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Information
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2 |
SIK-The Swedish Institute for Food and Biotechnology, Microbiology and Product Safety Department, SIK |
Contact
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 
Participant 2 contributes to the following main objectives of the project:
- Modelling the effect of food structure, microbial interactions and dynamic
storage conditions on meat pathogens and spoilage bacteria. Specifically:
Quantitatively determine the effect of microbial interactions, physiological
stage of the cells and dynamic conditions on the lag phase of Listeria monocytogenes.
- Validate existing models for Listeria monocytogenes, targeted for red meat
and cured meat products.
- Combination of validated pathogen growth models with data on prevalence/concentration,
dose response and chill chain conditions for risk assessment with and without
SMAS application.
- Development, modelling and optimization of TTI with accuracy to monitor
microbiological safety of meat products.
- Development of SMAS into a user-friendly computer software.
- Evaluation of the applicability and effectiveness of SMAS in real conditions
of meat distribution. Assessment of the industry acceptance of the TTI and
the concept of chill chain management by conducting field tests within the
chill chain; and assessing the industry acceptance of the TTI and SMAS.
- Evaluation of European consumer attitude on use of TTI and correlation to
quality.
Workplan 
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
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E. A. Bryhni, Agerhem, H., Claudi-Magnussen, C., Rodbotten, M., Lea, P. & Johansson, Martens, M. (2002) Consumers preferences and attitudes of pork in Denmark, Norway and Sweden. Journal of Product Quality and Preferences (submitted).
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Nerbrink, E., Borch, E., Blom, H and Nesbakken, T. 1999. A model based on absorbance data on the growth rate of Listeria monocytogenes and including the effects of pH, NaCl, Na-lactate and Na-acetate. Int. J. Food Microbiol. 47, 99-109.
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Blixt, Y. and Borch, E. 1999. Using an electronic nose for determining the spoilage of vacuum-packaged beef. Int. J. Food Microbiol 46, 123-134.
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Lantz, P-G., Knutsson, R., Blixt, Y., Al-Soud, W.A., Borch, E. and Radstrom, P. 1998. Detection of pathogenic Yersinia enterocolitica in enrichment media and pork by a multiplex PCR: A study of sample preparation and PCR-inhibitory Components. Int. J. Food Microbiol. 45, 93-105.
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Blom, H., Nerbrink, E., Dainty, R., Hagtvedt, T., Borch, E., Nissen, H. and Nesbakken, T. 1997. Addition of 2.5% lactate and 0.25% acetate controls growth of Listeria monocytogenes in vacuum-packed, sensory-acceptable servelat sausage and cooked ham stored at 4°C. Int. J. Food Microbiol. 38, 71-76.
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