Growth Effects as a Function of pH and Temperature of serovar Choleraesuis in In Vitro Tests and Chicken Meat: Prediction and Modeling.

The present study aimed to predict and model the growth of serovar Choleraesuis as a function of pH and temperature in in vitro tests and raw chicken meat. To describe the growth, the data were adjusted by the Modified Gompertz primary model. After comparison, they presented R values > 0.9799 and an RMSE of 0.092 to 0.274. With the values of µ obtained by the primary model, it was possible to evaluate the influence of temperature using the secondary Gamma model. Comparing the results obtained experimentally with those predicted by the ComBase tertiary model, it was possible to verify that the analyses carried out in the laboratory show that did not multiply for a longer time. At pH 5, 6, and 7 at 12 °C, ComBase presented a λ of 43, 31, and 28 h, while the experimental λ was 109, 63, and 85 h, respectively. A correlation was observed between rising temperatures and pH, leading to an increase in μ and a decrease in λ. However, no correlation was found concerning y.