scholarly journals Predictive Modeling for the Growth of Salmonella spp. in Liquid Egg White and Application of Scenario-Based Risk Estimation

2021 ◽  
Vol 9 (3) ◽  
pp. 486
Author(s):  
Mi Seon Kang ◽  
Jin Hwa Park ◽  
Hyun Jung Kim
Keyword(s):  
Predictive Model ◽  
Scenario Analysis ◽  
Specific Growth ◽  
Risk Estimation ◽  
Egg White ◽  
Lag Phase ◽  
Salmonella Spp ◽  
Baseline Model ◽  
Phase Duration ◽  
Root Model

The objective of the study was to develop a predictive model of Salmonella spp. growth in pasteurized liquid egg white (LEW) and to estimate the salmonellosis risk using the baseline model and scenario analysis. Samples were inoculated with six strains of Salmonella, and bacterial growth was observed during storage at 10–37 °C. The primary models were developed using the Baranyi model for LEW. For the secondary models, the obtained specific growth rate (μmax) and lag phase duration were fitted to a square root model and Davey model, respectively, as functions of temperature (R2 ≥ 0.98). For μmax, the values were satisfied within an acceptable range (Af, Bf: 0.70–1.15). The probability of infection (Pinf) due to the consumption of LEW was zero in the baseline model. However, scenario analysis suggested possible salmonellosis for the consumption of LEW. Because Salmonella spp. proliferated much faster in LEW than in egg white (EW) during storage at 20 and 30 °C (p < 0.01), greater Pinf may be obtained for LEW when these products are stored at the same conditions. The developed predictive model can be applied to the risk management of Salmonella spp. along the food chain, including during product storage and distribution.

scholarly journals Growth characterisation of Staphylococcus aureus in milk: a quantitative approach

2009 ◽  
Vol 27 (No. 6) ◽  
pp. 433-453 ◽  
Author(s):  
A. Medveďová ◽  
Ľ. Valík ◽  
Z. Sirotná ◽  
D. Liptáková
Keyword(s):  
Staphylococcus Aureus ◽  
Growth Rate ◽  
Incubation Temperature ◽  
Food Poisoning ◽  
Raw Milk ◽  
Lag Phase ◽  
Phase Duration ◽  
Temperature Range ◽  
Root Model ◽  
Toxigenic Strains

<i>Staphylococcus aureus</i> is a pathogenic bacterium that induces several of human illnesses. The staphylococcal enterotoxin (SE) production as the results of previous growth of toxigenic strains is the most crucial problem which may lead to the staphylococcal food poisoning outbreaks in humans. That is why the growth of three strains of <i>Staphylococcus aureus</i> was characterised in milk and modelled in dependence of temperature. For the lag phase duration of <i>S. aureus</i> 2064, the Davey model was used with the following result: ln(1/lag) = 1.973 – 87.92/<i>T</i> + 285.09/<i>T</i><sup>2</sup> (<i>R</i><sup>2</sup> = 0.962). The dependence of the growth rate on incubation temperature was modelled by the Ratkowsky square root model and Gibson in sub-optimal and whole temperature range, respectively. The validation of both models showed high significance of the growth rate data fitting. The optimal temperature of <i>T</i><sub>opt</sub> = 38.5°C was resulted from Gibson model for the <i>S. aureus</i> 2064 growth in milk. For practical purpose, the time necessary for the increase of <i>S. aureus</i> by 3 log counts was also calculated within the growth temperature range. These data may provide useful information e.g. for the producers using raw milk in their artisanal cheese practice as the specific strains were used in this study.

A dynamic predictive model for the growth of Salmonella spp. and Staphylococcus aureus in fresh egg yolk and scenario-based risk estimation

Food Control ◽  
2020 ◽  
Vol 118 ◽  
pp. 107421 ◽  
Author(s):  
Jin Hwa Park ◽  
Mi Seon Kang ◽  
Kyung Min Park ◽  
Hee Young Lee ◽  
Gyeong Sik Ok ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Predictive Model ◽  
Risk Estimation ◽  
Egg Yolk ◽  
Salmonella Spp ◽  
And Staphylococcus Aureus

scholarly journals Mathematical Modeling for the Growth of Salmonella spp. and Staphylococcus aureus in Cake at Fluctuating Temperatures

2021 ◽  
Vol 11 (6) ◽  
pp. 2475
Author(s):  
Heeyoung Lee ◽  
Jin Hwa Park ◽  
Yu Kyoung Park ◽  
Hyun Jung Kim
Keyword(s):  
Staphylococcus Aureus ◽  
Dynamic Models ◽  
Lag Phase ◽  
Salmonella Spp ◽  
Phase Duration ◽  
Microbial Risk ◽  
Cell Counts ◽  
Different Types ◽  
And Staphylococcus Aureus ◽  
Fluctuating Temperatures

This study aimed to develop dynamic mathematical models to predict the growth of Salmonella spp. and Staphylococcus aureus in a cake under fluctuating temperatures. Among the nine different types of cakes frequently served during school meals, one type of cake was selected based on bacterial growth and water activity. Cocktails of Salmonella spp. and S. aureus were inoculated in the samples and stored at 4–35 °C for up to 336 h. The growth of Salmonella spp. and S. aureus was observed above 20 and 15 °C, respectively. The bacterial cell counts were fitted in the Baranyi model, and the maximum specific growth rate (μmax; log CFU/g/h) and lag phase duration (LPD; h) were analyzed using a polynomial model as a function of temperature (R2 = 0.968–0.988), and the performance of the developed models was appropriate. Furthermore, dynamic models were developed, and the predictions were acceptable in changing the temperature, indicating that the developed dynamic models can successfully predict the outcomes of Salmonella spp. and S. aureus in cake. These results provide useful information for assessing and managing microbial risk in foods by predicting the behavior of Salmonella spp. and S. aureus in cake, especially in changing temperature.

Effects of Lactic Acid on the Growth Characteristics of Listeria monocytogenes on Cooked Ham Surfaces†

2012 ◽  
Vol 75 (8) ◽  
pp. 1404-1410 ◽  
Author(s):  
CHENG-AN HWANG ◽  
LIHAN HUANG ◽  
SHIOWSHUH SHEEN ◽  
VIJAY JUNEJA
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Storage Temperature ◽  
Meat Products ◽  
Growth Characteristics ◽  
Lag Phase ◽  
Phase Duration ◽  
Cooked Ham ◽  
Root Model ◽  
Significant Extension

The surfaces of ready-to-eat meats are susceptible to postprocessing contamination by Listeria monocytogenes. This study examined and modeled the growth characteristics of L. monocytogenes on cooked ham treated with lactic acid solutions (LA). Cooked ham was inoculated with L. monocytogenes (ca. 103 CFU/g), immersed in 0, 0.5, 0.75, 1.0, 1.25, 1.5, and 2.0% LA for 30 min, vacuum packaged, and stored at 4, 8, 12, and 16°C. LA immersion resulted in &lt;0.7 log CFU/g immediate reduction of L. monocytogenes on ham surfaces, indicating the immersion alone was not sufficient for reducing L. monocytogenes. During storage, no growth of L. monocytogenes occurred on ham treated with 1.5% LA at 4 and 8°C and with 2% LA at all storage temperatures. LA treatments extended the lag-phase duration (LPD) of L. monocytogenes and reduced the growth rate (GR) from 0.21 log CFU/day in untreated ham to 0.13 to 0.06 log CFU/day on ham treated with 0.5 to 1.25% LA at 4°C, whereas the GR was reduced from 0.57 log CFU/day to 0.40 to 0.12 log CFU/day at 8°C. A significant extension of the LPD and reduction of the GR of L. monocytogenes occurred on ham treated with &gt;1.25% LA. The LPD and GR as a function of LA concentration and storage temperature can be satisfactorily described by a polynomial or expanded square-root model. Results from this study indicate that immersion treatments with &gt;1.5% LA for 30 min may be used to control the growth of L. monocytogenes on cooked meat, and the models would be useful for selecting LA immersion treatments for meat products to achieve desired product safety.

Ammonia sanitisation of sewage sludge using urea

2013 ◽  
Vol 68 (8) ◽  
pp. 1866-1872 ◽  
Author(s):  
Jørgen Fidjeland ◽  
Cecilia Lalander ◽  
Håkan Jönsson ◽  
Björn Vinnerås
Keyword(s):  
Sewage Sludge ◽  
Positive Impact ◽  
Low Cost ◽  
Ammonia Concentration ◽  
Inactivation Rate ◽  
Lag Phase ◽  
Log10 Reduction ◽  
Salmonella Spp ◽  
Phase Duration ◽  
Enterococcus Spp

The aim of the study was to develop a simple, low-cost treatment for sewage sludge using urea as a sanitising agent. Sewage sludge was spiked with Enterococcus faecalis and Salmonella typhimurium, treated with 0.5, 1, 1.5 and 2% w/w urea at laboratory scale, and the viability was monitored during 4 months of storage at 4, 10 and 22 °C (only 0.5%). A linear relationship was identified between Salmonella spp. inactivation rate and ammonia (NH3) concentration. Temperature had a positive impact on Salmonella spp. inactivation at higher temperatures, but in the range 4–10 °C temperature influenced this inactivation merely by its impact on the ammonia equilibrium. Enterococcus spp. was more persistent and a lag phase of up to 11 weeks was observed. Higher temperature and ammonia concentration reduced the lag phase duration significantly, and also had a clear effect on the inactivation rate for the treatments with 0.5% urea at 22 °C and 2% urea at 4 and 10 °C. Urea sanitisation of sewage sludge can give a 2 log10 reduction of Enterococcus spp. and more than a 5 log10 reduction of Salmonella spp. within 6 weeks with either 0.5% w/w urea at 22 °C or 2% urea at 10 °C.

scholarly journals Reciprocal hemizygosity analysis reveals that the Saccharomyces cerevisiae CGI121 gene affects lag time duration in synthetic grape must

2021 ◽  
Author(s):  
Runze Li ◽  
Rebecca C Deed
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Low Temperatures ◽  
Lag Time ◽  
Lag Phase ◽  
Phenotypic Traits ◽  
Time Duration ◽  
Phase Duration ◽  
Grape Must ◽  
The Impact ◽  
Reciprocal Hemizygosity Analysis

Abstract It is standard practice to ferment white wines at low temperatures (10-18 °C). However, low temperatures increase fermentation duration and risk of problem ferments, leading to significant costs. The lag duration at fermentation initiation is heavily impacted by temperature; therefore, identification of Saccharomyces cerevisiae genes influencing fermentation kinetics is of interest for winemaking. We selected 28 S. cerevisiae BY4743 single deletants, from a prior list of open reading frames (ORFs) mapped to quantitative trait loci (QTLs) on chromosomes VII and XIII, influencing the duration of fermentative lag time. Five BY4743 deletants, Δapt1, Δcgi121, Δclb6, Δrps17a, and Δvma21, differed significantly in their fermentative lag duration compared to BY4743 in synthetic grape must (SGM) at 15 °C, over 72 h. Fermentation at 12.5 °C for 528 h confirmed the longer lag times of BY4743 Δcgi121, Δrps17a, and Δvma21. These three candidate ORFs were deleted in S. cerevisiae RM11-1a and S288C to perform single reciprocal hemizygosity analysis (RHA). RHA hybrids and single deletants of RM11-1a and S288C were fermented at 12.5 °C in SGM and lag time measurements confirmed that the S288C allele of CGI121 on chromosome XIII, encoding a component of the EKC/KEOPS complex, increased fermentative lag phase duration. Nucleotide sequences of RM11-1a and S288C CGI121 alleles differed by only one synonymous nucleotide, suggesting that intron splicing, codon bias, or positional effects might be responsible for the impact on lag phase duration. This research demonstrates a new role of CGI121 and highlights the applicability of QTL analysis for investigating complex phenotypic traits in yeast.

scholarly journals Biomethane Potential of Sludges from a Brackish Water Fish Hatchery

2021 ◽  
Vol 11 (2) ◽  
pp. 552
Author(s):  
Francesco da Borso ◽  
Alessandro Chiumenti ◽  
Giulio Fait ◽  
Matia Mainardis ◽  
Daniele Goi
Keyword(s):  
Brackish Water ◽  
Gompertz Model ◽  
Experimental Tests ◽  
Lag Phase ◽  
Phase Duration ◽  
Fish Hatchery ◽  
Volatile Solids ◽  
Water Recirculation ◽  
Methane Potential ◽  
Intensive Aquaculture

The development of intensive aquaculture is facing the challenge of the sustainable management of effluents. The reproductive sectors (i.e., hatcheries) mainly use water recirculation systems (RAS), which discharge a portion of wastewater. Anaerobic digestion (AD) could reduce the environmental impact of this waste stream while producing biogas. The study is focused on the biochemical methane potential (BMP) of brackish fish hatchery sludges. Wastewater was concentrated by microfiltration and sedimentation and thickened sludges were treated in a BMP system with different inoculum/substrate (I/S) volatile solids ratios (from 50:1 to no inoculum). The highest I/S ratio showed the highest BMP (564.2 NmL CH4/g VS), while different I/S ratios showed a decreasing trend (319.4 and 127.7 NmL CH4/g VS, for I/S = 30 and I/S = 3). In absence of inoculum BMP resulted of 62.2 NmL CH4/g VS. The kinetic analysis (modified Gompertz model) showed a good correlation with the experimental data, but with a long lag-phase duration (from 14.0 to 5.5 days) in particular with the highest I/S. AD applied to brackish water sludges can be a promising treatment with interesting methane productions. For a continuous, full-scale application further investigation on biomass adaptation to salinity and on retention times is needed. Further experimental tests are ongoing.

scholarly journals Growth of Listeria monocytogenes in Thawed Frozen Foods

2017 ◽  
Vol 80 (3) ◽  
pp. 447-453 ◽  
Author(s):  
Ai Kataoka ◽  
Hua Wang ◽  
Philip H. Elliott ◽  
Richard C. Whiting ◽  
Melinda M. Hayman
Keyword(s):  
Growth Rate ◽  
Listeria Monocytogenes ◽  
Growth Rates ◽  
Storage Temperature ◽  
Growth Parameters ◽  
Quadratic Model ◽  
Lag Phase ◽  
Frozen Foods ◽  
Phase Duration ◽  
Primary Model

ABSTRACT The growth characteristics of Listeria monocytogenes inoculated onto frozen foods (corn, green peas, crabmeat, and shrimp) and thawed by being stored at 4, 8, 12, and 20°C were investigated. The growth parameters, lag-phase duration (LPD) and exponential growth rate (EGR), were determined by using a two-phase linear growth model as a primary model and a square root model for EGR and a quadratic model for LPD as secondary models, based on the growth data. The EGR model predictions were compared with growth rates obtained from the USDA Pathogen Modeling Program, calculated with similar pH, salt percentage, and NaNO2 parameters, at all storage temperatures. The results showed that L. monocytogenes grew well in all food types, with the growth rate increasing with storage temperature. Predicted EGRs for all food types demonstrated the significance of storage temperature and similar growth rates among four food types. The predicted EGRs showed slightly slower rate compared with the values from the U.S. Department of Agriculture Pathogen Modeling Program. LPD could not be accurately predicted, possibly because there were not enough sampling points. These data established by using real food samples demonstrated that L. monocytogenes can initiate growth without a prolonged lag phase even at refrigeration temperature (4°C), and the predictive models derived from this study can be useful for developing proper handling guidelines for thawed frozen foods during production and storage.

scholarly journals Quantitative Interaction Effects of Carbon Dioxide, Sodium Chloride, and Sodium Nitrite on Neurotoxin Gene Expression in Nonproteolytic Clostridium botulinum Type B

2004 ◽  
Vol 70 (5) ◽  
pp. 2928-2934 ◽  
Author(s):  
Maria Lövenklev ◽  
Ingrid Artin ◽  
Oskar Hagberg ◽  
Elisabeth Borch ◽  
Elisabet Holst ◽  
...  
Keyword(s):  
Gene Expression ◽  
Carbon Dioxide ◽  
Growth Rate ◽  
Sodium Chloride ◽  
Optical Density ◽  
Sodium Nitrite ◽  
Clostridium Botulinum ◽  
Lag Phase ◽  
Type B ◽  
Phase Duration

ABSTRACT The effects of carbon dioxide, sodium chloride, and sodium nitrite on type B botulinum neurotoxin (BoNT/B) gene (cntB) expression in nonproteolytic Clostridium botulinum were investigated in a tryptone-peptone-yeast extract (TPY) medium. Various concentrations of these selected food preservatives were studied by using a complete factorial design in order to quantitatively study interaction effects, as well as main effects, on the following responses: lag phase duration (LPD), growth rate, relative cntB expression, and extracellular BoNT/B production. Multiple linear regression was used to set up six statistical models to quantify and predict these responses. All combinations of NaCl and NaNO2 in the growth medium resulted in a prolonged lag phase duration and in a reduction in the specific growth rate. In contrast, the relative BoNT/B gene expression was unchanged, as determined by the cntB-specific quantitative reverse transcription-PCR method. This was confirmed when we measured the extracellular BoNT/B concentration by an enzyme-linked immunosorbent assay. CO2 was found to have a major effect on gene expression when the cntB mRNA levels were monitored in the mid-exponential, late exponential, and late stationary growth phases. The expression of cntB relative to the expression of the 16S rRNA gene was stimulated by an elevated CO2 concentration; the cntB mRNA level was fivefold greater in a 70% CO2 atmosphere than in a 10% CO2 atmosphere. These findings were also confirmed when we analyzed the extracellular BoNT/B concentration; we found that the concentrations were 27 ng · ml−1 · unit of optical density−1 in the 10% CO2 atmosphere and 126 ng · ml−1 · unit of optical density−1 in the 70% CO2 atmosphere.

Validation and Analysis of Modeled Predictions of Growth of Bacillus cereus Spores in Boiled Rice

2000 ◽  
Vol 63 (2) ◽  
pp. 268-272 ◽  
Author(s):  
DANA M. McELROY ◽  
LEE-ANN JAYKUS ◽  
PEGGY M. FOEGEDING
Keyword(s):  
Growth Rate ◽  
Bacillus Cereus ◽  
Exponential Growth ◽  
Generation Time ◽  
Time Lag ◽  
Lag Phase ◽  
Exponential Growth Rate ◽  
Phase Duration ◽  
Margin Of Safety ◽  
Fail Safe

The growth of psychrotrophic Bacillus cereus 404 from spores in boiled rice was examined experimentally at 15, 20, and 30°C. Using the Gompertz function, observed growth was modeled, and these kinetic values were compared with kinetic values for the growth of mesophilic vegetative cells as predicted by the U.S. Department of Agriculture's Pathogen Modeling Program, version 5.1. An analysis of variance indicated no statistically significant difference between observed and predicted values. A graphical comparison of kinetic values demonstrated that modeled predictions were “fail safe” for generation time and exponential growth rate at all temperatures. The model also was fail safe for lag-phase duration at 20 and 30°C but not at l5°C. Bias factors of 0.55, 0.82, and 1.82 for generation time, lag-phase duration, and exponential growth rate, respectively, indicated that the model generally was fail safe and hence provided a margin of safety in its growth predictions. Accuracy factors of 1.82, 1.60, and 1.82 for generation time, lag-phase duration, and exponential growth rate, respectively, quantitatively demonstrated the degree of difference between predicted and observed values. Although the Pathogen Modeling Program produced reasonably accurate predictions of the growth of psychrotrophic B. cereus from spores in boiled rice, the margin of safety provided by the model may be more conservative than desired for some applications. It is recommended that if microbial growth modeling is to be applied to any food safety or processing situation, it is best to validate the model before use. Once experimental data are gathered, graphical and quantitative methods of analysis can be useful tools for evaluating specific trends in model prediction and identifying important deviations between predicted and observed data.

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