Abstract:

In this study, the epidemiological results showed that pathogens were detected in pot-stewed meat, and most
of them were Salmonella and Listeria monocytogenes. Using pot-stewed meat as the medium for the two representative
pathogens, their growth characteristics were studied at different temperatures. In addition, first-order and second-order
models describing the growth of Salmonella and Listeria monocytogenes were established at different temperatures.
According to the developed models, the dynamic models for predicting the growth of Salmonella and Listeria monocytogenes
in pot-stewed meat in the investigated temperature range were established as lgN = A + (10.2 − A) × exp{ − exp[e ×
(− 3.173 1T2 + 2.02T + 1.812) × (1.252T2 − 7.746T + 1.22 − t)/(10.2 − A) + 1]} and lgN =A + (17.9 − A) × exp{ − exp[e ×
(− 9.024T2 + 5.774T − 4.402) × (1.378T2 − 7.995T + 1.172 − t)/(17.9 − A) + 1]}, respectively. Changes in the microbial quantity of
sauced meat products under natural conditions can be described with the dynamic models, which can provide a good theoretical
basis for the manufaturers to reduce food safety risks caused by bacteria and establish a food safety management system for
ensuring the food safety of sauced meat products during production, transportation, storage and distribution.

Key words: sauced meat products, Salmonella, Listeria monocytogenes, growth model