Modeling of Bacillus cereus distribution in pasteurized milk at the time of consumption

Authors

  • Pavel Ačai Slovak University of Technology, Faculty of Chemical and Food Technology, Institute of Chemical and Environmental Engineering, Radlinského 9, 812 37 Bratislava
  • Ľubomí­r Valí­k Slovak University of Technology, Faculty of Chemical and Food Technology, Department of Nutrition and Food Safety Assessment, Radlinského 9, 812 37 Bratislava
  • Denisa Liptáková Slovak University of Technology, Faculty of Chemical and Food Technology, Institute of Biochemistry, Microbiology and Health Protection, Radlinského 9, 812 37 Bratislava
  • Jana Minarovičová Institute of Food Research, Priemyselná 4, 824 75 Bratislava

DOI:

https://doi.org/10.5219/264

Keywords:

Bacillus cereus, predictive model, exposure assessment, Monte Carlo simulation

Abstract

Modelling of Bacillus cereus distribution, using data from pasteurized milk produced in Slovakia, at the time of consumption was performed in this study. The Modular Process Risk Model (MPRM) methodology was applied to over all the consecutive steps in the food chain. The main factors involved in the risk of being exposed to unacceptable levels of B. cereus (model output) were the initial density of B. cereus after milk pasteurization, storage temperatures and times (model input). Monte Carlo simulations were used for probability calculation of B. cereus density. By applying the sensitivity analysis influence of the input factors and their threshold values on the final count of B. cereus were determined. The results of the general case exposure assessment indicated that almost 14 % of Tetra Brik cartons can contain > 104 cfu/ml of B. cereus at the temperature distribution taken into account and time of pasteurized milk consumption.

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Published

2013-07-09

How to Cite

Ačai, P. ., Valí­k, Ľubomí­r ., Liptáková, D. ., & Minarovičová, J. . (2013). Modeling of Bacillus cereus distribution in pasteurized milk at the time of consumption. Potravinarstvo Slovak Journal of Food Sciences, 7(1), 63–66. https://doi.org/10.5219/264

Issue

Vol. 7 No. 1 (2013): Potravinarstvo

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Articles

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This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.

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