Gompertz-derived growth kinetics of serovar Bareilly inoculated in precooked ingredients for .

This study investigated the survival and growth parameters of serovar Bareilly inoculated in precooked ingredients (burdock, carrot, cheese, egg, ham, radish, and spinach) used in making at a given storage temperature of 25 °C, in order to predict the growth rate (GR) and lag time (LT) using the modified Gompertz equation. As a result, all ingredients gradually promoted the growth of sp., exceeding 10 to 10 CFU/g at 25 °C within 48 h. Particularly, spp. showed the greatest specific GRs of 0.474 0.148 when stored in egg samples at 25 °C, followed by spinach, carrot, ham, radish, burdock, and cheese. Among the tested ingredients, spinach had the shortest LT (1.057 ± 0.774), while burdock had the longest LT (16.660 ± 6.062) under the same conditions. The results of this study can be used as baseline data for establishing safety management standards for .