Predictive models for the survival of campylobacter jejuni inoculated in chicken meat

Autores
Sansalone, Luis Pablo; Oteiza, Juan Martín; Giacoboni, Gabriela Isabel; Giannuzzi, Leda
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Campylobacter jejuni is an emerging pathogen that is becoming more relevant due to the high percentage of isolations found in raw or undercooked poultry products. The objective of the present work was to analyze and to model mathematically the effect of storage temperature , potassium sorbate concentration (0, 500 and 1,000 ppm) and packaging in plastic films of different gas permeabilities (low and high gas permeability, polyethylene and EVA SARAN EVA) on the survival of C. jejuni.C. jejuni inoculated into chicken meat. Different models (linear, Gompertz and Weibull equation) were applied to experimental data, obtaining the best fit with the Weibull model. Among analyzed factors, storage temperature in chicken meat that reduce microbial counts between 3 and 4 logarithmic cycles. However, at 4ºC, the inhibitory effect was more successful. Potassium sorbate and packaging in different permeability films did not show inhibitory effect on C. jejuni.
Fil: Sansalone, Luis Pablo. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias; Argentina
Fil: Oteiza, Juan Martín. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Giacoboni, Gabriela Isabel. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias; Argentina
Fil: Giannuzzi, Leda. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
Campylobacter Jejuni
Chicken meat
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/131624
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Predictive models for the survival of campylobacter jejuni inoculated in chicken meatSansalone, Luis PabloOteiza, Juan MartínGiacoboni, Gabriela IsabelGiannuzzi, LedaCampylobacter JejuniChicken meathttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Campylobacter jejuni is an emerging pathogen that is becoming more relevant due to the high percentage of isolations found in raw or undercooked poultry products. The objective of the present work was to analyze and to model mathematically the effect of storage temperature , potassium sorbate concentration (0, 500 and 1,000 ppm) and packaging in plastic films of different gas permeabilities (low and high gas permeability, polyethylene and EVA SARAN EVA) on the survival of C. jejuni.C. jejuni inoculated into chicken meat. Different models (linear, Gompertz and Weibull equation) were applied to experimental data, obtaining the best fit with the Weibull model. Among analyzed factors, storage temperature in chicken meat that reduce microbial counts between 3 and 4 logarithmic cycles. However, at 4ºC, the inhibitory effect was more successful. Potassium sorbate and packaging in different permeability films did not show inhibitory effect on C. jejuni.Fil: Sansalone, Luis Pablo. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias; ArgentinaFil: Oteiza, Juan Martín. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Giacoboni, Gabriela Isabel. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias; ArgentinaFil: Giannuzzi, Leda. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaWiley Blackwell Publishing, Inc2010-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/131624Sansalone, Luis Pablo; Oteiza, Juan Martín; Giacoboni, Gabriela Isabel; Giannuzzi, Leda; Predictive models for the survival of campylobacter jejuni inoculated in chicken meat; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 34; 2; 4-2010; 247-2640145-8892CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4549.2009.00428.xinfo:eu-repo/semantics/altIdentifier/url/https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4549.2009.00428.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:06:49Zoai:ri.conicet.gov.ar:11336/131624instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:06:49.381CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Predictive models for the survival of campylobacter jejuni inoculated in chicken meat
title Predictive models for the survival of campylobacter jejuni inoculated in chicken meat
spellingShingle Predictive models for the survival of campylobacter jejuni inoculated in chicken meat
Sansalone, Luis Pablo
Campylobacter Jejuni
Chicken meat
title_short Predictive models for the survival of campylobacter jejuni inoculated in chicken meat
title_full Predictive models for the survival of campylobacter jejuni inoculated in chicken meat
title_fullStr Predictive models for the survival of campylobacter jejuni inoculated in chicken meat
title_full_unstemmed Predictive models for the survival of campylobacter jejuni inoculated in chicken meat
title_sort Predictive models for the survival of campylobacter jejuni inoculated in chicken meat
dc.creator.none.fl_str_mv Sansalone, Luis Pablo
Oteiza, Juan Martín
Giacoboni, Gabriela Isabel
Giannuzzi, Leda
author Sansalone, Luis Pablo
author_facet Sansalone, Luis Pablo
Oteiza, Juan Martín
Giacoboni, Gabriela Isabel
Giannuzzi, Leda
author_role author
author2 Oteiza, Juan Martín
Giacoboni, Gabriela Isabel
Giannuzzi, Leda
author2_role author
author
author
dc.subject.none.fl_str_mv Campylobacter Jejuni
Chicken meat
topic Campylobacter Jejuni
Chicken meat
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Campylobacter jejuni is an emerging pathogen that is becoming more relevant due to the high percentage of isolations found in raw or undercooked poultry products. The objective of the present work was to analyze and to model mathematically the effect of storage temperature , potassium sorbate concentration (0, 500 and 1,000 ppm) and packaging in plastic films of different gas permeabilities (low and high gas permeability, polyethylene and EVA SARAN EVA) on the survival of C. jejuni.C. jejuni inoculated into chicken meat. Different models (linear, Gompertz and Weibull equation) were applied to experimental data, obtaining the best fit with the Weibull model. Among analyzed factors, storage temperature in chicken meat that reduce microbial counts between 3 and 4 logarithmic cycles. However, at 4ºC, the inhibitory effect was more successful. Potassium sorbate and packaging in different permeability films did not show inhibitory effect on C. jejuni.
Fil: Sansalone, Luis Pablo. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias; Argentina
Fil: Oteiza, Juan Martín. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Giacoboni, Gabriela Isabel. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias; Argentina
Fil: Giannuzzi, Leda. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description Campylobacter jejuni is an emerging pathogen that is becoming more relevant due to the high percentage of isolations found in raw or undercooked poultry products. The objective of the present work was to analyze and to model mathematically the effect of storage temperature , potassium sorbate concentration (0, 500 and 1,000 ppm) and packaging in plastic films of different gas permeabilities (low and high gas permeability, polyethylene and EVA SARAN EVA) on the survival of C. jejuni.C. jejuni inoculated into chicken meat. Different models (linear, Gompertz and Weibull equation) were applied to experimental data, obtaining the best fit with the Weibull model. Among analyzed factors, storage temperature in chicken meat that reduce microbial counts between 3 and 4 logarithmic cycles. However, at 4ºC, the inhibitory effect was more successful. Potassium sorbate and packaging in different permeability films did not show inhibitory effect on C. jejuni.
publishDate 2010
dc.date.none.fl_str_mv 2010-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/131624
Sansalone, Luis Pablo; Oteiza, Juan Martín; Giacoboni, Gabriela Isabel; Giannuzzi, Leda; Predictive models for the survival of campylobacter jejuni inoculated in chicken meat; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 34; 2; 4-2010; 247-264
0145-8892
CONICET Digital
CONICET
url http://hdl.handle.net/11336/131624
identifier_str_mv Sansalone, Luis Pablo; Oteiza, Juan Martín; Giacoboni, Gabriela Isabel; Giannuzzi, Leda; Predictive models for the survival of campylobacter jejuni inoculated in chicken meat; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 34; 2; 4-2010; 247-264
0145-8892
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4549.2009.00428.x
info:eu-repo/semantics/altIdentifier/url/https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4549.2009.00428.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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