RESUMO
In this work, a simplified method is used to estimate the growth of Staphylococcus aureus in a pasteurized meat product left for several hours at environmental temperatures (diurnal time) in warm climates of different cities in Argentina. Hourly temperature data for a warm January (the hottest month of the year) day, and literature data on the kinetics of S. aureus growth inoculated in a pasteurized meat product were used for calculations. As shown by results, if a cooked meat product is left exposed to environmental temperature at diurnal time, predictions made when using a constant temperature value (i.e. average daily) may not be accurate. Growth estimations in contaminated food left under ambient conditions during diurnal time, should consider the changing environmental temperature for correct results.
En este trabajo se utiliza un método simplificado para predecir el crecimiento de Staphylococcus aureus en un producto cárnico pasteurizado dejado por varias horas a temperatura ambiente diurna en zonas de clima cálido. En la predicción, se utilizaron datos de la temperatura horaria para un día caluroso típico de enero (mes más caliente del año) en varias ciudades de la Argentina y datos de la literatura sobre tiempos de generación y tiempo lag de la bacteria inoculada en un producto cárnico pasteurizado. Los resultados indicaron que cuando el producto se deja a temperatura ambiente diurna durante varias horas, no se debe utilizar para la predicción un valor de temperatura promedio (ej.: temperatura media diaria), sino que hay que tener en cuenta la evolución de este parámetro a lo largo del período considerado.
Assuntos
Animais , Bovinos , Produtos da Carne/microbiologia , Staphylococcus aureus/crescimento & desenvolvimento , Temperatura , Altitude , Argentina , Clima , Culinária , Conservação de Alimentos , Modelos Biológicos , Saúde da População UrbanaRESUMO
In this work, a simplified method is used to estimate the growth of Staphylococcus aureus in a pasteurized meat product left for several hours at environmental temperatures (diurnal time) in warm climates of different cities in Argentina. Hourly temperature data for a warm January (the hottest month of the year) day, and literature data on the kinetics of S. aureus growth inoculated in a pasteurized meat product were used for calculations. As shown by results, if a cooked meat product is left exposed to environmental temperature at diurnal time, predictions made when using a constant temperature value (i.e. average daily) may not be accurate. Growth estimations in contaminated food left under ambient conditions during diurnal time, should consider the changing environmental temperature for correct results.