Microbial safety and quality of various types of cooked chilled foods

Daelman, Jeff; Jacxsens, Liesbeth; Devlieghere, Frank; Uyttendaele, Mieke

doi:10.1016/j.foodcont.2012.07.049

Cited by 29 publications

(16 citation statements)

References 11 publications

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“…A study by Daelman, Jacxsens, Devlieghere, and Uyttendaele (2013) evaluating the microbial safety and quality of various types of cooked chilled foods reported challenge tests for three batches of a ready-to-heat type paella composed of meat, rice, chicken and vegetables. Paella batches were surface inoculated with a cocktail of three L. monocytogenes isolates, packed under modified atmosphere consisting of a 50:50 mixture of N 2 and CO 2 and stored at 4°C (as rec-application of the European Guidelines.…”

Section: Challenge Tests In Other Prepared Mealsmentioning

confidence: 99%

The challenge of challenge testing to monitor Listeria monocytogenes growth on ready-to-eat foods in Europe by following the European Commission (2014) Technical Guidance document

Álvarez‐Ordóñez

Leong

Hickey³

et al. 2015

Food Research International

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Section: Challenge Tests In Other Prepared Mealsmentioning

confidence: 99%

The challenge of challenge testing to monitor Listeria monocytogenes growth on ready-to-eat foods in Europe by following the European Commission (2014) Technical Guidance document

Álvarez‐Ordóñez

Leong

Hickey³

et al. 2015

Food Research International

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“…According to Daelman et al . (), reheating by the consumer cannot be considered an effective method to assure REPFEDs safety with respect to heat resistant pathogenic microorganisms. MA cooling and chilling complies with FDA () recommendations, who indicates that cooked potential hazardous foods should be cooled from 57C to 21C within 2 hours and within a total of 6 hours from 57C to ≤ 5C.…”

Section: Resultsmentioning

confidence: 99%

“…The effective prevention of food borne diseases caused by this spore former is achieved by appropriate cooking, fast cooling through the temperature range of 55C-15C, holding foods at temperatures lower than 10C-12C, and re-heating the product to an internal temperature of 72C before consumption (EFSA 2005a). According to Daelman et al (2013), reheating by the consumer cannot be considered an effective method to assure REPFEDs safety with respect to heat resistant pathogenic microorganisms. MA cooling and chilling complies with FDA (2009) recommendations, who indicates that cooked potential hazardous foods should be cooled from 57C to 21C within 2 hours and within a total of 6 hours from 57C to 5C.…”

Section: Ma Characterization and Processingmentioning

confidence: 99%

Application of Unsteady-State Heat Transfer Equations to Thermal Process ofMorcela de arrozfromMonchiqueRegion, a Portuguese Traditional Blood Sausage

Pereira

Ferreira‐Dias

Dionísio

et al. 2016

Journal of Food Processing and Preservation

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Morcela de Arroz (MA) is a popular cooked blood and rice sausage produced following empirical procedures in the Monchique region, south of Portugal. Presenting high pH (about 6.5) and water activity (around 0.97), it is commercialized without preservatives, unpacked and with restricted commercialization period (1 week at 0C–5C). The aim of this study was (i) to assess the adequacy of unsteady‐state heat transfer equations (USHTE) using Heisler charts to predict temperature in the centre of the product and the time needed to attain the temperature needed for cooking and (ii) to determine if the thermal treatment traditionally applied complies with the recommendations for refrigerated processed foods of extended durability (REPFEDs). A very good fit of USHTE to the experimental time/temperature data was observed. MA thermal process complies with the REPFEDs recommendations. Bacillus cereus and Clostridium perfringens were not detected in any of the tested samples. Practical Applications The USHTE model used allows the adjustment of cooking time and medium temperature to product dimension, without the need for the continuous monitoring of MA internal temperature. The model can easily be used to predict the adequacy of MA thermal process in terms of food safety. The traditional thermal process applied to MA exceeds the most conservative safe harbor of 90C/10 min allowing the extension of its refrigerated shelf life.

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“…In this study the presence and prevalence of cereulide (preformed toxin produced by certain strains of spore forming B. cereus) was assessed in three types of Refrigerated Processed Foods of Extended Durability (REPFED), ready-to-heat (RTH) and ready-to-reheat (RTR) food products in order to evaluate the safety of these food products produced by Belgian food industry (Daeleman et al 2013).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of the presence of cereulide in food products collected from the Belgian market

et al. 2015

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Background: Certain strains of Bacillus cereus can produce the emetic toxin cereulide, which is known to cause acute food poisoning. Cereulide, however, also has the potential to cause chronic toxicity due to repeat sub-emetic exposure to the toxin. In this study the presence of B. cereus and cereulide in food stuffs from the Refrigerated Processed Foods of Extended Durability group, containing either pasta or rice, collected from the Belgian market was assessed, in order to evaluate the routes by which contamination with cereulide can occur and verify the presence or absence of the toxin in sub-emetic doses. Findings: The results showed that only a small portion of the samples contained a very low total count of B. cereus, too low to cause illness, the other samples were negative. Conclusions: Cereulide was not detected in any of the collected samples, which supports the theory that contamination most likely occurs due to improper storage and unhygienic conditions.

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Microbial safety and quality of various types of cooked chilled foods

Cited by 29 publications

References 11 publications

The challenge of challenge testing to monitor Listeria monocytogenes growth on ready-to-eat foods in Europe by following the European Commission (2014) Technical Guidance document

The challenge of challenge testing to monitor Listeria monocytogenes growth on ready-to-eat foods in Europe by following the European Commission (2014) Technical Guidance document

Application of Unsteady-State Heat Transfer Equations to Thermal Process ofMorcela de arrozfromMonchiqueRegion, a Portuguese Traditional Blood Sausage

Evaluation of the presence of cereulide in food products collected from the Belgian market

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