Development and validation of a one-step modelling approach for the determination of chicken meat shelf-life based on the growth kinetics of Pseudomonas spp

2021 ◽  
pp. 108201322110496
Author(s):  
Fatih Tarlak ◽  
Fernando Pérez-Rodríguez

The main objective of the present study was to investigate the effect of storage temperature on aerobically stored chicken meat spoilage using the two-step and one-step modelling approaches involving different primary models namely the modified Gompertz, logistic, Baranyi and Huang models. For this purpose, growth data points of Pseudomonas spp. were collected from published studies conducted in aerobically stored chicken meat product. Temperature-dependent kinetic parameters (maximum specific growth rate ‘µ max’ and lag phase duration ‘ λ’) were described as a function of storage temperature through the Ratkowsky model based on the different primary models. Then, the fitting capability of both modelling approaches was compared taking into account root mean square error, adjusted coefficient of determination (adjusted-R2) and corrected Akaike information criterion. The one-step modelling approach showed considerably improved fitting capability regardless of the used primary model. Finally, models developed from the one-step modelling approach were validated for the maximum growth rate data extracted from independent published literature using the statistical indexes Bias (Bf) and Accuracy (Af) factors. The best prediction capability was obtained for the Baranyi model with Bf and Af being very close to 1. The shelf-life of chicken meat as a function of storage temperature was predicted using both modelling approaches for the Baranyi model.

2021 ◽  
Vol 7 (3) ◽  
pp. 194-202
Author(s):  
Fatih Tarlak

The main objective of the present study was to develop and validate a new alternative modelling method to predict the shelf-life of food products under non-isothermal storage conditions. The bacterial growth data of the Pseudomonas spp. was extracted from published studies conducted for aerobically-stored fish, pork and chicken meat and described with two-step and one-step modelling approaches employing different primary models (the modified Gompertz, logistic, Baranyi and Huang models) under isothermal storage temperatures. Temperature dependent kinetic parameters (maximum specific growth rate ‘µmax’ and lag phase duration ‘λ’) were described as a function of storage temperature via the Ratkowsky model integrated with each primary model. The Huang model based on the one-step modelling approach yielded the best goodness of fit results (RMSE = 0.451 and adjusted-R2 = 0.942) for all food products at isothermal storage conditions, therefore, was also used to check it’s the prediction capability under non-isothermal storage conditions. The differential form of the Huang model provided satisfactorily statistical indexes (1.075 > Bf > 1.014 and 1.080 > Af > 1.047) indicating reliably being able to use to describe the growth behaviour of Pseudomonas spp. in fish, pork and chicken meat subjected to non-isothermal storage conditions.


2017 ◽  
Vol 80 (3) ◽  
pp. 447-453 ◽  
Author(s):  
Ai Kataoka ◽  
Hua Wang ◽  
Philip H. Elliott ◽  
Richard C. Whiting ◽  
Melinda M. Hayman

ABSTRACT The growth characteristics of Listeria monocytogenes inoculated onto frozen foods (corn, green peas, crabmeat, and shrimp) and thawed by being stored at 4, 8, 12, and 20°C were investigated. The growth parameters, lag-phase duration (LPD) and exponential growth rate (EGR), were determined by using a two-phase linear growth model as a primary model and a square root model for EGR and a quadratic model for LPD as secondary models, based on the growth data. The EGR model predictions were compared with growth rates obtained from the USDA Pathogen Modeling Program, calculated with similar pH, salt percentage, and NaNO2 parameters, at all storage temperatures. The results showed that L. monocytogenes grew well in all food types, with the growth rate increasing with storage temperature. Predicted EGRs for all food types demonstrated the significance of storage temperature and similar growth rates among four food types. The predicted EGRs showed slightly slower rate compared with the values from the U.S. Department of Agriculture Pathogen Modeling Program. LPD could not be accurately predicted, possibly because there were not enough sampling points. These data established by using real food samples demonstrated that L. monocytogenes can initiate growth without a prolonged lag phase even at refrigeration temperature (4°C), and the predictive models derived from this study can be useful for developing proper handling guidelines for thawed frozen foods during production and storage.


2017 ◽  
Vol 6 (2) ◽  
Author(s):  
Alessandro Giufffrida ◽  
Filippo Giarratana ◽  
Davide Valenti ◽  
Daniele Muscolino ◽  
Roberta Parisi ◽  
...  

Three data sets concerning the behaviour of spoilage flora of fillets treated with natural preservative substances (NPS) were used to construct a new kind of mathematical predictive model. This model, unlike other ones, allows expressing the antibacterial effect of the NPS separately from the prediction of the growth rate. This approach, based on the introduction of a parameter into the predictive primary model, produced a good fitting of observed data and allowed characterising quantitatively the increase of shelf-life of fillets.


2010 ◽  
Vol 445 ◽  
pp. 201-204 ◽  
Author(s):  
Shunsuke Yamashita ◽  
Tomoka Kikitsu ◽  
Yoshihiro Yamaguchi ◽  
Kiyofumi Yamagiwa ◽  
Jun Kuwano

Highly aligned carbon nanotube arrays (HACNTAs) were synthesized on a stainless steel substrate from a methanol solution of Co(Ⅲ) acetylacetonate by the one-step liquid-phase synthesis, and effects of H2O addition on the HACNTA growth were examined. The growth rate was considerably accelerated, and the lifetime of the catalysts was prolonged by addition of a small amount of H2O. HACNTAs with over 400 m thickness were formed on the side surfaces of the substrate by resistance-heating for one hour. This suggests that the added H2O removes deposited amorphous carbons from the catalyst surfaces and consequently accelerates the growth rate.


2017 ◽  
Vol 80 (2) ◽  
pp. 204-212 ◽  
Author(s):  
Karin Söderqvist ◽  
Susanne Thisted Lambertz ◽  
Ivar Vågsholm ◽  
Lise-Lotte Fernström ◽  
Beatrix Alsanius ◽  
...  

ABSTRACT In this study, we investigated the fate of Listeria monocytogenes, pathogenic Yersinia enterocolitica, and Escherichia coli O157:H7 gfp+ inoculated in low numbers into ready-to-eat baby spinach and mixed-ingredient salad (baby spinach with chicken meat). Samples were stored at recommended maximum refrigerator temperature (8°C in Sweden) or at an abuse temperature (15°C) for up to 7 days. Mixed-ingredient salad supported considerable growth when stored at 15°C during shelf life (3 days), with populations of L. monocytogenes, pathogenic Y. enterocolitica, and E. coli O157:H7 gfp+ increasing from less than 2.0 log CFU/g on day 0 to 7.0, 4.0, and 5.6 log CFU/g, respectively. However, when mixed-ingredient salad was stored at 8°C during shelf life, only L. monocytogenes increased significantly, reaching 3.0 log CFU/g within 3 days. In plain baby spinach, only pathogenic Y. enterocolitica populations increased significantly during storage for 7 days, and this was exclusively at an abuse temperature (15°C). Thus, mixing ready-to-eat leafy vegetables with chicken meat strongly influenced levels of inoculated strains during storage. To explore the food safety implications of these findings, bacterial numbers were translated into risks of infection by modeling. The risk of listeriosis (measured as probability of infection) was 16 times higher when consuming a mixed-ingredient salad stored at 8°C at the end of shelf life, or 200,000 times higher when stored at 15°C, compared with when consuming it on the day of inoculation. This indicates that efforts should focus on preventing temperature abuse during storage to mitigate the risk of listeriosis. The storage conditions recommended for mixed-ingredient salads in Sweden (maximum 8°C for 3 days) did not prevent growth of L. monocytogenes in baby spinach mixed with chicken meat. Manufacturers preparing these salads should be aware of this, and recommended storage temperature should be revised downwards to reduce the risk of foodborne disease.


2020 ◽  
Vol 12 (SP1) ◽  
pp. 1-8
Author(s):  
Marzieh Omidi-Mirzaei ◽  
Mohammad Hojjati ◽  
Behrooz Alizadeh Behbahani ◽  
Mohammad Noshad

The use of natural compounds to preserve food and the application of new tools for monitoring food safety is of great interest. In this study, the growth rate, including the lag time of Listeria innocua in ground lamb as a function of storage temperature (4, 10, 25, and 37°C) influence of the coriander seed essential oil (CEO), as an antimicrobial agent, was modeled. Fourier-transform infrared (FTIR) spectroscopy was used to monitor chemical changes in investigated specimens that may indicate spoilage in ground lamb. Results showed the use of CEO reduced growth rate of L. innocua, to approximately 0.0051 (CFU/h) for a sample containing CEO and to 0.042 (CFU/h) in control samples cultivated at 4°C. Increasing the cultivation temperature from 4 to 37°C led to a 5-fold increase of the growth rate (0.042 to 0.222 in the control sample) and 28-fold growth from 0.0051 to 0.147 in a sample containing the CEO. Minimum-recorded temperatures (Tmin) were –0.57 and 0.60°C for the control sample and a sample containing the CEO. The comparison of FTIR spectra of samples during the shelf life indicated that the increased shelf life and bacterial growth results in decreased moisture (1600–1650 cm–1) and protein content in the samples; while the intensity and sharpness of peaks increased in the range 1000–1100 cm–1, indicating the impact of bacterial activity on amounts of amines and amino acids. In conclusion, the CEO increased the L. innocua growth rate lag phase and improved the shelf life of the ground lamb. It is also recommended to use the FTIR to monitor the spoilage in meat.


2009 ◽  
Vol 34 (4) ◽  
pp. 472-480 ◽  
Author(s):  
S. Ma ◽  
K. Fujita (Nakajima) ◽  
N. Nishiyama

Clinical Relevance Storage temperature affects the alteration rate of one-step adhesives for all-in-one adhesive systems and self-etching primer for two-step adhesive systems. Their shelf life is strongly dependent on the storage temperature and time period. Storage under 20°C extends their shelf life.


2020 ◽  
Vol 24 (4) ◽  
pp. 465-471 ◽  
Author(s):  
Zita Rádai ◽  
Réka Szabó ◽  
Áron Szigetvári ◽  
Nóra Zsuzsa Kiss ◽  
Zoltán Mucsi ◽  
...  

The phospha-Brook rearrangement of dialkyl 1-aryl-1-hydroxymethylphosphonates (HPs) to the corresponding benzyl phosphates (BPs) has been elaborated under solid-liquid phase transfer catalytic conditions. The best procedure involved the use of triethylbenzylammonium chloride as the catalyst and Cs2CO3 as the base in acetonitrile as the solvent at room temperature. The substrate dependence of the rearrangement has been studied, and the mechanism of the transformation under discussion was explored by quantum chemical calculations. The key intermediate is an oxaphosphirane. The one-pot version starting with the Pudovik reaction has also been developed. The conditions of this tandem transformation were the same, as those for the one-step HP→BP conversion.


2015 ◽  
Vol 2015 ◽  
pp. 1-5 ◽  
Author(s):  
Babacar Faye ◽  
Mouhamed Sarr ◽  
Khaly Bane ◽  
Adjaratou Wakha Aidara ◽  
Seydina Ousmane Niang ◽  
...  

This study evaluated the one-year clinical performance of a one-step, self-etch adhesive (Optibond All-in-One, Kerr, CA, USA) combined with a composite (Herculite XRV Ultra, Kerr Hawe, CA, USA) to restore NCCLs with or without prior acid etching. Restorations performed by the same practitioner were evaluated at baseline and after 3, 6, and 12 months using modified USPHS criteria. At 6 months, the recall rate was 100%. The retention rate was 84.2% for restorations with prior acid etching, but statistically significant differences were observed between baseline and 6 months. Without acid etching, the retention rate was 77%, and no statistically significant difference was noted between 3 and 6 months. Marginal integrity (93.7% with and 87.7% without acid etching) and discoloration (95.3% with and 92.9% without acid etching) were scored as Alpha or Bravo, with better results after acid etching. After one year, the recall rate was 58.06%. Loss of pulp vitality, postoperative sensitivity, or secondary caries were not observed. After one year retention rate was of 90.6% and 76.9% with and without acid conditioning. Optibond All-in-One performs at a satisfactory clinical performance level for restoration of NCCLs after 12 months especially after acid etching.


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