| Comments |
P.1083 left column 2nd paragraph: "Optimal microbial growth occurs at pH values between 6.5 and 7 although most microorganisms continue to grow within the pH range of 4 and 9.5, for fresh meat, pH varies around 5.0 and 6.5, hence microorganisms can easily grow into the meat (Tarté, 2009). Temperature is also an important factor for microorganisms and processed meats, mesophiles replicate at temperatures between 20°C and 40°C, psychrotrophs have the ability to survive and slowly replicate under refrigeration, with their optimal growth occurring between 20°C and 30°C and for thermophiles, the optimal conditions of growth are between 55°C and 65°C so almost at any temperature in which food can be processed, there is a risk of contamination by one of these microorganism types (Ercolini et al., 2009)." |