MODELING THE GROWTH OF ENTEROCOCCUS-FAECIUM IN BOLOGNA SAUSAGE

A study to set up mathematical models which allow the prediction of En terococcus faecium growth in bologna sausage (mortadella) was carried out. Growth curves were obtained at different temperatures (5, 6, 12. 15, 25, 32, 35, 37, 42, 46, 50, 52, and 55-degrees-C). The Gompertz an d logistic models, modified bv Zwietering, were found to fit with the representation of experimental curves. The variations of the parameter s A (i.e., the asymptotic value reached by the relative population dur ing the stationary growth phase), mu(m) (i.e., the maximum specific gr owth rate during the exponential growth phase), and lambda (i.e., the lag time) with temperature were then modeled. The variation of A with temperature can be described by an empirical polynomial model, whereas the variation of mu(m) and lambda can be described by the Ratkowsky m odel modified by Zwietering and the Adair model, respectively. Data pr ocessing of these models has shown that the minimum growth temperature for E. faecium is 0.1-degrees-C, the maximum growth temperature is 53 .4-degrees-C, and the optimal growth temperature is 42 to 45-degrees-C .