P.O. Box 5401, SE 402 29 Gothenburg, Sweden
Tel: +46 31 335 56 00
Fax: +46 31 83 37 82
E-mail: eb@sik.se
Website: http://www.sik.se

Role and Contribution 

Workplan

WP1	quantitative data for the L. monocytogenes lag phase and growth are gathered for varying temperatures (constant and dynamic), + background flora, cold adapted and traditional inoculum. Real products are used. Existing models, and the model to be developed will be validated for growth, lag phase, growth/no growth interface of L. monocytogenes in sliced meat products (MA packed, vacuum-packed), beef (MA packed) and Hot dogs (MA packed). Strain to strain variation will be taken into account. The factors to be studied will be microbial interaction, physiological stage and environmental conditions.
WP5	three transportation and storage scenarios will be chosen. Two products (raw meat and cured meat product) will be investigated. The temperature during the chill chain will be monitored, the growth and lag phase will be calculated using models developed and validated in Task 1. Microbial analysis (L. monocytogenes, total bacterial count) and sensorial evaluation (off odour) will be performed on the products.
WP6	an interview covering the consumers understanding of and attitude towards the TTI indicator will be performed. Studies will be conducted using focus groups, interviews and questionnaires. The consumer perception of the product quality as judged by the TTI signal will be determined. A correlation will be made between the TTI signal and the consumer perception of product quality by tasting and smelling. Groups representing different consumer segments will evaluate the signal and the product quality of products stored in such a manner that a variation in quality is obtained.

Research Personnel

Qualifications

SIK-The Swedish Institute for Food and Biotechnology is a private, non-profit, industrial research institute, owned by SIK Members/Association (70%) and IRECO AB, a holding company jointly owned by the Swedish State and the KK Foundation, (30%). The purpose of the Institute is to strengthen the competitiveness of its member companies. The head office is in Gothenburg, with regional offices in Lund and Uppsala. The number of employees is approx. 120, most of who are university graduates. The areas of expertise in food microbiology are prevalence studies, bacterial contamination routes, HACCP, risk assessment, bacterial survival and growth, predictive modelling, Yersinia enterocolitica, Escherichia coli O157 and other VTEC, Listeria monocytogenes, Campylobacter spp., Clostridium botulinum, Bacillus cereus and Staphylococcus aureus. Food safety research has been carried out on the farm, in meat abattoirs and meat processing plants, and in several other types of food industries. SIK also holds expertise in sensory analysis and in consumer studies on preference and attitude for food products.

Selected References