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EnglishIn this study, the kinetic parameters of mesophilic, psychrotrophic and lactic acid bacteria in vacuum-packed beef at 1 °C and 4 °C were estimated from experimental growth curves produced by samples stored during 21 and 60 days, respectively. In a separate experiment, the survival of multidrug resistant (MDR) Salmonella enterica O:4,5 at 1°C was also characterized. The shelf-life of vacuum-packed beef stored at 4 °C was estimated at 16.1 days (95% CI: 14.8 - 17.3 days), whereas at 1 °C it was longer than 21 days because the mesophiles count estimated towards the end of the experiment was 12.5 ln CFU.g-1 (95% CI: 11.8 - 13.3 ln CFU.g-1) which is lower than the shelf-life reference value. At 1 °C, inoculated Salmonella was reduced in 6.61 ln CFU.g-1 (2.87 log CFU.g-1). These results demonstrated the importance of establishing in legislation, especially in Brazil, standard values of deteriorating microorganisms in beef for maintaining product quality. portuguesNeste estudo, os parâmetros cineticos de bacterias mesofilas, psicrotroficas e acido lacticas foram estimados em carne bovina embalada a vacuo a 1 °C e 4 °C, a partir de curvas experimentais produzidas em amostras estocadas durante 21 e 60 dias, respectivamente. Em um experimento separado, a sobrevivencia de Salmonella enterica O:4,5 multirresistente (MDR) a 1°C tambem foi caracterizada. A vida de prateleira da carne bovina embalada a vacuo, estocada a 4°C, foi estimada em 16.1 dias (95% CI: 14.8 - 17.3 dias), enquanto que a 1 °C o periodo foi maior que 21 dias, porque a contagem estimada de mesofilos ao final do experimento foi de 12.5 ln UFC.g-1 (95% CI: 11.8 - 13.3 ln UFC.g-1), o qual e mais baixo que o valor referencia de shelf-life. A 1 °C, Salmonella inoculada reduziu em 6.61 ln UFC.g-1 (2.87 log UFC.g-1). Estes resultados demonstram a importância de estabelecimento em legislacao, especialmente no Brasil, de valores padroes para contagem de microrganismos deteriorantes em carnes visando manter a qualidade do produto.

Behavior of spoilage bacteria and Salmonella enterica subspecies enterica O:4,5 in vacuum-packaged beef during refrigeration