Key Laboratory for Quality and Safety of Agricultural Products, Institute for Quality and Safety and Standards of Agricultural Products
Research, Jiangxi Academy of Agricultural Sciences, Nanchang 330200, China
Abstract：Salmonella is one of the most pathogenic bacteria known. In the present study,to predict Salmonella growth during chilled storage of raw fresh pork, a single strain of Salmonella was used to investigate and model its growth on pork slices. Kinetic data for the pathogen’s growth on fresh pork slices at refrigeration temperature (4, 7, 10, 12 and 15℃) were ift to Gompertz, Logistic, Richards and MMF models using Curve Expert 1.4 software. The results indicated that the Richards model was optimal at 7 and 10℃with a correlation coefifcient (r) of 0.996 9 and 0.994 0 respectively, while the MMF model was optimal at 12 and 15℃with an r value of 0.997 4 and 0.998 2 respectively. No single model could give a consistently preferable goodness-of-ift for all growth data. This study can provide theoretical guidance for identifying the consumption safety of raw fresh pork.
张莉；曾艳兵；尹德凤；严寒；罗林广. 鲜猪肉冷藏过程中沙门氏菌的生存模型[J]. 肉类研究, 2014, 28(10): 20-23.
ZHANG Li;ZENG Yan-bing;YIN De-feng;YAN Han;LUO Lin-guang. Predictive Model for the Growth Kinetics of Salmonella in Raw Fresh Pork Stored at Refrigeration Temperature. Meat Research, 2014, 28(10): 20-23.
2014, Vol. 28 
