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Modelling the growth of Salmonella spp. and Escherichia coli O157 on lettuce

Olivier Veys, Susana de Oliveira Elias, Imca Sampers UGent and Eduardo César Tondo (2016) 9th International conference on predictive modelling in food. In Procedia Food Science 7. p.168-172
abstract
This study aimed to model the growth of Salmonella and Escherichia coli O157 on lettuce at different temperatures. Microorganisms were inoculated separately on lettuce and stored at 5, 10, 25, and 37°C. Growth curves were built by fitting the data to the Baranyi’s DMFit model and Ratkowsky equation was used as secondary model. The models were able to assess the growth of both microorganisms and data showed that bacteria did not growth for 24 hours at 10°C, what can be a suitable temperature for lettuce distribution on food services. However, prolonged periods demonstrated growth at every temperatures examined.
Please use this url to cite or link to this publication:
author
organization
year
type
conference (proceedingsPaper)
publication status
published
subject
keyword
microbial pathogens, predictive modeling, food safety, leafy greens, temperature
in
9th International conference on predictive modelling in food
series title
Procedia Food Science
volume
7
pages
168 - 172
publisher
Elsevier Science
place of publication
Amsterdam, The Netherlands
conference name
9th International conference on Predictive Modelling in Food
conference location
Rio de Janeiro, Brazil
conference start
2015-09-08
conference end
2015-09-12
Web of Science type
Proceedings Paper
Web of Science id
000386627900040
ISSN
2211-601X
DOI
10.1016/j.profoo.2016.10.003
language
English
UGent publication?
yes
classification
P1
copyright statement
Creative Commons Attribution 4.0 International Public License (CC-BY 4.0)
id
8501385
handle
http://hdl.handle.net/1854/LU-8501385
alternative location
http://www.sciencedirect.com/science/article/pii/S2211601X16300311
date created
2017-01-11 09:01:16
date last changed
2017-01-27 10:56:49
@inproceedings{8501385,
  abstract     = {This study aimed to model the growth of Salmonella and Escherichia coli O157 on lettuce at different temperatures. Microorganisms were inoculated separately on lettuce and stored at 5, 10, 25, and 37{\textdegree}C. Growth curves were built by fitting the data to the Baranyi{\textquoteright}s DMFit model and Ratkowsky equation was used as secondary model. The models were able to assess the growth of both microorganisms and data showed that bacteria did not growth for 24 hours at 10{\textdegree}C, what can be a suitable temperature for lettuce distribution on food services. However, prolonged periods demonstrated growth at every temperatures examined.},
  author       = {Veys, Olivier and Elias, Susana de Oliveira and Sampers, Imca and Tondo, Eduardo C{\'e}sar},
  booktitle    = {9th International conference on predictive modelling in food},
  issn         = {2211-601X},
  keyword      = {microbial pathogens,predictive modeling,food safety,leafy greens,temperature},
  language     = {eng},
  location     = {Rio de Janeiro, Brazil},
  pages        = {168--172},
  publisher    = {Elsevier Science},
  title        = {Modelling the growth of Salmonella spp. and Escherichia coli O157 on lettuce},
  url          = {http://dx.doi.org/10.1016/j.profoo.2016.10.003},
  volume       = {7},
  year         = {2016},
}

Chicago
Veys, Olivier, Susana de Oliveira Elias, Imca Sampers, and Eduardo César Tondo. 2016. “Modelling the Growth of Salmonella Spp. and Escherichia Coli O157 on Lettuce.” In 9th International Conference on Predictive Modelling in Food, 7:168–172. Amsterdam, The Netherlands: Elsevier Science.
APA
Veys, O., Elias, S. de O., Sampers, I., & Tondo, E. C. (2016). Modelling the growth of Salmonella spp. and Escherichia coli O157 on lettuce. 9th International conference on predictive modelling in food (Vol. 7, pp. 168–172). Presented at the 9th International conference on Predictive Modelling in Food, Amsterdam, The Netherlands: Elsevier Science.
Vancouver
1.
Veys O, Elias S de O, Sampers I, Tondo EC. Modelling the growth of Salmonella spp. and Escherichia coli O157 on lettuce. 9th International conference on predictive modelling in food. Amsterdam, The Netherlands: Elsevier Science; 2016. p. 168–72.
MLA
Veys, Olivier, Susana de Oliveira Elias, Imca Sampers, et al. “Modelling the Growth of Salmonella Spp. and Escherichia Coli O157 on Lettuce.” 9th International Conference on Predictive Modelling in Food. Vol. 7. Amsterdam, The Netherlands: Elsevier Science, 2016. 168–172. Print.