Mathematical Modeling for the Growth of Salmonella spp. and Staphylococcus aureus in Cake at Fluctuating Temperatures

This study aimed to develop dynamic mathematical models to predict the growth of Salmonella spp. and Staphylococcus aureus in a cake under fluctuating temperatures. Among the nine different types of cakes frequently served during school meals, one type of cake was selected based on bacterial growth...

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Bibliographic Details
Published inApplied sciences Vol. 11; no. 6; p. 2475
Main Authors Lee, Heeyoung, Park, Jin Hwa, Park, Yu Kyoung, Kim, Hyun Jung
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.03.2021
Subjects
Bacteria
Bakeries
cake
Consumption
Disease control
Dynamic models
dynamic temperature
Epidemics
Food contamination & poisoning
Growth rate
Lag phase
mathematical model
Mathematical models
Meals
Microorganisms
Pathogens
Polynomials
Risk management
Salmonella
Salmonella spp
Staphylococcus aureus
Staphylococcus infections
Temperature
Water activity
United Kingdom > UK
United States > US
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Summary:This study aimed to develop dynamic mathematical models to predict the growth of Salmonella spp. and Staphylococcus aureus in a cake under fluctuating temperatures. Among the nine different types of cakes frequently served during school meals, one type of cake was selected based on bacterial growth and water activity. Cocktails of Salmonella spp. and S. aureus were inoculated in the samples and stored at 4–35 °C for up to 336 h. The growth of Salmonella spp. and S. aureus was observed above 20 and 15 °C, respectively. The bacterial cell counts were fitted in the Baranyi model, and the maximum specific growth rate (μmax; log CFU/g/h) and lag phase duration (LPD; h) were analyzed using a polynomial model as a function of temperature (R2 = 0.968–0.988), and the performance of the developed models was appropriate. Furthermore, dynamic models were developed, and the predictions were acceptable in changing the temperature, indicating that the developed dynamic models can successfully predict the outcomes of Salmonella spp. and S. aureus in cake. These results provide useful information for assessing and managing microbial risk in foods by predicting the behavior of Salmonella spp. and S. aureus in cake, especially in changing temperature.
ISSN:2076-3417
2076-3417
DOI:10.3390/app11062475