Predicting Pathogen Growth during Short-Term Temperature Abuse of Raw Sausage
Lag-phase duration (LPD) and growth rate (GR) values were calculated from experimental data obtained using a previously described protocol (S. C. Ingham, M. A. Fanslau, G. M. Burnham, B. H. Ingham, J. P. Norback, and D. W. Schaffner, J. Food Prot. 70:1445-1456, 2007). These values were used to devel...
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| Veröffentlicht in: | Journal of food protection 2009, Vol.72 (1), p.75-84 |
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| creator | Ingham, Steven C Ingham, Barbara H Borneman, Darand Jaussaud, Emilie Schoeller, Erica L Hoftiezer, Nathan Schwartzburg, Lauren Burnham, Greg M Norback, John P |
| description | Lag-phase duration (LPD) and growth rate (GR) values were calculated from experimental data obtained using a previously described protocol (S. C. Ingham, M. A. Fanslau, G. M. Burnham, B. H. Ingham, J. P. Norback, and D. W. Schaffner, J. Food Prot. 70:1445-1456, 2007). These values were used to develop an interval accumulation-based tool designated THERM (temperature history evaluation for raw meats) for predicting growth or no growth of Salmonella serovars, Escherichia coli O157:H7, and Staphylococcus aureus in temperature-abused raw sausage. Data (time-temperature and pathogen log CFU per gram) were obtained from six inoculation experiments with Salmonella, E. coli O157:H7, and S. aureus in three raw pork sausage products stored under different temperature abuse conditions. The time-temperature history from each experiment was entered into THERM to predict pathogen growth. Predicted and experimental results were described as growth (>0.3 log increase in CFU) or no growth ( |
| doi_str_mv | 10.4315/0362-028X-72.1.75 |
| format | Article |
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C. Ingham, M. A. Fanslau, G. M. Burnham, B. H. Ingham, J. P. Norback, and D. W. Schaffner, J. Food Prot. 70:1445-1456, 2007). These values were used to develop an interval accumulation-based tool designated THERM (temperature history evaluation for raw meats) for predicting growth or no growth of Salmonella serovars, Escherichia coli O157:H7, and Staphylococcus aureus in temperature-abused raw sausage. Data (time-temperature and pathogen log CFU per gram) were obtained from six inoculation experiments with Salmonella, E. coli O157:H7, and S. aureus in three raw pork sausage products stored under different temperature abuse conditions. The time-temperature history from each experiment was entered into THERM to predict pathogen growth. Predicted and experimental results were described as growth (>0.3 log increase in CFU) or no growth (<=0.3 log increase in CFU) and compared. The THERM tool accurately predicted growth or no growth for all 18 pathogen-experiment combinations. When compared with the observed changes in log CFU values for the nine pathogen-experiment combinations in which pathogens grew, the predicted changes in log CFU values were within 0.3 log CFU for three combinations, exceeded observed values by 0.4 to 1.5 log CFU in four combinations, and were 1.2 to 1.4 log CFU lower in two combinations. The THERM tool approach appears to be useful for predicting pathogen growth versus no growth in raw sausage during temperature abuse, although further development and testing are warranted.</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028X-72.1.75</identifier><identifier>PMID: 19205467</identifier><identifier>CODEN: JFPRDR</identifier><language>eng</language><publisher>Des Moines, IA: International Association for Food Protection</publisher><subject>Animal sciences ; Animals ; Bacteria ; bacterial contamination ; Beef ; Biological and medical sciences ; Colony Count, Microbial ; Consumer Product Safety ; E coli ; Escherichia coli O157 - growth & development ; Escherichia coli O157:H7 ; Experiments ; food contamination ; Food Handling - methods ; Food industries ; Food microbiology ; food pathogens ; Food processing industry ; Food safety ; Fundamental and applied biological sciences. Psychology ; Humans ; Kinetics ; Laboratories ; Mathematical functions ; Meat and meat product industries ; Meat industry ; Meat processing ; Meat Products - microbiology ; microbial growth ; Models, Biological ; Pathogens ; population growth ; pork ; Poultry ; prediction ; Predictive Value of Tests ; raw meat ; Salmonella ; Salmonella - growth & development ; sausages ; simulation models ; Staphylococcus aureus ; Staphylococcus aureus - growth & development ; storage temperature ; Swine ; Temperature ; temperature history evaluation for raw meats ; Time Factors</subject><ispartof>Journal of food protection, 2009, Vol.72 (1), p.75-84</ispartof><rights>2009 INIST-CNRS</rights><rights>Copyright International Association for Food Protection Jan 2009</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c423t-4084b2c82ac2a37a59d64aa1f7652d963794af2697715c868f8204ef99fcdec83</citedby><cites>FETCH-LOGICAL-c423t-4084b2c82ac2a37a59d64aa1f7652d963794af2697715c868f8204ef99fcdec83</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,4010,27900,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=21079530$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/19205467$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Ingham, Steven C</creatorcontrib><creatorcontrib>Ingham, Barbara H</creatorcontrib><creatorcontrib>Borneman, Darand</creatorcontrib><creatorcontrib>Jaussaud, Emilie</creatorcontrib><creatorcontrib>Schoeller, Erica L</creatorcontrib><creatorcontrib>Hoftiezer, Nathan</creatorcontrib><creatorcontrib>Schwartzburg, Lauren</creatorcontrib><creatorcontrib>Burnham, Greg M</creatorcontrib><creatorcontrib>Norback, John P</creatorcontrib><title>Predicting Pathogen Growth during Short-Term Temperature Abuse of Raw Sausage</title><title>Journal of food protection</title><addtitle>J Food Prot</addtitle><description>Lag-phase duration (LPD) and growth rate (GR) values were calculated from experimental data obtained using a previously described protocol (S. C. Ingham, M. A. Fanslau, G. M. Burnham, B. H. Ingham, J. P. Norback, and D. W. Schaffner, J. Food Prot. 70:1445-1456, 2007). These values were used to develop an interval accumulation-based tool designated THERM (temperature history evaluation for raw meats) for predicting growth or no growth of Salmonella serovars, Escherichia coli O157:H7, and Staphylococcus aureus in temperature-abused raw sausage. Data (time-temperature and pathogen log CFU per gram) were obtained from six inoculation experiments with Salmonella, E. coli O157:H7, and S. aureus in three raw pork sausage products stored under different temperature abuse conditions. The time-temperature history from each experiment was entered into THERM to predict pathogen growth. Predicted and experimental results were described as growth (>0.3 log increase in CFU) or no growth (<=0.3 log increase in CFU) and compared. The THERM tool accurately predicted growth or no growth for all 18 pathogen-experiment combinations. When compared with the observed changes in log CFU values for the nine pathogen-experiment combinations in which pathogens grew, the predicted changes in log CFU values were within 0.3 log CFU for three combinations, exceeded observed values by 0.4 to 1.5 log CFU in four combinations, and were 1.2 to 1.4 log CFU lower in two combinations. The THERM tool approach appears to be useful for predicting pathogen growth versus no growth in raw sausage during temperature abuse, although further development and testing are warranted.</description><subject>Animal sciences</subject><subject>Animals</subject><subject>Bacteria</subject><subject>bacterial contamination</subject><subject>Beef</subject><subject>Biological and medical sciences</subject><subject>Colony Count, Microbial</subject><subject>Consumer Product Safety</subject><subject>E coli</subject><subject>Escherichia coli O157 - growth & development</subject><subject>Escherichia coli O157:H7</subject><subject>Experiments</subject><subject>food contamination</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>food pathogens</subject><subject>Food processing industry</subject><subject>Food safety</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Humans</subject><subject>Kinetics</subject><subject>Laboratories</subject><subject>Mathematical functions</subject><subject>Meat and meat product industries</subject><subject>Meat industry</subject><subject>Meat processing</subject><subject>Meat Products - microbiology</subject><subject>microbial growth</subject><subject>Models, Biological</subject><subject>Pathogens</subject><subject>population growth</subject><subject>pork</subject><subject>Poultry</subject><subject>prediction</subject><subject>Predictive Value of Tests</subject><subject>raw meat</subject><subject>Salmonella</subject><subject>Salmonella - growth & development</subject><subject>sausages</subject><subject>simulation models</subject><subject>Staphylococcus aureus</subject><subject>Staphylococcus aureus - growth & development</subject><subject>storage temperature</subject><subject>Swine</subject><subject>Temperature</subject><subject>temperature history evaluation for raw meats</subject><subject>Time Factors</subject><issn>0362-028X</issn><issn>1944-9097</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>BENPR</sourceid><recordid>eNpd0F1LHDEUgOFQlLra_gBvdBDq3WyTk6_JpYjVgqK4K_QunM0kuyM7kzWZQfrvO8suCr0KJM85hJeQU0angjP5k3IFJYXqT6lhyqZafiETZoQoDTX6gEw-3o_Icc6vlFIwoL6SI2aASqH0hDw8JV83rm-6ZfGE_SoufVfcpvjer4p6SNvr2Sqmvpz71BZz3258wn5IvrhaDNkXMRTP-F7McMi49N_IYcB19t_35wl5-XUzv74r7x9vf19f3ZdOAO9LQSuxAFcBOkCuUZpaCUQWtJJQG8W1ERhAGa2ZdJWqQgVU-GBMcLV3FT8hl7u9mxTfBp972zbZ-fUaOx-HbJUaC1Scj_DiP_gah9SNf7PAGedMMDMitkMuxZyTD3aTmhbTX8uo3Ya225B2G9JqsMxqOc6c7RcPi9bXnxP7siP4sQeYHa5Dws41-cMBo9pITkd3vnMBo8VlGs3LDCjjlEkDDDj_BwHujWI</recordid><startdate>2009</startdate><enddate>2009</enddate><creator>Ingham, Steven C</creator><creator>Ingham, Barbara H</creator><creator>Borneman, Darand</creator><creator>Jaussaud, Emilie</creator><creator>Schoeller, Erica L</creator><creator>Hoftiezer, Nathan</creator><creator>Schwartzburg, Lauren</creator><creator>Burnham, Greg M</creator><creator>Norback, John P</creator><general>International Association for Food Protection</general><general>Elsevier Limited</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7RQ</scope><scope>7WY</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>883</scope><scope>88E</scope><scope>88I</scope><scope>8C1</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8FL</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FRNLG</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>K9.</scope><scope>L.-</scope><scope>M0F</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M2P</scope><scope>PATMY</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PYCSY</scope><scope>Q9U</scope><scope>7X8</scope></search><sort><creationdate>2009</creationdate><title>Predicting Pathogen Growth during Short-Term Temperature Abuse of Raw Sausage</title><author>Ingham, Steven C ; Ingham, Barbara H ; Borneman, Darand ; Jaussaud, Emilie ; Schoeller, Erica L ; Hoftiezer, Nathan ; Schwartzburg, Lauren ; Burnham, Greg M ; Norback, John P</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c423t-4084b2c82ac2a37a59d64aa1f7652d963794af2697715c868f8204ef99fcdec83</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>Animal sciences</topic><topic>Animals</topic><topic>Bacteria</topic><topic>bacterial contamination</topic><topic>Beef</topic><topic>Biological and medical sciences</topic><topic>Colony Count, Microbial</topic><topic>Consumer Product Safety</topic><topic>E coli</topic><topic>Escherichia coli O157 - growth & development</topic><topic>Escherichia coli O157:H7</topic><topic>Experiments</topic><topic>food contamination</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>food pathogens</topic><topic>Food processing industry</topic><topic>Food safety</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Humans</topic><topic>Kinetics</topic><topic>Laboratories</topic><topic>Mathematical functions</topic><topic>Meat and meat product industries</topic><topic>Meat industry</topic><topic>Meat processing</topic><topic>Meat Products - microbiology</topic><topic>microbial growth</topic><topic>Models, Biological</topic><topic>Pathogens</topic><topic>population growth</topic><topic>pork</topic><topic>Poultry</topic><topic>prediction</topic><topic>Predictive Value of Tests</topic><topic>raw meat</topic><topic>Salmonella</topic><topic>Salmonella - growth & development</topic><topic>sausages</topic><topic>simulation models</topic><topic>Staphylococcus aureus</topic><topic>Staphylococcus aureus - growth & development</topic><topic>storage temperature</topic><topic>Swine</topic><topic>Temperature</topic><topic>temperature history evaluation for raw meats</topic><topic>Time Factors</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ingham, Steven C</creatorcontrib><creatorcontrib>Ingham, Barbara H</creatorcontrib><creatorcontrib>Borneman, Darand</creatorcontrib><creatorcontrib>Jaussaud, Emilie</creatorcontrib><creatorcontrib>Schoeller, Erica L</creatorcontrib><creatorcontrib>Hoftiezer, Nathan</creatorcontrib><creatorcontrib>Schwartzburg, Lauren</creatorcontrib><creatorcontrib>Burnham, Greg M</creatorcontrib><creatorcontrib>Norback, John P</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Career & Technical Education Database</collection><collection>ABI/INFORM Collection</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ABI/INFORM Trade & Industry (Alumni Edition)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>Public Health Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Business Premium Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Business Premium Collection (Alumni)</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Business Collection (Alumni Edition)</collection><collection>ProQuest Business Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>ABI/INFORM Professional Advanced</collection><collection>ABI/INFORM Trade & Industry</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Science Database</collection><collection>Environmental Science Database</collection><collection>ProQuest One Business</collection><collection>ProQuest One Business (Alumni)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Environmental Science Collection</collection><collection>ProQuest Central Basic</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food protection</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ingham, Steven C</au><au>Ingham, Barbara H</au><au>Borneman, Darand</au><au>Jaussaud, Emilie</au><au>Schoeller, Erica L</au><au>Hoftiezer, Nathan</au><au>Schwartzburg, Lauren</au><au>Burnham, Greg M</au><au>Norback, John P</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Predicting Pathogen Growth during Short-Term Temperature Abuse of Raw Sausage</atitle><jtitle>Journal of food protection</jtitle><addtitle>J Food Prot</addtitle><date>2009</date><risdate>2009</risdate><volume>72</volume><issue>1</issue><spage>75</spage><epage>84</epage><pages>75-84</pages><issn>0362-028X</issn><eissn>1944-9097</eissn><coden>JFPRDR</coden><abstract>Lag-phase duration (LPD) and growth rate (GR) values were calculated from experimental data obtained using a previously described protocol (S. C. Ingham, M. A. Fanslau, G. M. Burnham, B. H. Ingham, J. P. Norback, and D. W. Schaffner, J. Food Prot. 70:1445-1456, 2007). These values were used to develop an interval accumulation-based tool designated THERM (temperature history evaluation for raw meats) for predicting growth or no growth of Salmonella serovars, Escherichia coli O157:H7, and Staphylococcus aureus in temperature-abused raw sausage. Data (time-temperature and pathogen log CFU per gram) were obtained from six inoculation experiments with Salmonella, E. coli O157:H7, and S. aureus in three raw pork sausage products stored under different temperature abuse conditions. The time-temperature history from each experiment was entered into THERM to predict pathogen growth. Predicted and experimental results were described as growth (>0.3 log increase in CFU) or no growth (<=0.3 log increase in CFU) and compared. The THERM tool accurately predicted growth or no growth for all 18 pathogen-experiment combinations. When compared with the observed changes in log CFU values for the nine pathogen-experiment combinations in which pathogens grew, the predicted changes in log CFU values were within 0.3 log CFU for three combinations, exceeded observed values by 0.4 to 1.5 log CFU in four combinations, and were 1.2 to 1.4 log CFU lower in two combinations. The THERM tool approach appears to be useful for predicting pathogen growth versus no growth in raw sausage during temperature abuse, although further development and testing are warranted.</abstract><cop>Des Moines, IA</cop><pub>International Association for Food Protection</pub><pmid>19205467</pmid><doi>10.4315/0362-028X-72.1.75</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Animal sciences Animals Bacteria bacterial contamination Beef Biological and medical sciences Colony Count, Microbial Consumer Product Safety E coli Escherichia coli O157 - growth & development Escherichia coli O157:H7 Experiments food contamination Food Handling - methods Food industries Food microbiology food pathogens Food processing industry Food safety Fundamental and applied biological sciences. Psychology Humans Kinetics Laboratories Mathematical functions Meat and meat product industries Meat industry Meat processing Meat Products - microbiology microbial growth Models, Biological Pathogens population growth pork Poultry prediction Predictive Value of Tests raw meat Salmonella Salmonella - growth & development sausages simulation models Staphylococcus aureus Staphylococcus aureus - growth & development storage temperature Swine Temperature temperature history evaluation for raw meats Time Factors |
| title | Predicting Pathogen Growth during Short-Term Temperature Abuse of Raw Sausage |
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