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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
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WP1
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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.
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WP5
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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.
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WP6
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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.
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Research Personnel 
Qualifications
Selected References
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