Estimating Listeria monocytogenes Growth in Ready‐to‐Eat Chicken Salad Using a Challenge Test for Quantitative Microbial Risk Assessment

Currently, there is a growing preference for convenience food products, such as ready‐to‐eat (RTE) foods, associated with long refrigerated shelf‐lives, not requiring a heat treatment prior to consumption. Because Listeria monocytogenes is able to grow at refrigeration temperatures, inconsistent temperatures during production, distribution, and at consumer's household may allow for the pathogen to thrive, reaching unsafe limits. L. monocytogenes is the causative agent of listeriosis, a rare but severe human illness, with high fatality rates, transmitted almost exclusively by food consumption. With the aim of assessing the quantitative microbial risk of L. monocytogenes in RTE chicken salads, a challenge test was performed. Salads were inoculated with a three‐strain mixture of cold‐adapted L. monocytogenes and stored at 4, 12, and 16 °C for eight days. Results revealed that the salad was able to support L. monocytogenes’ growth, even at refrigeration temperatures. The Baranyi primary model was fitted to microbiological data to estimate the pathogen's growth kinetic parameters. Temperature effect on the maximum specific growth rate (μmax) was modeled using a square‐root‐type model. Storage temperature significantly influenced μmax of L. monocytogenes (p