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

This study investigated the survival and growth parameters of Salmonella enterica serovar Bareilly inoculated in precooked ingredients (burdock, carrot, cheese, egg, ham, radish, and spinach) used in making Gimbap 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 Salmonella sp., exceeding 10⁴ to 10⁹ CFU/g at 25 °C within 48 h. Particularly, Salmonella spp. showed the greatest specific GRs of 0.474 $\pm$ 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 Gimbap.