Theoretical modelling of Staphylococcus aureus growth in a cooked meat product kept at ambient temperature using temperature profiles of selected Mexican cities

Modelagem teórica de crescimento de Staphylococcus aureus em um produto à base de carne cozida deixada à temperatura ambiente, usando perfis de temperatura de cidades do México

Rosa Baeza Cristina Rossler Diana Mielnicki María Clara Zamora Jorge Chirife About the authors

A theoretical model is used to predict the growth of Staphylococcus aureus in a pasteurized meat product kept at ambient temperatures for several hours. For this purpose, the temperature profiles of some cities of Mexico were combined with literature data on the kinetics of S. aureus growth. As shown by theoretical predictions, if the food is kept at ambient temperature, the average daily temperature may not give accurate predictions.

predictive microbiology; cooked meat; generation time


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