Evaluation of the Listeria monocytogenes inactivation during post-process storage of fermented sausages: A basis for the development of a decision support tool

In situ quantitative data on L. monocytogenes survival during storage of vacuum-packaged fermented sausages at various temperatures were collected from the literature to develop a generic predictive model regarding its fate at a specific storage temperature. The development of the tool was based on the z-concept. The time needed for 4D reduction of the pathogen was estimated and its influence by the temperature was further described by linear regression. A secondary model was developed for describing the effect of sausage water activity on the z-concept parameters at the reference temperature. The decision support tool was successfully validated against the studies not used during the development of the model. Based on the model predictions, a decision can be made about the required time of product storage before its distribution to achieve an additional pathogen inactivation. Such tools can be incorporated in a HACCP plan of a food-producing company to assure food safety.