Proceedings

Application of a mathematical model for prediction of Salmonella enterica behavior during manufacturing of Brazilian pork salami

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Abstract

Salami is a ready-to-eat product commonly consumed in Brazil and the presence of Salmonella enterica in this product has been reported (PETER et al. 2012). So far, no mandatory formulation and maturation protocol has been established (BRASIL, 2000). Besides, heat treatment is not performed, and bacterial inactivation will depend on the reduction of the pH and water activity during processing. Since mathematical models generate predictions that can be used for determining efficient maturation protocols, the aims of this study were to (i) evaluate the behaviour of a cocktail of S. enterica serovars during the maturation process of the Brazilian salami; (ii) test the suitability of the “gamma concept” model according to Coroller et al. (2015) for the prediction of growth/inactivation of S. enterica in a baseline study and (iii) perform the validation of this model.

How to Cite:

Costa, E., Werlang, G., Cardoso, M. & Vieira, T., (2019) “Application of a mathematical model for prediction of Salmonella enterica behavior during manufacturing of Brazilian pork salami”, SafePork 13(1), 194-195. doi: https://doi.org//safepork.11448