Application of mathematical models to validate emerging processing technologies in food

Alvarenga, Verônica O.; Brito, Luma Moura; Lacerda, Inayara C. Alves

doi:10.1016/j.cofs.2022.100928

Cited by 10 publications

(6 citation statements)

References 63 publications

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“…The use of radio frequency as an inactivation technology against Salmonella in treated eggs was successfully modelled by Bermúdez-Aguirre and Niemira [81]. Other models for Salmonella using pulsed ohmic heating, UV-radiation, ultrasound, and microwave technologies were reviewed by Alvarenga et al [82]. It is clear that predictive models can aid in decision making to establish standards for processing by using emerging technologies.…”

Section: Predictive Microbiology Models For Estimation Of the Microbi...mentioning

confidence: 99%

Salmonella and Salmonellosis: An Update on Public Health Implications and Control Strategies

Galán-Relaño,

Valero Díaz,

Huerta Lorenzo

et al. 2023

Animals

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Salmonellosis is globally recognized as one of the leading causes of acute human bacterial gastroenteritis resulting from the consumption of animal-derived products, particularly those derived from the poultry and pig industry. Salmonella spp. is generally associated with self-limiting gastrointestinal symptoms, lasting between 2 and 7 days, which can vary from mild to severe. The bacteria can also spread in the bloodstream, causing sepsis and requiring effective antimicrobial therapy; however, sepsis rarely occurs. Salmonellosis control strategies are based on two fundamental aspects: (a) the reduction of prevalence levels in animals by means of health, biosecurity, or food strategies and (b) protection against infection in humans. At the food chain level, the prevention of salmonellosis requires a comprehensive approach at farm, manufacturing, distribution, and consumer levels. Proper handling of food, avoiding cross-contamination, and thorough cooking can reduce the risk and ensure the safety of food. Efforts to reduce transmission of Salmonella by food and other routes must be implemented using a One Health approach. Therefore, in this review we provide an update on Salmonella, one of the main zoonotic pathogens, emphasizing its relationship with animal and public health. We carry out a review on different topics about Salmonella and salmonellosis, with a special emphasis on epidemiology and public health, microbial behavior along the food chain, predictive microbiology principles, antimicrobial resistance, and control strategies.

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Section: Predictive Microbiology Models For Estimation Of the Microbi...mentioning

confidence: 99%

Salmonella and Salmonellosis: An Update on Public Health Implications and Control Strategies

Galán-Relaño,

Valero Díaz,

Huerta Lorenzo

et al. 2023

Animals

View full text Add to dashboard Cite

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“…The information regarding the processing conditions, food composition, characteristics of the microorganism, and other processing variables are considered during the generation of the mathematical approaches that can predict the behavior of an organism. These models can help during the decision-making process regarding the safety of a product (Alvarenga et al, 2022). Some recent work has been focused on validating these emerging technologies, and detailed studies are available for further reference (Koutchma, 2022a(Koutchma, , 2022bKoutchma & Keener, 2022).…”

Section: Commercialization Of Novel Technologiesmentioning

confidence: 99%

“…An essential step toward the commercialization of novel technologies is the validation of the processes. Mathematical models used to fit inactivation curves of microorganisms under emerging technologies are widely published (Allende et al., 2022; Alvarenga et al., 2022; Atilgan et al., 2020; Bermudez‐Aguirre & Corradini, 2012). These models are a key instrument in the validation of the technologies.…”

Section: Commercialization Of Novel Technologiesmentioning

confidence: 99%

A review on egg pasteurization and disinfection: Traditional and novel processing technologies

Bermúdez‐Aguirre

Niemira

2022

Comp Rev Food Sci Food Safe

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Salmonella Enteritidis is a pathogen related to many foodborne outbreaks involving eggs and egg products. Regulations about whether eggs should be pasteurized are very different and inconsistent worldwide. In the United States, eggs are not required to be pasteurized. Hence, less than 3% of the eggs in the country are pasteurized. The standard pasteurization method (57°C, 57.5 min) uses a long thermal process that increases the cost of the product and affects its quality. Foodborne outbreaks can be reduced if eggs are properly pasteurized to inactivate Salmonella spp. However, the technology to pasteurize eggs needs to offer a faster and more reliable method that can be scaled up to industry settings at a low cost and without affecting product quality. Several novel technologies have been tested for eggshell disinfection and egg pasteurization. Some thermal technologies have been evaluated for the pasteurization of eggs. Microwave has limited penetration depth and is a technical challenge for egg pasteurization. However, radio frequency can penetrate eggshells effectively to inactivate Salmonella, considerably reduce processing time, and maintain the quality of the product. Nonthermal technologies such as ultraviolet, pulsed light, cold plasma, ozone, pressure carbon dioxide, electrolyzed water, and natural antimicrobials have been explored for surface cleaning of the intact egg as alternatives without affecting the internal quality. This review presents some of these novel technologies and the current challenges. It discusses the possible combination of factors to achieve the egg's internal pasteurization and the eggshell's disinfection without affecting the quality at a low cost for the consumer.

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“…A QMRA needs mathematical models that provide quantitative estimates of the microbial response within the food chain (Allende et al., 2022 ). In this sense, the field of predictive microbiology is a well‐established methodology that defines the experimental and numerical protocols to define such models (Perez‐Rodriguez & Valero, 2013 ), that has served to define growth and inactivation models for most food pathogens (Guillén et al., 2021a , b ; Alvarenga et al., 2022 ; Georgalis et al., 2022 ). One of the main limitations of this approach is the complexity in the implementation of these mathematical models.…”

Section: Introductionmentioning

confidence: 99%

Training in modern statistical methodologies and software tools for the definition and analysis of (stochastic) quantitative microbial risk assessment models with a comparison between the Hungarian and Spanish food supply chains

Pleva,

Garre,

Escámez

2023

EFS2

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Human pathogenic Salmonella enterica strains have been infecting people since historical times. The original human pathogens, typhoid Salmonella strains (e.g. S. Typhi) played a huge role in the previous centuries but nowadays in the developed world the number of cases or outbreaks caused by these serotypes deceased due to the development of personal and public hygiene. Nowadays in these regions the animal‐borne zoonotic serotypes (e.g. S . Enteritidis) became more important because of their high prevalence in intensive animal husbandry. But these bacteria can also appear in fruits and vegetables. The fellow joined the scientific work of the Polytechnic University of Cartagena, Spain about the safety of plant‐based products, where he could gain experience in microbiological laboratory exercises and theoretical calculations of statistics and modelling. The activities in the laboratory were part of the research lines already established at the host institution, being based on the protocols they have already implemented. Nonetheless, the fellow had the opportunity to design his own experiment, do the experimental work required and analysed the data within the context of a qualitative microbiological risk assessment. The main focus was on the heat resistance of two strains of zoonotic Salmonella spp. at different temperatures. Experiments were done using a reference strain and an extremely resistant variant to evaluate this rare phenotype. The experiments were executed using a Mastia thermoresistometer, a device patented by the host institution that provides more control when studying thermal treatments than traditional methods. The data was analysed using the principles of predictive microbiology, using the D‐value as an estimate of heat resistance that provides insight into the bacterial behaviour. For this, the fellow used the bioinactivation software, developed within the host group. Through the work and results the fellow learned the principles of quantitative microbiological risk assessment (QMRA) and predictive microbiology, which was the aim for the EU‐FORA programme.

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Application of mathematical models to validate emerging processing technologies in food

Cited by 10 publications

References 63 publications

Salmonella and Salmonellosis: An Update on Public Health Implications and Control Strategies

Salmonella and Salmonellosis: An Update on Public Health Implications and Control Strategies

A review on egg pasteurization and disinfection: Traditional and novel processing technologies

Training in modern statistical methodologies and software tools for the definition and analysis of (stochastic) quantitative microbial risk assessment models with a comparison between the Hungarian and Spanish food supply chains

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