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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

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 temper- atures (0 o C, 5 o C, 10 o C, 15 o C, and 20 o C) and time durations (0, 1, 2, and 3 hours) that reflect actual pork-cut and pack- aging processes. No growth was observed at 0 o C and 5 o C, whereas some growth was observed at 10 o C, 15 o C, and 20 o C, with a mean increase of only 0.34 log CFU/g. The growth observed at 20 o C was more robust than that observed at 15 o 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 R 2 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.