How does acid level (pH), starter cultures, aging storage temperature affect Listeria? Provide specific parameters and data for each on its effectiveness against

******* (pH) Starter ******** and ***** ******* Temperature ******* ** ***************** ***************** AffiliationInstructorCourse ******* DateWhy the topic?Although listeriosis ******* a ********** disease ** *** been ********** as "food-associated" ********************** or "intermediate" based ** *** ********** of ******** ***** in food clinical ***** or both ***** ** ***** yet ***** ********** the ********** **** determine which ******* *** ** ******** and ******** **** certain ******** we can't ** sure how ******** **** categorization ** ******* ** *** ******** ** cases it *** decided ** *********** *** ********** ********* *********** **** as ** starting ******** and ***** storage *************************** ******** **** ******* ******** *** ***** ******* Temperature ******* on ******** ************* ************* **** Processing ******** ********* ******** *********** *** ********* cycle ** ******** monocytogenes ************ ************ **************** *********** ******** 1 *** ***** ** **** ******* * ** ******** ** ******** monocytogenes ******* *** Non-Thermal Inactivation ****** 13AbstractListeria ************* ********* ** RTE (ready-to-eat) **** *** *********** ******** **** ************ ***** a theoretical ***** ** *** **** supply ***** What ****** * monocytogenes ** ******** ** *** food and **** ************* ********** ** **** success? Is ***** * correlation ******* Listeria *** ******* (pH) ******* ******** and *** **** ** ************* ** **** ******** *** **** ******* *** expansion ** illnesses ******** and **** ************* ****** ***** ** ****** ********** **** ********* *************** **** assessments omit ******** However as ******** ** ********* encouraged ** ********** that **** ** critical ****** ****** ********** ** may result ** erroneous **** ********* A ********* ****** ** ************* owing to ************* ******* ********** raises the *********** ** * **** ******** ************* ****** the ******* phase Still ** ********* *** ****** ** *********** *** ******** *** ******** **** ******** ** ********* **** ** unsuitable ************** **** precise risk assessments *** ** ******* ** *********** *** ********* ** ****** abandoned by ********* due to ******* degradation at ********** ** comparison ** ************* *** ********** ** *********** ***** ** be the most plausible candidate for *** ********* ********* ** ****** It ** **** likely **** *** **** ** ***** * ************* ********** ******* **** ****** ** ****** ******* an ********* ** ****** ** * **** **** causes *** organism ** multiply **** quickly ** that **** * ******* ******** ** *** ******** **** ** present ********** the ********* period *** review aims ** ******* *** ******* the most ********** data ** * ************* ** RTE ***** **** ** examine *** assess the ******* ** ******** ** *** **** ***** and eating ****** **** ***** **** ** *** observed ****** ******** ** listeriosis casesAcidity (pH) ******* ******** *** Aging ******* *********** Effects on ListeriaOverviewListeria ************* ** ** ******** **** *** ********* ****** ********** ***** are **** ***** ****** *** * monocytogenes **** *** *** **** chain ** *********** in Figure *** ******* of ************ ******** and *** food ******** management organization ** ***** ********** ******** ************** monocytogenes ** widely ******** ** be ****** ********* *** **** *** ***** and then **** plant ****** food ***** **** and ultimately the ******* ************ et al 2008) In *** ***** circumstances the ********* *** proliferate ** *** ***** even ***** ***** ***** for months ****** ** ** ***** * monocytogenes ** * ****** ************* pathogen *** ***** *** a ***** natural ****** ** raw ******** ********* ***** ** ** ***** ** ** ****** ******** **** *** ********** ** the ******** ** *** ******** ******* heavily ******* on *** ******** manufacturing *** ******** **** ****** *** ******* *** raw material ******** ************* ********** the efficiency ** the ******* ********** to ***** *** ************* down ** a ************ level ** addition ** ******** *** ******** * ************* ************* ********* the ******* ****** the *********** ** *********** *** contamination ** *** processing environmentReady-To-Eat **** ProcessingComminution ********** ******* extending *********** etc addition ************* ***** sodium nitrite and ******** heating *************** ****** ****** ******* ************ *** drying *** *** ******** ********* **** *** ** ********** ** ************ ***** Most ** ***** ********* *** inactivate microorganisms ** ******** ***** *********** on the *** **** lowering pathogen ******* *** ******* ******** *** ** *** *** be ********** ********* ** *** food's ****** *** the *********** ***** *** ********* *** ******** * ****** ********* **** ******* *** it could ** killed ** ********* more powerful like ******** ******* The ********** ********** *** ******** of RTE ***** **** ******** the **** ** contamination *** latter ********* increases *** likelihood of ************* *** to ******* ************ ******* surfaces processing ********* ** ********* might contaminate *** **** ****** *** of *** **** critical ********* ** ************* ****** ********* **** processing ****** ********** handling ******** ******** It ** because * ************* *** ***** ******** ***** *** ******** their ********** ** ****** ************* ********** *** antibiotics L ************* proliferation ** a ***** *********** to *** ****** ** ****** *********** ** *** ***** ** ******* to ** ********* ****** of human listeriosis *** *** *********** ** L ************* ** *** of the **** critical ********* *********** **** **** **** ************* *** ******* result ** ******** ********** ************ ***** *** * ****** *** ********* **** ************ ********* ************* **** *** storage settings ******* * ************* development or ***** ********* inactivation ******* attributes *** *** ************* ** antimicrobials *** ******* *********** *** duration *** the key ******* impacting L ************* *********** ******** ************ imposed ** ******** by the microstructure of *** food ****** **** as ******* ********* of ****** *** ********* ** ******* ********* ** ********* ********** may **** ********* *********** ********* et ** ***** The ****** ** *** lag ***** *** have * ***** impact on the ********** concentration **** ****** ********* *** growing *********** and the ******* ** ***** cells ******** ******* ******* to *** ************* ***** ********* the latter ***** ** ******** ** the cells' ************* ********* ********* ** al ***** ******* ******* that might influence *********** ** the ********* ** ********** that function ** competitors *********** ** al 2014)Multiple ************** **** shown **** * monocytogenes is ********** in the ********** of ****** **** ******** When *** **** ** *** and vacuum ** gas-packed ********** lactic acid microorganisms *** ******* ** a ********* ******* ** was ********** ** ********* ******** ********** ** ** ***** ** **** study ******* and Golden define *** *********** ****** ** Lactobacillus ********* ** trio **** dishes (2002) *********** synthesis ********** more **** ************* ** ****** ** ** the ******* mechanism ** ****** ** ** also ******** **** the rate ** ***** * ************* multiplies varies from ****** to strain **** ********* by * ************** **** ********* ** a ****** ****** ** the ******** ****** the *********** ****** ********* ** al **** ******* et ** ****** ********* * ************* literature ****** ** the ***** of * ************* ************* ** ******** *** meals ****** into account **** variables ********* ******** *** dispensation setting *** ******* *** results *** **** ******* surfaces HACCP ********** ******** ******** ******** *** disinfection ********* *** ********* *** ******** programs) ****** industrial and preparation procedures *** ******** ***** a ***** ********* **** ** processing *********** *** time)Since the studies ***** ** *** ***** the ****** ****** values *** *********** ** a ******** ** *** jeopardy ********* *** authors ***** ** difficult to ******** *** influence ** **** ** the ******* ******** ** *** ********** three studies met *** criteria *** ************** ** ************* ******** ***** **** **** ********* contaminated ******** **** * ********* ********** ** * ************* ***** **** **** *********** *** compare *** ****** of various ************ ** *** event **** **** ** *********** ******** *** instance *********** ******** * ***** ** *********** ****** **** *** **** ************* *** -2 degrees ******* *** 14 ** ** days) ****** ******* **** a ******* *** * ********** that had not been super-chilled) **************** ** ** ***** Super-chilled ***** salmon *** ** **** *** * ********** incidence ** L ************* ** *** control ************ *** twenty-six ******* ****************** ************** for ************ days ******* *** prevalence ** the ******** to 23% ******** more ******* *** ** absorption of *** ***** or **** **** *** other ********** ************* of *********** ******* **** with ******** ************* was *** ******* ** another investigation ****** ** ** ***** From * **** ** **** *** positives ** ** ******** products) to ** *** ********* ** * ************* in *** *** ******* *** environment *********** ******* ****** ** ** ******* **** ******* on *** subject (2016) In conclusion ***** ** * shortage of research on ********* for *** foods **** *** naturally *************** **** ** *********** ** *** **** ******** ** ******* *********** than ******* **** Vacuum-packaged ****** *** *** turkey *** ** ****** ****** at **** if *** *********** ** ***** * degrees Celsius ******* ** *********** with * ********* ******* ******* ******** at ****** ** ** home ***** ********* *********** management *** ******* ******* *** ****** ****** ** ** 2011)Gallagher ** ** ****** conducted * *********** ******** ** ******* meat ********** *** *** ********* ******* ** EU residents ************** ****** ** twenty-five percent) **** found * ********* ******* *********** ** seven ******* Celcius ** a **** ******* **** ** ***** storing ********** **** ** ********* The **** ** *********** *********** dramatically ********* ***** **** days spent ** **** Antimicrobials may help ****** ***** **** more ** **** ** ****** ** implement ************** ************* ************ ********** ** a **** ******* L monocytogenes ************* ** * ******* ******* *** **** ***** **** *** ******** ** *** **** *** ****** ** storage *********** was highest for ************ **** and *** ***** *** **** relevant ******* Except *** ready-to-eat **** *** impact of waiting ****** to *** was ******* ***** ********* * lag ****** ******* *** ********* danger ** heat-treated **** it did not ****** RTE **** ** *** ****** ********* **** ********** was ******** ***** ****** *** food categoriesThe ********* *********** ** **** ***** *** ******* *** *********** ** ******* ******* *** ******* ******* *** ********* ************ ******* them may ****** ********* ** the circumstances ** ****** * *** *********** ** beneficial ****** on ****** *** ******** * ************* for instance has a ******** ****** behaviour **** ********* ** ******* **** ** opposed ** ********* ******** **** ********* ** ** ***** *********** *********** promotes **** ******** ** the ****** ******** ****** *********** ** * monocytogenes by ************ *** ******** ************ ** occur because ** *** ************* ******* ** ********* ******** ********* **** ***** acidsIn ******** lactic ******** *** ******** * ************* ****** whether ****** ********** ** ***** introduced as ***** or ******* ******** *** **** ** found ** dairy ******** (Mataragas et ** ***** **** *** ************* ** ****** **** bacteria ** **** ****** just ****** *** ********** ***** ** affects *** pathogen's *********** ****** ** *** Lotka-Volterra competition ***** ** *** ******* effect ***** ***** **** are ******** ** **** ******* they *** ****** ********** (Mejlholm *** Dalgaard 2015) The approach *** **** **** ** ******* ******** ************* growth ** ******* ***** *** environments ********* ********* ******* ******* ****** *** ******** *** **************** ******* ****** ** ******** and variable *************** connection ******* the ************* ** ********** ******** *** food *********** ****** ***** is ****** understood **** ********* *************** **** ********* ****** ******** ******* ***** spoiling is ***** *********** ** ************* **** **** to ******** danger levels ******** ** *** result ** inaccurate **** assessments * ********* ********** ** ******** due ** ******** ******* ********** increases *** possibility ** * high ************* of * ******** ****** the feeding period Still ** similarly ********* *** ********** ** consumption *** ******** *** ******** **** ******** ** ******* **** ** ************ ******** (Koutsounianis 2009) ********* **** ******** risk *********** ***** ** achieved by *********** the ****** ** items discarded ** customers ***** ** ******* ************* ** *** **** of ******************* the kill/live ***** of ******** ************************ adverse ********** **** a *** ** **** **** hydrostatic ******** low ** (090) ** * fatal *** of ***** may **** ********** ** inactivation A meta-analysis ** prevailing ************ ********** **** *** **** ****** years has been ****** ** ************ better *** ******* ************ of * monocytogenes ** a ************* ********* ** ***** with ******** ********* characteristics *** ************ Researchers *** Lieverloo et al examined *** ******* ** **** ** * ************* ** ****** ***** ****** ***** ******** ********** ****** **** ** ******** strains *** *** ******** ******* taken **** ************* Table 1 outlines *** ******** ************ ****** *** * ************* ** which ***** *** ***** **** growth modelsThe ***** aimed ** ********* * ***** **** ***** ******** *** ******* inactivation of *** ******** ******** temperature **** ****** *********** the impacts ** **** *********** (sodium ******** ** ****** *** dispensation ******** ***** ***** ****** **** butter) liquid eggs fruit ****** vegetable ****** and **** ***** **** all ****** The ******* ****** **** ***************** predictions might ** made ***** multiple ********** ******** ***** accounting *** *** ******** ********* ** heat ********** across all ******* ***************** *************** ** ***** *** ** **** *** **** moisture ***** in *** ******** ** ******* ** ************ ********* **** ***** ****** ********** ************* are *** **** common ****** of *********** inactivation ** refrigerated ** **** *********** ******** (MIC) Several ************ foods ****** *** *********** ** this ************ those **** ******* *************** or ************ **** ** cheese *** cured meats ****** ******** *** ***** adequate proof of *** ****** *** *** *********** ************ of * monocytogenes *** * **** ** aw **** ** **** *** ** *** ** *** ****** ***** ********** **** ********* *** *** ********* ***** *** *********** ***** ** *********** **** *** ***** (inadequate ******* ** the ******* ************** ********* ***** determines the *********** elimination ********** ** ******** ********* et ** 2012)To ********** *** universal behaviour of * ************* ** ********* media Shadbolt ** ** ****** ******* * ************* ********* *** *********** ************ founded ** *** ***** theory ********* to *** ********* model ***** *** two possible outcomes involving *************** either ****** ** ************ *********** ** ********* growth are **** **** *** ******* *********** **** (as ********** **** *** gamma ******* ** higher than **** When the ******* **** of ********** ******** *** ******** is **** *** ***** *** outMicroorganisms *** **** ** **** ** grow *** ** ** *********** ********** limited ******* ** **** because ** *** *********** ******* that ***** ********* *** time-dependent ** * ****** *** **** ** ******** lag ***** ** meaningless **** ******* ** a microbiological population ***** would characterize either **** inactivation or ****** Temperature ****** chloride **** ** ** *** often ***** ******* acids **** ****** **** ****** acid and ****** **** *** typical ************* ********* ** ********** The ********* technique is required ** fulfil *** ***** conditions outlined ** Coroller ** al (2012) *** ******* ********** in ** ********** ************************* ************ ** *** **** supply ***** **** ** made ***** of *** possible development of *** L ************* issue ** *** ***** ** is not ******** *** ********* ****** **** time *** *** creative ******** **** ** *** ** ***** to ******* **** ** * ************* ** **** ********** across time and ****** ******** ** **** the **** ** *********** ******** ** ****** *** ******** of the *** **** ****** *** ***** **** ***** **** ****** Collecting comparative ********** ** ***** listeriosis ********* that *** ****** ****** **** **** ****** **** ******* ********* ******* forms of *** ***** renal or ******* ******** ** ***** ** *** ****** ** scenarios ****** these ********** and ***** consumption ******** ******** ****** on ****** *** **** *** ************************* *********** ***** ******* **** ********** *** ********** information· To ***** more ***** *** aging ******* *** ****** ******** *** food ********** of ****** *********** *** how it *** ** ********* ** * higher **** ** contact **** L monocytogenesReferencesAspridouZ MoschakisT *********** & KoutsoumanisK ****** ****** ** *** substrate's ************** ** *** ****** ** ******** monocytogenesFood Research International64 **************************************************** ****** MiettinenM ********** ********** ************ ***************** ***** ********* (1999) ******* ********** monocytogenescontamination in * *********** ******* ***** processing plant ******** ** ************ *** *************** ************* *** ************* Microbiology65(1) ******************************************************* NesbakkenT & ****** ****** ********** ******** ******* ****** ** ******** monocytogenes *** escherichia **** ******* ** ****** ****** ******* *** gas-packaged ***************** Journal ** **** ***************** 43-52https://doiorg/101016/s0168-1605(99)00147-6CornuM ******** ******* ********* ***** ******** ****** ******** microbial *********** ** ***** Application ** the behavior ** ******** ************* and lactic **** ***** in pork **** productsFood ***************** ************************************************** ************ LeguerinelI MafartP ***** ******** (2012) ********* ** ****** **************** ********* *** *********** inactivation areas ** ******** ** ****************** ******* ** **** ****************** ******************************************************** ********* MORIJG & BELLCR ****** ******** ************* ******** ** **** *** ********* in ************ *************** of Food **************** *********************************************************** ****** ********** ******** ********** ******** ********* *********** & KauseJ ****** ************** *********** when evaluating **** ********** ******** **** ********** ******** ** ******** ************* contamination ** ************ **** ****************** ******* ** **** Microbiology162(3) ********************************************************* ******** AymerichT ******************** ******* ********* & ************ ****** ******* **** for ********** a **** ********** ** listeria monocytogenes ** **************** ***** ****** Activity * ** extensive ********** search *** ***** ********* with data extraction on * monocytogenes in a wide ***** ** *** foodEFSA ********** ********************************************************************** ****** Modeling food ******** ** microbial **** assessmentJournal of **** *************** 425-427https://doiorg/104315/0362-028x-722425LinkeK ********* BruggerK *********** WallandJ ************* TichyA WagnerM & StesslB ****** ********** ** listeria ******* ** ***** ************* ***************** and ************* ****************** 5583-5592https://doiorg/101128/aem01018-14MarshallD ******** ****** ***** ***** ****** ********* of ******** atmosphere ********* on *** *********** growth ** ******** monocytogenes *** pseudomonas fluorescens ** ********* chickenFood Microbiology9(4) 303-309https://doiorg/101016/0740-0020(92)80038-6MataragasM ZwieteringM ********** & ********* ****** ********************** ******* of Food Microbiology141 ************************************************************* ***** ********* ****** Modelling and predicting *** simultaneous ****** ** ******** ************* *** *************** ****** **** bacteria in ********* ******* *** **************** seafood ********** Microbiology46 ****************************************************** ********* ****** ********* ******** ****** COPINS ***** MALLEP (2008) ****** ********* ************* ****** ************ ******* (4 and ***** ** *** *************** and ******* qualities ** *********** ************* of **** **************** ************************************************************** ***** HoAJ FortesED ****** ******** ***** ********* ****** **************** and ************* Microbiology74(21) *************************************************** ****** ********************** ******* ** Food ******************* 83-92https://doiorg/101016/s0168-1605(98)00120-2ShadboltCT ***** & ********** (1999) ********************** ******* of **** Microbiology49(3) ***************************************************** *********** De RoodeM FoxMB ************ ***** Wells-BennikMH (2013) Multiple regression model *** ******* ************ of listeria ************* in liquid food productsFood Control29(2) 394-400https://doiorg/101016/jfoodcont201205078WhitingR ***** GoldenM (2002) undefinedInternational ******* ** **** Microbiology75(1-2) 127-133https://doiorg/101016/s0168-1605(02)00003-xWinkowskiK CrandallAD ***** *********** ****** **************** *** ************* ***************** *************************************************************** ******* ***** ********* ****** ********* *** ****** ** ****** acid ******** **** starter- and ***** ******* on ****** ** ******** ************* ** cottage cheeseInternational ******* ** **** Microbiology188 ***************************************************** * ** Overview ** ******** ************* Thermal *** Non-Thermal Inactivation ModelsFigure 1 *** ***** ** ****