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dc.contributor.author
Ramos Guerrero, Félix G.
dc.contributor.author
Signorini Porchietto, Marcelo Lisandro
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dc.contributor.author
Garre, Alberto
dc.contributor.author
Sant'Ana, Anderson S.
dc.contributor.author
Ramos Gorbeña, Juan C.
dc.contributor.author
Silva Jaimes, Marcial I.
dc.date.available
2024-02-05T12:54:25Z
dc.date.issued
2023-12
dc.identifier.citation
Ramos Guerrero, Félix G.; Signorini Porchietto, Marcelo Lisandro; Garre, Alberto; Sant'Ana, Anderson S.; Ramos Gorbeña, Juan C.; et al.; Quantitative microbial spoilage risk assessment caused by fungi in sports drinks through multilevel modelling; Academic Press Ltd - Elsevier Science Ltd; Food Microbiology; 116; 12-2023; 1-10
dc.identifier.issn
0740-0020
dc.identifier.uri
http://hdl.handle.net/11336/225708
dc.description.abstract
The risk of fungal spoilage of sports drinks produced in the beverage industry was assessed using quantitative microbial spoilage risk assessment (QMSRA). The most relevant pathway was the contamination of the bottles during packaging by mould spores in the air. Mould spores' concentration was estimated by longitudinal sampling for 6 years (936 samples) in different production areas and seasons. This data was analysed using a multilevel model that separates the natural variability in spore concentration (as a function of sampling year, season, and area) and the uncertainty of the sampling method. Then, the expected fungal contamination per bottle was estimated by Monte Carlo simulation, considering their settling velocity and the time and exposure area. The product's shelf life was estimated through the inoculation of bottles with mould spores, following the determination of the probability of visual spoilage as a function of storage time at 20 and 30 °C using logistic regression. The Monte Carlo model estimated low expected spore contamination in the product (1.7 × 10−6 CFU/bottle). Nonetheless, the risk of spoilage is still relevant due to the large production volume and because, as observed experimentally, even a single spore has a high spoilage potential. The applicability of the QMSRA during daily production was made possible through the simplification of the model under the hypothesis that no bottle will be contaminated by more than one spore. This simplification allows the calculation of a two-dimensional performance objective that combines the spore concentration in the air and the exposure time, defining “acceptable combinations” according to an acceptable level of spoilage (ALOS; the proportion of spoiled bottles). The implementation of the model at the operational level was done through the representation of the simplified model as a two-dimensional diagram that defines acceptable and unacceptable areas. The innovative methodology employed here for defining and simplifying QMSRA models can be a blueprint for future studies aiming to quantify the risk of spoilage of other beverages with a similar scope.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Academic Press Ltd - Elsevier Science Ltd
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dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
MONTE CARLO SIMULATIONS
dc.subject
NONCARBONATED BEVERAGES WITH ELECTROLYTES
dc.subject
PREDICTIVE MYCOLOGY
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SHELF-LIFE ESTIMATION
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SPOILAGE MICROORGANISMS
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STOCHASTIC MODELLING
dc.subject.classification
Biotecnología Industrial
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dc.subject.classification
Biotecnología Industrial
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Quantitative microbial spoilage risk assessment caused by fungi in sports drinks through multilevel modelling
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2024-02-02T15:33:32Z
dc.journal.volume
116
dc.journal.pagination
1-10
dc.journal.pais
Estados Unidos
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dc.description.fil
Fil: Ramos Guerrero, Félix G.. Universidad Nacional Mayor de San Marcos; Perú
dc.description.fil
Fil: Signorini Porchietto, Marcelo Lisandro. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública Veterinaria; Argentina. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Investigacion de la Cadena Lactea. - Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Santa Fe. Estacion Experimental Agropecuaria Rafaela. Instituto de Investigacion de la Cadena Lactea.; Argentina
dc.description.fil
Fil: Garre, Alberto. Universidad Politécnica de Cartagena; España
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Fil: Sant'Ana, Anderson S.. Universidade Estadual de Campinas; Brasil
dc.description.fil
Fil: Ramos Gorbeña, Juan C.. Universidad Ricardo Palma; Perú
dc.description.fil
Fil: Silva Jaimes, Marcial I.. ;
dc.journal.title
Food Microbiology
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0740002023001557
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.fm.2023.104368
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