Evaluation of the Listeria monocytogenes inactivation during post-process storage of fermented sausages: A basis for the development of a decision support tool |
| |
Affiliation: | 1. Department of Food Science and Technology, University of Cordoba, Campus Rabanales s/n. Crta. Madrid-Cádiz km 396A, 14014 Córdoba, Spain;2. Microbiology Division, Department of Biotechnology and Food Science, University of Burgos, Spain;3. Laboratory of Molecular Biology and Microbiology, Instituto Tecnológico Agrario de Castilla y León, Valladolid, Spain |
| |
Abstract: | In situ quantitative data on Listeria monocytogenes survival during storage of vacuum-packaged fermented sausages at various temperatures were collected from the literature to develop a generic predictive model regarding its fate at a specific storage temperature. The development of the tool was based on the z-concept. The time needed for 4D reduction of the pathogen was estimated and its influence by the temperature was further described by linear regression. A secondary model was developed for describing the effect of sausage water activity on the z-concept parameters at the reference temperature. The decision support tool was successfully validated against the studies not used during the development of the model. Based on the model predictions, a decision can be made about the required time of product storage before its distribution to achieve an additional pathogen inactivation. Such tools can be incorporated in a HACCP plan of a food-producing company to assure food safety. |
| |
Keywords: | Food safety HACCP Non-thermal inactivation Predictive model Storage |
本文献已被 ScienceDirect 等数据库收录! |
|