Verification of prediction of growth of Listeria monocytogenes microorganisms in chicken meat

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F00%3A00000013" target="_blank" >RIV/00027022:_____/00:00000013 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Verification of prediction of growth of Listeria monocytogenes microorganisms in chicken meat

Popis výsledku v původním jazyce

Raw chicken meat was continued and homogenized. There were measured water activity and pH. Input raw material was investigated for the presence of Listeria monocytogenes and the raw meat was inoculated by Listeria monocytogenes CCM 4699. Number of Listeria monocytogenes, total plate count and number of coliforms were determined in the range 0 - 7 days by bacteriological survey for the storage temperature 4,9, 7 and 8,3°C. The increase of Listeria monocytogenes counts has been registerede for temperature4,9°C about log 1,5 CFU/g after 6 days, for temperature 7 and 8,3°C about 2 logCFU/g. The prediction for Listeria growth with the aid of Food MicroModel was also made. The best agreement between the experimentally analysed number of bacteria and prediction was received for the lowest incubation temperature 4,9°C.

Název v anglickém jazyce

Verification of prediction of growth of Listeria monocytogenes microorganisms in chicken meat

Popis výsledku anglicky

Raw chicken meat was continued and homogenized. There were measured water activity and pH. Input raw material was investigated for the presence of Listeria monocytogenes and the raw meat was inoculated by Listeria monocytogenes CCM 4699. Number of Listeria monocytogenes, total plate count and number of coliforms were determined in the range 0 - 7 days by bacteriological survey for the storage temperature 4,9, 7 and 8,3°C. The increase of Listeria monocytogenes counts has been registerede for temperature4,9°C about log 1,5 CFU/g after 6 days, for temperature 7 and 8,3°C about 2 logCFU/g. The prediction for Listeria growth with the aid of Food MicroModel was also made. The best agreement between the experimentally analysed number of bacteria and prediction was received for the lowest incubation temperature 4,9°C.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/EP0960006260" target="_blank" >EP0960006260: Modelování tepelných procesů v potravním řetězci jako nástroj odhadu rizika pro metodu HACCP</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2000

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech J. Food Sciences

ISSN

1211-1800

e-ISSN

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Svazek periodika

2000

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

4

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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