Abstract
This study aimed to investigate the growth characteristics of Staphylococcus aureus in grilled oysters under different storage temperatures by establishing and comparing the relevant dynamic growth prediction models. The growth data of S. aureus were fitted and analyzed by the one-step approach, and a combined growth model containing the primary model (the Huang-HSR model, Baranyi model or Two Compartment model) and the secondary model (Huang Square Root, HSR model) was constructed. The results showed that the Huang-HSR, Baranyi-HSR and Two Comparison-HSR models had the same fitting effect. The minimum growth temperature and maximum growth concentration of S. aureus estimated by the three combined models were 8.29, 8.74, 8.74 °C and 9.3, 9.3, 9.3 lg (CFU/g). The Huang-HSR model and its parameters were verified by the growth test of S. aureus in grilled oysters under four additional groups of fluctuating temperatures. Its RMSE was within the range of (0.3–0.4) lg (CFU/g), indicating that the prediction model constructed had high accuracy. The Huang-HSR model was applied to simulate the dynamic growth of S. aureus in combination with the ambient temperature of the grilled oyster restaurant and the artificial fluctuating temperature to prove its potential application.
Published Version
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