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A predictave model for the growth of Listeria monocytogenes in commercial blue crab (Callinectes sapidus)

Citation

Parveen, S and White, C and Tamplin, ML, A predictave model for the growth of Listeria monocytogenes in commercial blue crab (Callinectes sapidus), Journal of Food Protection, 80, (11) pp. 1872-1876. ISSN 0362-028X (2017) [Refereed Article]

Copyright Statement

Copyright 2017 International Association for Food Protection

DOI: doi:10.4315/0362-028X.JFP-17-062

Abstract

During the processing and handling of commercial blue crab (Callinectes sapidus), Listeria monocytogenes can potentially contaminate cooked meat and grow to hazardous levels. To manage this risk, predictive models are useful tools for designing and implementing preventive controls; however, no model specific for blue crab meat has been published or evaluated. In this study, a cocktail of L. monocytogenes strains was added to pasteurized blue crab meat, which was incubated at storage temperatures from 0 to 35C. At selected time intervals, L. monocytogenes was enumerated by direct plating onto modified Oxford agar. A primary model was fitted to kinetic data to estimate the lag-phase duration (LPD) and growth rate (GR). Listeria monocytogenes replicated from 0 to 35C, with GR ranging from 0.004 to 0.518 log CFU/h. Overall, the LPD decreased with increasing temperature, displaying a maximum value of 187 h at 0C; however, this trend was not consistent. The LPD was not detected at 10C, and it occurred inconsistently from trial to trial. A secondary GR model (R2 = 0.9892) for pasteurized crab meat was compared with the L. monocytogenes GR in fresh crab meat, demonstrating bias and accuracy factors of 0.98 and 1.36, respectively. The model estimates varied from other published data and models, especially at temperatures ≥5C, supporting the need for a specific predictive tool for temperature deviations.

Item Details

Item Type:Refereed Article
Keywords:crab, listeria, predictive model, growth
Research Division:Biological Sciences
Research Group:Microbiology
Research Field:Microbiology not elsewhere classified
Objective Division:Health
Objective Group:Public Health (excl. Specific Population Health)
Objective Field:Food Safety
Author:Tamplin, ML (Professor Mark Tamplin)
ID Code:123482
Year Published:2017
Deposited By:Tasmanian Institute of Agriculture
Deposited On:2018-01-10
Last Modified:2018-05-24
Downloads:0

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