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
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