Sodium reduction in cooked meat products without compromising microbiological safety: A predictive microbiology framework for food safety assessment

Juan David Velasquez-Florez

doi:10.1016/j.ijfoodmicro.2026.111902

Sodium reduction in cooked meat products without compromising microbiological safety: A predictive microbiology framework for food safety assessment

2026-06-15

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J

Juan David Velasquez-Florez

C

Catalina Quevedo-Ospina

L

Leon F. Toro-Navarro *

DOI：10.1016/j.ijfoodmicro.2026.111902

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• Baranyi–Roberts model accurately described growth of LAB and Salmonella • Modified Norrish model linked sodium, pH, and aw to microbial growth rate • Sensitivity analysis identified μmax and Pmax as key drivers of model behavior • ~500 mg sodium/100 g enables ~41% reduction while maintaining safety • Predictive framework validated in cooked ham with <5% growth rate error

Sodium reduction in cooked meat products without compromising microbiological safety: A predictive microbiology framework for food safety assessment

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