Quantifying strain variability in modeling growth of Listeria monocytogenes

Aryani, D.C.; Besten, H.M.W. den; Hazeleger, W.C.; Zwietering, Marcel H.

doi:10.1016/j.ijfoodmicro.2015.05.006

Cited by 82 publications

(77 citation statements)

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“…Recently, strain variability in the growth and thermal resistance of Listeria monocytogenes was quantified (8,9). The impact of strain variability on growth and thermal resistance was also reported for other pathogens such as, Salmonella enterica (10)(11)(12), Staphylococcus aureus (13,14), Bacillus cereus (15), and Escherichia coli (16)(17)(18).…”

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confidence: 94%

“…Therefore, the objectives of the present study were to quantify strain variability, reproduction (biological) variability, and experimental variability with respect to the growth and thermal inactivation kinetics of L. plantarum and to quantify the variability in thermal resistance attributed to growth history. Strain variability was defined as the difference between strains from the same species (8), reproduction variability was defined as the difference be-(ii) Preparation of media. Eight pH values, namely, 7.0, 6.0, 5.0, 4.0, 3.6, 3.5, 3.4, and 3.3, were selected to test the effect of pH on the maximum specific growth rate ( max ) of L. plantarum.…”

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confidence: 99%

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Quantifying Variability in Growth and Thermal Inactivation Kinetics of Lactobacillus plantarum

Aryani

Besten

Zwietering

2016

Appl Environ Microbiol

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b ABSTRACTThe presence and growth of spoilage organisms in food might affect the shelf life. In this study, the effects of experimental, reproduction, and strain variabilities were quantified with respect to growth and thermal inactivation using 20 Lactobacillus plantarum strains. Also, the effect of growth history on thermal resistance was quantified. The strain variability in max was similar (P > 0.05) to reproduction variability as a function of pH, a w , and temperature, while being around half of the reproduction variability (P < 0.05) as a function of undissociated lactic acid concentration [HLa]. The cardinal growth parameters were estimated for the L. plantarum strains, and the pH min was between 3.2 and 3.5, the a w,min was between 0.936 and 0.953, the [HLa max ], at pH 4.5, was between 29 and 38 mM, and the T min was between 3.4 and 8.3°C. The average D values ranged from 0.80 min to 19 min at 55°C, 0.22 to 3.9 min at 58°C, 3.1 to 45 s at 60°C, and 1.8 to 19 s at 63°C. In contrast to growth, the strain variability in thermal resistance was on average six times higher than the reproduction variability and more than ten times higher than the experimental variability. The strain variability was also 1.8 times higher (P < 0.05) than the effect of growth history. The combined effects of strain variability and growth history on D value explained all of the variability as found in the literature, although with bias. Based on an illustrative milk-processing chain, strain variability caused ϳ2-log 10 differences in growth between the most and least robust strains and >10-log 10 differences after thermal treatment. IMPORTANCEAccurate control and realistic prediction of shelf life is complicated by the natural diversity among microbial strains, and limited information on microbiological variability is available for spoilage microorganisms. Therefore, the objectives of the present study were to quantify strain variability, reproduction (biological) variability, and experimental variability with respect to the growth and thermal inactivation kinetics of Lactobacillus plantarum and to quantify the variability in thermal resistance attributed to growth history. The quantitative knowledge obtained on experimental, reproduction, and strain variabilities can be used to improve experimental designs and to adequately select strains for challenge growth and inactivation tests. Moreover, the integration of strain variability in prediction of microbial growth and inactivation kinetics will result in more realistic predictions of L. plantarum dynamics along the food production chain. Spoilage microorganisms are of interest for the food industry since their presence and growth in food products might cause decay and might contribute to undesired food product loss. Lactic acid bacteria are an important group of spoilage microorganisms and are abundant in the environment. They can be found in diverse niches (1) and are commonly isolated from plant and plant material (2), soil (3), silage (4), meat (5), vegetables (6), and milk (7...

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confidence: 94%

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confidence: 99%

Quantifying Variability in Growth and Thermal Inactivation Kinetics of Lactobacillus plantarum

Aryani

Besten

Zwietering

2016

Appl Environ Microbiol

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“…For example, in the last years new predictive microbial models have been developed considering different factors like, the structural characteristics of the food matrix [16] and the cross-protection between different stresses [17]. In addition, the modelling approach followed in those studies that consider the inter-strain variability of the same microbial species has changed with respect to previous studies [18,19]. Latter developments in predictive modelling approaches have also resulted in new model equations [20], stochastic models [6,21,22] and models considering dynamic conditions [23].…”

Section: Recent Developments In Predictive Microbial Modellingmentioning

confidence: 99%

Towards transparent and consistent exchange of knowledge for improved microbiological food safety

Plaza‐Rodríguez

Haberbeck

Desvignes

et al. 2018

Current Opinion in Food Science

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“…The focus was on the time period after the adoption of the previous Scientific Opinion of the BIOHAZ Panel, i.e. 2008-2015 (EFSA BIOHAZ Panel, 2008.…”

Section: Background and Terms Of Reference As Provided By The Requestormentioning

confidence: 99%

“…The focus was on the time period after the adoption of the previous Scientific Opinion of the BIOHAZ Panel, i.e. 2008-2015 (EFSA BIOHAZ Panel, 2008.Considering that the risk assessment was of particular interest to the public and scientific community, it is deemed appropriate to undertake a public consultation on the draft Scientific Opinion before its final adoption by the BIOHAZ Panel. The public consultation should last at least 6 weeks.…”

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Outcome of the public consultation on the draft Scientific Opinion on Listeria monocytogenes contamination of ready‐to‐eat foods and the risk for human health in the EU

2018

EFSA Supporting Publications

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The European Food Safety Authority (EFSA) carried out a public consultation to receive input from the scientific community and all interested parties on the draft Scientific Opinion on Listeria monocytogenes contamination of ready-to-eat (RTE) foods and the risk for human health in the EU. The document was prepared by an ad hoc working group of the EFSA Panel on Biological Hazards (BIOHAZ Panel) and endorsed by the BIOHAZ Panel for public consultation at its Plenary meeting of 6 July 2017. The public consultation for this document was opened from 24 July 2017 to 29 September 2017. EFSA received 219 comments from 18 interested parties. EFSA and its BIOHAZ Panel wish to thank all stakeholders for their contributions. This report presents the comments received and provides a summarised description of how the comments were addressed in the finalisation of the document. The stakeholders' valuable and detailed comments were taken into account by the BIOHAZ working group to prepare an updated version of the Scientific Opinion. The Scientific Opinion was discussed and adopted at the BIOHAZ Plenary meeting on 6-7 December 2017, and is published in the EFSA Journal. © European Food Safety Authority, 2018Key words: ready-to-eat food products, Listeria monocytogenes, human listeriosis, Time Series Analysis, Quantitative Microbial Risk Assessment, public consultation Outcome of the public consultation: L. monocytogenes in RTE foods and human health risks in the EU Outcome of the public consultation: Listeria monocytogenes in RTE foods and human health risks in the EU Outcome of the public consultation: Listeria monocytogenes in RTE foods and human health risks in the EU Introduction Background and Terms of Reference as provided by the requestorIn 2015, the Panel on Biological Hazards (BIOHAZ Panel) of the European Food Safety Authority (EFSA) initiated a self-tasking mandate to deliver a Scientific Opinion on Listeria monocytogenes contamination of ready-to-eat (RTE) foods and the risk for human health in the EU. The opinion draws conclusions on the two terms of reference: (1) to summarize and critically evaluate the most recent information on L. monocytogenes in RTE foods and (2) to discuss and evaluate the factors related to the contamination in the food chain and the consumption patterns that may contribute to the reported trend of listeriosis incidence rate in the EU. The focus was on the time period after the adoption of the previous Scientific Opinion of the BIOHAZ Panel, i.e. 2008-2015 (EFSA BIOHAZ Panel, 2008.Considering that the risk assessment was of particular interest to the public and scientific community, it is deemed appropriate to undertake a public consultation on the draft Scientific Opinion before its final adoption by the BIOHAZ Panel. The public consultation should last at least 6 weeks.In line with EFSA's policy on openness and transparency, and in order for EFSA to receive comments from the scientific community and stakeholders, EFSA shall release the draft Scientific Opinion on L. monocytogene...

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Quantifying strain variability in modeling growth of Listeria monocytogenes

Cited by 82 publications

References 45 publications

Quantifying Variability in Growth and Thermal Inactivation Kinetics of Lactobacillus plantarum

Quantifying Variability in Growth and Thermal Inactivation Kinetics of Lactobacillus plantarum

Towards transparent and consistent exchange of knowledge for improved microbiological food safety

Outcome of the public consultation on the draft Scientific Opinion on Listeria monocytogenes contamination of ready‐to‐eat foods and the risk for human health in the EU

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