A meta-analysis accounting for sources of variability to estimate heat resistance reference parameters of bacteria using hierarchical Bayesian modeling: Estimation of D at 121.1°C and pH 7, zT and zpH of Geobacillus stearothermophilus

Rigaux, Clémence; Denis, Jean-Baptiste; Albert, Isabelle; Carlin, Frédéric

doi:10.1016/j.ijfoodmicro.2012.12.001

Cited by 35 publications

(18 citation statements)

References 47 publications

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“…The secondary model is an extension of the Bigelow model (Rigaux et al, 2013). D ref , z T and z pH were considered as both uncertain and variable parameters (Table 2).…”

Section: Inactivation Modelsmentioning

confidence: 99%

“…The resulting F 0 variability distribution is a lognormal distribution based on a normal distribution of mean 3.40 and standard deviation of (Rigaux et al, 2013), and are defined in Table 3. They may be taken into account using the method of Iman and Conover (1982), which is implemented in the R package mc2d (Pouillot and Delignette-Muller, 2010).…”

Section: Calculation Of a Sterilization Equivalent Timementioning

confidence: 99%

“…They may be taken into account using the method of Iman and Conover (1982), which is implemented in the R package mc2d (Pouillot and Delignette-Muller, 2010). (Rigaux et al, 2013). Definitions of hyperparameters may be seen in …”

Section: Calculation Of a Sterilization Equivalent Timementioning

confidence: 99%

“…Consequently this was not integrated into the model. The primary inactivation model was assumed to be loglinear, although shoulders or tails are sometimes observed on survival curves; this is the most common assumption in the food industry (Rigaux et al, 2013). The absence of a selective medium for G. stearothermophilus led to dealing with ATS concentrations and confirmation tests.…”

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confidence: 99%

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Quantitative assessment of the risk of microbial spoilage in foods. Prediction of non-stability at 55°C caused by Geobacillus stearothermophilus in canned green beans

Rigaux¹,

André

Albert³

et al. 2014

International Journal of Food Microbiology

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Microbial spoilage of canned foods by thermophilic and highly heat-resistant spore-forming bacteria, such as Geobacillus stearothermophilus, is a persistent problem in the food industry. An incubation test at 55°C for 7 days, then validation of biological stability, is used as an indicator of compliance with good manufacturing practices. We propose a microbial risk assessment model predicting the percentage of non-stability due to G. stearothermophilus in canned green beans manufactured by a French company. The model accounts for initial microbial contaminations of fresh unprocessed green beans with G. stearothermophilus, cross-contaminations in the processing chain, inactivation processes and probability of survival and growth. The sterilization process is modeled by an equivalent heating time depending on sterilization value F 0 and on G. stearothermophilus resistance parameter z T . Following the recommendations of international organizations, second order MonteCarlo simulations are used, separately propagating uncertainty and variability on parameters. As a result of the model, the mean predicted non-stability rate is of 0.5%, with a 95% uncertainty interval of [0.1%; 1.2%], which is highly similar to data communicated by the French industry. A sensitivity analysis based on Sobol indices and some scenario tests underline the importance of cross-contamination at the blanching step, in addition to inactivation due to the sterilization process.

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“…The secondary model is an extension of the Bigelow model (Rigaux et al, 2013). D ref , z T and z pH were considered as both uncertain and variable parameters (Table 2).…”

Section: Inactivation Modelsmentioning

confidence: 99%

Section: Calculation Of a Sterilization Equivalent Timementioning

confidence: 99%

Section: Calculation Of a Sterilization Equivalent Timementioning

confidence: 99%

mentioning

confidence: 99%

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Quantitative assessment of the risk of microbial spoilage in foods. Prediction of non-stability at 55°C caused by Geobacillus stearothermophilus in canned green beans

Rigaux¹,

André

Albert³

et al. 2014

International Journal of Food Microbiology

Self Cite

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show abstract

“…The model was developed for Clostridium botulinum, Geobacillus stearothermophilus and Bacillus cereus; C. botulinum was chosen as the pathogenic bacteria which has to be considered in priority in a risk assessment of aseptic-UHT-type products (Codex Alimentarius Commission, 1993a), B. cereus was included as a pathogenic bacteria commonly found in milk powder (Becker et al, 1994) and finally, G. stearothermophilus was taken into account because it can survive to very high heat treatment (Rigaux et al, 2013) and has been then often reported as responsible of ambient stable product spoilage (Denny, 1981;Ito, 1981;Prevost et al, 2010). More precisely, André et al (2013) have determined that Geobacillus sp.…”

Section: Introductionmentioning

confidence: 99%