Preparation and validation of a growth model for Bacillus cereus: the effects of temperature, pH, sodium chloride and carbon dioxide

Sutherland, Jane P.; Aherne, A.; Beaumont, A.L.

doi:10.1016/0168-1605(96)00962-2

Cited by 61 publications

(28 citation statements)

References 46 publications

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“…The moisture profile is adequated with the specifications of European Spice Association (ESA) and Spanish Spices Legislation [1] for all the samples analyzed except for the cayenne and the bay leaves, which have a high levels of moisture exceeding legislation levels. The water content in the samples increases the possibilities of microbial growth, some factors like humidity can determine changes of survival or proliferation of microbial food contaminants [39] and this fact is reflected in cayenne and bay leaves results of Enterobacteriaceae and mesophilic aerobic counts contamination showed in Table 1. All analyzed lots were negative for E. coli, Salmonella spp.…”

Section: Resultsmentioning

confidence: 98%

Assessment of the Microbiological Safety of Dried Spices and Herbs Commercialized in Spain

Sospedra

Castillo

Mañes

2010

Plant Foods Hum Nutr

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Spices and herbs are natural products or their blends that must be free of extraneous matter content. Conventional production of these products implicates a number of hygienic problems so spices and herbs may be exposed to a wide range of microbial contamination during pre- and post-harvest and they can present high microbial counts. In this study, we have analyzed the microbial quality of 53 samples of spices and dry herbs collected from Spanish markets detecting a contamination of samples of spices with mesophilic aerobic counts (10%) and Enterobacteriaceae (20%). The analysis from herbs showed that the percentage of contamination was 26% in both microbiological values. Pathogenic microorganisms like Staphylococcus aureus, Yersinia intermedia, Shigella spp., Enterobacter spp., Acinetobacter calcoaceticus and Hafni alvei were also isolated from spices and herbs. These unsatisfactory results showed a poor microbiological quality. Spices and dry herbs are used as ingredients in a variety of products prepared in different ways, this fact suggests the need to provide a control system to improve the quality of herbs and spices.

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Section: Resultsmentioning

confidence: 98%

Assessment of the Microbiological Safety of Dried Spices and Herbs Commercialized in Spain

Sospedra

Castillo

Mañes

2010

Plant Foods Hum Nutr

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“…The lowest pH value allowing growth of B. cereus can be investigated by experiments culturing the microorganism in a suitable growth medium or food product with different pH values and using the viable plate count method for enumeration (33). Using such an approach to generate biological data for safety or shelf-life evaluations is considered both slow and human resource-intensive since experiments have to be repeated for every new condition.…”

mentioning

confidence: 99%

“…These parameters can be determined using different techniques. Plate counting can be used to generate the data points max and by fitting of the growth curve (15,33). Often, automated optical density (OD) measurements are used to determine parameters for growth as they allow quicker data generation with less need for human resources (22).…”

mentioning

confidence: 99%

Comparison of Two Optical-Density-Based Methods and a Plate Count Method for Estimation of Growth Parameters of Bacillus cereus

Biesta-Peters

Reij

Joosten

et al. 2010

Appl Environ Microbiol

102

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Quantitative microbiological models predicting proliferation of microorganisms relevant for food safety and/or food stability are useful tools to limit the need for generation of biological data through challenge testing and shelf-life testing. The use of these models requires quick and reliable methods for the generation of growth data and estimation of growth parameters. Growth parameter estimation can be achieved using methods based on plate counting and methods based on measuring the optical density. This research compares the plate count method with two optical density methods, namely, the 2-fold dilution (2FD) method and the relative rate to detection (RRD) method. For model organism Bacillus cereus F4810/72, the plate count method and both optical density methods gave comparable estimates for key growth parameters. Values for the maximum specific growth rate ( max ) derived by the 2FD method and by the RRD method were of the same order of magnitude, but some marked differences between the two approaches were apparent. Whereas the 2FD method allowed the derivation of values for lag time () from the data, this was not possible with the RRD method. However, the RRD method gave many more data points per experiment and also gave more data points close to the growth boundary. This research shows that all three proposed methods can be used for parameter estimation but that the choice of method depends on the objectives of the research.

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“…Validations of the PMP for Listeria monocytogenes in baby food, ham salad, and pâtédemonstrated good agreement between the simulated and observed values 17)ῌ19) . Sutherland et al 20) reported that FMM overestimated the growth of Bacillus cereus in meat, poultry, and carbohydrate foods except fruit-flavored milk. McElroy et al 21) also described that PMP generally overestimated the growth of B. cereus in boiled rice.…”

Section: Discussionmentioning

confidence: 99%

Practical Application of Predictive Microbiology Software Programs to HACCP Plans.

Fujikawa¹,

Kokubo²

2001

Journal of the Food Hygienics Society of Japan

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We studied how predictive microbiology models could practically be applied to HACCP plans with two predictive software programs that are currently available. The software programs were the Food Micromodel elaborated by the Ministry of Agriculture, Fisheries, and Food, U.K. and the Pathogen Modeling Program of Eastern Regional Research Center, U.S. Department of Agriculture. They successfully provided useful information on (i) the determination of Critical Control Points (CCPs), (ii) the estimation of critical limits at CCPs, (iii) the decision of abused products, (iv) the assessment of equivalence of HACCP plans, and further (v) the development of new products. With the information simulated by the software programs, HACCP teams could make scientific and objective decisions for developing their individual plans. It was also confirmed that microbiological process standards for food processing are indispensable for the application of the predictive programs to HACCP plans.

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Preparation and validation of a growth model for Bacillus cereus: the effects of temperature, pH, sodium chloride and carbon dioxide

Cited by 61 publications

References 46 publications

Assessment of the Microbiological Safety of Dried Spices and Herbs Commercialized in Spain

Assessment of the Microbiological Safety of Dried Spices and Herbs Commercialized in Spain

Comparison of Two Optical-Density-Based Methods and a Plate Count Method for Estimation of Growth Parameters of Bacillus cereus

Practical Application of Predictive Microbiology Software Programs to HACCP Plans.

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