenes in food. Methods and Results: Cardinal and square root type models including or not interactions between environmental factors and probability models were evaluated for their ability to describe the behaviour of L. monocytogenes in liquid dairy products, cheese, meat and seafood products. Models excluding interactions seemed sufficient to predict the growth rate of L. monocytogenes. However, the accurate prediction of growth/no-growth limits needed to take interactions into account. A complete and a simplified form (preservatives deducted) of a new cardinal model including interactions and parameter values were suggested to predict confidence limits for the growth rate of L. monocytogenes in food. This model could also be used for the growth probability prediction. Conclusions: The new cardinal model including interactions was efficient to predict confidence limits for the growth rate of L. monocytogenes and its growth probability in liquid dairy products, meat and seafood products. In cheese, the model was efficient to predict the absence of growth of the pathogen. Significance and Impact of the Study: The suggested model can be used for risk assessment and risk management concerning L. monocytogenes in dairy, meat and seafood products.

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Section: Discussionmentioning

confidence: 99%

Growth rate and growth probability of Listeria monocytogenes in dairy, meat and seafood products in suboptimal conditions

et al. 2005

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“…It is strongly suggested that individuals highly susceptible to Listeria, such as pregnant women, old people and the immunosuppressed people should be particularly careful during the consumption of risky food (VazquezBoland et al, 2001). The smoked salmon is a typical L. monocytogenes risk food (Dalgaard & Jørgensen, 1998;Di Ciccio et al, 2012;Vermeulen, Devlieghere, De Loy-Hendrickx, & Uyttendaele, 2011). However, the struggle against listeriosis in smoked salmon is really challenging since this bacteria could be isolated from different zones of smoked-fish processing plants, and it can grow even at the refrigeration temperatures with or without the presence of oxygen (Dass, Abu-Ghannam, Antony-Babu, & Cummins, 2010).…”

Section: Introductionmentioning

confidence: 99%

Development of activate-at-home-type edible antimicrobial films: An example pH-triggering mechanism formed for smoked salmon slices using lysozyme in whey protein films

2016

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“…In order to prepare the inoculum, the organisms were cultured in 10 mL nutrient broth at 37°C for 24 h. The L. monocytogenes cultures were mixed together in the stationary phase of growth and diluted to obtain a suspension containing approx. 10 4 cfu/cm 3 . The inoculum density was determined by surface plating of bacterial suspension onto ALOA -Agar Listeria Ottaviani & Agosti medium (Merck, Poland).…”

Section: Methodsmentioning

confidence: 96%

“…monocytogenes has been isolated from many kinds of food, including ready-to-eat (RTE) meat products (1,9,10,12). According to a European Food Safety Authority (EFSA) report, the non-compliance in 2013 for different categories of RTE food was generally at a comparable level to previous years (13).…”

Section: Introductionmentioning

confidence: 99%

Modelling the growth rate ofListeria monocytogenesin cooked ham stored at different temperatures

Szczawinski

Szczawinska

Łobacz

et al. 2017

Journal of Veterinary Research

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Introduction: The purpose of the study was to determine and model the growth rates of L. monocytogenes in cooked cured ham stored at various temperatures. Material and Methods: Samples of cured ham were artificially contaminated with a mixture of three L. monocytogenes strains and stored at 3, 6, 9, 12, or 15ºC for 16 days. The number of listeriae was determined after 0, 1, 2, 3, 5, 7, 9, 12, 14, and 16 days. A series of decimal dilutions were prepared from each sample and plated onto ALOA agar, after which the plates were incubated at 37ºC for 48 h under aerobic conditions. The bacterial counts were logarithmised and analysed statistically. Five repetitions of the experiment were performed. Results: Both storage temperature and time were found to significantly influence the growth rate of listeriae (P < 0.01). The test bacteria growth curves were fitted to three primary models: the Gompertz, Baranyi, and logistic. The mean square error (MSE) and Akaike's information criterion (AIC) were calculated to evaluate the goodness of fit. It transpired that the logistic model fit the experimental data best. The natural logarithms of L. monocytogenes' mean growth rates from this model were fitted to two secondary models: the square root and polynomial. Conclusion: Modelling in both secondary types can predict the growth rates of L. monocytogenes in cooked cured ham stored at each studied temperature, but mathematical validation showed the polynomial model to be more accurate.

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Predicted and observed growth of Listeria monocytogenes in seafood challenge tests and in naturally contaminated cold-smoked salmon

Cited by 168 publications

References 56 publications

Growth rate and growth probability of Listeria monocytogenes in dairy, meat and seafood products in suboptimal conditions

Growth rate and growth probability of Listeria monocytogenes in dairy, meat and seafood products in suboptimal conditions

Development of activate-at-home-type edible antimicrobial films: An example pH-triggering mechanism formed for smoked salmon slices using lysozyme in whey protein films

Modelling the growth rate ofListeria monocytogenesin cooked ham stored at different temperatures

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