APPLYING ALTERNATIVE METHODS TO ASSESS MICROBIOLOGICAL SAFETY OF SELECTED CHEESES
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2014, Vol 21, Issue 5
Abstract
The increase has been reported in the incidence of foodborne diseases caused by pathogens in foodstuffs. A risk assessment process makes it possible to assess consumer health risks associated with those pathogens in food. Predictive models constitute a tool to quantitatively evaluate the behaviours of microorganisms in food. The objective of the research study was to assess the viability of Bacillus cereus rods in feta and mozzarella types of cheese during storage at a temperature from 3 to 15 ºC with the use of an impedimetric system Bactrac, and to study the results obtained using a method in predictive microbiology. A |DMFit application was utilized and the growth parameters were compared with the data acquired through a predictive ComBase Predictor software (CP). The CP predictions were derived from the data obtained using microbiological media (modified in terms of composition). It was found that, under the prearranged experimental conditions, the feta and mozzarella cheeses were a good culture medium for the Bacillus cereus bacteria to develop. The models, produced on the basis of the experiments and mathematical calculations, of the B. cereus growth during storage differed from the models that were predicted by the CP software. The duration of the lag phase was a growth parameter that determined the bacterial safety of feta and mozzarella types of cheese.
Authors and Affiliations
Jarosław Kowalik, Adriana Łobacz, Kamil Adamczewski, Anna S. Tarczyńska
Keywords
Related Articles
- EP ID EP121836
- DOI DOI: 10.15193/ZNTJ/2014/96/134-143
- Views 77
- Downloads 0
ROLE OF LACTIC ACID COCCI AND PROPIONIC ACID RODS IN SWISS-DUTCH TYPE CHEESE RIPENING PROCESS
Swiss-Dutch type cheeses are produced with the use of lactic acid streptococci: Lactococcus spp., Leuconostoc spp., and propionic acid rods of Propionibacterium spp. Starter cultures and the environment of ripening che...
The role and significance of omega 3 fatty acids
Fatty acids constitute the basic building material, from which human organisms draw structural compounds for their cells, tissues, and organs, as well as compounds to synthetize some biologically active substances. From...
Próba wzbogacania tłuszczu mlecznego kwasami EPA i DHA
Przeestryfikowanie to jedna z metod modyfikacji tłuszczów. Pozwala ona uzyskać produkty o z góry założonej strukturze lipidów. Celem pracy było wzbogacanie tłuszczu mlecznego kwasami EPA i DHA. Przedmiotem badań był t...
APPLYING MULTIDIMENSIONAL ANALYSES TO ASSESS DRINKING WATER QUALITY
In the paper, there were presented the possibilities of applying multidimensional methods to analyse the quality of drinking water. Based on the three year research results (2009 - 2011), analyzed were the physical and...
EFFECT ANALYSIS OF TRAINING PROVIDED TO EMPLOYEES IN CATERING COMPANY WITH IMPLEMENTED FOOD SAFETY MANAGEMENT SYSTEM PURSUANT TO ISO STANDARD OF 22000 SERIES
The objective of the study was to analyse the effectiveness of training provided to employees in a catering company with implemented food safety management system pursuant to ISO standard of 22000 series and to determi...