Modelling the growth rate of Listeria monocytogenes in cooked ham stored at different temperatures

1. Ahmed O., Pangloli P., Hwang C., Zivanovic S., Wu T., D'Souza D., Draughon F.A.: The occurrence of Listeria monocytogens in retail ready-to-eat meat and poultry products related to the levels of acetate and lactate in the products. Food Control 2014. http://dx.doi.org/10.1016/j.foodcont.2014.12.015.10.1016/j.foodcont.2014.12.015Search in Google Scholar

2. Baranyi J., Roberts T.A.: A dynamic approach to predicting bacterial growth in food. Int J Food Microbiol 1994, 23, 277–294.10.1016/0168-1605(94)90157-0Search in Google Scholar

3. Berger S.: Listeriosis: Global Status. GIDEON Informatics, Inc, Los Angeles, 2016.Search in Google Scholar

4. Black D.G., Davidson P.M.: Use of modeling to enhance the microbiological safety of the food system. Compr Rev Food Sci Food Saf 2008, 7, 159–167.10.1111/j.1541-4337.2007.00034.xSearch in Google Scholar

5. Buchanan R.L., Phillips J.G.: Response surface model for predicting the effects of temperature, pH, sodium chloride content, sodium nitrite concentration, and atmosphere on the growth of Listeria monocytogenes. J. Food Protection 1990, 53, 370–376. http://wyndmoor.errc.ars.usda.gov/pubs/viewpub.aspx?iden=547810.4315/0362-028X-53.5.370Search in Google Scholar

6. ComBase 2016. http://browser.combase.cc/ComBase_Predictor.aspx?model=1#Search in Google Scholar

7. Corlett D.A., Brown M.H. pH and acidity. In: Microbial ecology of foods. Factors affecting life and death of microorganisms. International Commission on Microbiological Specification for Foods. Academic Press, New York, 1980, p 101.Search in Google Scholar

8. Czarkowski M.P., Cielebąk E., Kondej B., Staszewska E.: Infectious diseases and poisonings in Poland in 2012. National Institute of Public Health – National Institute of Hygiene, Department of Epidemiology, Warsaw, 2013 pp. 24, 126.Search in Google Scholar

9. Gómez D., Iguácel L.P., Rota M.C., Carramiñana J.J., Ariño A., Yangüela J.: Occurrence of Listeria monocytogenes in ready-to-eat meat products and meat processing plants in Spain. Foods 2015, 4, 271–282.10.3390/foods4030271Search in Google Scholar

10. Dalgaard P., Jorgensen L.V.: Predicted and observed growth of Listeria monocytogenes in seafood challenge tests and in naturally contaminated cold-smoked salmon. Int J Food Microbiol 1998, 40, 105–115.10.1016/S0168-1605(98)00019-1Search in Google Scholar

11. Devlieghere F., Francois K., De Meulenaer B., Baert K.: Modelling Food Safety. In: Luning P.A, Devlieghere F., Verhe F. (ed) Safety in the agri-food chain. Wageningen Academic Publishers, the Netherlands 2006, pp. 397–417.Search in Google Scholar

12. EFSA. European Food Safety Authority: Analysis of the baseline survey on the prevalence of Listeria monocytogenes in certain ready-to-eat (RTE) foods in the EU, 2010–2011 Part A: Listeria monocytogenes prevalence estimates. EFSA J 2013, 11, 3241.10.2903/j.efsa.2013.3241Search in Google Scholar

13. EFSA. European Food Safety Authority: The European Union Summary Report on Trends and Sources of Zoonoses, Zoonotic Agents and Food-borne Outbreaks in 2013. EFSA J 2015, 13, 3991.10.2903/j.efsa.2015.3991Search in Google Scholar

14. European Commission. 2005. Commission Regulation (EC) no. 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. Official J Eur Union L 22.12.2005, 338, 1–26.Search in Google Scholar

15. Gibson A.M., Bratchell N., Roberts T.A.: Predicting microbial growth: growth responses of salmonellae in a laboratory medium as affected by pH, sodium chloride and storage temperature. Int J Food Microbiol 1988, 6, 155–178.10.1016/0168-1605(88)90051-7Search in Google Scholar

16. Giffel M.C., Zwietering M.H.: Validation of predictive models describing the growth of Listeria monocytogenes. Int. J. Food Microbiol., 1999, 46, 135–149.10.1016/S0168-1605(98)00189-5Search in Google Scholar

17. Hoang H.M., Flick D., Derens E., Alvarez G., Laguerre O.: Combined deterministic and stochastic approaches for modeling the evolution of food products along the cold chain. Part II: A case study. Int J Refrig 2012, 35, 915–926.10.1016/j.ijrefrig.2011.12.009Search in Google Scholar

18. Hwang C.A., Tamplin M.L.: Modeling the lag phase and growth rate of Listeria monocytogenes in ground ham containing sodium lactate and sodium diacetate at various storage temperatures. J Food Sci 2007, 72, M246–M253.10.1111/j.1750-3841.2007.00443.xSearch in Google Scholar

19. Laguerre O., Derens E., Palagos B.: Study of domestic refrigerator temperature and analysis of factors affecting temperature: a French survey. Int J Refrig 2002, 25, 653–659.10.1016/S0140-7007(01)00047-0Search in Google Scholar

20. Likar K., Jevsnik M.: Cold chain maintaining in food trade. Food Control 2006, 17, 108–113.10.1016/j.foodcont.2004.09.009Search in Google Scholar

21. López S., Prieto M., Dijkstra J., Ghanoa M.S., France J.: Statistical evaluation of mathematical models for microbial growth. Int J Food Microbiol 2004, 96, 289–300.10.1016/j.ijfoodmicro.2004.03.02615454319Search in Google Scholar

22. Luo K., Hong S.S., Oh D.H.: Modeling the effect of storage temperatures on the growth of Listeria monocytogenes on ready-to-eat ham and sausage. J Food Prot 2015, 78, 1675–1681.10.4315/0362-028X.JFP-15-05326319721Search in Google Scholar

23. Mataragas M., Drosinos E.H., Siana P., Skandamis P., Metaxopoulos I.: 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. J Food Prot 2006, 69, 1312–1321.10.4315/0362-028X-69.6.1312Search in Google Scholar

24. McKellar R.C., Lu X.: Primary models. In: Modeling microbial responses in food, edited by R.C. McKellar, X. Lu, CRC Press LLC, Boca Raton, 2004, pp. 21–62.Search in Google Scholar

25. Pathogen Modeling Program (PMP) Online. http://pmp.errc.ars.usda.gov/PMPOnline.aspx. Modified: 11/3/2015Search in Google Scholar

26. Polish Standard: PN-A-82007 Meat products.Search in Google Scholar

27. Posfay-Barbe K.M., Wald E.R.: Listeriosis. Semin Fetal Neonatal Med 2009, 14, 228–233.10.1016/j.siny.2009.01.00619231307Search in Google Scholar

28. Ray B., Bhunia A.: Control by low pH and organic acids. In: Fundamental food microbiology. CRC Press by Taylor & Francis Group, Boca Raton, London, New York, 2008, p. 394.Search in Google Scholar

29. Ross T.: Indices for performance evaluation of predictive models in food microbiology. J Appl Bacteriol 1996, 81, 501–508.10.1111/j.1365-2672.1996.tb01946.xSearch in Google Scholar

30. Sadkowska-Todys M., Zieliński A., Czarkowski M.P.: Infectious diseases in Poland in 2013. Epidemiological Review 2015, 69, 195–204.Search in Google Scholar

31. Seman D.L., Borger A.C., Meyer J.D., Hall P.A., Milkowski A.L.: Modeling the growth of Listeria monocytogenes in cured ready-to-eat processed meat products by manipulation of sodium chloride, sodium diacetate, potassium lactate, and product moisture content. J Food Prot 2002, 65, 651–658.10.4315/0362-028X-65.4.65111952214Search in Google Scholar

32. Szczawińska M.E., Szczawiński J., Łobacz A.: Effect of temperature on the growth kinetics of Salmonella Enteritidis in cooked ham. Bull Vet Inst Pulawy 2014, 58, 47–56.10.2478/bvip-2014-0008Search in Google Scholar

33. Szczawiński J. Predictive microbiology - practical applications. Med Weter 2012, 68, 540–543.10.1136/thoraxjnl-2012-20270923125170Search in Google Scholar

34. Szczawiński J., Stańczak B., Pęconek J.: Behaviour of Listeria monocytogenes in fermented milk products - prediction on the basis of experiments with real food products and Pathogen Modeling Program V. 4.0. In: Shelf life prediction for improved safety and quality of foods. Copernicus Project CIPA-CT94-0120. Copi-Print Library Building University College Dublin 1998, pp. 187–192.Search in Google Scholar

35. Szczawiński J., Szczawińska M.E., Łobacz A., Jackowska-Tracz A.: Modeling the effect of temperature on survival rate of Listeria monocytogenes in yogurt. Pol J Vet Sci 2016, 19, 317–324.10.1515/pjvs-2016-003927487505Search in Google Scholar