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Predictive modelling of the recovery of Listeria monocytogenes on sliced cooked ham after high pressure processing.
Int J Food Microbiol. 2007 Nov 01; 119(3):300-7.IJ

Abstract

This study examined bacterial recovery on sliced cooked ham that was inoculated with Listeria monocytogenes, treated by high pressure processing (HPP) and then stored at 10 degrees C for 70 days. The number of L. monocytogenes on the ham inoculated with 5 log(10) CFU/g was initially reduced by HPP at 500 MPa for 10 min to below the detectable level (10 CFU/g). However, the bacterial count gradually increased during storage, and exceeded the initial inoculum level at the end of the 70-day period, having risen by 7-8 log(10) CFU/g. A novel predictive model was therefore developed to estimate the recovery of L. monocytogenes during storage after HPP. Recovery of L. monocytogenes was defined as the detection of >10(2) CFU/g bacteria, in view of the relevant food safety objectives of L. monocytogenes. At each 14-day sampling session, the ham was scored as either 1 or 0 indicating bacterial recovery or no bacterial recovery, respectively. The data were then subjected to a simple linear logistic regression model, which provided a good fit as indicated by the performance statistics. Using this model, we estimated the minimum HPP conditions necessary for the required storage periods. Additionally, as the developed model was based on logistic regression, the probability of the recovery of L. monocytogenes during storage after HPP was estimated. Our model not only calculated the appropriate shelf life and process conditions, but also provided a method for evaluating the risk of the recovery of pathogenic bacteria during storage.

Authors+Show Affiliations

Koseki S
National Food Research Institute, 2-1-12, Kannondai, Tsukuba, Ibaraki, Japan. koseki@affrc.go.jp
Mizuno Y
No affiliation info available
Yamamoto K
No affiliation info available

MeSH

AnimalsColony Count, MicrobialConsumer Product SafetyFood HandlingFood MicrobiologyFood PreservationHumansHydrostatic PressureListeria monocytogenesLogistic ModelsMeat ProductsModels, BiologicalPredictive Value of TestsRisk AssessmentSwineTemperatureTime Factors

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17900728

Citation

Koseki, Shigenobu, et al. "Predictive Modelling of the Recovery of Listeria Monocytogenes On Sliced Cooked Ham After High Pressure Processing." International Journal of Food Microbiology, vol. 119, no. 3, 2007, pp. 300-7.
Koseki S, Mizuno Y, Yamamoto K. Predictive modelling of the recovery of Listeria monocytogenes on sliced cooked ham after high pressure processing. Int J Food Microbiol. 2007;119(3):300-7.
Koseki, S., Mizuno, Y., & Yamamoto, K. (2007). Predictive modelling of the recovery of Listeria monocytogenes on sliced cooked ham after high pressure processing. International Journal of Food Microbiology, 119(3), 300-7.
Koseki S, Mizuno Y, Yamamoto K. Predictive Modelling of the Recovery of Listeria Monocytogenes On Sliced Cooked Ham After High Pressure Processing. Int J Food Microbiol. 2007 Nov 1;119(3):300-7. PubMed PMID: 17900728.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Predictive modelling of the recovery of Listeria monocytogenes on sliced cooked ham after high pressure processing. AU - Koseki,Shigenobu, AU - Mizuno,Yasuko, AU - Yamamoto,Kazutaka, Y1 - 2007/08/29/ PY - 2007/05/31/received PY - 2007/08/17/revised PY - 2007/08/20/accepted PY - 2007/9/29/pubmed PY - 2008/2/6/medline PY - 2007/9/29/entrez SP - 300 EP - 7 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 119 IS - 3 N2 - This study examined bacterial recovery on sliced cooked ham that was inoculated with Listeria monocytogenes, treated by high pressure processing (HPP) and then stored at 10 degrees C for 70 days. The number of L. monocytogenes on the ham inoculated with 5 log(10) CFU/g was initially reduced by HPP at 500 MPa for 10 min to below the detectable level (10 CFU/g). However, the bacterial count gradually increased during storage, and exceeded the initial inoculum level at the end of the 70-day period, having risen by 7-8 log(10) CFU/g. A novel predictive model was therefore developed to estimate the recovery of L. monocytogenes during storage after HPP. Recovery of L. monocytogenes was defined as the detection of >10(2) CFU/g bacteria, in view of the relevant food safety objectives of L. monocytogenes. At each 14-day sampling session, the ham was scored as either 1 or 0 indicating bacterial recovery or no bacterial recovery, respectively. The data were then subjected to a simple linear logistic regression model, which provided a good fit as indicated by the performance statistics. Using this model, we estimated the minimum HPP conditions necessary for the required storage periods. Additionally, as the developed model was based on logistic regression, the probability of the recovery of L. monocytogenes during storage after HPP was estimated. Our model not only calculated the appropriate shelf life and process conditions, but also provided a method for evaluating the risk of the recovery of pathogenic bacteria during storage. SN - 0168-1605 UR - https://www.unboundmedicine.com/medline/citation/17900728/Predictive_modelling_of_the_recovery_of_Listeria_monocytogenes_on_sliced_cooked_ham_after_high_pressure_processing_ DB - PRIME DP - Unbound Medicine ER -