Application and validation of the TTI based chill chain management system SMAS (Safety Monitoring and Assurance System) on shelf life optimization of vacuum packed chilled tuna

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dc.contributor.author Tsironi, T en
dc.contributor.author Gogou, E en
dc.contributor.author Velliou, E en
dc.contributor.author Taoukis, PS en
dc.date.accessioned 2014-03-01T01:27:56Z
dc.date.available 2014-03-01T01:27:56Z
dc.date.issued 2008 en
dc.identifier.issn 0168-1605 en
dc.identifier.uri http://hdl.handle.net/123456789/18642
dc.subject Chill chain management en
dc.subject Shelf life en
dc.subject SMAS en
dc.subject Time temperature integrators en
dc.subject Tuna en
dc.subject.classification Food Science & Technology en
dc.subject.classification Microbiology en
dc.subject.other article en
dc.subject.other bacterial growth en
dc.subject.other chill en
dc.subject.other controlled study en
dc.subject.other food chain en
dc.subject.other food intake en
dc.subject.other food safety en
dc.subject.other food spoilage en
dc.subject.other food storage en
dc.subject.other lactic acid bacterium en
dc.subject.other nonhuman en
dc.subject.other shelf life en
dc.subject.other Shewanella putrefaciens en
dc.subject.other temperature sensitivity en
dc.subject.other tuna en
dc.subject.other validation study en
dc.subject.other Animals en
dc.subject.other Cold Temperature en
dc.subject.other Colony Count, Microbial en
dc.subject.other Consumer Product Safety en
dc.subject.other Food Contamination en
dc.subject.other Food Microbiology en
dc.subject.other Food Packaging en
dc.subject.other Food Preservation en
dc.subject.other Humans en
dc.subject.other Kinetics en
dc.subject.other Models, Biological en
dc.subject.other Seafood en
dc.subject.other Sensitivity and Specificity en
dc.subject.other Time Factors en
dc.subject.other Tuna en
dc.subject.other Vacuum en
dc.subject.other Scombridae en
dc.title Application and validation of the TTI based chill chain management system SMAS (Safety Monitoring and Assurance System) on shelf life optimization of vacuum packed chilled tuna en
heal.type journalArticle en
heal.identifier.primary 10.1016/j.ijfoodmicro.2008.07.025 en
heal.identifier.secondary http://dx.doi.org/10.1016/j.ijfoodmicro.2008.07.025 en
heal.language English en
heal.publicationDate 2008 en
heal.abstract The objective of the study was to establish a validated kinetic model for growth of spoilage bacteria on vacuum packed tuna slices in the temperature range of 0 to 15 degrees C and to evaluate the applicability of the TTI (Time Temperature Integrators) based SMAS (Safety Monitoring and Assurance System) system to improve tuna product quality at the time of consumption in comparison to the conventional First In First Out (FIFO) approach. The overall measurements of total flora and lactic acid bacteria (LAB) on the tuna samples used in a laboratory simulated field test were in close agreement with the predictions of the developed kinetic model. The spoilage profile of the TTI bearing products, handled with SMAS, was improved. Three out of the thirty products that were handled randomly, according to the FIFO approach, were already spoiled at the time of consumption (logN(LAB)>6.5) compared to no spoiled products when handled with the SMAS approach. (C) 2008 Elsevier B.V. All rights reserved. en
heal.publisher ELSEVIER SCIENCE BV en
heal.journalName International Journal of Food Microbiology en
dc.identifier.doi 10.1016/j.ijfoodmicro.2008.07.025 en
dc.identifier.isi ISI:000261280700015 en
dc.identifier.volume 128 en
dc.identifier.issue 1 en
dc.identifier.spage 108 en
dc.identifier.epage 115 en

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