Modelling the Effect of Salt Concentration on the Fate of Listeria monocytogenes Isolated from Costa Rican Fresh Cheeses
| Autor: | Beatriz Mazón-Villegas, Paula Fallas-Jiménez, Mauricio Redondo-Solano, Diana Víquez-Barrantes, Guiomar Denisse Posada-Izquierdo, Antonio Valero, Rosa María García-Gimeno, Alejandra Huete-Soto |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Validation study
artisanal fresh cheese Health (social science) Salt (chemistry) TP1-1185 Plant Science Biology medicine.disease_cause Health Professions (miscellaneous) Microbiology Isolated strains 03 medical and health sciences Listeria monocytogenes predictive microbiology Salt concentration Validation medicine Food science microHibro 030304 developmental biology validation chemistry.chemical_classification 0303 health sciences Predictive microbiology 030306 microbiology Chemical technology isolated strains chemistry Artisanal fresh cheese salt concentration Food Science |
| Zdroj: | Foods 10(8), 1722 (2021) Helvia. Repositorio Institucional de la Universidad de Córdoba instname Foods, Vol 10, Iss 1722, p 1722 (2021) Foods Volume 10 Issue 8 Helvia: Repositorio Institucional de la Universidad de Córdoba Universidad de Córdoba |
| Popis: | “Turrialba cheese” is a Costa Rican fresh cheese highly appreciated due to its sensory characteristics and artisanal production. As a ready-to-eat dairy product, its formulation could support Listeria monocytogenes growth. L. monocytogenes was isolated from 14.06% of the samples and the pathogen was able to grow under all tested conditions. Due to the increasing demand for low-salt products, the objective of this study was to determine the effect of salt concentration on the growth of pathogen isolates obtained from local cheese. Products from retail outlets in Costa Rica were analyzed for L. monocytogenes. These isolates were used to determine growth at 4 °C for different salt concentration (0.5–5.2%). Kinetic curves were built and primary and secondary models developed. Finally, a validation study was performed using literature data. The R2 and Standard Error of fit of primary models were ranked from 0.964–0.993, and 0.197–0.443, respectively. An inverse relationship was observed between growth rate and salt concentration. A secondary model was obtained, with R2 = 0.962. The model was validated, and all values were Bf > 1, thus providing fail-safe estimations. These data were added to the free and easy-to-use predictive microbiology software “microHibro” which is used by food producers and regulators to assist in decision-making. |
| Databáze: | OpenAIRE |
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