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Risk assessment of Listeria monocytogenes in refrigerated acidified food products: data generation for development of a growth/no growth model

(2005) Acta Horticulturae. 674. p.279-284
Author
Organization
Abstract
Probabilistic models are very useful to assess the likelihood that a microorganism can multiply at specific conditions. This research was focused on the growth/no growth boundary of Listeria monocytogenes in foods acidified with acetic acids (e.g. mayonnaise based salads). In this study the influence of pH (5.0-6.0), water activity (0.960-0.985) and acetic acid (0-0.8% (w/w)) on the growth/no growth boundary was examined in order to develop a growth/no growth model for these kind of products at refrigerated temperature. The results showed that the water activity did not have much influence on the growth boundary in the range from 0.960 to 0.985. The largest shift in the boundary was found at the transition from pH 5.6 to 5.4 if no acetic acid was present. If the concentration of acetic acid increased to 0.2% (w/w) this shift was situated at the transition from pH 5.8 to 5.6. At a concentration of 0.4% (w/w), there was only growth at the highest water activities and pH's.
Keywords
predictive modelling, water activity, pH, acetic acid, WATER ACTIVITY, ESCHERICHIA-COLI, LACTIC-ACID, TEMPERATURE, PH, LIMITS, INTERFACE, NaCl

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Chicago
Vermeulen, An, K Gysemans, K Bernaerts, A Geeraerd, Jan Van Impe, Johan Debevere, and Frank Devlieghere. 2005. “Risk Assessment of Listeria Monocytogenes in Refrigerated Acidified Food Products: Data Generation for Development of a Growth/no Growth Model.” In Acta Horticulturae, ed. BM Nicolaï, MLATM Hertog, and LMM Tijskens, 674:279–284. Leuven, Belgium: International Society for Horticultural Science (ISHS).
APA
Vermeulen, An, Gysemans, K., Bernaerts, K., Geeraerd, A., Van Impe, J., Debevere, J., & Devlieghere, F. (2005). Risk assessment of Listeria monocytogenes in refrigerated acidified food products: data generation for development of a growth/no growth model. In B. Nicolaï, M. Hertog, & L. Tijskens (Eds.), Acta Horticulturae (Vol. 674, pp. 279–284). Presented at the 3rd International symposium on Applications of Modelling as an Innovative Technology in the Agri-Food Chain, Leuven, Belgium: International Society for Horticultural Science (ISHS).
Vancouver
1.
Vermeulen A, Gysemans K, Bernaerts K, Geeraerd A, Van Impe J, Debevere J, et al. Risk assessment of Listeria monocytogenes in refrigerated acidified food products: data generation for development of a growth/no growth model. In: Nicolaï B, Hertog M, Tijskens L, editors. Acta Horticulturae. Leuven, Belgium: International Society for Horticultural Science (ISHS); 2005. p. 279–84.
MLA
Vermeulen, An, K Gysemans, K Bernaerts, et al. “Risk Assessment of Listeria Monocytogenes in Refrigerated Acidified Food Products: Data Generation for Development of a Growth/no Growth Model.” Acta Horticulturae. Ed. BM Nicolaï, MLATM Hertog, & LMM Tijskens. Vol. 674. Leuven, Belgium: International Society for Horticultural Science (ISHS), 2005. 279–284. Print.
@inproceedings{331504,
  abstract     = {Probabilistic models are very useful to assess the likelihood that a microorganism can multiply at specific conditions. This research was focused on the growth/no growth boundary of Listeria monocytogenes in foods acidified with acetic acids (e.g. mayonnaise based salads). In this study the influence of pH (5.0-6.0), water activity (0.960-0.985) and acetic acid (0-0.8\% (w/w)) on the growth/no growth boundary was examined in order to develop a growth/no growth model for these kind of products at refrigerated temperature. The results showed that the water activity did not have much influence on the growth boundary in the range from 0.960 to 0.985. The largest shift in the boundary was found at the transition from pH 5.6 to 5.4 if no acetic acid was present. If the concentration of acetic acid increased to 0.2\% (w/w) this shift was situated at the transition from pH 5.8 to 5.6. At a concentration of 0.4\% (w/w), there was only growth at the highest water activities and pH's.},
  author       = {Vermeulen, An and Gysemans, K and Bernaerts, K and Geeraerd, A and Van Impe, Jan and Debevere, Johan and Devlieghere, Frank},
  booktitle    = {Acta Horticulturae},
  editor       = {Nicola{\"i}, BM and Hertog, MLATM and Tijskens, LMM},
  isbn         = {9789066055186},
  issn         = {0567-7572},
  language     = {eng},
  location     = {Leuven, Belgium},
  pages        = {279--284},
  publisher    = {International Society for Horticultural Science (ISHS)},
  title        = {Risk assessment of Listeria monocytogenes in refrigerated acidified food products: data generation for development of a growth/no growth model},
  volume       = {674},
  year         = {2005},
}

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