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

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dc.authoridTARLAK, Fatih/0000-0001-5351-1865
dc.authoridPerez-Rodriguez, Fernando/0000-0003-1016-5725
dc.authoridBolivar, Araceli/0000-0002-8488-8750
dc.authorwosidTARLAK, Fatih/AAO-1760-2020
dc.authorwosidPerez-Rodriguez, Fernando/A-3081-2011
dc.authorwosidBolivar, Araceli/J-1374-2018
dc.contributor.authorTarlak, Fatih
dc.contributor.authorJohannessen, Gro
dc.contributor.authorBascon Villegas, Isabel
dc.contributor.authorBolivar, Araceli
dc.contributor.authorPosada-Izquierdo, Guiomar Denisse
dc.contributor.authorPerez-Rodriguez, Fernando
dc.date.accessioned2024-06-13T20:18:32Z
dc.date.available2024-06-13T20:18:32Z
dc.date.issued2020
dc.departmentİstanbul Gedik Üniversitesi
dc.description.abstractThe aim of this study was to model the growth and survival behaviour ofSalmonellaReading 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 degrees 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, whileS. Reading grew only at 15 degrees C. Specific growth rate values (mu(max)) for LAB ranged between 0.080 and 0.168 h(-1)corresponding to the temperatures 4 and 15 degrees C while forS. Reading at 15 degrees C,mu(max)= 0.056 h(-1). This result was compared with published predictive microbiology models for otherSalmonellaserovars 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 degrees C, respectively, indicating that the pathogen underwent larger reduction levels at lower temperatures (2.8 log(10)decrease at 4 degrees C). These data suggest that thisSalmonellaserovar 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 ofS. Reading during transport and storage of fresh-cut lettuce, elucidating the contribution of this serovar to the risk bySalmonellain leafy green products.
dc.description.sponsorshipEU's 7th Framework program [222738]
dc.description.sponsorshipThis work was carried out in the BASELINE project, funded by EU's 7th Framework program (Grant number 222738).
dc.identifier.doi10.3390/foods9070946
dc.identifier.issn2304-8158
dc.identifier.issue7
dc.identifier.pmid32708923
dc.identifier.scopus2-s2.0-85090615365
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/foods9070946
dc.identifier.urihttps://hdl.handle.net/11501/1432
dc.identifier.volume9
dc.identifier.wosWOS:000557824800001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofFoods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectWeibull Model
dc.subjectPredictive Microbiology
dc.subjectFood Safety
dc.subjectModified Atmosphere Packaging
dc.subjectSalmonellareading
dc.subjectListeria-Monocytogenes
dc.subjectUnited-States
dc.subjectGrowth
dc.subjectSurvival
dc.subjectTyphimurium
dc.subjectPrediction
dc.subjectOutbreaks
dc.subjectProduce
dc.subjectTrends
dc.subjectFruit
dc.titleModelling of the Behaviour of Salmonella enterica serovar Reading on Commercial Fresh-Cut Iceberg Lettuce Stored at Different Temperatures
dc.typeArticle

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