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.
  

1. 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).
   
   
2. 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.
   
   
3. 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.
   
   
4. 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.
   
   
5. 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.