Response Surface Models for Effects of Temperature and Previous Temperature on Lag Time and Specific Growth Rate of Salmonella Typhimurium on Cooked Ground Chicken Breast

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Response surface models were developed for effects of temperature (16 to 34 °C) and previous temperature (pretemperature; 16 to 34 °C) on lag time (λ) and specific growth rate (μ) of Salmonella Typhimurium on cooked ground chicken breast. The primary objective was to determine whether pretemperature is a major factor affecting growth of Salmonella Typhimurium. Growth curves for model development (n = 32) and model testing (n = 18) were fit to a two-phase linear equation that directly estimated λ and μ. Response surface models for ln λ and ln μ as a function of temperature and pretemperature were obtained by regression analysis. Lag time and μ of Salmonella Typhimurium were affected by temperature but not pretemperature. Models were tested against data not used in their development. Prediction error (model accuracy) was 13.4% for λ and 11.3% for μ, whereas the median relative error of predictions (model bias) was −3.0% for λ and 6.8% for μ. Results indicated that the models provide reliable predictions of λ and μ of Salmonella Typhimurium on cooked ground chicken breast within the matrix of conditions modeled. In addition, pretemperature (16 to 34 °C) is not a major factor affecting growth of Salmonella Typhimurium.

Document Type: Research Article

Affiliations: U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Microbial Food Safety Research Unit Worksite, 1124 Trigg Hall, University of Maryland Eastern Shore, Princess Anne, Maryland 21853, USA

Publication date: October 1, 1999

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