Temperature distribution and hygienic status of domestic refrigerators in Lemnos island, Greece

Andritsos, N.; Stasinou, Vasiliki; Tserolas, Dimitrios; Giaouris, Efstathios

doi:10.1016/j.foodcont.2021.108121

Cited by 11 publications

(2 citation statements)

References 45 publications

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“…Based on similar studies in the literature, the Probability Density Function expected to best fit the data was expected to be the Normal distribution [1,10,12]. An adequate number of temperature data points was required for better distribution description and more precise fitting selection.…”

Section: Discussionmentioning

confidence: 99%

Survey of Domestic Refrigerator Storage Temperatures in Poland for Use as a QMRA Tool for Exposure Assessment

Stefanou

Szosland-Fałtyn

2023

IJERPH

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In the framework of Quantitative Microbiological Risk Assessment, the estimation of the ingested dose of a hazard by the consumer is of paramount importance. This may be calculated by means of predictive modeling of growth/inactivation of the pathogen studied. For products that spend the majority of their shelf life in the domestic refrigerator, storage temperature will significantly impact the microbial population dynamics. To describe the variability of domestic storage temperatures in Poland, a survey including 77 participants, was carried out in Lodz, Poland. Participants were provided with temperature data loggers, which measured their refrigerator temperature for 24 h in 5-min intervals. The temperature-time profiles were used to calculate the mean working temperature, standard deviation, minimum and maximum values, and the data were statistically analyzed to find the best fitting probability distribution using R programming language. Out of the tested refrigerators, 49.35% had a mean working temperature of over 5 °C and 3.9% exceeded 10 °C. Distribution fitting scenarios were tested for goodness of fit, and the final selected distribution was a truncated normal distribution. This study can prove useful in Monte Carlo simulation analysis for stochastic quantitative food risk assessment in Poland.

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Section: Discussionmentioning

confidence: 99%

Survey of Domestic Refrigerator Storage Temperatures in Poland for Use as a QMRA Tool for Exposure Assessment

Stefanou

Szosland-Fałtyn

2023

IJERPH

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“…Therefore, the objective of this study was to examine the combined effect of initial handling temperatures and subsequent storage temperatures on the quality and safety attributes of fresh sardines. The experimental design is based on three scenarios of initial storage temperature (optimum ice storage, 0 °C, baseline storage, 4 °C and abusive storage, 10 °C) followed by two storage temperatures (4 °C and 8 °C) representative of what is commonly found in household refrigerators (Andritsos et al ., 2021). In order to investigate the rate of spoilage, mathematical models of TVBN and histamine production were developed.…”

Section: Introductionmentioning

confidence: 99%

Safety and quality attributes of fresh sardines (Sardina pilchardus) in storage scenarios imitating harvest‐to‐refrigerator conditions

Chatzikyriakidou,

Dimakopoulou‐Papazoglou,

Katsanidis

2023

Int J of Food Sci Tech

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SummaryThe effect of initial storage temperature on the quality and safety characteristics of sardines was investigated. Initially, fresh sardines were stored in aerobic conditions at 0, 5 or 10 °C for 24 hours and subsequently they were vacuum packed and stored at two distinct temperatures, namely 4 and 8 °C. Microbial growth, lipid oxidation (TBA values), pH, total volatile basic nitrogen (TVB‐N), and biogenic amines concentrations were monitored throughout storage. There were no notable differences in the pH levels of the different treatments, whereas higher TBA and TVBN values were observed for the sardines initially stored at higher temperatures. Significant differences (p<0.05) in biogenic amines concentrations were observed throughout storage time. Samples exposed to lower initial temperatures exhibited longer lag times and lower production rates of biogenic amines. There were no statistically significant differences observed in microbial populations, although the sardine samples stored at 10 °C initially had the highest microbial populations. These results support the conclusion that initial handling conditions are important for the shelf‐life of fresh sardines and can drastically affect their overall quality and safety.

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Multifactorial Shelf-life Prediction of Refrigerated Broccoli at the Household Level

Garre,

Aguayo,

Castillejo

2024

Food Bioprocess Technol

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Temperature distribution and hygienic status of domestic refrigerators in Lemnos island, Greece

Cited by 11 publications

References 45 publications

Survey of Domestic Refrigerator Storage Temperatures in Poland for Use as a QMRA Tool for Exposure Assessment

Survey of Domestic Refrigerator Storage Temperatures in Poland for Use as a QMRA Tool for Exposure Assessment

Safety and quality attributes of fresh sardines (Sardina pilchardus) in storage scenarios imitating harvest‐to‐refrigerator conditions

Multifactorial Shelf-life Prediction of Refrigerated Broccoli at the Household Level

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