Management of Listeria monocytogenes in fermented sausages using the Food Safety Objective concept underpinned by stochastic modeling and meta-analysis

Mataragas, Marios; Alessandria, Valentina; Rantsiou, Kalliopi; Cocolin, Luca Simone

doi:10.1016/j.fm.2015.01.001

Cited by 11 publications

(2 citation statements)

References 31 publications

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“…Finally, according to Mataragas et al [24], using the concept of FSO, models, metaanalysis, as well as introducing additional killing steps by holding the final product at an elevated temperature for a certain time period, all of these could lead to better control of the growth of L. monocytogenes in fermented sausages [40].…”

Section: Discussionmentioning

confidence: 99%

Application of Quantitative Microbiology and Challenge Tests to Reach a Suggested Food Safety Objective in a Middle Eastern-Style Ready-to-Cook Chicken Product

Osaili

Giatrakou

Ntzimani

et al. 2022

Foods

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The contamination of ready-to-eat (RTE) and ready-to-cook (RTC) food products is a major global issue raising worry to consumers. Therefore, the behavior of Listeria monocytogenes and Salmonella spp., inoculated on a traditional Middle Eastern (M.E.) ready-to-cook (RTC) chicken product (“Taouk”-style), using the Risk Ranger® tool and the necessary management options (to accomplish the hypothetical food safety objectives (FSO)), when unsuspecting consumers may taste such a product were the primary subjects of our study. The behavior of the aforementioned pathogens was studied in the presence and absence of a selected natural antimicrobial combination (chitosan [CH] and thyme oil [T]), and were added as a combined treatment (M-CH-T) to the RTs chicken samples, stored at 4 or 8 °C for a period of 8 d. In the product, wherein no antimicrobials were added (control treatment, M), the initial counts of L. monocytogenes increased by ca. 1.5 (4 °C) and 3.0 (8 °C) log colony-forming units (CFU)/g during an 8-d storage. Salmonella spp. numbers did not increase during storage at 4 °C in the non-treated product, but at 8 °C, an increase of ca. 2.5 log CFU/g occurred. Addition of CH in combination with T to the RTC product (M-CH-T) inhibited the growth of L. monocytogenes and produced lower counts of Salmonella at 4 °C. However, M-CH-T treatment was less effective against both pathogens compared to the control after the 6th day of storage (8 °C). Predictive models based on quantitative microbiology, combined with hazard identification applied in the present study, may be potential means of assessing the safety of the RTC chicken products. It must be noted that for warranting the food safety of especially perishable items (e.g., chicken products), an efficient food safety management system must be applied, in addition to testing of the finished product, (e.g., based on the HACCP principles).

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Section: Discussionmentioning

confidence: 99%

Application of Quantitative Microbiology and Challenge Tests to Reach a Suggested Food Safety Objective in a Middle Eastern-Style Ready-to-Cook Chicken Product

Osaili

Giatrakou

Ntzimani

et al. 2022

Foods

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“…Particularly, the modeling of functional properties of LAB used as starter cultures in food fermentations has application in design fermentation process. Modeling of growth of pathogens and spoilage organisms in food products was studied such as stochastic modeling and meta‐analysis for Listeria monocytogenes growth in fermented sausages (Mataragas, Alessandria, Rantsiou, & Cocolin, ) and stepwise regression, Genetic Algorithm‐Artificial Neural network, and Co‐Active Neuro Fuzzy Inference System for prediction of Pseudomonas aeruginosa population in Frankfurter sausage (Alghooneh, Alizadeh, Noorbakhsh, & Yazdi, ). Only few researches have studied about development of mathematical modeling of starter cultures in food systems such as lactic acid bacteria (LAB) for achieve specific fermentation result.…”

Section: Introductionmentioning

confidence: 99%

Modeling of starter cultures growth for improved Thai sausage fermentation and cost estimating for sausage preparation and transportation

Sriphochanart

Skolpap

2018

Food Science & Nutrition

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The purpose of this study was to improve Thai fermented sausage flavor by adding starter cultures (i.e., Pediococcus pentosaceus, Pediococcus acidilactici, Weissella cibaria, Lactobacillus plantarum, Lactobacillus pentosus, and Lactobacillus sakei) as compared with naturally fermented sausage. The predictive mathematical models for growth of P. acidilactici and natural lactic acid bacteria (LAB) in Thai fermented sausage were developed to obtain specific prepared sausage quality. Furthermore, comparisons of sausage preparation and transportation cost between nonrefrigerated and refrigerated trucks were studied. The concentration of 3‐methyl‐butanoic acid synthesized from LAB inoculated sausage was higher than in the control sample which contributed to the flavor forming. Moreover, the proposed unstructured kinetic models of Thai fermented sausage substrates and products describing the consumption of total protein and glucose, and the production of nonprotein nitrogen responsible for flavor enhancer, lactic acid and formic acid concentration were successfully fitted with two selected experimental data sets of the in situ fermentation of Thai fermented sausage. Finally, the transportation of inoculated sausages in a nonrefrigerated truck by combining fermentation process and transportation was more cost efficient for delivering sausages in a long distance.

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Evaluating Risks and Establishing Food Safety Objectives and Performance Objectives

2018

Microorganisms in Foods 7

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Management of Listeria monocytogenes in fermented sausages using the Food Safety Objective concept underpinned by stochastic modeling and meta-analysis

Cited by 11 publications

References 31 publications

Application of Quantitative Microbiology and Challenge Tests to Reach a Suggested Food Safety Objective in a Middle Eastern-Style Ready-to-Cook Chicken Product

Application of Quantitative Microbiology and Challenge Tests to Reach a Suggested Food Safety Objective in a Middle Eastern-Style Ready-to-Cook Chicken Product

Modeling of starter cultures growth for improved Thai sausage fermentation and cost estimating for sausage preparation and transportation

Evaluating Risks and Establishing Food Safety Objectives and Performance Objectives

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