The modeling of time to enterotoxin detection of Staphylococcus aureus in chicken meat

Abstract

This study was aimed to model the Time to Enterotoxin Detection (TED) in chicken meat as a function of temperature and salt concentration (NaCl) using a polynomial response surface model. The standard strain of Staphylococcus (ATCC 13565) as the producer of enterotoxin A producer was inoculated into 25 g of chicken meat sample. The samples were prepared according to proposed combinations of NaCl concentration, pH, and temperature with consider to the experimental design. At intervals of time, (1–24 hours), the approved enterotoxin extraction protocol and Staphylococcal Enterotoxin (SE) detection techniques (mini VIDAS, BioMérieux) were applied. Four hours was determined as the lowest detection time among the experiments at 37 and 41 °C treated with 0.8 or 1% and 1% salt, respectively. Following the linear and quadratic temperature patterns, the temperature often found in kitchen (tropical countries) is able to reduce TED even in high concentrations of salt. Practical applications The proposed models could be applied to calculate the Time to Enterotoxin Detection (TED) in similar chicken meat products with consider to defined variables. An acceptable prediction for TED (R2 = 0.83, bias = 0.81) was provided by the established model as the result of variations in salt concentration and temperature. Hence, the introduced model can be approached to guaranty the proposed level of food safety.

Modeling for Predicting the Time to Detection of Staphylococcal Enterotoxin A in Cooked Chicken Product

“…In that study, temperature, pH value (5.9–6.2) and NaCl concentration (0.8–2.3%) were considered as experimental variables to establish the predictive model, the results of that study confirmed our previous assumption that the pH value and NaCl concentration had no significant effect on TTD. Accordance with our experimental design, temperatures and initial inoculating concentrations were chosen as the environmental variables, the result of correlation test showed that the temperature had a high negative correlation with TTD, which is consistent with the conclusions of Chaves et al ( 2017 ). The initial inoculating concentration also had negative correlation with TTD, but its correlation level was lower than that of temperature.…”

“…Among the mathematical models used in predictive microbiology, linear polynomial regression is a useful method and has been widely used to predict the growth kinetics of bacteria (Zhao et al, 2002 ; Dong et al, 2007 ; Lee et al, 2015 ). The first use of polynomial regression to predict the enterotoxins was reported by Chaves et al ( 2017 ). In that study, temperature, pH value (5.9–6.2) and NaCl concentration (0.8–2.3%) were considered as experimental variables to establish the predictive model, the results of that study confirmed our previous assumption that the pH value and NaCl concentration had no significant effect on TTD.…”

Review of Quantitative Microbial Risk Assessment in Poultry Meat: The Central Position of Consumer Behavior

“…Identification of risk factors along the meat chain causing microbial contamination or growth [ 77 , 78 , 80 , 81 , 82 , 83 , 84 , 85 , 87 , 89 , 90 , 91 , 92 , 93 , 97 , 98 , 100 , 101 , 102 , 103 , 104 , 105 , 106 , 107 , 108 , 109 , 110 , 111 , 112 , 113 , 114 , 115 , 116 , 117 , 118 , 119 , 120 , 121 , 122 , 123 , 124 , 125 , 126 , 127 , 128 , 129 , 130 , 131 , 132 , 133 , 134 ,…”

Исследования Мяса, Полученного От Вынужденно Убитых Животных

“…Одним із таких біологічних ризиків є ризик, пов'язаний із використання м'яса, отриманого від вимушено забитих тварин, яке може бути обсемінене небезпечними мікроорганізмами [1][2][3][4][5].…”