Growth behavior comparison of Listeria monocytogenes between Type strains and beef isolates in raw beef
- 44 Downloads
This study was conducted to compare the growth parameters of Listeria monocytogenes between beef isolates and Type strains in raw beef. Beef was artificially inoculated with 3 Log CFU/g levels and growth was measured during storage at various temperatures (5–25 °C) using conventional plating methods. The R2 value for lag time (λ) and specific growth rate (μ) were determined using modified-Gompertz model, which were greater than 0.98 at all storage temperature except at 5 °C. B f , A f , and RMSE showed acceptable ranges, showed that the models are suitable for the modeling the growth of L. monocytogenes. At all temperatures, the λ of L. monocytogenes beef isolates was shorter than that of the L. monocytogenes Type strains, and the μ of beef isolates was higher than that of Type strains. These results showed that growth pattern prediction of beef inoculated with L. monocytogenes beef isolates gives more actual results than with Type strains.
KeywordsBeef Predictive modeling Isolates Growth parameter Listeria monocytogenes
This study was supported by a program of High Value-added Food Technology Development of Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) funded by the Ministry of Agriculture, Food and Rural Affairs (MAFRA) (Grant No. 313032-03-2-HD020).
So-Yeon Lee: Execution of experiment, and preparation of manuscript; Gi-Hyeon Gwon: Discussion of the results; Changhoon Chai: Discussion of results relating to shelf life; Se-Wook Oh: Advice for the study.
Compliance with ethical standards
The authors declare that have no competing interests.
- 5.Walker S, Archer P, Banks JG. Growth of Listeria monocytogenes at refrigeration temperatures. J. Appl. Microbiol. 68: 157–162 (1990)Google Scholar
- 12.Hong CH, Sim WC, Chun SJ, Kim YS, Oh DH, Ha SD, Choi WS, Bahk GJ. Predictive Growth Model of Native Isolated Listeria monocytogenes on raw pork as a Function of Temperature and Time. Kor. J. Food Sci. Technol. 37: 850–855 (2005)Google Scholar
- 13.Tiwari U, Walsh D, Rivas L, Jordan K, Duffy G. Modelling the interaction of storage temperature, pH, and water activity on the growth behaviour of Listeria monocytogenes in raw and pasteurised semi-soft rind washed milk cheese during storage following ripening. Food control. 42: 248–256 (2014)CrossRefGoogle Scholar
- 14.Paziak‐Domańska B, Bogusławska E, Więckowska‐Szakiel M, Kotłowski R, Różalska B, Chmiela M, Kur J, Dąbrowski W, Rudnicka W. Evaluation of the API test, phosphatidylinositol‐specific phospholipase C activity and PCR method in identification of Listeria monocytogenes in meat foods. FEMS Microbial. Lett. 171: 209–214 (1999)CrossRefGoogle Scholar