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Growth and Non-Thermal Inactivation of
Anna Austrich-Comas1, Cristina Serra-Castelló1, Maria Viella1
1Food Safety and Functionality Program, IRTA, Finca Camps i Armet, E-17121 Monells, Spain.
Foods (Basel, Switzerland)
|June 10, 2023
Summary
Staphylococcus aureus growth in dry-cured ham (DCH) depends on water activity, packaging, and temperature. Models predict pathogen behavior, aiding risk management for shelf-stable DCH.
Area of Science:
- Food Microbiology
- Food Safety
- Predictive Modeling
Background:
- Dry-cured ham (DCH) supports Staphylococcus aureus growth due to its halotolerant nature.
- Pathogen growth can compromise DCH shelf-stability, necessitating risk assessment.
Purpose of the Study:
- To evaluate Staphylococcus aureus behavior in sliced DCH under various conditions.
- To develop predictive models for S. aureus growth and inactivation in DCH.
Main Methods:
- S. aureus behavior assessed in DCH (aw 0.861-0.925) under air, vacuum, or MAP packaging at 2-25 °C for up to 1 year.
- Logistic and Weibull models fitted for primary kinetics; polynomial models integrated for secondary kinetics.
- Global models developed for each packaging type.
Main Results:
- S. aureus grew in high aw DCH at 20-25 °C under air packaging.
- Inactivation observed at lower aw, faster at 15 °C in air-packaged DCH.
- Vacuum and MAP packaging showed faster inactivation at higher temperatures, independent of aw.
Conclusions:
- S. aureus behavior in DCH is significantly influenced by storage temperature, packaging, and water activity.
- Developed models offer a tool for DCH risk management and preventing S. aureus development.
- Optimal packaging selection based on aw and storage temperature is crucial for shelf-stability.
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