Temperature distribution and prevalence of Listeria spp. in domestic, retail and industrial refrigerators in Greece

Sergelidis, Daniel; Abrahim, A.; Sarimvei, A.; Panoulis, C.; Karaioannoglou, P.; Genigeorgis, Constantin

doi:10.1016/s0168-1605(96)01175-0

Cited by 106 publications

(75 citation statements)

References 20 publications

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“…The investigators interviewed a family representative and filled in the questionnaire. The data loggers, programmed to record the temperature every 2-8 min, were located at the top, middle and bottom (just over the vegetable drawer) of the refrigerator compartment and were recovered 7 days [5] New Zealand 50 Thermometer (2 levels: T, B) 0 4.9 11 60 (T>4 C) Sergelidis et al 1997 [6] Greece 136 Thermometer 55 (T>9 C) later. Due to several technical problems, only 119 temperature files were exploitable in our study.…”

Section: Survey Methodsmentioning

confidence: 99%

Study of domestic refrigerator temperature and analysis of factors affecting temperature: a French survey

Laguerre¹,

Derens²,

Palagós³

2002

International Journal of Refrigeration

154

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A survey was carried out in France from April to June 1999. Temperatures were recorded at three levels (top, middle and bottom) of the refrigerator compartment using a data logger. A questionnaire was filled in, enabling the following information to be obtained: characteristics of the family, characteristics of the refrigerator and the use conditions. One hundred and forty-three domestic refrigerators were surveyed, but due to various technical problems, only 119 sets of recorded temperatures were exploitable. The temperatures of the surveyed refrigerators were: average 6.6 C, minimum 0.9 C and maximum 11.4 C. Statistical analysis such as clustering and segmentation were used. It was found that the heterogeneousness of temperature inside each refrigerator seems to be dependent on the type. This study shows the influence of the use conditions on the temperature. No one factor exerts a single direct effect; a combination of the effects of all factors is observed. # 2002 Elsevier Science Ltd and IIR. All rights reserved. C (minimum 0.9 C et maximum 11.4 C). Des analyses statistiques telles que l'arbre de classification et de segmentation ont e´te´utilise´es. L'e´tude a montre´que l'he´te´roge´ne´ite´de tempe´rature dans le compartiment d'un re´frige´r-ateur de´pend du type de re´frige´rateur. L'influence des conditions d'utilisation sont mises en e´vidence. Le niveau de tempe´rature des re´frige´rateurs est le re´sultat de nombreuses interactions entre les diffe´rents parame`tres et non d'un seul des parame`tres en particulier. #

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Section: Survey Methodsmentioning

confidence: 99%

Study of domestic refrigerator temperature and analysis of factors affecting temperature: a French survey

Laguerre¹,

Derens²,

Palagós³

2002

International Journal of Refrigeration

154

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“…As illustrated in Fig 1, the data seem to show some geographical trends: In Northern countries refrigerator temperatures are usually lower than in Southern countries. For comparison, we fitted normal distributions to data of a South European country (Sergelidis et al, 1997) and data of a North European country (Notermans et al, 1997) as well. For Southern Europe (two data points only) this resulted in N(8.32, 2.49) jC, and for Northern Europe in N(5.99, 1.83) jC.…”

Section: Domestic Refrigeratormentioning

confidence: 99%

A retail and consumer phase model for exposure assessment of Bacillus cereus

Nauta

2003

International Journal of Food Microbiology

106

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An exposure assessment is conducted for psychrotrophic and mesophilic Bacillus cereus in a cooked chilled vegetable product. A model is constructed that covers the retail and consumer phase of the food pathway, using the output of a similar model on the industrial process as input. Microbial growth is the predominant process in the model. Variability in time and temperature during transport and storage is included in the model and different domestic refrigerator temperature distributions are compared. As an end point, probable levels of B. cereus colony forming units (cfu) in packages of vegetable purée are predicted at the moment the consumer takes the product from its refrigerator, that is prior to a cooking process. The psychrotrophic strain is predicted to end up above a threshold level of 10 5 cfu/g in 0.9% to 6.3% of the vegetable purée packages, depending on domestic refrigerator temperature. Accounting for spoilage this reduces to 0.3% to 2.4%. Even if the purée is stored at 4 jC in the domestic refrigerator and use-by-date (UBD) is respected, the threshold level may be passed. For the mesophilic strain the threshold level is rarely passed, but in contrast to the total viable count, the spore load at the end point is predicted to be higher than in the psychrotrophic strain. Our study illustrates how an exposure assessment model, which may be used in quantitative risk assessment, can integrate expertise in modelling, food processing and microbiology over the food pathway, and thus evaluate food safety, identify gaps in knowledge and compare risk management measures. As important gaps in knowledge, the lack of sporulation and germination models and data, validated non-isothermal growth models and a spoilage model useful for risk assessment are identified. Knowledge of the dose -response relationship is limited and does not allow a full risk assessment. It is shown that exposure can be lowered by lowering domestic refrigerator temperatures, and less so much by monitoring and withdrawing contaminated products at the end of industrial processing. D

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“…For these reasons storage temperature of cooked sausages is a CCP and must be monitored and controlled. In a recent survey in Greece, 55% of home and 32% of retail shop refrigerators had temperatures >9°C (Sergelidis et al 1997). Temperatures of meat plant refrigerators ranged from 0-2 °C.…”

Section: προελευση δειγματοςmentioning

confidence: 99%

“…The respondents in those surveys lacked knowledge of how to apply food hygiene principles during production of food and during general handling of foods (Altekruse et al 1996, Angelillo et al 2000. Ignorance of risks to food safety is indicated, also, in the surveys concerning inadequate refrigeration temperatures (Sergelidis et al 1997, Willocx et al 1993 Η μικρή αύξηση (>lLog 10 ) του μικροβιακού πληθυ σμού των ενθηκευμενων αλλαντικών, μετά τη συντήρηση τους σε θερμοκρασία 4°C επί 20 ήμερες, δείχνει αφ' ενός μεν τον προστατευτικό ρόλο των θηκών των αλλαντικών, αφ' έτερου δε τη σημασία της σωστής θερμοκρασίας συ ντήρησης στον περιορισμό της ανάπτυξης των μικροορ γανισμών (Genigeorgis and Sofos 1999). Η γρήγορη αύξηση του μικροβιακού πληθυσμού στα ε πιφανειακά στρώματα των μη ενθηκευμενων αλλαντικών περιορίζει σημαντικά τη διάρκεια ζωής των τροφίμων αυ τών.…”

Section: προελευση δειγματοςunclassified

Microbiological hazards at several stages of production and distribution of cooked sausages

Sergelidis¹,

Abrahim

Sarimvei

et al. 2018

J Hellenic Vet Med Soc

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ΠΕΡΙΛΗΨΗ.Εξετάσθηκαν 51 δείγματακρεαχοπαοτώνδιαφό ρων ειδών αλλαντικών θερμικής επεξεργασίας από δυο αλλαντο βιομηχανίες της Β. Ελλάδας. Η ολική μεσόφιλη χλωρίδα (ΟΜΧ) των κρεατοπαστών αυτών κυμαινόταν 5,3-6,3 Log^CFU/g. Στα ί δια δείγματα παρατηρήθηκε σταθερή η παρουσία σημαντικού α ριθμού κολοβακτηριοειδών (93->2.400MPN/g) και οξυγαλακτι-κών βακτηρίων (5-6,3 Log^CFU/g). Η L. monocytogenes ανι χνεύθηκε σε ποσοστό 56 και 38,4% των δειγμάτων από κάθε αλλα ντοβιομηχανία αντιστοίχως. Η E. coli ανιχνεύθηκε σε ποσοστό 20 και 16,6% και η Salmonella spp σε 12 και 16,6% αντιστοίχως. Με τά τη θερμική επεξεργασία των κρεατοπαστών για την παραγωγή των αλλαντικών, σε κανένα δείγμα δεν διαπιστώθηκε η παρουσία των προαναφερθέντων παθογόνων βακτηρίων ούτε και η επιβίω ση κολοβακτηριοειδών. Δεν παρατηρήθηκε, επίσης, ανάνηψη τυχόν τραυματισμένων κυττάρων τους μετά τη συντήρηση των ίδιων αλ λαντικών σε θερμοκρασία 4°C επί 20 ημέρες. Η ΟΜΧ των αλλα ντικών, αμέσως μετά τη θερμική επεξεργασία, κυμάνθηκε 3-4,7 Log^CFU/g και αποτελούνταν κυρίως από οξυγαλακτικά (<2-4,5 Log^CFU/g) και σπορογόνα (3-4,5 Log^CFU/g). Μετά τη συντή ρηση των αλλαντικών αυτών στους 4°C επί 20 ημέρες σε κενό, πα ρατηρήθηκε αύξηση της ΟΜΧ και των οξυγαλακτικών, η οποία σε καμιά περίπτωση δεν ξεπέρασε τον lLog 10 . Εξετάσθηκαν επίσης α πό 16 δείγματα από την επιφάνεια και το εσωτερικό μη ενθηκευμέ-νων αλλαντικών θερμικής επεξεργασίας, τα οποία αποτελούνται α πό μεγάλα ή αυτοτελή τεμάχια κρέατος. Διαπιστώθηκε ότι η ΟΜΧ των δειγμάτων αυτών από τις επιφάνειες κυμαινόταν 5-5,3 Log^CFU/g, ενώ τα δείγματα από το εσωτερικό 2-3,5 Log^CFU/g. Κολοβακτηριοειδή, E. coli, L. monocytogenes, και Salmonella spp δεν ανιχνεύθηκαν. Κυρίαρχη χλωρίδα ήταν τα οξυγαλακτικά βα κτήρια. Εξετάσθηκαν επίσης δείγματα από τις επιφάνειες μη ενθη-κευμένων αλλαντικών, κατά τις διάφορες φάσεις, από τη θερμική επεξεργασία έως τη συντήρηση τους υπό ψύξη επί 24 ώρες, χωρίς προστατευτική συσκευασία. Η εξέταση έδειξε ότι η ΟΜΧ στην ε πιφάνεια των αλλαντικών αυτών προέρχεται κυρίως από το περι βάλλον και το νερό των καταιονητήρων ψύξης. Η ΟΜΧ, αμέσως μετά τη θερμική επεξεργασία, ήταν <2 Log^CFU/g, μετά την ψυ-Microbiological hazards at several stages of production and distribution of cooked sausages.ABSTRACT. Fifty one (51) samples of several types of cooked sausage paste, prepared by two meat factories in N. Greece were examined. TPC of these samples ranged between 5,3-6,3 Log^CFU/g. Coliforms were regularly present reaching populations of 93->2.400 MPN/g and lactic acid bacteria ranged between 5-6,3 Log^CFU/g. L. monocytogenes was detected in 56 and 38,4% of the samples collected in each factory. E. coli was detected in 20 and 16,6%, and Salmonella spp in 12 and 16,6% respectively. Neither pathogens nor coliforms were detected in 51 samples of cooked sausages originated from the same pastes examined before. No recovery of any injured cells of the pathogenic bacteria and coliforms was observed after their storage at 4°C for 20 days. TPC of the cooked sausage samples, after thermal treatment, ranged b...

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Temperature distribution and prevalence of Listeria spp. in domestic, retail and industrial refrigerators in Greece

Cited by 106 publications

References 20 publications

Study of domestic refrigerator temperature and analysis of factors affecting temperature: a French survey

Study of domestic refrigerator temperature and analysis of factors affecting temperature: a French survey

A retail and consumer phase model for exposure assessment of Bacillus cereus

Microbiological hazards at several stages of production and distribution of cooked sausages

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