Studies Of Microbial Pathogens Forecast Sauce Stewed In A Representative

China has a high consumption and production of sauce meat products. The food-borne diseases of sauce meat products bring about great potential risk for human health in China. To guarantee the safety and sanitation of sauce meat products, this study investigated the contamination level of pathogen in sauce meat products all the year round in Harbin. The results showed that typical pathogens of sauce meat product in four seasons were Salmonella and Listeria monocytogenes. These two pathogens were respectively incubated in NB and sauce meat products at the optimum conditions, and the two mediums were compared.The growth characteristics of the two pathogen in NB and sauce meat showed great difference by comparing the growth curves of Salmonella and Listeria monocytogenes in different culture mediums.Moreover, the NB medium cannot totally simulate the growth conditions of pathogens and might be limited in practical application because it might deviate from the practical conditions and thus cannot indicate the true situation. This is why the sauce meat was chosen as the next culture medium in the following experiments.The growth characteristics of the Salmonella and Listeria monocytogenes were determined by using sauce meat as culture medium at different temperatures, and the predicted growth model of the first-class and the second-class of the two pathogens were built. This model was used to simulate and predict the dynamic change of the microbe in sauce meat in order to provide better suggestions and advices for production, transportation and marketing of sauce meat products, and provide scientific norms for risk assessment of sauce meat production,consequently built food safety management system for processing and producing sauce meat production and standards for sauce meat production and food safety production.The growth characteristics of the two pathogens incubated in sauce meat at different temperatures were determined and the first-class and the second-class growth prediction models of Salmonella and Listeria monocytogenes were built. The obtained second-class model of Salmonella was: U=-3.1731T2+2.02T+1.812λ=1.252T2-7.746T+1.22And the second-class model of Listeria monocytogenes was:0=-9.024T22+5.774T-4.402λ=1.378T2-7.995T+1.172 Based on the first-class model and the second-class model we already known,in the incubate temperature range of Salmonella and Listeria monocytogeneswe obtained the dynamic model of Salmonella in sauce meat was: lgN=A+(10.2-A)*exp{-exp[e*(-3.173T2+2.02T+1.812)*(1.252T2-7.746T+1.22-t)/(10.2-A)+1]} the dynamic model of Listeria monocytogenes in sauce meat was: lgN=A+(17.9-A)*exp{-exp[e*(-9.024T2+5.77T-4.402)*(1.378T2-7.995T+1.17-t)/(17.9A)+1]}On the basis of relevant dynamic model,we can know Pathogens count at any temperature and any time as long as we measure the initial Pathogens count.The dynamic model was built to control the real-time dynamic quantity change,and it provides better suggestions and advices for production, transportation and marketing of sauce meat products to reduce Pathogens risk caused by this.Furthermore, our study provides strong basis for food safety management system and operation standards in food industry.