Development and validation of extensive growth and growth boundary models for psychrotolerant pseudomonads in seafood, meat and vegetable products

Veronica Martinez Rios, Paw Dalgaard

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Extensive growth and growth boundary models were developed and validated for psychrotolerant pseudomonads growing in seafood, meat and vegetable products. The new models were developed by expanding anexisting cardinal parameter-type model for growth of pseudomonads in milk (Martinez-Rios et al., Int. J. Food Microbiol.216. 110-120, 2016). MIC-values for acetic-, benzoic- and citric acids were determined in broth and terms modelling their antimicrobial effect were added to the model. Cardinal parameter values for CO2 and aw were obtained from literature.The new model included 9 environmental parameters and their interactive effects. It was successfully validated using 319growth rates (μmax -values) for psychrotolerant pseudomonads in seafood and meat products. These data from literature (n=291) or own experiments (n=28) resulted in bias and accuracy factor values of 1.14 and 1.28, respectively, when observed and predicted μmax -values were compared. Thus, on average μmax -values for seafood and meat products were overestimated by 14%. Additionally, the reference growth rate parameter μref25˚C was calibrated by fitting the model to 21 μmax -values in vegetable products. This resulted in a μref25˚C -value of 0.54 1/h. The calibrated vegetable model wassuccessfully validated using 51 μmax -values for psychrotolerant pseudomonads in vegetables. Average bias and accuracy factor values of 1.24 and 1.38 were obtained, respectively. Lag time models were developed by using relative lag times from literature data. Performance of the new expanded model was equally good for seafood and meat products, and importance of including the effect of acetic, benzoic, citric acids and CO2 in order to accurately predict growth of psychrotolerant pseudomonads was clearly demonstrated e.g. for brined shrimps. The high number of environmental parameters included in the two models make them flexible and suitable for product development as the effect ofsubstituting one combination of preservatives with another can be predicted.
Original languageEnglish
Publication date2016
Number of pages1
Publication statusPublished - 2016
Event25th International ICFMH Symposium: One health meets food microbiology - University College Dublin, Dublin, Ireland
Duration: 19 Jul 201622 Jul 2016
Conference number: 25


Conference25th International ICFMH Symposium
LocationUniversity College Dublin
Internet address


  • Chilled food chain
  • Model validation
  • Product development
  • Shelf-life prediction
  • Spoilage


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