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  • Title: Dynamic model for predicting growth of Salmonella spp. in ground sterile pork.
    Author: Velugoti PR, Bohra LK, Juneja VK, Huang L, Wesseling AL, Subbiah J, Thippareddi H.
    Journal: Food Microbiol; 2011 Jun; 28(4):796-803. PubMed ID: 21511141.
    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.
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