Modelling of the Behaviour of <i>Salmonella enterica serovar</i> Reading on Commercial Fresh-Cut Iceberg Lettuce Stored at Different Temperatures
The aim of this study was to model the growth and survival behaviour of <i>Salmonella</i> Reading and endogenous lactic acid bacteria on fresh pre-cut iceberg lettuce stored under modified atmosphere packaging for 10 days at different temperatures (4, 8 and 15 °C). The Baranyi and Weibul...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/7/946 |
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| author | Fatih Tarlak Gro Johannessen Isabel Bascón Villegas Araceli Bolívar Guiomar Denisse Posada-Izquierdo Fernando Pérez-Rodríguez |
| author_facet | Fatih Tarlak Gro Johannessen Isabel Bascón Villegas Araceli Bolívar Guiomar Denisse Posada-Izquierdo Fernando Pérez-Rodríguez |
| author_sort | Fatih Tarlak |
| collection | DOAJ |
| description | The aim of this study was to model the growth and survival behaviour of <i>Salmonella</i> Reading and endogenous lactic acid bacteria on fresh pre-cut iceberg lettuce stored under modified atmosphere packaging for 10 days at different temperatures (4, 8 and 15 °C). The Baranyi and Weibull models were satisfactorily fitted to describe microbial growth and survival behaviour, respectively. Results indicated that lactic acid bacteria (LAB) could grow at all storage temperatures, while <i>S</i>. Reading grew only at 15 °C. Specific growth rate values (<i>μ<sub>max</sub></i>) for LAB ranged between 0.080 and 0.168 h<sup>−1</sup> corresponding to the temperatures 4 and 15 °C while for <i>S</i>. Reading at 15 °C, <i>μ<sub>max</sub></i> = 0.056 h<sup>−1</sup>. This result was compared with published predictive microbiology models for other <i>Salmonella</i> serovars in leafy greens, revealing that predictions from specific models could be valid for such a temperature, provided they were developed specifically in lettuce regardless of the type of serovars inoculated. The parameter delta obtained from the Weibull model for the pathogen was found to be 16.03 and 18.81 for 4 and 8 °C, respectively, indicating that the pathogen underwent larger reduction levels at lower temperatures (2.8 log<sub>10</sub> decrease at 4 °C). These data suggest that this <i>Salmonella</i> serovar is especially sensitive to low temperatures, under the assayed conditions, while showcasing that a correct refrigeration could be an effective measure to control microbial risk in commercial packaged lettuce. Finally, the microbiological data and models from this study will be useful to consider more specifically the behaviour of <i>S</i>. Reading during transport and storage of fresh-cut lettuce, elucidating the contribution of this serovar to the risk by <i>Salmonella</i> in leafy green products. |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T18:25:49Z |
| publishDate | 2020-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-7321100b75bf44389670723817a033dd2023-11-20T07:04:05ZengMDPI AGFoods2304-81582020-07-019794610.3390/foods9070946Modelling of the Behaviour of <i>Salmonella enterica serovar</i> Reading on Commercial Fresh-Cut Iceberg Lettuce Stored at Different TemperaturesFatih Tarlak0Gro Johannessen1Isabel Bascón Villegas2Araceli Bolívar3Guiomar Denisse Posada-Izquierdo4Fernando Pérez-Rodríguez5Department of Nutrition and Dietetics, Istanbul Gedik University, 34876 Istanbul, TurkeyDepartment of Animal Health and Food Safety, Norwegian Veterinary Institute, P.O.Box 750 Sentrum, 0106 Oslo, NorwayDepartment of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, SpainDepartment of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, SpainDepartment of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, SpainDepartment of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, SpainThe aim of this study was to model the growth and survival behaviour of <i>Salmonella</i> Reading and endogenous lactic acid bacteria on fresh pre-cut iceberg lettuce stored under modified atmosphere packaging for 10 days at different temperatures (4, 8 and 15 °C). The Baranyi and Weibull models were satisfactorily fitted to describe microbial growth and survival behaviour, respectively. Results indicated that lactic acid bacteria (LAB) could grow at all storage temperatures, while <i>S</i>. Reading grew only at 15 °C. Specific growth rate values (<i>μ<sub>max</sub></i>) for LAB ranged between 0.080 and 0.168 h<sup>−1</sup> corresponding to the temperatures 4 and 15 °C while for <i>S</i>. Reading at 15 °C, <i>μ<sub>max</sub></i> = 0.056 h<sup>−1</sup>. This result was compared with published predictive microbiology models for other <i>Salmonella</i> serovars in leafy greens, revealing that predictions from specific models could be valid for such a temperature, provided they were developed specifically in lettuce regardless of the type of serovars inoculated. The parameter delta obtained from the Weibull model for the pathogen was found to be 16.03 and 18.81 for 4 and 8 °C, respectively, indicating that the pathogen underwent larger reduction levels at lower temperatures (2.8 log<sub>10</sub> decrease at 4 °C). These data suggest that this <i>Salmonella</i> serovar is especially sensitive to low temperatures, under the assayed conditions, while showcasing that a correct refrigeration could be an effective measure to control microbial risk in commercial packaged lettuce. Finally, the microbiological data and models from this study will be useful to consider more specifically the behaviour of <i>S</i>. Reading during transport and storage of fresh-cut lettuce, elucidating the contribution of this serovar to the risk by <i>Salmonella</i> in leafy green products.https://www.mdpi.com/2304-8158/9/7/946Weibull modelpredictive microbiologyfood safetymodified atmosphere packaging<i>Salmonella</i> Reading |
| spellingShingle | Fatih Tarlak Gro Johannessen Isabel Bascón Villegas Araceli Bolívar Guiomar Denisse Posada-Izquierdo Fernando Pérez-Rodríguez Modelling of the Behaviour of <i>Salmonella enterica serovar</i> Reading on Commercial Fresh-Cut Iceberg Lettuce Stored at Different Temperatures Foods Weibull model predictive microbiology food safety modified atmosphere packaging <i>Salmonella</i> Reading |
| title | Modelling of the Behaviour of <i>Salmonella enterica serovar</i> Reading on Commercial Fresh-Cut Iceberg Lettuce Stored at Different Temperatures |
| title_full | Modelling of the Behaviour of <i>Salmonella enterica serovar</i> Reading on Commercial Fresh-Cut Iceberg Lettuce Stored at Different Temperatures |
| title_fullStr | Modelling of the Behaviour of <i>Salmonella enterica serovar</i> Reading on Commercial Fresh-Cut Iceberg Lettuce Stored at Different Temperatures |
| title_full_unstemmed | Modelling of the Behaviour of <i>Salmonella enterica serovar</i> Reading on Commercial Fresh-Cut Iceberg Lettuce Stored at Different Temperatures |
| title_short | Modelling of the Behaviour of <i>Salmonella enterica serovar</i> Reading on Commercial Fresh-Cut Iceberg Lettuce Stored at Different Temperatures |
| title_sort | modelling of the behaviour of i salmonella enterica serovar i reading on commercial fresh cut iceberg lettuce stored at different temperatures |
| topic | Weibull model predictive microbiology food safety modified atmosphere packaging <i>Salmonella</i> Reading |
| url | https://www.mdpi.com/2304-8158/9/7/946 |
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