Modeling the Growth of Six Listeria monocytogenes Strains in Smoked Salmon Pâté
In this study, the growth of six L. monocytogenes strains isolated from different fish products was quantified and modeled in smoked salmon pâté at a temperature ranging from 2 to 20 °C. The experimental data obtained for each strain was fitted to the primary growth model of Baranyi and Roberts to e...
| Autores: | , , , , , |
|---|---|
| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2023 |
| País: | España |
| Institución: | Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya) |
| Repositorio: | Recercat. Dipósit de la Recerca de Catalunya |
| OAI Identifier: | oai:recercat.cat:10459.1/465953 |
| Acceso en línea: | https://doi.org/10.3390/foods12061123 https://hdl.handle.net/10459.1/465953 |
| Access Level: | acceso abierto |
| Palabra clave: | Predictive microbiology Ratkowsky secondary model Shelf life Foodborne pathogen Ready-to-eat fish product |
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Modeling the Growth of Six Listeria monocytogenes Strains in Smoked Salmon PâtéBolívar, AraceliGarrote Achou, Chajira CamilaTarlak, FatihCantalejo, Maria JesúsCosta, Jean Carlos Correia PeresPérez-Rodríguez, FernandoPredictive microbiologyRatkowsky secondary modelShelf lifeFoodborne pathogenReady-to-eat fish productIn this study, the growth of six L. monocytogenes strains isolated from different fish products was quantified and modeled in smoked salmon pâté at a temperature ranging from 2 to 20 °C. The experimental data obtained for each strain was fitted to the primary growth model of Baranyi and Roberts to estimate the following kinetic parameters: lag phase (λ), maximum specific growth rate (μmax), and maximum cell density (Nmax). Then, the effect of storage temperature on the obtained μmax values was modeled by the Ratkowsky secondary model. In general, the six L. monocytogenes strains showed rapid growth in salmon pâté at all storage temperatures, with a relatively short lag phase λ, even at 2 °C. The growth behavior among the tested strains was similar at the same storage temperature, although significant differences were found for the parameters λ and μmax. Besides, the growth variations among the strains did not follow a regular pattern. The estimated secondary model parameter Tmin ranged from −4.25 to −3.19 °C. This study provides accurate predictive models for the growth of L. monocytogenes in fish pâtés that can be used in shelf life and microbial risk assessment studies. In addition, the models generated in this work can be implemented in predictive modeling tools and repositories that can be reliably and easily used by the fish industry and end-users to establish measures aimed at controlling the growth of L. monocytogenes in fish-based pâtés.This research was funded by the research projects 1261329-R (AQUASAFEFISH) and P18-RT-3177 (PROBIOFISH), both funded by the Andalusian Government (Spain), and the Research Group AGR-170 HIBRO. Author Araceli Bolívar was supported by project P18-RT-1386 (RESISTALI), funded by the Andalusian Government (Spain). Author Fatih Tarlak was supported by the Scientific and Technological Research Council of Turkey (TUBITAK) under a Postdoctoral Research Fellowship grant (2219).MDPI2023info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://doi.org/10.3390/foods12061123https://hdl.handle.net/10459.1/465953reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésReproducció del document publicat a: https://doi.org/10.3390/foods12061123Foods, 2023, vol. 12, núm. 1123cc-by, (c) Bolívar et al., 2023info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/4.0/oai:recercat.cat:10459.1/4659532026-05-29T05:05:01Z |
| dc.title.none.fl_str_mv |
Modeling the Growth of Six Listeria monocytogenes Strains in Smoked Salmon Pâté |
| title |
Modeling the Growth of Six Listeria monocytogenes Strains in Smoked Salmon Pâté |
| spellingShingle |
Modeling the Growth of Six Listeria monocytogenes Strains in Smoked Salmon Pâté Bolívar, Araceli Predictive microbiology Ratkowsky secondary model Shelf life Foodborne pathogen Ready-to-eat fish product |
| title_short |
Modeling the Growth of Six Listeria monocytogenes Strains in Smoked Salmon Pâté |
| title_full |
Modeling the Growth of Six Listeria monocytogenes Strains in Smoked Salmon Pâté |
| title_fullStr |
Modeling the Growth of Six Listeria monocytogenes Strains in Smoked Salmon Pâté |
| title_full_unstemmed |
Modeling the Growth of Six Listeria monocytogenes Strains in Smoked Salmon Pâté |
| title_sort |
Modeling the Growth of Six Listeria monocytogenes Strains in Smoked Salmon Pâté |
| dc.creator.none.fl_str_mv |
Bolívar, Araceli Garrote Achou, Chajira Camila Tarlak, Fatih Cantalejo, Maria Jesús Costa, Jean Carlos Correia Peres Pérez-Rodríguez, Fernando |
| author |
Bolívar, Araceli |
| author_facet |
Bolívar, Araceli Garrote Achou, Chajira Camila Tarlak, Fatih Cantalejo, Maria Jesús Costa, Jean Carlos Correia Peres Pérez-Rodríguez, Fernando |
| author_role |
author |
| author2 |
Garrote Achou, Chajira Camila Tarlak, Fatih Cantalejo, Maria Jesús Costa, Jean Carlos Correia Peres Pérez-Rodríguez, Fernando |
| author2_role |
author author author author author |
| dc.subject.none.fl_str_mv |
Predictive microbiology Ratkowsky secondary model Shelf life Foodborne pathogen Ready-to-eat fish product |
| topic |
Predictive microbiology Ratkowsky secondary model Shelf life Foodborne pathogen Ready-to-eat fish product |
| description |
In this study, the growth of six L. monocytogenes strains isolated from different fish products was quantified and modeled in smoked salmon pâté at a temperature ranging from 2 to 20 °C. The experimental data obtained for each strain was fitted to the primary growth model of Baranyi and Roberts to estimate the following kinetic parameters: lag phase (λ), maximum specific growth rate (μmax), and maximum cell density (Nmax). Then, the effect of storage temperature on the obtained μmax values was modeled by the Ratkowsky secondary model. In general, the six L. monocytogenes strains showed rapid growth in salmon pâté at all storage temperatures, with a relatively short lag phase λ, even at 2 °C. The growth behavior among the tested strains was similar at the same storage temperature, although significant differences were found for the parameters λ and μmax. Besides, the growth variations among the strains did not follow a regular pattern. The estimated secondary model parameter Tmin ranged from −4.25 to −3.19 °C. This study provides accurate predictive models for the growth of L. monocytogenes in fish pâtés that can be used in shelf life and microbial risk assessment studies. In addition, the models generated in this work can be implemented in predictive modeling tools and repositories that can be reliably and easily used by the fish industry and end-users to establish measures aimed at controlling the growth of L. monocytogenes in fish-based pâtés. |
| publishDate |
2023 |
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2023 |
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info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
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publishedVersion |
| dc.identifier.none.fl_str_mv |
https://doi.org/10.3390/foods12061123 https://hdl.handle.net/10459.1/465953 |
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https://doi.org/10.3390/foods12061123 https://hdl.handle.net/10459.1/465953 |
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Inglés |
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Inglés |
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Reproducció del document publicat a: https://doi.org/10.3390/foods12061123 Foods, 2023, vol. 12, núm. 1123 |
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cc-by, (c) Bolívar et al., 2023 info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by/4.0/ |
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cc-by, (c) Bolívar et al., 2023 https://creativecommons.org/licenses/by/4.0/ |
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openAccess |
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application/pdf |
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MDPI |
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MDPI |
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reponame:Recercat. Dipósit de la Recerca de Catalunya instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya) |
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Recercat. Dipósit de la Recerca de Catalunya |
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