Modeling the growth of Listeria monocytogenes in soft blue-white cheese

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Standard

Modeling the growth of Listeria monocytogenes in soft blue-white cheese. / Rosshaug, Per Sand; Detmer, Ann; Ingmer, Hanne; Larsen, Marianne Halberg.

I: Applied and Environmental Microbiology, Bind 78, Nr. 24, 2012, s. 8508-8514.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Rosshaug, PS, Detmer, A, Ingmer, H & Larsen, MH 2012, 'Modeling the growth of Listeria monocytogenes in soft blue-white cheese', Applied and Environmental Microbiology, bind 78, nr. 24, s. 8508-8514. https://doi.org/10.1128/AEM.01865-12

APA

Rosshaug, P. S., Detmer, A., Ingmer, H., & Larsen, M. H. (2012). Modeling the growth of Listeria monocytogenes in soft blue-white cheese. Applied and Environmental Microbiology, 78(24), 8508-8514. https://doi.org/10.1128/AEM.01865-12

Vancouver

Rosshaug PS, Detmer A, Ingmer H, Larsen MH. Modeling the growth of Listeria monocytogenes in soft blue-white cheese. Applied and Environmental Microbiology. 2012;78(24):8508-8514. https://doi.org/10.1128/AEM.01865-12

Author

Rosshaug, Per Sand ; Detmer, Ann ; Ingmer, Hanne ; Larsen, Marianne Halberg. / Modeling the growth of Listeria monocytogenes in soft blue-white cheese. I: Applied and Environmental Microbiology. 2012 ; Bind 78, Nr. 24. s. 8508-8514.

Bibtex

@article{85765267fd364973b5931bb3a581c8dd,
title = "Modeling the growth of Listeria monocytogenes in soft blue-white cheese",
abstract = "The aim of this study was to develop a predictive model simulating growth over time of the pathogenic bacterium Listeria monocytogenes in a soft blue-white cheese. The physicochemical properties in a matrix such as cheese are essential controlling factors influencing the growth of L. monocytogenes. We developed a predictive tertiary model of the bacterial growth of L. monocytogenes as a function of temperature, pH, NaCl, and lactic acid. We measured the variations over time of the physicochemical properties in the cheese. Our predictive model was developed based on broth data produced in previous studies. New growth data sets were produced to independently calibrate and validate the developed model. A characteristic of this tertiary model is that it handles dynamic growth conditions described in time series of temperature, pH, NaCl, and lactic acid. Supplying the model with realistic production and retail conditions showed that the number of L. monocytogenes cells increases 3 to 3.5 log within the shelf life of the cheese.",
author = "Rosshaug, {Per Sand} and Ann Detmer and Hanne Ingmer and Larsen, {Marianne Halberg}",
year = "2012",
doi = "10.1128/AEM.01865-12",
language = "English",
volume = "78",
pages = "8508--8514",
journal = "Applied and Environmental Microbiology",
issn = "0099-2240",
publisher = "American Society for Microbiology",
number = "24",

}

RIS

TY - JOUR

T1 - Modeling the growth of Listeria monocytogenes in soft blue-white cheese

AU - Rosshaug, Per Sand

AU - Detmer, Ann

AU - Ingmer, Hanne

AU - Larsen, Marianne Halberg

PY - 2012

Y1 - 2012

N2 - The aim of this study was to develop a predictive model simulating growth over time of the pathogenic bacterium Listeria monocytogenes in a soft blue-white cheese. The physicochemical properties in a matrix such as cheese are essential controlling factors influencing the growth of L. monocytogenes. We developed a predictive tertiary model of the bacterial growth of L. monocytogenes as a function of temperature, pH, NaCl, and lactic acid. We measured the variations over time of the physicochemical properties in the cheese. Our predictive model was developed based on broth data produced in previous studies. New growth data sets were produced to independently calibrate and validate the developed model. A characteristic of this tertiary model is that it handles dynamic growth conditions described in time series of temperature, pH, NaCl, and lactic acid. Supplying the model with realistic production and retail conditions showed that the number of L. monocytogenes cells increases 3 to 3.5 log within the shelf life of the cheese.

AB - The aim of this study was to develop a predictive model simulating growth over time of the pathogenic bacterium Listeria monocytogenes in a soft blue-white cheese. The physicochemical properties in a matrix such as cheese are essential controlling factors influencing the growth of L. monocytogenes. We developed a predictive tertiary model of the bacterial growth of L. monocytogenes as a function of temperature, pH, NaCl, and lactic acid. We measured the variations over time of the physicochemical properties in the cheese. Our predictive model was developed based on broth data produced in previous studies. New growth data sets were produced to independently calibrate and validate the developed model. A characteristic of this tertiary model is that it handles dynamic growth conditions described in time series of temperature, pH, NaCl, and lactic acid. Supplying the model with realistic production and retail conditions showed that the number of L. monocytogenes cells increases 3 to 3.5 log within the shelf life of the cheese.

U2 - 10.1128/AEM.01865-12

DO - 10.1128/AEM.01865-12

M3 - Journal article

C2 - 22983971

VL - 78

SP - 8508

EP - 8514

JO - Applied and Environmental Microbiology

JF - Applied and Environmental Microbiology

SN - 0099-2240

IS - 24

ER -

ID: 43886801