Predictive modelling of Staphylococcus aureus growth on beef rendang

Aims: This study was aimed to develop predictive mathematical models to understand the growth kinetics and growth curves of Staphylococcus aureus in beef rendang at 26 °C and 35 °C temperatures.Methodology and results: Staphylococcus aureus ATCC 25923 was inoculated with 0.1 mL of each broth culture to beef rendang in a sterile jar.Each sample was dried in a laminar flow hood for 1 h to allow attachment of the bacteria.After 1 h, the samples were stored at 26 °C and 35 °C.During storage, each sample was analyzed at 3 h intervals for the samples stored at 35 °C and 6 h intervals at 26 °C.The results of cell concentration during storage were fitted to Baranyi, Huang and modified Gompertz models as the primary growth model and developed using the IPMP 2013 software.The Ratkowsky model was used as a secondary model to fit the maximum specific growth rate.The modified Gompertz showed the best result in fitting the μmax growth in the primary model.The model has the best fitting for the primary model and secondary model.The model suggests that S. aureus grows faster at 35 °C in beef rendang. Conclusion, significance and impact of study:The findings of this study showed the lag phase and μmax values, which could be used for determining the best storage temperature between 26 °C and 35 °C for beef rendang, which is safe to be consumed.Rendang should not be consumed after 6 h at 35 °C and 16 h in 26 °C.