Lianou Alexandra, Raftopoulou Ourania, Spyrelli Evgenia, Nychas George-John E
Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 11855 Athens, Greece.
Division of Genetics, Cell Biology and Development, Department of Biology, University of Patras, 26504 Patras, Greece.
Foods. 2021 Mar 4;10(3):533. doi: 10.3390/foods10030533.
Battered poultry products may be wrongly regarded and treated by consumers as ready-to-eat and, as such, be implicated in foodborne disease outbreaks. This study aimed at the quantitative description of the growth behavior of in fresh, partially cooked (non-ready-to-eat) battered chicken nuggets as function of temperature. Commercially prepared chicken breast nuggets were inoculated with and stored at different isothermal conditions (4, 8, 12, and 16 °C). The pathogen's growth behavior was characterized via a two-step predictive modelling approach: estimation of growth kinetic parameters using a primary model, and description of the effect of temperature on the estimated maximum specific growth rate () using a secondary model. Model evaluation was undertaken using independent growth data under both constant and dynamic temperature conditions. According to the findings of this study, may proliferate in battered chicken nuggets in the course of their shelf life to levels potentially hazardous for susceptible population groups, even under well-controlled refrigerated storage conditions. Model evaluation demonstrated a satisfactory performance, where the estimated bias factor () was 0.92 and 1.08 under constant and dynamic temperature conditions, respectively, while the accuracy factor () value was 1.08, in both cases. The collected data should be useful in model development and quantitative microbiological risk assessment in battered poultry products.
受损的禽肉产品可能会被消费者错误地视为即食产品并进行处理，因此可能会引发食源性疾病暴发。本研究旨在定量描述新鲜的、部分煮熟（非即食）的裹面糊鸡块中[病原体名称未给出]的生长行为与温度的关系。将市售鸡胸肉鸡块接种[病原体名称未给出]，并在不同等温条件（4、8、12和16℃）下储存。通过两步预测建模方法对病原体的生长行为进行表征：使用一级模型估计生长动力学参数，并使用二级模型描述温度对估计的最大比生长速率（[具体符号未给出]）的影响。在恒定和动态温度条件下，使用独立的生长数据进行模型评估。根据本研究的结果，即使在严格控制的冷藏条件下，[病原体名称未给出]也可能在裹面糊鸡块的保质期内增殖到对易感人群有潜在危害的水平。模型评估显示性能良好，在恒定和动态温度条件下，估计的偏差因子（[具体符号未给出]）分别为0.92和1.08，而准确度因子（[具体符号未给出]）在两种情况下均为1.08。所收集的数据应有助于裹面糊禽肉产品的模型开发和定量微生物风险评估。
