Quantitative microbial risk assessment for Salmonella in eggs

Desvignes, Virginie; Buschhardt, Tasja; Guillier, Laurent; Sanaa, Moez

doi:10.3897/fmj.1.39643

Cited by 3 publications

(3 citation statements)

References 11 publications

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“…In a similar way any readers of a so called “Executable Model Paper” can execute the model with default parameters or with custom parameters. This feature allows readers and reviewers to reproduce scientific results, such as is showcased in the exemplar article of Desvignes et al 38 . An excerpt of this article is in Figure 7 to showcase the level of integration achieved.…”

Section: Exploitation Scenariosmentioning

confidence: 97%

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Realizing virtual research environments for the agri‐food community: The AGINFRA PLUS experience

Assante

Boizet

Candela

et al. 2020

Concurrency and Computation

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The enhancements in IT solutions and the open science movement are injecting changes in the practices dealing with data collection, collation, processing, analytics, and publishing in all the domains, including agri-food. However, in implementing these changes one of the major issues faced by the agri-food researchers is the fragmentation of the "assets" to be exploited when performing research tasks, for example, data of interest are heterogeneous and scattered across several repositories, the tools modelers rely on are diverse and often make use of limited computing capacity, the publishing practices are various and rarely aim at making available the "whole story" including datasets, processes, and results. This paper presents the AGINFRA PLUS endeavor to overcome these limitations by providing researchers in three designated communities with Virtual Research Environments facilitating the use of the "assets" of interest and promote collaboration. K E Y W O R D Sagroclimatic modeling, food safety risks assessment, food security, virtual research environment INTRODUCTIONThe developments in information and communication technologies, including big data availability and management, web and cloud technologies,as well as open science-related practices are not yet fully embraced by the Agriculture and Food Science research domain. 1,2 The fragmentation of "resources" needed to exploit these new opportunities across several and heterogeneous "places" is certainly one of the major factors hindering this uptake process, for example, data are heterogeneous and scattered across several repositories, modeling tools and supporting systems are diverse, the amount of available computing capacity varies a lot across teams and laboratories.The AGINFRA PLUS project has been set up to develop an innovative approach in Agri-food digital science practices aiming at overcoming the limitations stemming from the above settings by leveraging on existing e-Infrastructures and services. In particular, AGINFRA PLUS promotes the exploitation of Virtual Research Environments (VREs) 3 to provide designated communities with seamless access to the data, services, and

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Section: Exploitation Scenariosmentioning

confidence: 97%

“…This feature allows readers and reviewers to reproduce scientific results, such as is showcased in the exemplar article of Desvignes et al. 38 An excerpt of this article is in Figure 7 to showcase the level of integration achieved.…”

Section: Realising Executable Papers and Supporting The Food Modeling Journalmentioning

confidence: 99%

Realizing virtual research environments for the agri‐food community: The AGINFRA PLUS experience

Assante

Boizet

Candela

et al. 2020

Concurrency and Computation

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“…As software development and computational power increased rapidly over the last years, many mathematical models for quantitative microbial risk assessment were rendered [105,106]. These models assess, for example, the growth kinetics of foodborne pathogens, such as Listeria monocytogenes, in ready-to-eat foods, Salmonella enterica in eggs, and B. cereus in fried rice [105,107]. Models to optimize baking processes and assess the relationship of raw ingredients and physicochemical properties of baked bread, such as its volume or crumb texture, were also created [105,[108][109][110].…”

Section: Considerations For the Futurementioning

confidence: 99%

Ropiness in Bread—A Re-Emerging Spoilage Phenomenon

Pacher

Burtscher

Johler

et al. 2022

Foods

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As bread is a very important staple food, its spoilage threatens global food security. Ropy bread spoilage manifests in sticky and stringy degradation of the crumb, slime formation, discoloration, and an odor reminiscent of rotting fruit. Increasing consumer demand for preservative-free products and global warming may increase the occurrence of ropy spoilage. Bacillus amyloliquefaciens, B. subtilis, B. licheniformis, the B. cereus group, B. pumilus, B. sonorensis, Cytobacillus firmus, Niallia circulans, Paenibacillus polymyxa, and Priestia megaterium were reported to cause ropiness in bread. Process hygiene does not prevent ropy spoilage, as contamination of flour with these Bacillus species is unavoidable due to their occurrence as a part of the endophytic commensal microbiota of wheat and the formation of heat-stable endospores that are not inactivated during processing, baking, or storage. To date, the underlying mechanisms behind ropy bread spoilage remain unclear, high-throughput screening tools to identify rope-forming bacteria are missing, and only a limited number of strategies to reduce rope spoilage were described. This review provides a current overview on (i) routes of entry of Bacillus endospores into bread, (ii) bacterial species implicated in rope spoilage, (iii) factors influencing rope development, and (iv) methods used to assess bacterial rope-forming potential. Finally, we pinpoint key gaps in knowledge and related challenges, as well as future research questions.

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