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
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
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