THE GROWTH BEHAVIOR OF SALMONELLA IN PARSLEY STORED AT DIFFERENT TEMPERATURES

This study investigated the growth dynamics of Salmonella spp. on parsley under three storage temperatures (15°C, 25°C, and 35°C) using the Baranyi primary model and relevant secondary models. Growth parameters, including maximum specific growth rate (μmax), lag time (tlag), and maximum population density (ymax), were significantly influenced by temperature. At 35°C, Salmonella exhibited rapid proliferation (μmax =1.40 h⁻¹), minimal lag (tlag =1.79 h), and high population density (ymax =7.05 log CFU/g), reaching hazardous levels in less than 24 hours. These findings highlight the critical importance of maintaining cold chain integrity to limit Salmonella growth on parsley. The application of predictive models provides a valuable tool for microbial risk assessment and can inform food safety management strategies, particularly in settings with inadequate refrigeration.