Modeling of Listeria monocytogenes and Staphylococcus aureus behavior in salted and cured meat products.

This study was conducted to better understand the survival of foodborne pathogens in traditional Brazilian meat products, which are widely consumed and often stored for long periods at ambient temperature. This study aimed to evaluate the behavior of Listeria monocytogenes and Staphylococcus aureus inoculated into charque (CH) and jerked beef (JB). The pathogens were inoculated into five different commercial brands of CH and JB, which were then stored under vacuum at 25 °C for 40 and 150 days, respectively. The following parameters were analyzed: water activity (aw), pH, total sodium content, nitrites, and nitrates. Although statistically significant differences (for the test t; p < 0.05) were observed among the samples, only one product exceeded the limits established by Brazilian legislation (CH2, with 0,82 aw and 6,26 g.100 g-1 Na). The presence of background microbiota was also assessed, revealing the growth of halophilic and lactic acid bacteria during storage of the product. No growth of the tested pathogens was detected; however, L. monocytogenes showed greater resistance, remaining viable for more extended periods in CH (δ-value between 31 and 37 days) and JB (δ-value between 3 and 5 days) where δ represents the time required for a one-logarithm (90 %) reduction of the microbial population. In contrast, S. aureus exhibited lower resistance, with δ-values ranging from 3 to 10 days in CH, and inactivation was observed in JB. The t₄ values (time required for a 4-log reduction) for L. monocytogenes in both products and for S. aureus in CH were greater than 36 days, indicating survival over a considerable period. In conclusion, although the growth of L. monocytogenes and S. aureus was not observed in charque and jerked beef stored at 25 °C, these pathogens can survive throughout the storage period, posing a potential risk to food safety.