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KMID : 0881720130280010007
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Journal of Food Hygiene and Safety
2013 Volume.28 No. 1 p.7 ~ p.12
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Growth and Predictive Model of Wild-type Salmonella spp. on Temperature and Time during Cut and Package Processing in Cold Pork Meats
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Song Ju-Yeon
Kim Yong-Soo
Hong Chong-Hae
Bahk Gyung-Jin
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Abstract
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This study presents the influence on growth properties determined using a novel predictive growth model of wild-type Salmonella spp. KSC 101 by variations in the temperature and time during cut packaging in cold, uncooked pork meat. The experiment performed for model development included an arrangement of different temperatures (0oC, 5oC, 10oC, 15oC, and 20o C) and time durations (0, 1, 2, and 3 hours) that reflect actual pork-cut and packaging processes. No growth was observed at 0o C and 5o C, whereas some growth was observed at 10o C, 15o C, and 20o C, with a mean increase of only 0.34 log CFU/g. The growth observed at 20o C was more robust than that observed at 15o C, but the difference was not statistically significant (p > 0.05). However, compared with PMP (Pathogen Modeling Program), the wild-type Salmonella spp. KSC 101 showed a more rapid growth. We used the Gompertz 4 parameter equation as the primary model, and the exponential decay formula as the secondary model. The estimated R2 values were 0.99 or higher. The developed model was evaluated by comparison of the experimental and predictive values, and the values were in agreement with the ± 0.5 log CFU/g, although the RMSE (Root mean square error) value was 0.103, which indicates a slight overestimation. Therefore, we suggest that the developed predictive growth model would be useful as a tool for evaluating sanitation criteria in pork cut-packaging processes.
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KEYWORD
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predictive growth model, wild-type Salmonella spp., cold pork meat
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