@article{Kusumaningrum_Yanuardi_2012, title={QUANTIFICATION OF Salmonella Typhimurium REDUCTION DURING COLD STORAGE OF RAW SHRIMPS IN THE PRESENCE OF SODIUM METABISULFITE [Kuantifikasi Reduksi Salmonella Typhimurium pada Udang Segar selama Penyimpanan Dingin dengan Penambahan Natrium Metabisulfit]}, volume={23}, url={https://journal.ipb.ac.id/index.php/jtip/article/view/6159}, DOI={10.6066/jtip.2012.23.2.193}, abstractNote={<p>Prediction of bacterial growth, survival or reduction in food matrices is needed for microbiological risk assessment. The survival of <em>Salmonella</em> Typhimurium on surfaces of raw shrimps at low temperature was studied, in the presence of sodium metabisulfite which is often used to prevent melanosis. The growth and/or reduction rates were quantified using DMFit software with Baranyi model and or linear model. The result showed that without sodium metabisulfite (control), when the initial level was high (10<sup>5</sup> CFU/ml), <em>S.</em> Typhimurium grew with a lag phase of 51.99±7.46 h and a growth rate of 0.01±0.002 log CFU.ml<sup>-1</sup>.h<sup>-1</sup> on raw shrimps during storage at 8±2°C. When 1.5% (w/w) sodium metabisulfite, a maximum level that often used to prevent melanosis, was added under the same condition, the number of <em>S.</em> Typhimurium was reduced for 5 log CFU/ml after 5 days, with a reduction rate of -0.03±0.001 log CFU.ml<sup>-1</sup>.h<sup>-1</sup>. This study indicated that Baranyi model can be used to predict the growth of <em>S.</em> Typhimurium on raw shrimp at low temperature, when sodium metabisulfite is absent. However, when sodium metabisulfite is present, at least 0.4% as found in this study, the reduction of <em>S.</em> Typhimurium can be predicted using a simple linear model.</p&gt;}, number={2}, journal={Jurnal Teknologi dan Industri Pangan}, author={KusumaningrumHarsi Dewantari and Yanuardi, Andiarto}, year={2012}, month={Dec.}, pages={193} }