Inactivation of Foodborne Pathogens by Strains during Meat Fermentation: Kinetics and Mathematical Modelling.

This study examined the effect of beef fermentation with () PTCC 1965, () subsp. PTCC 1745, and () PTCC 1872 bacteria on the growth of pathogenic bacteria, including (S) Typhi PTCC 1609 and () PTCC 1826. The growth of lactic acid bacteria (LAB) and the effect of fermentation on pathogenic bacteria were studied using Weibull: biphasic linear and competitive models. The results showed that the rate of pH reduction was lower in the early stages and increased as the microbial population grew. The parameter was lower for subsp. compared to and . The comparison of the α parameter for bacterial growth and pH data showed that the time interval required to initiate the rapid growth phase of the bacteria was much shorter than that for the rapid pH reduction phase. The pH value had a 50% greater effect on the inactivation of Typhi when compared to the samples containing subsp. and . The same parameter was reported to be 72% for the inactivation of . In general, during the fermentation process, LAB strains caused a decrease in pH, and as a result, reduced the growth of pathogens, which improves consumer health and increases the food safety of fermented meat.