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

作者：Min K J; Yoon K S^*

来源：Journal of Food Protection, 2010, 73(9): 1626-1632.

DOI：10.4315/0362-028X-73.9.1626

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 degrees C) The primary growth data were fined to a Gompertz equation to determine the lag time (LT) and growth rate (GR) At 10 degrees C. the growth of Salmonella Typhimurium and S mucus 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 amens in cooked-pressed RTE pork were modeled by response surface analysis using polynomial models of the natural logarithm transformation of both LT and OR Model performance was also evaluated by use of the prediction bias (B(f)) and accuracy (A(f)) 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 OR 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

• 出版日期2010-9