Predictive model for growth of Clostridium perfringens during cooling of cooked pork supplemented with sodium chloride and sodium pyrophosphate
A dynamic model was developed to predict growth of Clostridium perfringens in cooked ground pork supplemented with salt (0–3% wt/wt) and sodium pyrophosphate (0–0.3% wt/wt) under varying temperatures. C. perfringens (NCTC 8238, NCTC 8239, and NCTC 10240) spores were heat shocked, cooled, and inocula...
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| Veröffentlicht in: | Meat science 2021-10, Vol.180, p.108557-108557, Article 108557 |
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| creator | Juneja, Vijay K. Osoria, Marangeli Purohit, Anuj S. Golden, Chase E. Mishra, Abhinav Taneja, Neetu K. Salazar, Joelle K. Thippareddi, Harshavardhan Kumar, Govindaraj Dev |
| description | A dynamic model was developed to predict growth of Clostridium perfringens in cooked ground pork supplemented with salt (0–3% wt/wt) and sodium pyrophosphate (0–0.3% wt/wt) under varying temperatures. C. perfringens (NCTC 8238, NCTC 8239, and NCTC 10240) spores were heat shocked, cooled, and inoculated into ground pork. Isothermal bacterial growth was quantified with variable salt and phosphate concentrations at temperatures ranging from 15 to 51 °C. The primary Baranyi model was fitted to all C. perfringens growth profiles and gave a satisfactory fit (R2 ≥ 0.85). A quadratic polynomial secondary model was developed (P |
| doi_str_mv | 10.1016/j.meatsci.2021.108557 |
| format | Article |
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•We investigated the growth kinetics of Clostridium perfringens in pork.•Baranyi growth model was used to estimate the growth in pork.•A dynamic model to estimate growth was developed.•The model will assist the food industry to evaluate risk of Clostridium perfringens in pork.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2021.108557</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>Clostridium perfringens ; Food safety ; Pork ; Predictive modeling</subject><ispartof>Meat science, 2021-10, Vol.180, p.108557-108557, Article 108557</ispartof><rights>2021</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c342t-4d41efa5d2c51cece154901851b139296361438ac12d0e08036b6da24299c4f33</citedby><cites>FETCH-LOGICAL-c342t-4d41efa5d2c51cece154901851b139296361438ac12d0e08036b6da24299c4f33</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0309174021001339$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids></links><search><creatorcontrib>Juneja, Vijay K.</creatorcontrib><creatorcontrib>Osoria, Marangeli</creatorcontrib><creatorcontrib>Purohit, Anuj S.</creatorcontrib><creatorcontrib>Golden, Chase E.</creatorcontrib><creatorcontrib>Mishra, Abhinav</creatorcontrib><creatorcontrib>Taneja, Neetu K.</creatorcontrib><creatorcontrib>Salazar, Joelle K.</creatorcontrib><creatorcontrib>Thippareddi, Harshavardhan</creatorcontrib><creatorcontrib>Kumar, Govindaraj Dev</creatorcontrib><title>Predictive model for growth of Clostridium perfringens during cooling of cooked pork supplemented with sodium chloride and sodium pyrophosphate</title><title>Meat science</title><description>A dynamic model was developed to predict growth of Clostridium perfringens in cooked ground pork supplemented with salt (0–3% wt/wt) and sodium pyrophosphate (0–0.3% wt/wt) under varying temperatures. C. perfringens (NCTC 8238, NCTC 8239, and NCTC 10240) spores were heat shocked, cooled, and inoculated into ground pork. Isothermal bacterial growth was quantified with variable salt and phosphate concentrations at temperatures ranging from 15 to 51 °C. The primary Baranyi model was fitted to all C. perfringens growth profiles and gave a satisfactory fit (R2 ≥ 0.85). A quadratic polynomial secondary model was developed (P < 0.0001) to predict the maximum specific growth rate as a function of temperature, salt, and phosphate concentrations (R2 = 0.93). A dynamic model was developed and validated using growth data retrieved from 7 published studies. Thirty three out of 44 predictions were within the acceptable prediction zone (−0.5 ≤ prediction error ≤ 1.0). The developed predictive model can be used to minimize the risk of C. perfringens in pork products supplemented with additives during cooling.
•We investigated the growth kinetics of Clostridium perfringens in pork.•Baranyi growth model was used to estimate the growth in pork.•A dynamic model to estimate growth was developed.•The model will assist the food industry to evaluate risk of Clostridium perfringens in pork.</description><subject>Clostridium perfringens</subject><subject>Food safety</subject><subject>Pork</subject><subject>Predictive modeling</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNqFkc1OHDEQhK2ISFlIHiGSj7nMxu2f2ZlThFZAIiHBITlbxu5hvcyMje0B8RR55XizcObUpVL1J3UXIV-BrYFB-32_ntCUbP2aMw7V65TafCAr6DaikSC6E7JigvUNbCT7RE5z3jPGQPBuRf7eJnTeFv-EdAoORzqERO9TeC47Gga6HUMuyTu_TDRiGpKf73HO1C0HRW0I42HWZJUP6GgM6YHmJcYRJ5xLdZ59ReXwH2F3Y6g0pGZ2b158SSHuQo47U_Az-TiYMeOX13lG_lxe_N7-bK5vrn5tz68bKyQvjXQScDDKcavAokVQsmfQKbgD0fO-FS1I0RkL3DFkHRPtXesMl7zvrRyEOCPfjtyYwuOCuejJZ4vjaGYMS9ZcCQXAJECNqmPUppBzwkHH5CeTXjQwfShA7_VrAfpQgD4WUPd-HPew3vHkMemawNnWfye0Rbvg3yH8A0oTlMc</recordid><startdate>202110</startdate><enddate>202110</enddate><creator>Juneja, Vijay K.</creator><creator>Osoria, Marangeli</creator><creator>Purohit, Anuj S.</creator><creator>Golden, Chase E.</creator><creator>Mishra, Abhinav</creator><creator>Taneja, Neetu K.</creator><creator>Salazar, Joelle K.</creator><creator>Thippareddi, Harshavardhan</creator><creator>Kumar, Govindaraj Dev</creator><general>Elsevier Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>202110</creationdate><title>Predictive model for growth of Clostridium perfringens during cooling of cooked pork supplemented with sodium chloride and sodium pyrophosphate</title><author>Juneja, Vijay K. ; Osoria, Marangeli ; Purohit, Anuj S. ; Golden, Chase E. ; Mishra, Abhinav ; Taneja, Neetu K. ; Salazar, Joelle K. ; Thippareddi, Harshavardhan ; Kumar, Govindaraj Dev</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c342t-4d41efa5d2c51cece154901851b139296361438ac12d0e08036b6da24299c4f33</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Clostridium perfringens</topic><topic>Food safety</topic><topic>Pork</topic><topic>Predictive modeling</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Juneja, Vijay K.</creatorcontrib><creatorcontrib>Osoria, Marangeli</creatorcontrib><creatorcontrib>Purohit, Anuj S.</creatorcontrib><creatorcontrib>Golden, Chase E.</creatorcontrib><creatorcontrib>Mishra, Abhinav</creatorcontrib><creatorcontrib>Taneja, Neetu K.</creatorcontrib><creatorcontrib>Salazar, Joelle K.</creatorcontrib><creatorcontrib>Thippareddi, Harshavardhan</creatorcontrib><creatorcontrib>Kumar, Govindaraj Dev</creatorcontrib><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Juneja, Vijay K.</au><au>Osoria, Marangeli</au><au>Purohit, Anuj S.</au><au>Golden, Chase E.</au><au>Mishra, Abhinav</au><au>Taneja, Neetu K.</au><au>Salazar, Joelle K.</au><au>Thippareddi, Harshavardhan</au><au>Kumar, Govindaraj Dev</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Predictive model for growth of Clostridium perfringens during cooling of cooked pork supplemented with sodium chloride and sodium pyrophosphate</atitle><jtitle>Meat science</jtitle><date>2021-10</date><risdate>2021</risdate><volume>180</volume><spage>108557</spage><epage>108557</epage><pages>108557-108557</pages><artnum>108557</artnum><issn>0309-1740</issn><eissn>1873-4138</eissn><abstract>A dynamic model was developed to predict growth of Clostridium perfringens in cooked ground pork supplemented with salt (0–3% wt/wt) and sodium pyrophosphate (0–0.3% wt/wt) under varying temperatures. C. perfringens (NCTC 8238, NCTC 8239, and NCTC 10240) spores were heat shocked, cooled, and inoculated into ground pork. Isothermal bacterial growth was quantified with variable salt and phosphate concentrations at temperatures ranging from 15 to 51 °C. The primary Baranyi model was fitted to all C. perfringens growth profiles and gave a satisfactory fit (R2 ≥ 0.85). A quadratic polynomial secondary model was developed (P < 0.0001) to predict the maximum specific growth rate as a function of temperature, salt, and phosphate concentrations (R2 = 0.93). A dynamic model was developed and validated using growth data retrieved from 7 published studies. Thirty three out of 44 predictions were within the acceptable prediction zone (−0.5 ≤ prediction error ≤ 1.0). The developed predictive model can be used to minimize the risk of C. perfringens in pork products supplemented with additives during cooling.
•We investigated the growth kinetics of Clostridium perfringens in pork.•Baranyi growth model was used to estimate the growth in pork.•A dynamic model to estimate growth was developed.•The model will assist the food industry to evaluate risk of Clostridium perfringens in pork.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.meatsci.2021.108557</doi><tpages>1</tpages></addata></record> |
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| source | Elsevier ScienceDirect Journals |
| subjects | Clostridium perfringens Food safety Pork Predictive modeling |
| title | Predictive model for growth of Clostridium perfringens during cooling of cooked pork supplemented with sodium chloride and sodium pyrophosphate |
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