| Autor: |
Valero A; Department of Food Science and Technology, University of Córdoba, Campus de Rabanales C-1, 14014 Córdoba, Spain. bt2vadia@uco.es, Carrasco E, Pérez-Rodríguez F, García-Gimeno RM, Zurera G |
| Jazyk: |
angličtina |
| Zdroj: |
Journal of food protection [J Food Prot] 2007 Mar; Vol. 70 (3), pp. 753-7. |
| DOI: |
10.4315/0362-028x-70.3.753 |
| Abstrakt: |
Growth of Listeria monocytogenes in pasteurized white asparagus was monitored at different storage temperatures (4, 10, 20, and 30 degrees C). Among the main microbial kinetic parameters, growth rate (mu) per hour was calculated at each temperature using the Baranyi-Roberts model. L. monocytogenes was able to grow at all temperatures, although at 4 degrees C only a slight increment of the microbial population was observed (approximately 1 log CFU/g) after 300 h of storage. Subsequently, two different secondary modeling approaches were proposed to study the relationship between mu and storage temperature: the Arrhenius and Ratkowsky models. Although both models properly described the data observed, smaller values of root mean square error (RMSE) and standard error of prediction (SEP) were obtained with the Ratkowsky model, providing a better goodness of fit (Ratkowsky model: RMSE = 0.010, SEP = 21.23%; Arrhenius model: RMSE = 0.026, SEP = 54.37%). The maximum population density (MPD) was calculated at each temperature studied. A clear dependence between MPD and temperature was found; lower temperatures produced lower values of MPD. This finding confirmed the Jameson effect, indicating that multiple hurdles in the food-processing chain plus lower temperatures reduced L. monocytogenes growth. Predicting the growth of L. monocytogenes along the food chain will help to reduce microbial risks associated with consumption of pasteurized white asparagus. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
|
