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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 

Workplan

WP1 quantitative data for the L. monocytogenes lag phase and growth are gathered for varying temperatures (constant and dynamic), + background flora, cold adapted and traditional inoculum. Real products are used. Existing models, and the model to be developed will be validated for growth, lag phase, growth/no growth interface of L. monocytogenes in sliced meat products (MA packed, vacuum-packed), beef (MA packed) and Hot dogs (MA packed). Strain to strain variation will be taken into account. The factors to be studied will be microbial interaction, physiological stage and environmental conditions.  
WP5 three transportation and storage scenarios will be chosen. Two products (raw meat and cured meat product) will be investigated. The temperature during the chill chain will be monitored, the growth and lag phase will be calculated using models developed and validated in Task 1. Microbial analysis (L. monocytogenes, total bacterial count) and sensorial evaluation (off odour) will be performed on the products.  
WP6 an interview covering the consumers understanding of and attitude towards the TTI indicator will be performed. Studies will be conducted using focus groups, interviews and questionnaires. The consumer perception of the product quality as judged by the TTI signal will be determined. A correlation will be made between the TTI signal and the consumer perception of product quality by tasting and smelling. Groups representing different consumer segments will evaluate the signal and the product quality of products stored in such a manner that a variation in quality is obtained.  


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