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

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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.
Keywords
microbial pathogens, predictive modeling, food safety, leafy greens, temperature

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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.
@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},
}

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