Modeling the growth of Listeria monocytogenes in soft blue-white cheese

Per Sand Rosshaug; Ann Detmer; Hanne Ingmer; Marianne Halberg Larsen

doi:10.1128/AEM.01865-12

Modeling the growth of Listeria monocytogenes in soft blue-white cheese

Per Sand Rosshaug, Ann Detmer, Hanne Ingmer, Marianne Halberg Larsen

25 Citationer (Scopus)

Abstract

The aim of this study was to develop a predictive model simulating growth over time of the pathogenic bacterium Listeria monocytogenes in a soft blue-white cheese. The physicochemical properties in a matrix such as cheese are essential controlling factors influencing the growth of L. monocytogenes. We developed a predictive tertiary model of the bacterial growth of L. monocytogenes as a function of temperature, pH, NaCl, and lactic acid. We measured the variations over time of the physicochemical properties in the cheese. Our predictive model was developed based on broth data produced in previous studies. New growth data sets were produced to independently calibrate and validate the developed model. A characteristic of this tertiary model is that it handles dynamic growth conditions described in time series of temperature, pH, NaCl, and lactic acid. Supplying the model with realistic production and retail conditions showed that the number of L. monocytogenes cells increases 3 to 3.5 log within the shelf life of the cheese.

Originalsprog	Engelsk
Tidsskrift	Applied and Environmental Microbiology
Vol/bind	78
Udgave nummer	24
Sider (fra-til)	8508-8514
Antal sider	7
ISSN	0099-2240
DOI	https://doi.org/10.1128/AEM.01865-12
Status	Udgivet - dec. 2012

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10.1128/AEM.01865-12

Citationsformater

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title = "Modeling the growth of Listeria monocytogenes in soft blue-white cheese",

abstract = "The aim of this study was to develop a predictive model simulating growth over time of the pathogenic bacterium Listeria monocytogenes in a soft blue-white cheese. The physicochemical properties in a matrix such as cheese are essential controlling factors influencing the growth of L. monocytogenes. We developed a predictive tertiary model of the bacterial growth of L. monocytogenes as a function of temperature, pH, NaCl, and lactic acid. We measured the variations over time of the physicochemical properties in the cheese. Our predictive model was developed based on broth data produced in previous studies. New growth data sets were produced to independently calibrate and validate the developed model. A characteristic of this tertiary model is that it handles dynamic growth conditions described in time series of temperature, pH, NaCl, and lactic acid. Supplying the model with realistic production and retail conditions showed that the number of L. monocytogenes cells increases 3 to 3.5 log within the shelf life of the cheese.",

author = "Rosshaug, {Per Sand} and Ann Detmer and Hanne Ingmer and Larsen, {Marianne Halberg}",

year = "2012",

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doi = "10.1128/AEM.01865-12",

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AU - Rosshaug, Per Sand

AU - Detmer, Ann

AU - Ingmer, Hanne

AU - Larsen, Marianne Halberg

PY - 2012/12

Y1 - 2012/12

N2 - The aim of this study was to develop a predictive model simulating growth over time of the pathogenic bacterium Listeria monocytogenes in a soft blue-white cheese. The physicochemical properties in a matrix such as cheese are essential controlling factors influencing the growth of L. monocytogenes. We developed a predictive tertiary model of the bacterial growth of L. monocytogenes as a function of temperature, pH, NaCl, and lactic acid. We measured the variations over time of the physicochemical properties in the cheese. Our predictive model was developed based on broth data produced in previous studies. New growth data sets were produced to independently calibrate and validate the developed model. A characteristic of this tertiary model is that it handles dynamic growth conditions described in time series of temperature, pH, NaCl, and lactic acid. Supplying the model with realistic production and retail conditions showed that the number of L. monocytogenes cells increases 3 to 3.5 log within the shelf life of the cheese.

AB - The aim of this study was to develop a predictive model simulating growth over time of the pathogenic bacterium Listeria monocytogenes in a soft blue-white cheese. The physicochemical properties in a matrix such as cheese are essential controlling factors influencing the growth of L. monocytogenes. We developed a predictive tertiary model of the bacterial growth of L. monocytogenes as a function of temperature, pH, NaCl, and lactic acid. We measured the variations over time of the physicochemical properties in the cheese. Our predictive model was developed based on broth data produced in previous studies. New growth data sets were produced to independently calibrate and validate the developed model. A characteristic of this tertiary model is that it handles dynamic growth conditions described in time series of temperature, pH, NaCl, and lactic acid. Supplying the model with realistic production and retail conditions showed that the number of L. monocytogenes cells increases 3 to 3.5 log within the shelf life of the cheese.

U2 - 10.1128/AEM.01865-12

DO - 10.1128/AEM.01865-12

M3 - Journal article

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SN - 0099-2240

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EP - 8514

JO - Applied and Environmental Microbiology

JF - Applied and Environmental Microbiology

IS - 24

ER -

Modeling the growth of Listeria monocytogenes in soft blue-white cheese

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