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

作者: Fatih Tarlak , Gro Johannessen , Isabel Bascón Villegas , Araceli Bolívar , Guiomar Denisse Posada-Izquierdo

DOI: 10.3390/FOODS9070946

关键词:

摘要: The aim of this study was to model the growth and survival behaviour Salmonella Reading endogenous lactic acid bacteria on fresh pre-cut iceberg lettuce stored under modified atmosphere packaging for 10 days at different temperatures (4, 8 15 °C). Baranyi Weibull models were satisfactorily fitted describe microbial behaviour, respectively. Results indicated that (LAB) could grow all storage temperatures, while S. grew only °C. Specific rate values (μmax) LAB ranged between 0.080 0.168 h−1 corresponding 4 °C °C, μmax = 0.056 h−1. This result compared with published predictive microbiology other serovars in leafy greens, revealing predictions from specific be valid such a temperature, provided they developed specifically regardless type inoculated. parameter delta obtained pathogen found 16.03 18.81 respectively, indicating underwent larger reduction levels lower (2.8 log10 decrease These data suggest serovar is especially sensitive low assayed conditions, showcasing correct refrigeration an effective measure control risk commercial packaged lettuce. Finally, microbiological will useful consider more during transport fresh-cut lettuce, elucidating contribution by green products.

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