A quantitative microbiological exposure assessment model for Bacillus cereus in REPFEDs

Thermal inactivation parameters of spores from different phylogenetic groups of Bacillus cereus

“…To a limited extent, this has already been done in some recent work. For example, Daelman et al (2013) have applied a distribution of logD values in their model, Membré et al (2006) used different D 90°C values for psychrotrophic and mesophilic strains, and Afchain et al (2008) even used specific thermal inactivation parameters for each phylogenetic group. However, in absence of available experimental data, all these studies used a single z value for all the groups.…”

Probabilistic exposure assessment model to estimate aseptic-UHT product failure rate

“…μ opt Gs was set with values from Rigaux et al (2014). Lag min k were set as a large distribution to include possible damage from previous treatment.T min Bc , T opt Bc , T max Bc , pH min Bc and pH opt Bc were set with values from European Food Safety Authority (2005) and Daelman (2013). T min Cb , T max Cb and pH opt Cb were set with values from Agence nationale de sécurité sanitaire de l'alimentation de l'environnement et du travail (2006) and Bourgeois et al (1988).…”

“…T min Cb , T max Cb and pH opt Cb were set with values from Agence nationale de sécurité sanitaire de l'alimentation de l'environnement et du travail (2006) and Bourgeois et al (1988). T opt Cb and pH min Cb were set with values from Agence nationale de sécurité sanitaire de l'alimentation de l'environnement et du travail (2006) and Daelman (2013). (2002) and Pedersen and Arvin (1999).…”

Modeling the inactivation of psychrotrophic Bacillus cereus spores in beef slurry by 600 MPa HPP combined with 38–70 °C: Comparing with thermal processing and estimating the energy requirements

“…Increasing consumer demand for pre-prepared cooked chilled foods (including refrigerated processed foods of extended durability or REPFEDs) has led tremendous research in the area of food safety microbiology to reduce the risk associated with this type of convenience foods (Afchain et al, 2008;Carlin et al, 2000aCarlin et al, , 2000bChoma et al, 2000;Daelman et al, 2013;Evelyn and Silva, 2015a;Guinebretiere, 2003;Lopez-Pedemonte, et al 2003;Malakar et al, 2004;Membré et al, 2006;van Opstal et al, 2004). Spore forming and psychrotolerant bacteria has been linked to the safety and stability of these foods because of its ability to survive the normal heat treatment (pasteurization and/or cooking) and grow at low temperature during the chilled storage (Membré et al, 2006;Silva and Gibbs, 2010;Silva et al, 2014).…”