Modeling the growth of six listeria monocytogenes strains in smoked salmon pate

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dc.contributor.authorBolivar, Araceli
dc.contributor.authorGarrote Achou, Chajira
dc.contributor.authorTarlak, Fatih
dc.contributor.authorCantalejo, Maria Jesus
dc.contributor.authorCosta, Jean Carlos Correia Peres
dc.contributor.authorPerez-Rodriguez, Fernando
dc.date.accessioned2024-06-13T20:18:32Z
dc.date.available2024-06-13T20:18:32Z
dc.date.issued2023
dc.departmentFakülteler, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü
dc.description.abstractIn this study, the growth of six L. monocytogenes strains isolated from different fish products was quantified and modeled in smoked salmon pate at a temperature ranging from 2 to 20 degrees C. The experimental data obtained for each strain was fitted to the primary growth model of Baranyi and Roberts to estimate the following kinetic parameters: lag phase (lambda), maximum specific growth rate (mu(max)), and maximum cell density (N-max). Then, the effect of storage temperature on the obtained mu(max) values was modeled by the Ratkowsky secondary model. In general, the six L. monocytogenes strains showed rapid growth in salmon pate at all storage temperatures, with a relatively short lag phase lambda, even at 2 degrees C. The growth behavior among the tested strains was similar at the same storage temperature, although significant differences were found for the parameters lambda and mu(max). Besides, the growth variations among the strains did not follow a regular pattern. The estimated secondary model parameter T-min ranged from -4.25 to -3.19 degrees C. This study provides accurate predictive models for the growth of L. monocytogenes in fish pates that can be used in shelf life and microbial risk assessment studies. In addition, the models generated in this work can be implemented in predictive modeling tools and repositories that can be reliably and easily used by the fish industry and end-users to establish measures aimed at controlling the growth of L. monocytogenes in fish-based pates.
dc.description.sponsorshipAndalusian Government (Spain) [P18-RT-3177, P18-RT-1386, 2219] ; Research Group AGR-170 HIBRO
dc.identifier.doi10.3390/foods12061123
dc.identifier.issn2304-8158
dc.identifier.issue6
dc.identifier.pmid36981050
dc.identifier.scopus2-s2.0-85151665187
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/foods12061123
dc.identifier.urihttps://hdl.handle.net/11501/1430
dc.identifier.volume12
dc.identifier.wosWOS:000958482900001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorTarlak, Fatih
dc.institutionauthorid0000-0001-5351-1865
dc.language.isoen
dc.publisherMDPI
dc.relation.ispartofFoods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.relation.tubitakinfo:eu-repo/grantAgreement/TUBITAK/SOBAG/1261329-R
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectPredictive Microbiology
dc.subjectRatkowsky Secondary Model
dc.subjectShelf Life
dc.subjectFoodborne Pathogen
dc.subjectReady-to-Eat Fish Product
dc.titleModeling the growth of six listeria monocytogenes strains in smoked salmon pate
dc.typeArticle

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