Modelling the Growth of Salmonella spp. and Escherichia Coli O157 on Lettuce. (2016)

• Record Type: Journal Article
• Authors: Veys, Olivier; Elias, Susana de Oliveira; Sampers, Imca; Tondo, Eduardo César
• Is Part Of: Procedia food science. Volume 7(2016)
• Page Start: 168
• Page End: 172
• Publication Date: 2016
• Subjects: microbial pathogens -- predictive modeling -- food safety -- leafy greens -- temperature; Food -- Periodicals; Food -- Congresses; Food industry and trade -- Periodicals; Food industry and trade -- Congresses; Food; Food industry and trade; Conference proceedings; Periodicals; 664.005
• DOI: 10.1016/j.profoo.2016.10.003
• Languages: English
• ISSNs: 2211-601X

Abstract

Abstract: This study aimed to model the growth of Salmonella and Escherichia coli O157 on lettuce at different temperatures. Microorganisms were inoculated separately on lettuce and stored at 5, 10, 25, and 37°C. Growth curves were built by fitting the data to the Baranyi's DMFit model and Ratkowsky equation was used as secondary model. The models were able to assess the growth of both microorganisms and data showed that bacteria did not growth for 24hours at 10°C, what can be a suitable temperature for lettuce distribution on food services. However, prolonged periods demonstrated growth at every temperatures examined.