Influence of temperature on growth of Salmonella Typhimurium DT104 during chilled storage of sterile minced pork meat and minced pork meat with natural microflora

Cleide Oliveira de Almeida Møller (Participant)

Activity: Attending an eventParticipating in or organising workshops, courses, seminars etc.

Description

Undesirable human pathogens such as Salmonella continue to penetrate the food chain, and frequently persist in retail meat products. Therefore, this study was undertaking, providing tools to the meat industry to predict and prevent health problems and guarantee the food safety of its products, considering different time and temperature of storage. At regular temperatures from 8 to 20°C, growth curves of Salmonella Typhimurium DT104 were determined in irradiated minced pork as well as in minced pork with a natural microflora. The minced meat was inoculated with 104 -105 CFU/g of S. Typhimurium DT104, stored in aerobic atmosphere, and samples were analysed quantitatively for Salmonella by a drop-plating technique using XLD-agar. A total of 16 growth trials were conducted. Growth was observed from 8 to 19°C for Salmonella in sterile meat and from 9 to 20°C in the meat with a natural microflora. Enclosing the data in an ANCOVA with a quadratic term model and using validation of random effect model in SAS PROC MIXED program, it was possible to observe that the model can describe data well. At the level of 5% of significance, there was an effect among the periods of storage, an effect of microbiological quality of meat and an effect between the growth rates of Salmonella at different conditions of temperature. In conclusion, although the developed statistical model have showed results compatible with the facts described in literature, the predicted effect of time in growth curves of Salmonella did not represent what happen in practical, indicating that it is necessary to develop new predictive models specifically for Salmonella in fresh pork with a natural microflora in order to approve accuracy of predictions.
Period15 Apr 200925 Jun 2009
Event typeConference

Keywords

  • Salmonella
  • Pork meat
  • Natural microflora
  • Repeated measurements
  • PROC MIXED
  • SAS