1 June 2016 I Stratakou, HWM den Besten and MH .I Stratakou, HWM den Besten and MH Zwietering . Food

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Transcript of 1 June 2016 I Stratakou, HWM den Besten and MH .I Stratakou, HWM den Besten and MH Zwietering . Food

  • Predictive Microbiology for Spices and Herbs

    1 June 2016 I Stratakou, HWM den Besten and MH Zwietering

  • Food Safety

    Objective(FSO)

    Appropriate Level Of Protection

    (ALOP)

    ALOP & FSO

  • Model for Spices and Herbs

    Consumers

    Harvest

    DecontaminationStorage

    Processsteps

    LogN(c

    fu/g)

  • ICMSFH0- R+I < FSO

    Food Safety Objective-FSO

    0

    R I=G+C

    FSO

    Zwietering, 2005

    I~0

  • FSO

    ALOP

    ReductionInitiallevels

    Own Meta-analysis

    Existing databases

    Experiments

    Prevalence/levels

    Own Meta-analysis

    Existing databases

    Experiments

    Parameters (PIs)

    Dose/Response

    Consumption

    Mortality rates

    ALOP & FSO

    Deterministic

    95% percentile

    StochasticInactivation/

    Tenacity

  • Foodborne Diseases in Spices

    Salmonella spp. in powder paprika Other agent/matrices

    ALOP: 1 death per year per 108 people 128 illnesses per year per 108 people

    Salmonella spp. FSO=-5.4 log cfu/g

    FSO-5.4 log cfu/g

    Log

    N (

    cfu/

    g)

  • FSO Factors-H0

    Prevalence of Salmonella spp. in spices EU data: RASFF & EFSA data=0.03 Published studies: not only EU=0.05 WHO data: global (& EU) data=0.03

    H0=-3 log cfu/g Batch of oregano tested, absence of salmonellas

    0-3FSO=-5.4

    Log

    N (

    cfu/

    g)

  • FSO Factors-RInactivation

    RInact=RThermal /RIrradiation

    0=-3

    Log

    N (

    cfu/

    g)

    FSO=-5.4

    Other meta-analyses

    Experimental findings

  • Irradiation

    9

    8

    7

    6

    5

    4

    3

    2

    1

    00 5 10 15 20 25

    Survival(log

    cfu/g)

    Dose(kGy)

    Spores

    Cellssporeformers

    Cellsnonsporeformers

    N=71D10=4.3(PI2.1)

    N=77D10=3.2(PI2)

    N=111D10=1.8(PI3.1)

  • Irradiation

    9

    8

    7

    6

    5

    4

    3

    2

    1

    00 5 10 15 20 25

    Survival(log

    cfu/g)

    Dose(kGy)

    CellsnonsporeformersN=111D10=1.8(PI3.1)

  • Irradiation

    9

    8

    7

    6

    5

    4

    3

    2

    1

    00 5 10 15 20 25

    Survival(log

    cfu/g)

    Dose(kGy)

    Cellsnonsporeformers

    S.Infantis N=30D10=1.3

    N=111D10=1.8(PI3.1)

    1.8

    0.7

    1.3

    -0.5

    0.0

    0.5

    1.0

    1.5

    2.0

    2.5

    3.0

    3.5

    4.0

    Cells non-sporeformers

    D1

    0 (

    kGy)

    Spices

    van Gerwen et al, 1999

    S. Infantis

  • FSO Factors-RInactivation

    RInact=RIrradiation

    Inactivation Factors: Spores & Gram stain Dirrad value spores: 4.3(PI2.1) kGy Dirrad value vegetative: 1.8(PI3.1) kGy

    Irradiation of paprika: 10 kGy-5.5 log cfu/g

    R-8.5 log cfu/g

    0=-3

    Log

    N (

    cfu/

    g) FSO=-5.4

  • FSO Factors-Rtenacity

    Rtenacity Survival in storage conditions

    FSO=-5.4

    Own meta-analysis

    Tenacity studies

    -3

    Log

    N (

    cfu/

    g)

    -8.5

  • Survival

    0.0

    1.0

    2.0

    3.0

    4.0

    5.0

    0 10 20 30 40 50

    LogD(lo

    gdays)

    T(0C)

    Grampos(spores)

    Gramneg(veg)N=126 D=2.9(PI0.7)

    N=38 D=2.2(PI1.3)

  • Survival

    0.0

    1.0

    2.0

    3.0

    4.0

    5.0

    0 10 20 30 40 50

    LogD(lo

    gdays)

    T(0C)

    Gramneg(veg)N=38 D=2.2(PI1.3)

  • Survival

    0.0

    1.0

    2.0

    3.0

    4.0

    5.0

    0 10 20 30 40 50

    LogD(logdays)

    T(0C)

    Gramneg(veg)

    InfantisS.LogD=2

    N=38 D=2.2(PI1.3)

  • FSO Factors-Rtenacity

    Rtenacity Survival in storage conditions Tenacity Factors: Spores, Gram stain

    Log Dsurv spores: 2.9(PI0.7) log days=2.3 years Log Dsurv vegetative: 2.2(PI1.3) log days=0.5 years

    20 0C, 0.46 aw Storage of paprika: 1 year~-2 log cfu/g

    R-10.5 log cfu/gLog

    N (

    cfu/

    g) FSO=-5.4-3

    -8.5

  • Salmonella spp. in Paprika Powder

    FSO

    Log

    N (

    cfu/

    g) -3

    -5.1

    -8.5

    -5.1

    -2.1

    -10.5

    0.4

    -7.1

  • Conclusions

    Framework for quantification of control in the spice/herbchain

    Determined the effect of variability factors

    Scenario analysis

  • Acknowledgments

    Jen Banach Tom Kim Dongmin Emi Amalia Budri Gerrald de Vries Ilias Apostolakos FUCHS

  • Thank you for your attention

    Questions?

    21

  • ALOP-FSO

    Mortality rate Salmonella=0.78%Ill=death/mortality rate=1/0.0078=128

    Ill p.p/p.d.=r*Dose=r*average consumption*concentrationR=0.0075Ill p.y/population=ill*365*108

    Average consumption=weight*portions=1.8/16=0.11gConcentration=10^FSOFSO=log(ill/r*avcon*365*108)=log(128/0.11*365*108)=-5.4 log cfu/g

    22

  • Factors

    Levels = prevalence of 0.03 equals to 3 positive (1 cfupresent) in 100 samples, if 25g per sample then 3cfu/2500g=0.0012=-3log cfu/g

    Irradiation=-0.55*10=-5.5 log cfu/g

    Storage= 2.39-0.0055*20=2.28 Log D D=190 days 1 log reduction for 365 days=1.92 log cfu/g reduction

    23

  • Thermal

    2.5

    1.5

    0.5

    0.5

    1.5

    2.5

    65 85 105 125

    LogD(log

    min)

    T(C)

    Bacilluscereus