CRYOLOG SA Département R&D. 58, Nantes, France.
Int J Food Microbiol. 2010 Mar 31;138(1-2):119-29. doi: 10.1016/j.ijfoodmicro.2009.12.012. Epub 2009 Dec 14.
The objective of this study was to evaluate (eO), a biological time temperature integrator (TTI) as a quality and safety indicator for ground beef packed under modified atmosphere and spiced cooked chicken slices packed under modified atmosphere. Storage trials and challenge tests were thus performed on several batches of the studied food to monitor and model the behavior of Listeria monocytogenes, Salmonella, Staphylococcus aureus and the indigenous food flora. Then, two different prototypes of the TTI (eO) were set and manufactured according to the studied products shelf lives. The TTI evolution with time at static and dynamic temperatures was monitored and modeled. Finally, exposure assessment models were set and used under several realistic storage profiles to assess the distributions of the concentration of the indigenous food flora and the distributions of the increase in the pathogens populations obtained at the end of the product shelf life or at the end point of the TTI, taking into account the TTIs batch variability. Results showed that in case of poor storage conditions, TTI can reduce the consumer exposure to altered or hazardous foods.
本研究旨在评估（eO）作为质量和安全指标的可行性，该指标为充以改良气体包装的碎牛肉和充以改良气体包装的调味熟鸡肉片提供了生物时间温度综合指示器（TTI）。因此，对几批研究食品进行了储存试验和挑战试验，以监测和模拟李斯特菌、沙门氏菌、金黄色葡萄球菌和本地食品菌群的行为。然后，根据研究产品的保质期，设置并制造了两种不同的 TTI（eO）原型。监测和模拟了 TTI 在静态和动态温度下随时间的演变。最后，根据几种现实储存情况设置了暴露评估模型，并在考虑 TTI 批次变异性的情况下使用了这些模型，以评估在产品保质期结束时或 TTI 终点时获得的本地食品菌群浓度分布和病原体种群增加分布。结果表明，在储存条件较差的情况下，TTI 可以减少消费者食用变质或有害食品的风险。
