|LI, MIAOYUN - HENAN AGRICULTURAL UNIVERSITY|
|YUAN, QIANQIAN - HENAN AGRICULTURAL UNIVERSITY|
Submitted to: International Journal of Food Microbiology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/15/2016
Publication Date: 11/23/2016
Citation: Li, M., Huang, L., Yuan, Q. 2016. Growth and survival of Salmonella Paratyphi A in roasted marinated chicken during refrigerated storage: Effect of temperature abuse and computer simulation for cold chain management. International Journal of Food Microbiology. doi: 10.1016/j.foodcont.2016.11.023.
Interpretive Summary: Roasted marinated chicken (DRMC) is a popular ready-to-eat traditional food product in China, but it is frequently contaminated with Salmonella Paratyphi A (SPA) due to poor hygiene conditions in the processing environments. This collaborative study was conducted to investigate the growth and survival of SPA in DRMC during refrigerated storage and temperature abuse in the cold chain. A new one-step dynamic analysis method was used to construct and develop a tertiary model to accurately predict the growth and survival of the pathogen. The results of this study can be used in cold chain management to prevent foodborne salmonellosis, conduct quantitative risk assessment, and improve the safety of imported products.
Technical Abstract: This research was conducted to evaluate the feasibility of using a one-step dynamic numerical analysis and optimization method to directly construct a tertiary model to describe the growth and survival of Salmonella Paratyphi A (SPA) in a marinated roasted chicken product. Multiple dynamic growth and survival curves obtained under different fluctuating temperature conditions between 4 and 35 deg. C were used to determine the growth kinetics of SPA. In combination with appropriate secondary models, the growth and survival of SPA was simulated by an integrated one-step approach using a set of differential equations. The estimated minimum growth temperature (Tmin) of SPA was 8.68 deg. C, matching well with the growth characteristics of this microorganism. The growth at temperatures above Tmin and the survival below Tmin was accurately simulated by the predictive models. For model development, the root mean square error (RMSE) was 0.27 log CFU/g. The predictive models and kinetic parameters were validated using two dynamic growth and survival curves along with one isothermal thermal growth curve. The validation also showed that the models were accurate in predicting the growth and survival of the bacterium, with the RMSE of predictions only 0.52 log CFU/g. The results of this work may be used to predict the change in the population of SPA in the marinated roasted chickens in the cold chain and during temperature abuse and to conduct risk assessment of this pathogen.