Modeling survival of Listeria monocytogenes in the traditional Greek soft cheese Katiki

dc.contributor.author	Mataragas, M	en
dc.contributor.author	Stergiou, V	en
dc.contributor.author	Nychas, G-JE	en
dc.date.accessioned	2014-06-06T06:48:10Z
dc.date.available	2014-06-06T06:48:10Z
dc.date.issued	2008	en
dc.identifier.issn	0362028X	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/3995
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-51949104768&partnerID=40&md5=ab1c90ec518ea10e7fe64d42a28cee52	en
dc.subject.other	article	en
dc.subject.other	bacterial count	en
dc.subject.other	biological model	en
dc.subject.other	cheese	en
dc.subject.other	food contamination	en
dc.subject.other	food control	en
dc.subject.other	food handling	en
dc.subject.other	Greece	en
dc.subject.other	growth, development and aging	en
dc.subject.other	kinetics	en
dc.subject.other	Listeria monocytogenes	en
dc.subject.other	mathematics	en
dc.subject.other	methodology	en
dc.subject.other	microbiology	en
dc.subject.other	pH	en
dc.subject.other	risk assessment	en
dc.subject.other	safety	en
dc.subject.other	temperature	en
dc.subject.other	Cheese	en
dc.subject.other	Colony Count, Microbial	en
dc.subject.other	Consumer Product Safety	en
dc.subject.other	Food Contamination	en
dc.subject.other	Food Handling	en
dc.subject.other	Food Microbiology	en
dc.subject.other	Greece	en
dc.subject.other	Hydrogen-Ion Concentration	en
dc.subject.other	Kinetics	en
dc.subject.other	Listeria monocytogenes	en
dc.subject.other	Mathematics	en
dc.subject.other	Models, Biological	en
dc.subject.other	Risk Assessment	en
dc.subject.other	Temperature	en
dc.subject.other	Bacteria (microorganisms)	en
dc.subject.other	Listeria monocytogenes	en
dc.title	Modeling survival of Listeria monocytogenes in the traditional Greek soft cheese Katiki	en
heal.type	journalArticle	en
heal.publicationDate	2008	en
heal.abstract	In the present work, survival of Listeria monocytogenes in the traditional Greek soft, spreadable cheese Katiki was studied throughout the shelf life of the product. Samples of finished cheese were inoculated with a cocktail of five L. monocytogenes strains (ca. 6 log CFU g-1) and stored at 5, 10, 15, and 20°C. Acid-stress adaptation or cross-protection to the same stress was also investigated by inoculation of acid-adapted cells in the product. The results showed that pathogen survival was biphasic. Various mathematical equations (Geeraerd, Cerf, Albert-Mafart, Whiting, Zwietering, and Baranyi models) were fitted to the experimental data. A thorough statistical analysis was performed to choose the best model. The Geeraerd model was finally selected, and the results revealed no acid tolerance acquisition (no significant differences, P > 0.05, in the survival rates of the non-acid-adapted and acid-adapted cells). Secondary modeling (second-order polynomial with a 0 = 0.8453, a1 = -0.0743, and a2 = 0.0059) of the survival rate (of sensitive population), and other parameters that were similar at all temperatures (fraction of initial population in the major population = 99.98%, survival rate of resistant population = 0.10 day -1, and initial population = 6.29 log CFU g-1), showed that survival of the pathogen was temperature dependent with bacterial cells surviving for a longer period of time at lower temperatures. Finally, the developed predictive model was successfully validated at two independent temperatures (12 and 17°C). This study underlines the usefulness of predictive modeling as a tool for realistic estimation and control of L. monocytogenes risk in food products. Such data are also useful when conducting risk assessment studies. Copyright ©, International Association for Food Protection.	en
heal.journalName	Journal of Food Protection	en
dc.identifier.issue	9	en
dc.identifier.volume	71	en
dc.identifier.spage	1835	en
dc.identifier.epage	1845	en