Skip to main content

Development and Validation of a Predictive Model for Foodborne Pathogens in Ready-to-Eat Pork as a Function of Temperature and a Mixture of Potassium Lactate and Sodium Diacetate

Buy Article:

$37.00 plus tax (Refund Policy)


We developed and validated secondary models that can predict growth parameters of Salmonella Typhimurium and Staphylococcus aureus in cooked-pressed ready-to-eat (RTE) pork as a function of concentrations (0 to 3%) of a commercial potassium lactate and sodium diacetate mixture (PL+SDA) and temperature (10 to 30°C). The primary growth data were fitted to a Gompertz equation to determine the lag time (LT) and growth rate (GR). At 10°C, the growth of Salmonella Typhimurium and S. aureus in cooked-pressed RTE pork containing 2% and 3% PL+SDA was completely inhibited. The effects of temperature and concentration of PL+SDA on the growth kinetics of Salmonella Typhimurium and S. aureus in cooked-pressed RTE pork were modeled by response surface analysis using polynomial models of the natural logarithm transformation of both LT and GR. Model performance was also evaluated by use of the prediction bias (Bf ) and accuracy (Af ) factors, median relative error, and mean absolute relative error, as well as the acceptable prediction zone method. The results showed that LT and GR models of Salmonella Typhimurium and S. aureus in cooked-pressed RTE pork are acceptable models. Thus, both the LT and GR growth models developed herein can be used for the development of tertiary models for Salmonella Typhimurium and S. aureus in cooked-pressed RTE pork in the matrix of conditions described in the present study.

Document Type: Research Article

Affiliations: Department of Food and Nutrition, Research Institute of Human Ecology, 1 Hoeki-dong Dongdaemun-gu, Kyung Hee University, Seoul 130-701, Korea

Publication date: September 1, 2010

More about this publication?
  • IAFP Members with personal subscriptions to JFP Online: To access full-text JFP or JMFT articles, you must sign-in in the upper-right corner using your Ingenta sign-in details (your IAFP Member Login does not apply to this website).

    The Journal of Food Protection (JFP) is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

    Print and online subscriptions are available to IAFP Members and institutional subscribers. IAFP Members with a subscription to JFP Online will have access to all available JFP and JMFT content. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Membership and subscription information is available at
  • Information for Authors
  • Submit a Paper
  • Subscribe to this Title
  • Membership Information
  • Information for Advertisers
  • ingentaconnect is not responsible for the content or availability of external websites

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more