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 R2 values > 0.9799 and an RMSE of 0.092 to 0.274. With the values of µmax 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 μmax and a decrease in λ. However, no correlation was found concerning ymax.
Keywords: Food industry; Food safety; Modified Gompertz; Predictive microbiology.
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