Modelling the effect of osmotic adaptation and temperature on the non–thermal inactivation of Salmonella spp. on brioche-type products

Καπετανάκου, Αναστασία Ε.; Makariti, Ifigeneia; Nazou, Eleftheria Ν.; Manios, Stavros G.; Karavasilis, Konstantinos; Skandamis, Panagiotis

doi:10.1016/j.ijfoodmicro.2019.02.010

Cited by 6 publications

(5 citation statements)

References 32 publications

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“…Similarly, 6 articles explored risk factors about Salmonella spp. contamination (Devleesschauwer et al, 2017;Guillén et al, 2020;Iannetti et al, 2020;Kapetanakou et al, 2019;Lytou et al, 2020;Rubini et al, 2018). Finally, 4 works were studied S. aureus, while 2 works studied Vibrio spp.…”

Section: Pathogensmentioning

confidence: 99%

Microbiological Factors of Food Quality for Risk Assessments in Europe: A Systematic Review

2022

FSQM

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Public authorities and consumers worldwide are increasingly concern about food quality and safety. Europe has established and suggested management systems in food industry that control hazards in food products. However, outbreak incidents by foodborne pathogens existing until now. European studies that present microbiological risk factors or studies which have conducted microbiological risk assessments about a variety of food products, which represent increased risk of harboring pathogens, are included. By using PRISMA guideline, we searched for the most recent publications from 2017-2021 referring microbiological risk assessments from online databases Scopus, PubMed and Science Direct. From 505 articles initially captured, data was extracted from 84 studies regarding microbiological risk factors in terms of food quality and safety, that are evidenced in European studies. Moreover, information about country of origin, food type, production phase and technology used for detection of pathogens, are also presented. Our results, indicate that quality systems should be further developed in order to control all possible routes of contamination in the supply chain. This work provides information to managers in food industry and scientists for further research regarding microbiological risk assessments.

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Section: Pathogensmentioning

confidence: 99%

Microbiological Factors of Food Quality for Risk Assessments in Europe: A Systematic Review

2022

FSQM

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“…This strain was selected for its tolerance to stress conditions encountered in food, which included exposure to conditions of high osmolarity (Becker et al, 1998;Bucur et al, 2018;Durack et al, 2013). The L. monocytogenes strain was taken from porous cryobeads (Microbank TM , Pro-Lab Diagnostic, Richmond Hill, ON, Canada) that had been stored at −30 • C. The strain was cultured in 10 mL Brain Heart Infusion (BHI, Oxoid Ltd., Hampshire, United Kingdom) broth incubated overnight at 30 • C. No osmotic adaptation was adopted that could have increased phenotypic heterogeneity (Kapetanakou et al, 2019). This first inoculum of approximately 4.3 × 10 9 CFU/mL was thoroughly vortexed (Vortex mixer, Velp Scientifica, Usmate, Italy) and then diluted in saline/peptone water [8.5 g L −1 NaCl (J.T.…”

Section: Preparation Of L Monocytogenes Cellsmentioning

confidence: 99%

The COM-Poisson Process for Stochastic Modeling of Osmotic Inactivation Dynamics of Listeria monocytogenes

2021

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Controlling harmful microorganisms, such as Listeria monocytogenes, can require reliable inactivation steps, including those providing conditions (e.g., using high salt content) in which the pathogen could be progressively inactivated. Exposure to osmotic stress could result, however, in variation in the number of survivors, which needs to be carefully considered through appropriate dispersion measures for its impact on intervention practices. Variation in the experimental observations is due to uncertainty and biological variability in the microbial response. The Poisson distribution is suitable for modeling the variation of equi-dispersed count data when the naturally occurring randomness in bacterial numbers it is assumed. However, violation of equi-dispersion is quite often evident, leading to over-dispersion, i.e., non-randomness. This article proposes a statistical modeling approach for describing variation in osmotic inactivation of L. monocytogenes Scott A at different initial cell levels. The change of survivors over inactivation time was described as an exponential function in both the Poisson and in the Conway-Maxwell Poisson (COM-Poisson) processes, with the latter dealing with over-dispersion through a dispersion parameter. This parameter was modeled to describe the occurrence of non-randomness in the population distribution, even the one emerging with the osmotic treatment. The results revealed that the contribution of randomness to the total variance was dominant only on the lower-count survivors, while at higher counts the non-randomness contribution to the variance was shown to increase the total variance above the Poisson distribution. When the inactivation model was compared with random numbers generated in computer simulation, a good concordance between the experimental and the modeled data was obtained in the COM-Poisson process.

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“…Various techniques applied for films formation includes casting, spraying, wrapping, foaming, and brushing, etc. 239 Polysaccharides like starch, pectins, cellulose ethers, carrageenan, and alginate were used for films formation which imparts compactness, adhesiveness, hardness, and thickening quality, while the lipid films could produce anaerobic conditions. 240 The starch based films were physically similar to plastic in many orders like colorless, tasteless, odorless, biologically absorbable, resistant to oxygen, and semipermeable to carbon dioxide.…”

Section: Applications Of Edible Polymer Based Hydrogelsmentioning

confidence: 99%

Recent Advances in Edible Polymer Based Hydrogels as a Sustainable Alternative to Conventional Polymers

Ali

Ahmed²

2018

J. Agric. Food Chem.

238

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The over increasing demand of eco-friendly materials to counter various problems, such as environmental issues, economics, sustainability, biodegradability, and biocompatibility, open up new fields of research highly focusing on nature-based products. Edible polymer based materials mainly consisting of polysaccharides, proteins, and lipids could be a prospective contender to handle such problems. Hydrogels based on edible polymer offer many valuable properties compared to their synthetic counterparts. Edible polymers can contribute to the reduction of environmental contamination, advance recyclability, provide sustainability, and thereby increase its applicability along with providing environmentally benign products. This review is highly emphasizing on toward the development of hydrogels from edible polymer, their classification, properties, chemical modification, and their potential applications. The application of edible polymer hydrogels covers many areas including the food industry, agricultural applications, drug delivery to tissue engineering in the biomedical field and provide more safe and attractive products in the pharmaceutical, agricultural, and environmental fields, etc.

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Modelling the effect of osmotic adaptation and temperature on the non–thermal inactivation of Salmonella spp. on brioche-type products

Cited by 6 publications

References 32 publications

Microbiological Factors of Food Quality for Risk Assessments in Europe: A Systematic Review

Microbiological Factors of Food Quality for Risk Assessments in Europe: A Systematic Review

The COM-Poisson Process for Stochastic Modeling of Osmotic Inactivation Dynamics of Listeria monocytogenes

Recent Advances in Edible Polymer Based Hydrogels as a Sustainable Alternative to Conventional Polymers

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