Growth Effects as a Function of pH and Temperature of Salmonella enterica serovar Choleraesuis in In Vitro Tests and Chicken Meat: Prediction and Modeling.

Autor: Peruzzolo M; Department of Food Engineering, URI Erechim, Avenida Sete de Setembro, 1621, Erechim, RS CEP 99709-910 Brazil., Danielli AJ; Department of Food Engineering, URI Erechim, Avenida Sete de Setembro, 1621, Erechim, RS CEP 99709-910 Brazil., Fischer B; Department of Food Engineering, URI Erechim, Avenida Sete de Setembro, 1621, Erechim, RS CEP 99709-910 Brazil., Junges A; Department of Food Engineering, URI Erechim, Avenida Sete de Setembro, 1621, Erechim, RS CEP 99709-910 Brazil., Colet R; Department of Food Engineering, URI Erechim, Avenida Sete de Setembro, 1621, Erechim, RS CEP 99709-910 Brazil., Steffens C; Department of Food Engineering, URI Erechim, Avenida Sete de Setembro, 1621, Erechim, RS CEP 99709-910 Brazil., de Souza MASF; Department of Food Engineering, URI Erechim, Avenida Sete de Setembro, 1621, Erechim, RS CEP 99709-910 Brazil., Cansian RL; Department of Food Engineering, URI Erechim, Avenida Sete de Setembro, 1621, Erechim, RS CEP 99709-910 Brazil., Backes GT; Department of Food Engineering, URI Erechim, Avenida Sete de Setembro, 1621, Erechim, RS CEP 99709-910 Brazil.
Jazyk: angličtina
Zdroj: Indian journal of microbiology [Indian J Microbiol] 2024 Dec; Vol. 64 (4), pp. 1542-1550. Date of Electronic Publication: 2023 Dec 10.
DOI: 10.1007/s12088-023-01159-5
Abstrakt: The present study aimed to predict and model the growth of Salmonella enterica serovar Choleraesuis as a function of pH and temperature in in vitro tests and raw chicken meat. To describe the growth, the data were adjusted by the Modified Gompertz primary model. After comparison, they presented R 2 values > 0.9799 and an RMSE of 0.092 to 0.274. With the values of µ max obtained by the primary model, it was possible to evaluate the influence of temperature using the secondary Gamma model. Comparing the results obtained experimentally with those predicted by the ComBase tertiary model, it was possible to verify that the analyses carried out in the laboratory show that Salmonella did not multiply for a longer time. At pH 5, 6, and 7 at 12 °C, ComBase presented a λ of 43, 31, and 28 h, while the experimental λ was 109, 63, and 85 h, respectively. A correlation was observed between rising temperatures and pH, leading to an increase in μ max and a decrease in λ. However, no correlation was found concerning y max .
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Databáze: MEDLINE
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