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dc.contributor.authorPosada Izquierdo, Guiomar Denisse
dc.contributor.authorMazón-Villegas, Beatriz
dc.contributor.authorRedondo-Solano, Mauricio
dc.contributor.authorHuete-Soto, Alejandra
dc.contributor.authorVíquez-Barrantes, Diana
dc.contributor.authorValero Díaz, Antonio
dc.contributor.authorFallas-Jiménez, Paula
dc.contributor.authorGarcía Gimeno, Rosa María
dc.date.accessioned2021-07-27T08:16:27Z
dc.date.available2021-07-27T08:16:27Z
dc.date.issued2021
dc.identifier.urihttp://hdl.handle.net/10396/21534
dc.description.abstract“Turrialba cheese” is a Costa Rican fresh cheese highly appreciated due to its sensory characteristics and artisanal production. As a ready-to-eat dairy product, its formulation could support Listeria monocytogenes growth. L. monocytogenes was isolated from 14.06% of the samples and the pathogen was able to grow under all tested conditions. Due to the increasing demand for low-salt products, the objective of this study was to determine the effect of salt concentration on the growth of pathogen isolates obtained from local cheese. Products from retail outlets in Costa Rica were analyzed for L. monocytogenes. These isolates were used to determine growth at 4 °C for different salt concentration (0.5–5.2%). Kinetic curves were built and primary and secondary models developed. Finally, a validation study was performed using literature data. The R2 and Standard Error of fit of primary models were ranked from 0.964–0.993, and 0.197–0.443, respectively. An inverse relationship was observed between growth rate and salt concentration. A secondary model was obtained, with R2 = 0.962. The model was validated, and all values were Bf > 1, thus providing fail-safe estimations. These data were added to the free and easy-to-use predictive microbiology software “microHibro” which is used by food producers and regulators to assist in decision-making.es_ES
dc.format.mimetypeapplication/pdfes_ES
dc.language.isoenges_ES
dc.publisherMDPIes_ES
dc.rightshttps://creativecommons.org/licenses/by/4.0/es_ES
dc.sourceFoods 10(8), 1722 (2021)es_ES
dc.subjectArtisanal fresh cheesees_ES
dc.subjectPredictive microbiologyes_ES
dc.subjectmicroHibroes_ES
dc.subjectListeria monocytogeneses_ES
dc.subjectSalt concentrationes_ES
dc.subjectValidationes_ES
dc.subjectIsolated strainses_ES
dc.titleModelling the Effect of Salt Concentration on the Fate of Listeria monocytogenes Isolated from Costa Rican Fresh Cheeseses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttp://dx.doi.org/10.3390/foods10081722es_ES
dc.relation.projectIDGobierno de España. PCI2019-103453es_ES
dc.relation.projectIDJunta de Andalucía. AT 17-5686es_ES
dc.relation.projectIDJunta de Andalucía. PAIDI AGR-170es_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES


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