Researchers from the USDA published in Food Control a study of predictive models to determine the risk of Salmonella in ground beef. They used a cocktail of six strains, five serovars of Salmonella enterica to inoculate raw ground beef, and follow bacterial growth and survival at 1 to 47 °C during storage. The data was used to develop predictive models that can more accurately estimate bacterial growth and survival for both salmonella and background microflora (microbiota). The data showed that above 17.3 °C, Salmonella would grow faster than the background microbiota. The data from the study helped develop a more accurate risk assessment model for Salmonella in raw ground beef during storage and temperature abuse. @ https://www.sciencedirect.com/science/article/pii/S0956713519304347?dgcid=rss_sd_all
Risk model to improve the prediction of salmonella risk in ground beef
Dynamic analysis of growth of Salmonella spp. in raw ground beef â Estimation of kinetic parameters, sensitivity analysis, and Markov Chain Monte Carlo simulation
Nontyphoidal Salmonella are major foodborne pathogens often associated with raw and undercooked meats. In this study, a cocktail, containing 6 strainsâ¦
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