Predictive model for the reduction of heat resistance of Listeria monocytogenes in ground beef by the combined effect of sodium chloride and apple polyphenols

2013 ◽  
Vol 164 (1) ◽  
pp. 54-59 ◽  
Author(s):  
Vijay K. Juneja ◽  
Evrim Güneş Altuntaş ◽  
Kamuran Ayhan ◽  
Cheng-An Hwang ◽  
Shiowshuh Sheen ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Sodium Chloride ◽  
Heat Resistance ◽  
Predictive Model ◽  
Ground Beef ◽  
Combined Effect

Predictive Model for the Combined Effect of Temperature, Sodium Lactate, and Sodium Diacetate on the Heat Resistance of Listeria monocytogenes in Beef†

2003 ◽  
Vol 66 (5) ◽  
pp. 804-811 ◽  
Author(s):  
VIJAY K. JUNEJA
Keyword(s):  
Listeria Monocytogenes ◽  
Heat Resistance ◽  
Predictive Model ◽  
Heating Temperature ◽  
Practical Importance ◽  
Sodium Lactate ◽  
Combined Effect ◽  
Effect Of Temperature ◽  
Sodium Diacetate ◽  
D Values

The effects of heating temperature (60 to 73.9°C), sodium lactate (NaL; 0.0 to 4.8% [wt/wt]), and/or sodium diacetate (SDA; 0.0 to 0.25% [wt/wt]) and of the interactions of these factors on the heat resistance of a five-strain mixture of Listeria monocytogenes in 75% lean ground beef were examined. Thermal death times for L. monocytogenes in filtered stomacher bags in a circulating water bath were determined. The recovery medium was tryptic soy agar supplemented with 0.6% yeast extract and 1% sodium pyruvate. Decimal reduction times (D-values) were calculated by fitting a survival model to the data with a curve-fitting program. The D-values were analyzed by second-order response surface regression for temperature, NaL level, and SDA level. The D-values observed for beef with no NaL or SDA at 60, 65, 71.1, and 73.9°C were 4.67, 0.72, 0.17, and 0.04 min, respectively. The addition of 4.8% NaL to beef increased heat resistance at all temperatures, with D-values ranging from 14.3 min at 60°C to 0.13 min at 73.9°C. Sodium diacetate interacted with NaL, thereby reducing the protective effect of NaL and rendering L. monocytogenes in beef less resistant to heat. A mathematical model describing the combined effect of temperature, NaL level, and SDA level on the thermal inactivation of L. monocytogenes was developed. This model can predict D-values for any combination of temperature, NaL level, and SDA level that is within the range of those tested. This predictive model will have substantial practical importance to processors of cooked meat, allowing them to vary their thermal treatments of ready-to-eat meat products in a safe manner.

Modeling the Effects of Temperature, Sodium Chloride, and Green Tea and Their Interactions on the Thermal Inactivation of Listeria monocytogenes in Turkey†

2014 ◽  
Vol 77 (10) ◽  
pp. 1696-1702 ◽  
Author(s):  
VIJAY K. JUNEJA ◽  
JIMENA GARCIA-DÁVILA ◽  
JULIO CESAR LOPEZ-ROMERO ◽  
ETNA AIDA PENA-RAMOS ◽  
JUAN PEDRO CAMOU ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Sodium Chloride ◽  
Protective Effect ◽  
Heat Resistance ◽  
Green Tea ◽  
Thermal Inactivation ◽  
Heating Temperature ◽  
Lethal Effect ◽  
Interactive Effects ◽  
D Values

The interactive effects of heating temperature (55 to 65°C), sodium chloride (NaCl; 0 to 2%), and green tea 60% polyphenol extract (GTPE; 0 to 3%) on the heat resistance of a five-strain mixture of Listeria monocytogenes in ground turkey were determined. Thermal death times were quantified in bags that were submerged in a circulating water bath set at 55, 57, 60, 63, and 65°C. The recovery medium was tryptic soy agar supplemented with 0.6% yeast extract and 1% sodium pyruvate. D-values were analyzed by second-order response surface regression for temperature, NaCl, and GTPE. The data indicated that all three factors interacted to affect the inactivation of the pathogen. The D-values for turkey with no NaCl or GTPE at 55, 57, 60, 63, and 65°C were 36.3, 20.8, 13.2, 4.1, and 2.9 min, respectively. Although NaCl exhibited a concentration-dependent protective effect against heat lethality on L. monocytogenes in turkey, addition of GTPE rendered the pathogen more sensitive to the lethal effect of heat. GTPE levels up to 1.5% interacted with NaCl and reduced the protective effect of NaCl on heat resistance of the pathogen. Food processors can use the predictive model to design an appropriate heat treatment that would inactivate L. monocytogenes in cooked turkey products without adversely affecting the quality of the product.

A Predictive Model to Determine the Effects of pH, Milkfat, and Temperature on Thermal Inactivation of Listeria monocytogenes

1999 ◽  
Vol 62 (10) ◽  
pp. 1143-1149 ◽  
Author(s):  
A. T. CHHABRA ◽  
W. H. CARTER ◽  
R. H. LINTON ◽  
M. A. COUSIN
Keyword(s):  
Listeria Monocytogenes ◽  
Heat Resistance ◽  
Regression Model ◽  
Predictive Model ◽  
Survival Curve ◽  
Individual Treatment ◽  
Parameter Estimates ◽  
Processing Temperature ◽  
Maximum Slope ◽  
Gompertz Equation

Listeria monocytogenes is a foodborne pathogen of significance because of its comparatively high heat resistance, zero tolerance in ready-to-eat foods, and growth at refrigeration temperatures. A 3 × 3 × 3 factorial study was done to determine the effects of milkfat (0%, 2.5%, 5.0%), pH (5.0, 6.0, 7.0), and processing temperature (55°C, 60°C, 65°C) on the thermal resistance of L. monocytogenes in a formulated and homogenized milk system. Data were fit to a modified Gompertz equation where parameter estimates characterized three regions of a survival curve: the shoulder, maximum slope, and tail. Statistical analysis was done for each of the 27 individual treatment sets to visualize individual effects on parameter estimates and to evaluate how well the Gompertz equation represented the data. A regression model for the Gompertz equation was generated to predict the logarithmic surviving fraction of L. monocytogenes based on all 27 treatments and their single and interactive effects. The shoulder region of the survival curve was affected by pH; however, the maximum slope was affected by temperature, milkfat, and the interaction of temperature × milkfat. Validation of the model suggests that the predictions are best suited for processing above 62°C. Trends over time for a 4-log reduction in cells (4D values) were evaluated using results from the 27 individual treatment sets, the regression model for the Gompertz equation, and a linear equation. At lower temperatures, 4D values by the three methods varied by twofold. At higher temperatures, all methods gave similar 4D values, suggesting that death became more linear. Based on this study all three factors affect heat resistance for specific regions of a survival curve, and a predictive model was developed that can be used as a preliminary estimate for L. monocytogenes inactivation.

Predictive model for growth of Clostridium perfringens during cooling of cooked pork supplemented with sodium chloride and sodium pyrophosphate

Meat Science ◽  
2021 ◽  
pp. 108557
Author(s):  
Vijay K. Juneja ◽  
Marangeli Osoria ◽  
Anuj S. Purohit ◽  
Chase E. Golden ◽  
Abhinav Mishra ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Predictive Model ◽  
Clostridium Perfringens ◽  
Sodium Pyrophosphate

Listeria in Seafoods: A Review

1992 ◽  
Vol 55 (12) ◽  
pp. 1009-1015 ◽  
Author(s):  
RONDA M. DILLON ◽  
THAKOR R. PATEL
Keyword(s):  
Listeria Monocytogenes ◽  
Heat Resistance ◽  
Drug Administration ◽  
Food And Drug Administration ◽  
Environmental Contaminant ◽  
Fresh Waters ◽  
Smoked Fish ◽  
Seafood Products ◽  
Crab Meat

Listeria is an environmental contaminant which has been isolated from marine and fresh waters, as well as various seafoods. Furthermore, Listeria, including Listeria monocytogenes, has been isolated from processed seafood products such as smoked fish, cooked and frozen seafoods, marinated fish, surimi products, etc. The pathogen, L. monocytogenes, does have a certain degree of heat resistance. It was found to survive in internally infected shrimp after boiled for up to 5 min. However, the commercial pasteurization process for crab meat was found to be sufficient to inactivate Listeria. The current recovery methodology for L. monocytogenes from seafoods is the Food and Drug Administration Listeria protocol.

Bacterial Growth in Ground Beef Patties Made with Meat from Animals Fed Diets without or with Supplemental Vitamin E

1998 ◽  
Vol 61 (1) ◽  
pp. 36-40 ◽  
Author(s):  
LAURA CABEDO ◽  
JOHN N. SOFOS ◽  
GARY C. SMITH
Keyword(s):  
Listeria Monocytogenes ◽  
Vitamin E ◽  
Ground Beef ◽  
Major Effect ◽  
Aerobic Bacteria ◽  
Fluorescent Light ◽  
Bacterial Populations ◽  
High Vitamin ◽  
Beef Patties ◽  
Supplemental Vitamin

A study was designed to determine populations of aerobic bacteria, coliforms, sorbitol-negative bacteria, and Listeria monocytogenes during display at 4 and 12°C of ground beef patties made with meat from animals fed diets supplemented daily (for 100 days) with 0, 1,000, or 2,000 IU of vitamin E. The patties (113.5 g) were either left uninoculated or were inoculated with Escherichia coli O157:H7 or L. monocytogenes and were tray-overwrapped and stored (at 4 or 12°C for 8 to 10 or 4 to 6 days, respectively) while being continuously exposed to fluorescent light in a display setting. Patties were visually evaluated for overall appearance (based on color and/or discoloration) twice a day and analyzed for microbiological counts at 2-day intervals during display at 4°C and at 0, 1, 2, 3, 4, and 6 days during display at 12°C. Use of beef from animals fed supplemental vitamin E (“high-vitamin E beef”) resulted in ground beef patties which, when stored at 4°C, maintained visually acceptable color longer than did patties made from control beef (from animals not fed supplemental vitamin E), but effects on microbial growth were less pronounced. In general, use of high-vitamin E beef versus control beef in patty manufacture had no major effect on populations of aerobic bacteria, coliforms, sorbitol-negative bacteria, or L. monocytogenes in ground beef patties displayed at 4 or 12°C. Listeria monocytogenes multiplied at 12°C, but growth was similar among ground beef patties made from high-vitamin E beef versus control beef. Overall, changes in bacterial populations were similar in ground beef patties derived from meat from animals with or without added vitamin E in their diets, but control ground beef became visually unacceptable sooner.

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