| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2449835 | Meat Science | 2015 | 6 Pages |
•Gompertz model produced more accurate data compared with that of other models.•μmax in Baranyi model at various temperatures was higher than those in other models.•IPMP 2013 can be applied properly to establish standards for the safety of raw pork.
A predictive model was performed to describe the growth of Staphylococcus aureus in raw pork by using Integrated Pathogen Modeling Program 2013 and a polynomial model as a secondary predictive model. S. aureus requires approximately 180 h to reach 5–6 log CFU/g at 10 °C. At 15 °C and 25 °C, approximately 48 and 20 h, respectively, are required to cause food poisoning. Predicted data using the Gompertz model was the most accurate in this study. For lag time (LT) model, bias factor (Bf) and accuracy factor (Af) values were both 1.014, showing that the predictions were within a reliable range. For specific growth rate (SGR) model, Bf and Af were 1.188 and 1.190, respectively. Additionally, both Bf and Af values of the LT and SGR models were close to 1, indicating that IPMP Gompertz model is more adequate for predicting the growth of S. aureus on raw pork than other models.
