Predictive modeling for the growth of Listeria monocytogenes and Salmonella Typhimurium on fresh-cut cabbage at various temperatures

Yoon, Jae‐Hyun; Bae, Young‐Min; Jung, Soon-Young; Cha, Myeonghwa; Ryu, Kwang Sun; Park, Ki-Hwan; Lee, Sun-Young

doi:10.1007/s13765-014-4096-y

Cited by 15 publications

(10 citation statements)

References 25 publications

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“…For other studies, in which other leafy greens were used, results were much more different. For example, the secondary model developed by Mishra et al [ 17 ] based on data collected from literature for leafy greens including iceberg lettuce predicted a μ max value at 15 °C of 0.096 h −1 , while Yoon et al [ 21 ] studying S. Typhimurium on fresh-cut cabbage reported μ max and λ values for 15 °C of 0.034 h −1 and 10.2 h, respectively. In summing up, the microbiology models developed exclusively with the serovars Enteritidis and Typhimurium in a similar matrix would be the only ones suitable for predicting S. Reading growth at 15 °C, and probably at temperatures around this value but not at temperatures near to the minimum growth temperature given the discrepancies obtained for lower temperatures.…”

Section: Resultsmentioning

confidence: 99%

“…Over the last decades, mathematical models have become a valuable information source to conduct risk assessment studies and support risk managers concerning microbial food safety and quality issues. A number of predictive models are available for Salmonella on leafy greens [ 16 , 17 , 18 , 19 , 20 , 21 ]. These models have been mostly developed for the serovars Enteritidis and Typhimurium, and at present, the individual survival and growth behaviour of S. Reading has not been reported in any food.…”

Section: Introductionmentioning

confidence: 99%

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Modelling of the Behaviour of Salmonella enterica serovar Reading on Commercial Fresh-Cut Iceberg Lettuce Stored at Different Temperatures

Tarlak

Johannessen

Villegas

et al. 2020

Foods

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The aim of this study was to model the growth and survival behaviour of Salmonella Reading and endogenous lactic acid bacteria on fresh pre-cut iceberg lettuce stored under modified atmosphere packaging for 10 days at different temperatures (4, 8 and 15 °C). The Baranyi and Weibull models were satisfactorily fitted to describe microbial growth and survival behaviour, respectively. Results indicated that lactic acid bacteria (LAB) could grow at all storage temperatures, while S. Reading grew only at 15 °C. Specific growth rate values (μmax) for LAB ranged between 0.080 and 0.168 h−1 corresponding to the temperatures 4 and 15 °C while for S. Reading at 15 °C, μmax = 0.056 h−1. This result was compared with published predictive microbiology models for other Salmonella serovars in leafy greens, revealing that predictions from specific models could be valid for such a temperature, provided they were developed specifically in lettuce regardless of the type of serovars inoculated. The parameter delta obtained from the Weibull model for the pathogen was found to be 16.03 and 18.81 for 4 and 8 °C, respectively, indicating that the pathogen underwent larger reduction levels at lower temperatures (2.8 log10 decrease at 4 °C). These data suggest that this Salmonella serovar is especially sensitive to low temperatures, under the assayed conditions, while showcasing that a correct refrigeration could be an effective measure to control microbial risk in commercial packaged lettuce. Finally, the microbiological data and models from this study will be useful to consider more specifically the behaviour of S. Reading during transport and storage of fresh-cut lettuce, elucidating the contribution of this serovar to the risk by Salmonella in leafy green products.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Modelling of the Behaviour of Salmonella enterica serovar Reading on Commercial Fresh-Cut Iceberg Lettuce Stored at Different Temperatures

Tarlak

Johannessen

Villegas

et al. 2020

Foods

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“…Predictive microbiology model is an important research topic in the field of food safety (Yoon et al, 2008;Stan-Lotter et al, 2010). One should use a modified Gompertz model for growth kinetic analysis of pathogenic and non-pathogenic V. parahaemolyticus in broth and oysters, and use two-dimensional models (such as Davey and square root models) to fit lag time and the maximum growth rate (Yoon et al, 2014). Pathogenic V. parahaemolyticus strains in Vannamei have different growth kinetic parameters .…”

Section: Effects Of Sgf On Growth Variabilitymentioning

confidence: 99%

Comparison on the Growth Variability of Vibrio parahaemolyticus Coupled With Strain Sources and Genotypes Analyses in Simulated Gastric Digestion Fluids

Wang

Yong²,

Pan³

et al. 2020

Front. Microbiol.

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Vibrio parahaemolyticus is a food-borne pathogen that causes pathogenic symptoms such as diarrhea and abdominal pain. Currently no studies have shown that either pathogenic and non-pathogenic V. parahaemolyticus possess growth heterogeneity in a human environment, such as in gastric and intestinal fluids. The tlh gene is present in both pathogenic and non-pathogenic V. parahaemolyticus strains, while the tdh and trh genes are only present in pathogenic strains. This study firstly applied simulated human gastric fluids to explore growth variability of 50 strains of V. parahaemolyticus at 37 • C. The bacterial growth curves were fitted by primary modified Gompertz model, and the maximum growth rate (µ max ), lag time (LT), and their CV values were calculated to compare the stress response of pathogenic and non-pathogenic V. parahaemolyticus to simulated human gastric fluids. Results showed that the simulated human gastric fluids treatment significantly increased the µ max of pathogenic strains and shortened the lag time, while decreased the µ max of non-pathogenic strains and prolonged the lag time. Meanwhile, the CV values of genotypes (tlh + /tdh + /trh − ) evidently increased, showing that the pathogenic genotype (tlh + /tdh + /trh − ) strains had strong activity to simulated gastric fluids. All of the results indicated that the V. parahaemolyticus strains exhibited a great stress-resistant variability and growth heterogeneity to the simulated gastric fluids, which provides a novel insight to unlock the efficient control of pathogenic V. parahaemolyticus.

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“…Lettuce samples were prepared following procedures described by Koseki and Isobe (2005b) and Yoon et al. (2014). Locally grown lettuce ( Lactuca sativa ) was purchased from a local supermarket (Taiwan).…”

Section: Methodsmentioning

confidence: 99%

Predictive models for the growth of Salmonella spp., Listeria spp., and Escherichia coli in lettuce harvested on Taiwanese farms

Ndraha

Goh

Tran

et al. 2022

Journal of Food Science

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This study aimed at developing predictive models for Salmonella, Listeria, and E. coli in lettuce iceberg (Lactuca sativa) locally grown in Taiwan. The models were developed under constant temperature levels (5, 10, 15, 20, and 25 • C) and validated under dynamic temperature conditions (18 • C for 4 h, 7 • C for 48 h, 23 • C for 4 h). The result showed that (1) all strains were unable to grow at 5 • C except for standard strain of Listeria obtained from the BCRC and (2) the growth rate of locally isolated strains of Salmonella and Listeria was higher than the standard one at certain temperature levels and lower than the growth rates of E. coli. The findings in this study enhance our understanding about the growth variability between Salmonella, Listeria, and E. coli strains on vegetables locally grown in Taiwan and may be used to improve the management of proper storage temperature in the lettuce supply chain in this country. Considering the temperature recommendation for refrigerated food in Taiwan, the findings in this study therefore recommend that fresh vegetables (e.g., lettuce) should be stored at 5 • C or lower to prevent the rapid growth of these microorganisms. Finally, the developed models can be used in the assessment of the microbiological risk of Salmonella, Listeria, and E. coli contamination in lettuce locally grown in Taiwan.

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Predictive modeling for the growth of Listeria monocytogenes and Salmonella Typhimurium on fresh-cut cabbage at various temperatures

Cited by 15 publications

References 25 publications

Modelling of the Behaviour of Salmonella enterica serovar Reading on Commercial Fresh-Cut Iceberg Lettuce Stored at Different Temperatures

Modelling of the Behaviour of Salmonella enterica serovar Reading on Commercial Fresh-Cut Iceberg Lettuce Stored at Different Temperatures

Comparison on the Growth Variability of Vibrio parahaemolyticus Coupled With Strain Sources and Genotypes Analyses in Simulated Gastric Digestion Fluids

Predictive models for the growth of Salmonella spp., Listeria spp., and Escherichia coli in lettuce harvested on Taiwanese farms

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