Predictive model of growth kinetics for Staphylococcus aureus in raw beef under various packaging systems

Yu, Hwan Hee; Song, Ye Ji; Kim, Yeon Jin; Lee, Hee Young; Choi, Yun‐Sang; Lee, Na‐Kyoung; Paik, Hyun‐Dong

doi:10.1016/j.meatsci.2020.108108

Cited by 13 publications

(14 citation statements)

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“…The primary models are developed using the modified Gompertz model, which is applied to a number of predictive models with modified equations. It has been adapted to assess the growth of S. aureus in animal foods such as raw beef, beef jerky, and smoked chicken [ 32 , 56 , 57 ]. In this study, chicken breasts were inoculated with S. aureus , treated with BITC and γ-CD-BITC, and stored at 10, 15, 20, and 25 °C.…”

Section: Resultsmentioning

confidence: 99%

“…According to Yu et al [ 32 ], the secondary model equation was created using the modified equations of the Gompertz model to get the indices, including lag time (LT) and maximum specific growth rate (SGR). Table S2 presents secondary model growth parameters for predicting S. aureus fate after treatment with BITC and γ-CD-BITC.…”

Section: Resultsmentioning

confidence: 99%

“…The data of S. aureus in the cooked chicken breast treated with BITC and γ-CD-BITC (basing on BITC concentration) were modeled using the modified Gompertz model [ 6 , 32 ] as followed:

where y 0 , y max , and Y ( t ) are the bacterial population counts in a natural logarithm of S. aureus at initial, maximum, and time (Log CFU/g); μ max is the maximum specific growth rate (Log CFU/g/h); and λ is the lag time duration (h).…”

Section: Methodsmentioning

confidence: 99%

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Characterization of the Inclusion Complexes of Isothiocyanates with γ-Cyclodextrin for Improvement of Antibacterial Activities against Staphylococcus aureus

Liu

et al. 2021

Foods

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The aim of this study was to develop inclusions formed by γ-cyclodextrin (γ-CD) and three isothiocyanates (ITCs), including benzyl isothiocyanate (BITC), phenethyl isothiocyanate (PEITC), and 3-methylthiopropyl isothiocyanate (MTPITC) to improve their controlled release for the inhibition of Staphylococcus aureus (S. aureus). These inclusion complexes were characterized using X-ray diffraction, Fourier-transform infrared, thermogravimetry, and scanning electron microscopy (SEM), providing appropriate evidence to confirm the formation of inclusion complexes. Preliminary evaluation of the antimicrobial activity of the different inclusion complexes, carried out in vitro by agar diffusion, showed that such activity lasted 5–7 days longer in γ-CD-BITC, in comparison with γ-CD-PEITC and γ-CD-MTPITC. The biofilm formation was less in S. aureus treated with γ-CD-BITC than that of BITC by using crystal violet quantification assay and SEM. The expression of virulence genes, including sarA, agr, cp5D, cp8F, clf, nuc, and spa, showed sustained downregulation in S. aureus treated with γ-CD-BITC for 24 h by quantitative real-time polymerase chain reaction (qRT-PCR). Moreover, the growth of S. aureus in cooked chicken breast treated with γ-CD-BITC and BITC was predicted by the Gompertz model. The lag time of γ-CD-BITC was 1.3–2.4 times longer than that of BITC, and correlation coefficient (R2) of the secondary models was 0.94–0.99, respectively. These results suggest that BITC has a more durable antibacterial effect against S. aureus after encapsulation by γ-CD.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

“…The data of S. aureus in the cooked chicken breast treated with BITC and γ-CD-BITC (basing on BITC concentration) were modeled using the modified Gompertz model [ 6 , 32 ] as followed:

Section: Methodsmentioning

confidence: 99%

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Characterization of the Inclusion Complexes of Isothiocyanates with γ-Cyclodextrin for Improvement of Antibacterial Activities against Staphylococcus aureus

Liu

et al. 2021

Foods

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“…El resultado del proceso de validación del modelo secundario construido para predecir el crecimiento de Salmonella spp se presenta en la tabla 3, en donde se aprecian valores de Af, Bf y ECM de 1,112; 0,898 y 0,001 respectivamente. Estos resultados son similares a los publicados por Yu et al, (2020), quienes reportaron valores de Af (1,06 -1,13) Bf (0,91 -1,00) y ECM (0,00 -0,68) durante la validación de un modelo secundario para predecir el crecimiento de S. aureus en carne bovina cruda en diversas condiciones de envasado. Los resultados sobre la validación del modelo secundario construido son aceptables para describir el crecimiento de Salmonella spp en queso costeño, teniendo en cuenta que la mayoría de los modelos validados y disponibles para Salmonella spp.…”

Section: Gonzálezunclassified

Modelo de crecimiento microbiano para predecir el comportamiento de Salmonella spp. en queso costeño colombiano

2022

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El objetivo de este estudio fue desarrollar y validar un modelo secundario para predecir el crecimiento de la bacteria patógena Salmonella spp. en queso costeño de Colombia. Muestras de queso fueron inoculadas con Salmonella spp. y almacenadas a distintas temperaturas (8, 14, 18 y 21°C). El modelo Baranyi y Roberts fue utilizado para obtener los parámetros cinéticos como la velocidad especifica de crecimiento (µmax). Los valores de µmax se emplearon para construir el modelo secundario a partir de una ecuación polinómica. El proceso de validación mostró valores de factor de exactitud (Af) de 1,112 y sesgo (Bf) de 0,898 y bajos valores (0,001) de error cuadrático medio (ECM), confirmando que el modelo puede predecir el crecimiento de Salmonella spp. en este tipo de matriz alimentaria. En conclusión, el modelo propuesto puede ser aplicado por los productores para optimizar la calidad del queso costeño colombiano, evitando posibles intoxicaciones a causa del crecimiento de esta bacteria patógena.

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“…2019; Yu et al . 2020). However, these models often failed to consider the various interactions between bacteria from natural ecosystems.…”

Section: Introductionmentioning

confidence: 99%

Growth interferences between bacterial strains from raw cow's milk and their impact on growth of Listeria monocytogenes and Staphylococcus aureus

Hahne

Lipski

2021

J Appl Microbiol

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Aims: The purpose of this study was to detect growth enhancing or inhibiting activity between bacterial populations from raw milk under different conditions (temperature, medium). Methods and Results: The interference of twenty-four raw milk isolates on growth of each other and on Listeria monocytogenes, Staphylococcus aureus, Bacillus subtilis and Micrococcus luteus was screened by drop assay and for selected pairs in co-cultivation experiments. By drop assay, antibacterial activity was observed for 40% of the strains. 30% of the strains showed growthenhancing activity on other strains. Most of the isolates were well adapted to cold temperatures and showed consistent or even increased inhibiting or enhancing effects on growth of other strains at 10°C. The growth of Listeria monocytogenes DSM 20600 T and Staphylococcus aureus DSM 1104 T was significantly (P<0.05) reduced in co-cultivation with Pseudomonas protegens JZ R-192. Conclusions: Growth interferences between bacterial populations have an impact on the structure of raw milk microbiota, especially when it develops under cold storage and it may have an effect on the prevalence of certain foodborne pathogens. Significance and Impact of the Study: This study demonstrates growth-inhibiting and also growth-enhancing interactions between raw milk bacteria, which must be considered when predicting bacterial growth and spoilage in food. A Ps. protegens strain isolated from raw milk showed an antagonistic effect on growth of L. monocytogenes in refrigerated raw milk.

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Predictive model of growth kinetics for Staphylococcus aureus in raw beef under various packaging systems

Cited by 13 publications

References 29 publications

Characterization of the Inclusion Complexes of Isothiocyanates with γ-Cyclodextrin for Improvement of Antibacterial Activities against Staphylococcus aureus

Characterization of the Inclusion Complexes of Isothiocyanates with γ-Cyclodextrin for Improvement of Antibacterial Activities against Staphylococcus aureus

Modelo de crecimiento microbiano para predecir el comportamiento de Salmonella spp. en queso costeño colombiano

Growth interferences between bacterial strains from raw cow's milk and their impact on growth of Listeria monocytogenes and Staphylococcus aureus

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