Universidad de Burgos RIUBU Principal Default Universidad de Burgos RIUBU Principal Default
  • español
  • English
  • français
  • Deutsch
  • português (Brasil)
  • italiano
Universidad de Burgos RIUBU Principal Default
  • Ayuda
  • Contacto
  • Sugerencias
  • Acceso abierto
    • Archivar en RIUBU
    • Acuerdos editoriales para la publicación en acceso abierto
    • Controla tus derechos, facilita el acceso abierto
    • Sobre el acceso abierto y la UBU
    • español
    • English
    • français
    • Deutsch
    • português (Brasil)
    • italiano
    • español
    • English
    • français
    • Deutsch
    • português (Brasil)
    • italiano
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Listar

    Todo RIUBUComunidadesFechaAutor / DirectorTítuloMateria / AsignaturaEsta colecciónFechaAutor / DirectorTítuloMateria / Asignatura

    Mi cuenta

    AccederRegistro

    Estadísticas

    Ver Estadísticas de uso

    Compartir

    Ver ítem 
    •   RIUBU Principal
    • E-Prints y Datos de investigación
    • Grupos de investigación
    • One Health Microbiology (OHM)
    • Artículos OHM
    • Ver ítem
    •   RIUBU Principal
    • E-Prints y Datos de investigación
    • Grupos de investigación
    • One Health Microbiology (OHM)
    • Artículos OHM
    • Ver ítem

    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/4864

    Título
    Modelling the fate and serogroup variability of persistent Listeria monocytogenes strains on grated cheese at different storage temperatures
    Autor
    Valero, Antonio
    Hernández Pérez, MartaAutoridad UBU Orcid
    Esteban Carbonero, ÓscarAutoridad UBU Orcid
    Rodríguez Lázaro, DavidAutoridad UBU Orcid
    Publicado en
    International Journal of Food Microbiology. 2018, V. 286, p. 48-54
    Editorial
    Elsevier
    Fecha de publicación
    2018-12
    ISSN
    0168-1605
    DOI
    10.1016/j.ijfoodmicro.2018.07.021
    Resumen
    Processed cheese from cow's milk is one of the most consumed dairy products worldwide. Since this product is defined as ready-to-eat, foodborne pathogens such as Listeria monocytogenes can represent a health concern for susceptible populations. In this study, the individual and combined kinetic behaviour of four L. monocytogenes serogroups (namely, 1/2a, 1/2b, 1/2c and 4b) persistently isolated from a Spanish cheesemaking factory was modelled on grated cheese at different isothermal conditions (4 and 12 °C) during a 120-days period. The serogroup variability was characterized over the storage time by the isolation and identification of the different serogroups in the cocktail containing the four strains. This processed cheese did not support the growth of L. monocytogenes during storage. Survival patterns described by the log-linear type model indicated a high variability of L. monocytogenes serotypes at the tested temperatures: L. monocytogenes serogroup 4b showed a more rapid decrease rate at 4 °C than at 12 °C, while the opposite trend was found for the rest of serogroups and the L. monocytogenes cocktail containing all the strains. Survival rate of L. monocytogenes serogroup 1/2c at 4 °C was 0.007 log CFU/d being the most resistant serotype while at 12 °C, serogroup 1/2a showed the lowest survival rate (0.011 log CFU/d), thus showing a prolonged survival at this temperature. This study highlights the potential implications of L. monocytogenes contamination in processed cheese and shows that serogroup variability should be considered when evaluating survival patterns in contaminated products. Finally, the predictive models developed here could be useful to assist food operators to set specific storage conditions and formulations to avoid L. monocytogenes growth and survival in grated cheeses.
    Palabras clave
    Foodborne pathogens
    Listeria monocytogenes
    Persistence
    Cheese
    Survival rate
    Log-linear models
    Shelf-life
    Materia
    Microbiología
    Microbiology
    URI
    http://hdl.handle.net/10259/4864
    Versión del editor
    https://doi.org/10.1016/j.ijfoodmicro.2018.07.021
    Aparece en las colecciones
    • Artículos Microbiología
    • Artículos OHM
    Attribution-NonCommercial-NoDerivatives 4.0 International
    Documento(s) sujeto(s) a una licencia Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
    Ficheros en este ítem
    Nombre:
    Valero-IJFM_2018.pdf
    Tamaño:
    4.808Mb
    Formato:
    Adobe PDF
    Thumbnail
    Visualizar/Abrir

    Métricas

    Citas

    Academic Search
    Ver estadísticas de uso

    Exportar

    RISMendeleyRefworksZotero
    • edm
    • marc
    • xoai
    • qdc
    • ore
    • ese
    • dim
    • uketd_dc
    • oai_dc
    • etdms
    • rdf
    • mods
    • mets
    • didl
    • premis
    Mostrar el registro completo del ítem