Research Progress on Inactivation Modeling of Salmonella spp. in Poultry Meat and Its Derived Products
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Abstract:
Salmonella spp. is a common food-borne pathogen that can cause diseases in humans such as gastroenteritis and sepsis, and in severe cases, can endanger the life and safety. Poultrymeat and its derived products are indispensable food materials on consumers' tables. However, poultrymeat and its derived products are extremely susceptible to Salmonella spp. contamination during the growth, transportation and slaughter of poultry, as well as the processing, storage and sales of poultrymeat and its derived products, which is a threat to the safety of consumers. The inactivation model in predictive microbiology can reflect the inactivation effect of traditional heat treatment and emerging sterilization technologies on Salmonella spp. in poultrymeat and its derived products. This review firstly discussed the latest research on traditional thermal inactivation and non-thermal inactivation models of Salmonella spp. In poultry meat and its derived products. Secondly, the effects of the occurrence of sublethally injured Salmonella spp. on the establishment of the inactivation models were considered. Thirdly, the probability models of single cell inactivation were discussed. Finally, the research progress on inactivation models of Salmonella spp. in poultrymeat and its derived products is summarized then some suggestions are present, in order to provide a theoretical reference for the development of food quality and safety management methods in the future.
