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Dynamic model for predicting growth of Salmonella spp. in ground sterile pork.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Velugoti, Padmanabha Reddy Bohra, Lalit K. Juneja, Vijay K. Huang, Lihan Wesseling, Audrey L. Subbiah, Jeyamkondan Thippareddi, Harshavardhan
Description	Country affiliation: United States Author Affiliation: Velugoti PR ( Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68583, USA.)
Abstract	A predictive model for Salmonella spp. growth in ground pork was developed and validated using kinetic growth data. Salmonella spp. kinetic growth data in ground pork were collected at several isothermal conditions (between 10 and 45°C) and Baranyi model was fitted to describe the growth at each temperature, separately. The maximum growth rates (µ(max)) estimated from the Baranyi model were modeled as a function of temperature using a modified Ratkowsky equation. To estimate bacterial growth under dynamic temperature conditions, the differential form of the Baranyi model, in combination with the modified Ratkowsky equation for rate constants, was solved numerically using fourth order Runge-Kutta method. The dynamic model was validated using five different dynamic temperature profiles (linear cooling, exponential cooling, linear heating, exponential heating, and sinusoidal). Performance measures, root mean squared error, accuracy factor, and bias factor were used to evaluate the model performance, and were observed to be satisfactory. The dynamic model can estimate the growth of Salmonella spp. in pork within a 0.5 log accuracy under both linear and exponential cooling profiles, although the model may overestimate or underestimate at some data points, which were generally<1 log. Under sinusoidal temperature profiles, the estimates from the dynamic model were also within 0.5 log of the observed values. However, underestimation could occur if the bacteria were exposed to temperatures below the minimum growth temperature of Salmonella spp., since low temperature conditions could alter the cell physiology. To obtain an accurate estimate of Salmonella spp. growth using the models reported in this work, it is suggested that the models be used at temperatures above 7°C, the minimum growth temperature for Salmonella spp. in pork.
File Format	HTM / HTML
ISSN	07400020
Issue Number	4
Volume Number	28
e-ISSN	10959998
Journal	Food Microbiology
Language	English
Publisher	Elsevier
Publisher Date	2011-06-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Microbiology Discipline Nutritional Sciences Food Microbiology Methods Meat Microbiology Models, Biological Salmonella Growth & Development Animals Colony Count, Microbial Numerical Analysis, Computer-assisted Salmonella Infections Prevention & Control Swine Temperature Journal Article Validation Studies
Content Type	Text
Resource Type	Article
Subject	Microbiology Food Science

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