A Systems Level Approach for Identification of Molecular Targets for Antimicrobial Intervention against Pseudomonas Aeruginosa, while Predicting Biofilm Formation
Publication date: 2016 Source:Procedia Food Science, Volume 7 Author(s): Yvan Le Marc, Alejandro Amézquita In this case study, we aimed at evaluating the suitability of genome-scale metabolic models to identify molecular targets that can potentially enhance antimicrobial effects of chemical preservatives against P. aeruginosa, while minimizing biofilm formation. For the case study, isothiazolinones were selected as a group of microbicides where their mechanism of action is well described in scientific literature. Target identification was carried out in several steps. First, we developed a computational model of P. ae...
Source: Procedia Food Science - August 12, 2016 Category: Food Science Source Type: research
A Model Based on the Assumption that the Specific Growth Rate is Normally Distributed as a Function of time to Describe Microbial Growth under Isothermal and Non-isothermal Temperature Profiles
Publication date: 2016 Source:Procedia Food Science, Volume 7 Author(s): W.S. Robazza, A.C. Galvão, J.T. Teleken, S. Miorelli, D.O. Stolf A primary mathematical model was applied to describe microbial growth both in isothermal and dynamic temperature profiles for different datasets found in the literature. The model consists in the assumption that specific growth rate follows a Gaussian distribution as a function of the time. The parameters included in the model are the duration of the lag phase, the maximum specific growth rate and the logarithmic inflection point. The values generated by the model were, mostly, c...
Source: Procedia Food Science - August 12, 2016 Category: Food Science Source Type: research
Towards Community Driven Food Safety Model Repositories
Publication date: 2016 Source:Procedia Food Science, Volume 7 Author(s): Matthias Filter, Carolina Plaza-Rodríguez, Christian Thoens, Annemarie Kaesbohrer, Bernd Appel Transferring predictive microbial models from research into real world food manufacturing or risk assessment applications is still a challenge for members of the food safety modelling community. Such knowledge transfer could be facilitated if publicly available food safety model repositories would exist. This research therefore aimed at identification of missing resources hampering the establishment of community driven food safety model repositories....
Source: Procedia Food Science - August 12, 2016 Category: Food Science Source Type: research
FoodChain-lab: Tracing Software Supporting Foodborne Disease Outbreak Investigations
Publication date: 2016 Source:Procedia Food Science, Volume 7 Author(s): Armin A. Weiser, Christian Thoens, Alexander Falenski, Bernd Appel, Matthias Filter, Annemarie Kaesbohrer In case of foodborne disease outbreaks, rapid identification of the causative food product is essential, since the medical and economic damages grow with the duration of the outbreak. Therefore and based on the experiences from recent foodborne disease outbreaks a free, open source software called FoodChain-Lab has been developed. It evolved from a supply chain data visualization and analysis tool into a comprehensive toolbox for data mana...
Source: Procedia Food Science - August 12, 2016 Category: Food Science Source Type: research
Robustness of a Cross Contamination Model Describing Transfer of Pathogens During Grinding of Meat
This study aimed to evaluate a cross contamination model1 for its capability of describing transfer of Salmonella spp. and L. monocytogenes during grinding of varying sizes and numbers of pieces of meats in two grinder systems. Data from 19 trials were collected. Three evaluation approaches were applied: i) Acceptable Simulation Zone method compared observed with simulated transfer, ii) each trial was fitted and parameters were integrated in a Quantitative Microbiological Risk Assessment model, iii) the Total Transfer Potential was calculated from fitted parameters. Risk estimates revealed that grinding was influenced by s...
Source: Procedia Food Science - August 12, 2016 Category: Food Science Source Type: research
Modeling Penicillium Expansum Growth Response to Thyme Essential oil at Selected Water Activities and pH Values Using Surface Response Methodology
Publication date: 2016 Source:Procedia Food Science, Volume 7 Author(s): A. Rosas-Gallo, N. Ramírez-Corona, E. Palou, A. López-Malo Our objective was to evaluate, using a full factorial design, the effects of selected water activities (0.990, 0.945, or 0.900), pHs (5, 4, or 3), and thyme essential concentration (TEO, 0, 25, 50, or 100ppm) oil on Penicillium expansum lag time (λ) and radial growth rate (μm) obtained by modeling mold response using Gompertz equation, and corresponding polynomial quadratic models. Potato-dextrose agar formulated with every studied factor combination was inoculated with 103 spores/ml...
Source: Procedia Food Science - August 12, 2016 Category: Food Science Source Type: research
Modeling the Time to Fail of Peach Nectars Formulated by Hurdle Technology
Publication date: 2016 Source:Procedia Food Science, Volume 7 Author(s): M.E. González-Miguel, N. Ramírez-Corona, E. Palou, A. López-Malo The use of regression with life-data is helpful to observe whether one or more factors affect the failure time (spoilage) of a product, obtaining a model that predicts the time to fail (TTF). TTF models link kinetic (lag time) and probabilistic (growth /no-growth prediction) models for selected formulation/storage conditions. Our objective was to assess the individual and combined effects of pH, aw, and the incorporation of potassium sorbate (KS) or sodium benzoate (BNa) at sele...
Source: Procedia Food Science - August 12, 2016 Category: Food Science Source Type: research
Estimation of Aspergillus flavus Growth under the Influence of Different Formulation Factors by Means of Kinetic, Probabilistic, and Survival Models
Publication date: 2016 Source:Procedia Food Science, Volume 7 Author(s): C.E. Kosegarten, E. Mani-López, E. Palou, A. López-Malo, N. Ramírez-Corona A Box-Behnken design was conducted to determine the effect of casein concentration (0, 5, or 10%), corn oil (0, 3, or 6%), aw (0.900, 0.945, or 0.990), pH (3.5, 5.0, or 6.5), concentration of cinnamon essential oil (CEO: 0, 200, or 400ppm), and incubation temperature (15, 25, or 35°C) on the growth of A. flavus during 50 days of incubation. Potato dextrose agars were adjusted to the different levels of tested factors and poured into Petri dishes, once solidified were...
Source: Procedia Food Science - August 12, 2016 Category: Food Science Source Type: research
The Analysis of the Behaviour of Listeria Monocytogenes in Fresh Cheeses with Various Spices During Storage
Publication date: 2016 Source:Procedia Food Science, Volume 7 Author(s): Adriana Lobacz, Justyna Zulewska, Jaroslaw Kowalik The aim of this work was to evaluate the growth possibilities of Listeria monocytogens in the artificially contaminated fresh cheese during storage. Three variants of acid homogenized commercial fresh cheeses: mixed herbs, red pepper and garlic-pepper were studied. The lowest value of the specific growth rate of L. monocytogenes in the fresh cheeses was reported for red pepper variant. The highest value of this parameter was determined for the fresh cheese with pepper-garlic. The use of spices in...
Source: Procedia Food Science - August 12, 2016 Category: Food Science Source Type: research
Modelling the Probability of Growth and Aflatoxin B1 Production of Aspergillus Flavus under Changing Temperature Conditions in Pistachio Nuts
Publication date: 2016 Source:Procedia Food Science, Volume 7 Author(s): Laila Aldars-García, Antonio J. Ramos, Vicente Sanchis, Sonia Marín The aim of this work was to use probability models for the prediction of growth and aflatoxin production by Aspergillus flavus as a strategy to mitigate the aflatoxin presence in pistachio nuts during postharvest. Logistic models, with temperature and time as explanatory variables, were fitted to the probability of growth and aflatoxin B1 (AFB1) production under constant temperature levels, afterwards they were used to predict probabilities under non-isothermal scenarios. The ...
Source: Procedia Food Science - August 12, 2016 Category: Food Science Source Type: research
Predicting the Behaviour of Yersinia Enterocolitica and Listeria Monocytogenes in Italian Style Fresh Sausages under Drying Period
Publication date: 2016 Source:Procedia Food Science, Volume 7 Author(s): L. Iannetti, J. Baranyi, R. Salini, A. Sperandii, G.A. Santarelli, D. Neri, V. Di Marzio, R. Romantini, G. Migliorati Italian style fresh sausage is a traditional pork product that is frequently consumed raw, usually after drying. So far, the prediction of the behaviour of microorganisms in varying environments has been carried out through separate growth or death models. The aim of this study is to show how to combine these, in order to describe the kinetics of Yersinia enterocolitica and Listeria monocytogenes in sausage during the drying...
Source: Procedia Food Science - August 12, 2016 Category: Food Science Source Type: research
Combined Effects of Temperature, pH and Water Activity on Predictive Ability of Microbial Kinetic Inactivation Model
The objective of this work was to include, in the inactivation model, temperature, pH and aw effects using a black box polynomial model, aiming at accurate prediction. Data of Listeria innocua obtained within the temperature range of 52.5 and 65.0°C, pH of 4.5, 6.0 and 7.5, and aw of 0.95 and 0.99 were used for model assessment. The relations of such parameters with temperature, aw and pH were assumed to be polynomials. (Source: Procedia Food Science)
Source: Procedia Food Science - August 12, 2016 Category: Food Science Source Type: research
Joint Application of Antimicrobial Agents on Microbial Flora Chilled Meat Cattle. Use of Mathematical Models
Publication date: 2016 Source:Procedia Food Science, Volume 7 Author(s): María C. Álvarez, Irene Pena, María C. Villat, Pablo de la Sota, Gladys Laporte, Daniela Olivera, Miguel Noia, Fernanda Coll Cárdenas Objectives of this work were: i) to study the effect joint application of antimicrobial agents on microbial flora chilled meat cattle;ii) to model mathematically this microbial growth and iii) validate the models with own experimental results. Samples were irradiated with UVC light for 5 minutes and then were added a solution of oregano oil and lactic acid (1: 1). Untreated samples were considered as contr...
Source: Procedia Food Science - August 12, 2016 Category: Food Science Source Type: research
“Blown pack” Probabilistic Modeling for C. Algidicarnis and C. Estertheticum under the Effects of Storage Temperature, Vacuum Level and Package Shrink Temperature
Publication date: 2016 Source:Procedia Food Science, Volume 7 Author(s): A.R. Silva, J. Carvalho, P.R. Massaguer A model for ‘blown pack’ probability (BPP) caused by spores of C.estertheticum DSM8809 and C.algidicarnis, was developed as a function of vacuum packaging variables: storage temperature(ST:-2, 2, 4 and 15°C), vacuum level(VL:6 and 9mBar) and heat shrink temperature(HST:83 and 87°C). Beef meat pieces, were inoculated with spore suspensions individually at 102spores/cm2, packed and daily monitored up to 90 days. The lower BPP, estimated by the log-logistic model, for C.algidicarnis was 0.8% at:-1.5°C/6...
Source: Procedia Food Science - August 12, 2016 Category: Food Science Source Type: research
Phenotypic Behavior of 35 Salmonella Enterica Serovars Compared to Epidemiological and Genomic Data
Publication date: 2016 Source:Procedia Food Science, Volume 7 Author(s): Annemarie Pielaat, Angelina Kuijpers, Ellen Delfgou-van Asch, Wilfrid van Pelt, Lucas Wijnands The behavior of 35 different Salmonella enterica serovars was investigated in an in vitro gastro-intestinal tract (GIT) system. Virulence was expressed as the probability of infection, P(inf), i.e. fraction of the ON-culture invading into Caco-2 cells after GIT passage. Results show that the (average) P(inf) of Salmonella serovars ranges from 1.7 10-8 (S.Kedougou) to 5.3 10-5 (S.Typhimurium). In general, the P(inf) corresponds to available epidemiolog...
Source: Procedia Food Science - August 12, 2016 Category: Food Science Source Type: research
