Growth of Listeria monocytogenes in Partially Cooked Battered Chicken Nuggets as a Function of Storage Temperature

摘要: Battered poultry products may be wrongly regarded and treated by consumers as ready-to-eat and, such, implicated in foodborne disease outbreaks. This study aimed at the quantitative description of growth behavior Listeria monocytogenes fresh, partially cooked (non-ready-to-eat) battered chicken nuggets function temperature. Commercially prepared breast were inoculated with L. stored different isothermal conditions (4, 8, 12, 16 °C). The pathogen's was characterized via a two-step predictive modelling approach: estimation kinetic parameters using primary model, effect temperature on estimated maximum specific rate (μmax) secondary model. Model evaluation undertaken independent data under both constant dynamic conditions. According to findings this study, proliferate course their shelf life levels potentially hazardous for susceptible population groups, even well-controlled refrigerated storage demonstrated satisfactory performance, where bias factor (Bf) 0.92 1.08 conditions, respectively, while accuracy (Af) value 1.08, cases. collected should useful model development microbiological risk assessment products.