Modelling the growth kinetics of Listeria monocytogenes in pasta salads at different storage temperatures and packaging conditions

Food Microbiology
Alessandra De CesareTaran Skjerdal

Abstract

The aim of this study was to model Listeria monocytogenes growth kinetics in ready to eat full meal pasta salads, containing fresh and cooked ingredients. With this aim, laboratory prepared salads, representing two formulations of commercial pasta salads, were spiked with L. monocytogenes and tested under categorised packaging and storage temperature conditions. L. monocytogenes enumeration results collected in 15 different laboratory prepared salad datasets were analysed with primary and secondary models. The models showing the best fit to describe L. monocytogenes growth kinetics in the laboratory prepared salads were then validated within commercial pasta salads. Baranyi no-lag was the best primary model fitting datasets collected at 12 °C, whereas the exponential model gave the best results for datasets collected at 4 °C. The maximum microbial specific growth rate (μmax) mean values obtained at 4 and 12 °C for salads packaged under air packaging conditions were 0.008 ± 0.003 and 0.036 ± 0.006 log10 (cfu/g) h-1, respectively. At the same temperatures, the μmax mean values obtained under modified atmosphere were 0.005 ± 0.005 and 0.026 ± 0.005 log10 (cfu/g) h-1, respectively. The Gamma secondary model predicted the growth kin...Continue Reading

Citations

Jul 2, 2020·Risk Analysis : an Official Publication of the Society for Risk Analysis·Rita BernardoAna Rita Henriques
Apr 27, 2021·EFSA Journal·UNKNOWN EFSA Panel on Biological Hazards (BIOHAZ)Roland Lindqvist

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