Construction of predictive model for the growth of Staphylococcus aureus in bread shrimp

To characterize the growth of Staphylococcus aureus in bread shrimp, the growth trend of S. aureus was determined at different temperatures (14℃, 18℃, 22℃, 27℃, 32℃ and 37 ℃), the modified Gompertz, modified Logistic,Baranyi, Weibull model were used to fit growth curve. The paper compared the goodness-of -fit of four models using determination of coefficient and standard deviation, and the optimal model to fit primary model, therefore, the growth rate (μm) and lag time (λ) obtained from the optimal model were employed to establish the secondary model. Results showed,the modified Gompertz model was more suitable to describe the growth data, the model were validated using bias factor (Bf), accuracy factor (Af) , were within the reliable range, which indicated that the presented predictive model could be used to assess the grow situation of S.aureus in bread shrimp.