Development and validation of a mathematical model to describe the growth of Pseudomonas spp. in raw poultry stored under aerobic conditions

Dominguez, Silvia A.; Schaffner, Donald W.

doi:10.1016/j.ijfoodmicro.2007.09.005

Cited by 52 publications

(48 citation statements)

References 45 publications

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“…At the temperatures (0, 5, 10, 15, and 20)°C, the evaluated growth rate constants were (8.31 × 10 − 6 , 1.63 × 10 − 5 , 2.95 × 10 − 5 , 4.94 × 10 − 5 , and 7.74 × 10 − 5 ) s − 1 , respectively. The growth rate constants were in the range of values previously reported in the literature (Dominguez & Schaffner, 2007;Huang, Hwang, & Phillips, 2011;Molin, 1983). The Arrhenius plot of 1/T vs. ln (k) for Pseudomonas spp.…”

Section: Microbial Studysupporting

confidence: 62%

“…(Bajard et al, 1996;Bollman et al, 2001;Juneja, Melendres, Huang, Subbiah, & Thippareddi, 2009;Peck, Goodburn, Betts, & Stringer, 2006;Trakulchang & Kraft, 1977). The maximum allowable growth for pathogens was assumed 1-log, while a 2.5-log increase was allowed for spoilage organisms (Dominguez & Schaffner, 2007;IFT/FDA, 2003;Ingham et al, 2007;NACMCF, 2010;Peck et al, 2006;Uyttendaele, Vankeirsblick, & Debevere, 2001;Zhang et al, 2011). Optimal environmental conditions were assumed for each microbe.…”

Section: Microbial Growth Predictionmentioning

confidence: 99%

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Effect of temperature abuse on frozen army rations

Karthikeyan

Desai

Salvi

et al. 2015

Food Research International

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Section: Microbial Studysupporting

confidence: 62%

Section: Microbial Growth Predictionmentioning

confidence: 99%

Effect of temperature abuse on frozen army rations

Karthikeyan

Desai

Salvi

et al. 2015

Food Research International

Self Cite

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“…A number of other studies on bacterial growth also demonstrated that the model can predict the growth of Pseudomonas spp. as SSO at cold temperatures by calculating B f and A f (Dominguez & Schaffner, ; Koutsoumanis, ; Lopez et al, ; Zhang et al, ).…”

Section: Resultsmentioning

confidence: 99%

Quality changes of air‐packaged chicken meat stored under different temperature conditions and mathematical modelling for predicting the microbial growth and shelf life

Ghollasi-Mood

Mohsenzadeh

Hoseindokht

et al. 2016

Journal of Food Safety

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The purpose of the present study was to investigate the changes in bacterial flora including the number of Pseudomonas spp., total viable count, lactic acid bacteria and Enterobacteriaceae and to predict the shelf life of air‐packaged chicken meat stored at different storage temperatures (0 °C, 4 °C, 10 °C, and 15 °C). The correlation coefficient between Pseudomonas spp. count, total viable count, total volatile basic nitrogen, sensory evaluation scores, and pH showed that Pseudomonas spp. is a specific spoilage organism (Nychas, Skandamis et al.) (R2> .940, p < .01). The Gompertz model was fitted well to the experimental data (p < .001, R2> .989) and the MSE values were relatively small. The specific growth rate of Pseudomonas spp. in the chicken meat was 0.096, 0.122, 0.287, and 0.528/hr at 0 °C, 4 °C, 10 °C, and 15 °C, respectively. The lag phase was 74.3 hr, 25.2 hr, 14.8 hr, and 2.7 hr at 0 °C, 4 °C, 10 °C, and 15 °C, respectively. The Arrhenius equation was used as a secondary model to describe the effect of temperature on the maximum growth rate of Pseudomonas spp. in the poultry. The activation energy for growth of Pseudomonas spp. in the chicken meat was 74.0 kJ/mol. Finally, an exponential equation was used for shelf life prediction of poultry meat. The Gompertz model satisfactorily predicted the growth of Pseudomonas spp. as the specific spoilage organism in the air‐packaged chicken meat stored under different temperature conditions. Practical applications There is no significant difference between experimental and predicted data by the model for air‐packed poultry meat, so the data tested in laboratory media could be easily used in real food after the mathematical process using the Gompertz model and it can be used to control the potential hazard in food and quality control.

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“…são bons indicadores de deterioração de carne de aves (DOMINGUEZ; SCHAFFNER, 2007). A contagem de Pseudomonas spp.…”

Section: Naclunclassified

Crescimento microbiano em produtos à base de peito de frango durante simulação da cadeia de abastecimento

Galarz¹,

Fonseca²,

Prentice³

2010

Ciênc. Tecnol. Aliment.

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Development and validation of a mathematical model to describe the growth of Pseudomonas spp. in raw poultry stored under aerobic conditions

Cited by 52 publications

References 45 publications

Effect of temperature abuse on frozen army rations

Effect of temperature abuse on frozen army rations

Quality changes of air‐packaged chicken meat stored under different temperature conditions and mathematical modelling for predicting the microbial growth and shelf life

Crescimento microbiano em produtos à base de peito de frango durante simulação da cadeia de abastecimento

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