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Open AccessArticle

Modelling of the Behaviour of Salmonella enterica serovar Reading on Commercial Fresh-Cut Iceberg Lettuce Stored at Different Temperatures

1
Department of Nutrition and Dietetics, Istanbul Gedik University, 34876 Istanbul, Turkey
2
Department of Animal Health and Food Safety, Norwegian Veterinary Institute, P.O.Box 750 Sentrum, 0106 Oslo, Norway
3
Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
*
Author to whom correspondence should be addressed.
Foods 2020, 9(7), 946; https://doi.org/10.3390/foods9070946
Received: 2 May 2020 / Revised: 28 May 2020 / Accepted: 29 May 2020 / Published: 17 July 2020
The aim of this study was to model the growth and survival behaviour of Salmonella 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 S. Reading grew only at 15 °C. Specific growth rate values (μmax) for LAB ranged between 0.080 and 0.168 h−1 corresponding to the temperatures 4 and 15 °C while for S. Reading at 15 °C, μmax = 0.056 h−1. This result was compared with published predictive microbiology models for other Salmonella 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 log10 decrease at 4 °C). These data suggest that this Salmonella 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 S. Reading during transport and storage of fresh-cut lettuce, elucidating the contribution of this serovar to the risk by Salmonella in leafy green products. View Full-Text
Keywords: Weibull model; predictive microbiology; food safety; modified atmosphere packaging; Salmonella Reading Weibull model; predictive microbiology; food safety; modified atmosphere packaging; Salmonella Reading
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MDPI and ACS Style

Tarlak, F.; Johannessen, G.; Bascón Villegas, I.; Bolívar, A.; Posada-Izquierdo, G.D.; Pérez-Rodríguez, F. Modelling of the Behaviour of Salmonella enterica serovar Reading on Commercial Fresh-Cut Iceberg Lettuce Stored at Different Temperatures. Foods 2020, 9, 946. https://doi.org/10.3390/foods9070946

AMA Style

Tarlak F, Johannessen G, Bascón Villegas I, Bolívar A, Posada-Izquierdo GD, Pérez-Rodríguez F. Modelling of the Behaviour of Salmonella enterica serovar Reading on Commercial Fresh-Cut Iceberg Lettuce Stored at Different Temperatures. Foods. 2020; 9(7):946. https://doi.org/10.3390/foods9070946

Chicago/Turabian Style

Tarlak, Fatih; Johannessen, Gro; Bascón Villegas, Isabel; Bolívar, Araceli; Posada-Izquierdo, Guiomar D.; Pérez-Rodríguez, Fernando. 2020. "Modelling of the Behaviour of Salmonella enterica serovar Reading on Commercial Fresh-Cut Iceberg Lettuce Stored at Different Temperatures" Foods 9, no. 7: 946. https://doi.org/10.3390/foods9070946

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