Details

Title

Modeling the effect of temperature on survival rate of Listeria monocytogenes in yogurt

Journal title

Polish Journal of Veterinary Sciences

Yearbook

2016

Numer

No 2

Publication authors

Divisions of PAS

Nauki Biologiczne i Rolnicze

Publisher

Polish Academy of Sciences Committee of Veterinary Sciences ; University of Warmia and Mazury in Olsztyn

Date

2016

Identifier

ISSN 1505-1773

References

Kowalik (2013), Predicting growth ofListeria monocytogenescell count in cottage cheese, Żywn Nauka Technol Jakość, 20, 37. ; PMP (2005), Pathogen Modeling Program Service http portal arserrc gov PMP aspx, USDA Agricultural Research, 6, 1. ; Minj (2011), Antimicrobial action of yogurt against some pathogenic microorganisms, Biohelica, 2, 67. ; Issa (2000), Fate ofListeria monocytogenes Salmonellatyphimurium andEscherichia coliO in Labneh as a pre - and postfermentation contaminant, Food Prot, 7, 104. ; Szczawiński (2012), Predictive microbiology practical applications, Med Weter, 68, 540. ; Sadkowska (2015), Infectious diseases in Poland in, Prz Epidemiol, 69, 195. ; Ross (1996), Indices for performance evaluation of predictive models in food microbiology, J Appl Bacteriol, 81, 501. ; EFSA (2013), European Food Safety Authority Analysis of the baseline survey on the prevalence ofListeria monocytogenesin certain ready - to - eat foods in the EU Part : Listeria monocytogenesprevalence estimates, EFSA Journal, 11, 3241. ; Posfay (2009), Listeriosis Semin Fetal, Neonatal Med, 14, 228. ; Hoang (2012), Combined deterministic and stochastic approaches for modeling the evolution of food products along the cold chain Part II : A case study, Int J Refrig, 35, 915, doi.org/10.1016/j.ijrefrig.2011.12.009 ; Gibson (1988), Predicting microbial growth : growth responses of salmonellae in a laboratory medium as affected by pH , sodium chloride and storage temperature, Int J Food Microbiol, 6, 155, doi.org/10.1016/0168-1605(88)90051-7 ; Alm (1983), Survival rate of salmonella and shigella in fermented milk products with and without added human gastric juice : anin vitrostudy, Prog Food Nutr Sci, 7, 19. ; EFSA (2015), European Food Safety Authority The European Union Summary Report on Trends and Sources of Zoonoses , Zoonotic Agents and Food - borne Outbreaks in, EFSA Journal, 13, 2013. ; Benkerroum (2002), Behavior ofListeria monocytogenesandStaphylococcus aureusin yogurt fermented with a bacteriocin - producing thermophilic starter, Food Prot, 65, 799. ; Szczawińska (2014), Effect of temperature on the growth kinetics ofSalmonellaEnteritidis in cooked ham, Bull Vet Inst Pulawy, 58, 47, doi.org/10.2478/bvip-2014-0008 ; Schaack (1988), Behavior ofListeria monocytogenesin skim milk and in yogurt mix during fermentation by thermophilic lactic acid bacteria, Food Prot, 51, 607. ; Dalgaard (1998), Predicted and observed growth ofListeria monocytogenes in seafood challenge tests and in naturally contaminated cold - smoked salmon, Int J Food Microbiol, 40, 105, doi.org/10.1016/S0168-1605(98)00019-1 ; Kowalik (2012), Graphic validation of growth models forListeria monocytogenesin milk during storage, Milchwissenschaft, 67, 38. ; Harris (1989), Antimicrobial activity of lactic acid bacteria againstListeria monocytogenes, Food Prot, 52, 384. ; Pitt (2000), Behavior ofListeria monocytogenesin pasteurized milk during fermentation with lactic acid bacteria, Food Prot, 63, 916. ; Cirone (2013), Growth ofMycobacterium aviumsubsp paratuberculosis Escherichia coli andSalmonellaEnteritidis during preparation and storage of yogurt, ISRN Microbiol, 247018. ; Szczawiński (2014), Modeling the effect of temperature on survival rate ofSalmonellaEnteritidis in yogurt, Pol J Vet Sci, 17, 479. ; Black (2008), Use of modeling to enhance the microbiological safety of the food system, Compr Rev Food Sci Food Saf, 7, 159, doi.org/10.1111/j.1541-4337.2007.00034.x ; Rubin (1982), Lactate Acid Inhibition ofSalmonellaTyphimurium in Yogurt, J Dairy Sci, 65, 197, doi.org/10.3168/jds.S0022-0302(82)82177-2 ; Kotz (1990), In vitroantibacterial effect of yogurt onEscherichia coli, Dig Dis Sci, 35, 630, doi.org/10.1007/BF01540412 ; Baranyi (1994), A dynamic approach to predicting bacterial growth in food, Int J Food Microbiol, 23, 277, doi.org/10.1016/0168-1605(94)90157-0 ; Rubin (1979), Elucidation of the inhibitory factors of yogurt againstSalmonella typhimurium, J Dairy Sci, 62, 1873, doi.org/10.3168/jds.S0022-0302(79)83517-1 ; Álvarez (2013), Ordóñ ez Survival of acid adapted and non - acid adaptedSalmonellaTyphimurium in pasteurized orange juice and yogurt under different storage temperatures, Food Sci Technol Int, 19, 407, doi.org/10.1177/1082013212455343

DOI

10.1515/pjvs-2016-0039

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