Establishment and Application of a Predictive Growth Kinetic Model of Salmonella with the Appearance of Two Other Dominant Background Bacteria in Fresh Pork

• Published in: Molecules (Basel, Switzerland) Switzerland), 2022-11, Vol.27 (22), p.7673
• Main Authors: Zhao, Ge, Yang, Tengteng, Cheng, Huimin, Wang, Lin, Liu, Yunzhe, Gao, Yubin, Zhao, Jianmei, Liu, Na, Huang, Xiumei, Liu, Junhui, Zhang, Xiyue, Xu, Ying, Wang, Jun, Wang, Junwei
• Format: Article
• Language: English
• Subjects: Animals; background bacteria; Bacteria; Coexistence; Competition; E coli; Escherichia coli; Food contamination & poisoning; Food Microbiology; Growth curves; Growth models; Listeria; Microbiology; Microorganisms; Models, Biological; Pathogens; Pork; Pork Meat; predictive growth model; Pseudomonas aeruginosa; Red Meat - microbiology; Risk management; Salmonella; Shelf life; Swine
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules27227673

To better guide microbial risk management and control, growth kinetic models of with the coexistence of two other dominant background bacteria in pork were constructed. Sterilized pork cutlets were inoculated with a cocktail of Derby ( Derby), ( ), and Escherichia coli ( ), and incubated at various temperatures (4-37 °C). The predictive growth models were developed based on the observed growth data. By comparing of primary models, Baranyi models were preferred to fit the growth curves of Derby and , while the Huang model was preferred for (all ≥ 0.997). The secondary Ratkowsky square root model can well describe the relationship between temperature and (all ≥ 0.97) or (all ≥ 0.98). Growth models were validated by the actual test values, with and close to 1, and around 0.001. The time for Derby to reach a pathogenic dose (10 CFU/g) at each temperature in pork was predicted accordingly and found to be earlier than the time when the pork began to be judged nearly fresh according to the sensory indicators. Therefore, the predictive microbiology model can be applied to more accurately predict the shelf life of pork to secure its quality and safety.