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May 2002
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Partner Information
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

Research Personnel

Qualifications

Selected References

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EC FIFTH FRAMEWORK PROGRAMME - Quality of Life and Management of Living Resources - Project QLK1-2002-02545