Modeling of Clostridium perfringens vegetative cell inactivation in beef-in-sauce products: A meta-analysis using mixed linear models
| Autor: | S. Jaloustre, Laurent Guillier, Marie Laure Delignette-Muller, Elisabeth Morelli, Véronique Noël |
|---|---|
| Přispěvatelé: | Laboratoire de Biométrie et Biologie Evolutive - UMR 5558 (LBBE), Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Université de Lyon-Institut National de Recherche en Informatique et en Automatique (Inria)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Centre National de la Recherche Scientifique (CNRS), Ecologie quantitative et évolutive des communautés, Département écologie évolutive [LBBE], Université de Lyon-Université de Lyon-Institut National de Recherche en Informatique et en Automatique (Inria)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Centre National de la Recherche Scientifique (CNRS)-Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Université de Lyon-Institut National de Recherche en Informatique et en Automatique (Inria)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Centre National de la Recherche Scientifique (CNRS)-Laboratoire de Biométrie et Biologie Evolutive - UMR 5558 (LBBE) |
| Jazyk: | angličtina |
| Rok vydání: | 2012 |
| Předmět: |
Mixed model
[SDV.OT]Life Sciences [q-bio]/Other [q-bio.OT] Hot Temperature Meat Clostridium perfringens Food Handling [SDV]Life Sciences [q-bio] Colony Count Microbial Food Contamination Biology medicine.disease_cause Models Biological Microbiology Model validation 03 medical and health sciences 0404 agricultural biotechnology Food Preservation medicine Humans D-value ComputingMilieux_MISCELLANEOUS Spores Bacterial 0303 health sciences Models Statistical 030306 microbiology business.industry Linear model Statistical model 04 agricultural and veterinary sciences General Medicine Random effects model 040401 food science Biotechnology Meat Products Food Food Microbiology Linear Models Mixed effects Biological system business Forecasting Food Science |
| Zdroj: | International Journal of Food Microbiology International Journal of Food Microbiology, Elsevier, 2012, 154, pp.44-51 International journal of food microbiology International journal of food microbiology, 2012, 154, pp.44--51. ⟨10.1016/j.ijfoodmicro.2011.12.013⟩ International Journal of Food Microbiology, 2012, 154, pp.44-51 |
| ISSN: | 0168-1605 |
| DOI: | 10.1016/j.ijfoodmicro.2011.12.013⟩ |
| Popis: | The aim of the present study was to predict Clostridium perfringens vegetative cell inactivation during the final reheating step of two beef-in-sauce products prepared and distributed in a French hospital for exposure in risk assessment. In order to account for variability according to experts and international organization recommendations, published data were used to estimate the thermal inactivation parameters of a probabilistic model. Mixed effects models were proposed to describe variability on D(ref) the decimal reduction time at temperature T(ref). Many models differing by their description of variability on D(ref) were tested. Based on goodness-of-fit and parsimony of the model, the one including three random effects was chosen. That model describes random effects of vegetative cell culture conditions, strains and other uncontrolled experimental factors. In order to check the ability of the model to predict inactivation under dynamic thermal conditions, model validation was carried out on published non isothermal data. This model was then used to predict C. perfringens vegetative cell inactivation using temperature profiles inside beef-in-sauce products registered in a French hospital and to explore control measures easier to apply than French regulations. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect