| dc.contributor.author |
Mataragas, M |
en |
| dc.contributor.author |
Drosinos, EH |
en |
| dc.contributor.author |
Siana, P |
en |
| dc.contributor.author |
Skandamis, P |
en |
| dc.contributor.author |
Metaxopoulos, I |
en |
| dc.date.accessioned |
2014-06-06T06:47:03Z |
|
| dc.date.available |
2014-06-06T06:47:03Z |
|
| dc.date.issued |
2006 |
en |
| dc.identifier.issn |
0362028X |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/3361 |
|
| dc.relation.uri |
http://www.scopus.com/inward/record.url?eid=2-s2.0-33745088685&partnerID=40&md5=0bc7b1caa312b241c45a59c6eb0cea67 |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
bacterial count |
en |
| dc.subject.other |
biological model |
en |
| dc.subject.other |
food control |
en |
| dc.subject.other |
food preservation |
en |
| dc.subject.other |
growth, development and aging |
en |
| dc.subject.other |
kinetics |
en |
| dc.subject.other |
Listeria monocytogenes |
en |
| dc.subject.other |
meat |
en |
| dc.subject.other |
methodology |
en |
| dc.subject.other |
microbiology |
en |
| dc.subject.other |
safety |
en |
| dc.subject.other |
sensitivity and specificity |
en |
| dc.subject.other |
statistical model |
en |
| dc.subject.other |
temperature |
en |
| dc.subject.other |
time |
en |
| dc.subject.other |
Colony Count, Microbial |
en |
| dc.subject.other |
Consumer Product Safety |
en |
| dc.subject.other |
Food Microbiology |
en |
| dc.subject.other |
Food Preservation |
en |
| dc.subject.other |
Kinetics |
en |
| dc.subject.other |
Listeria monocytogenes |
en |
| dc.subject.other |
Logistic Models |
en |
| dc.subject.other |
Meat Products |
en |
| dc.subject.other |
Models, Biological |
en |
| dc.subject.other |
Sensitivity and Specificity |
en |
| dc.subject.other |
Temperature |
en |
| dc.subject.other |
Time Factors |
en |
| dc.subject.other |
Listeria monocytogenes |
en |
| dc.title |
Determination of the growth limits and kinetic behavior of Listeria monocytogenes in a sliced cooked cured meat product: Validation of the predictive growth model under constant and dynamic temperature storage conditions |
en |
| heal.type |
journalArticle |
en |
| heal.publicationDate |
2006 |
en |
| heal.abstract |
To describe the growth limits of Listeria monocytogenes NCTC10527 in a sliced vacuum-packaged cooked cured meat product, the binary logistic regression model was used to develop an equation to determine the probability of growth or no growth of L. monocytogenes as a function of temperature (from 0 to 10°C) and water activity (from 0.88 to 0.98). Two inoculum concentrations were used (10 and 104 CFU g-1), and the growth limits for the two inocula were different. The kinetic behavior of L. monocytogenes as a function of temperature (4, 8, 12, and 16°C) on the same meat product at the lower concentration (10 CFU g-1) was also studied. The Baranyi model appeared to fit the overall experimental data better than did the modified Gompertz and the modified logistic models. Maximum specific growth rate (μmax), lag phase duration (LPD), and maximum cell concentration (Nmax) derived from the primary model were modeled using the square root function (μmax and LPD) and a second order polynomial (N max) (secondary models). The selection of the best model (primary or secondary) was based on some statistical indices (the root mean square error of residuals of the model, the regression coefficient, the F test, the goodness of fit, and the bias and accuracy factor). The developed kinetic behavior model was validated under constant and dynamic temperature storage conditions. This prediction of L. monocytogenes growth provides useful information for improving meat safety and can be used for in-depth inspection of quality assurance systems in the meat industry. Copyright ©, International Association for Food Protection. |
en |
| heal.journalName |
Journal of Food Protection |
en |
| dc.identifier.issue |
6 |
en |
| dc.identifier.volume |
69 |
en |
| dc.identifier.spage |
1312 |
en |
| dc.identifier.epage |
1321 |
en |