This study aimed to investigate the influence of sodium reduction and storage temperature on the growth of total microbes and Bacillus cereus in naturally contaminated hamburger patty and loaf bread, respectively. The sodium reduction rate of hamburger patty and loaf bread was 20% and 30%, respectively, and experimental samples were kept at 4 °C, 25 °C, and 40 °C for 60 h. The microbiological analysis included the colony count of total microbes and B. cereus. The water activity (Aw), titratable acidity (TA), and pH were assessed as factors that inhibit microbial growth. In this study, Aw, TA, and pH of all samples were affected by the growth of total microbes and B. cereus during the storage period. Hence, these results suggested that sodium reduction in processed foods should be preferentially applied as a potent inhibition strategy after accurate assessment of inhibitors for different food types.

这项研究旨在调查钠的减少和储存温度分别对自然污染的汉堡肉饼和面包面包中总微生物和蜡状芽孢杆菌生长的影响。汉堡肉饼和面包面包的钠还原率分别为20％和30％，实验样品在4°C，25°C和40°C的温度下保持60小时。微生物学分析包括总微生物和蜡状芽孢杆菌的菌落计数。水分活度（Aw），可滴定酸度（TA）和pH被评估为抑制微生物生长的因素。在这项研究中，所有样品的Aw，TA和pH均受总微生物和蜡状芽孢杆菌的生长影响。在存储期间。因此，这些结果表明，在准确评估不同食物类型的抑制剂后，应优先将加工食品中的钠减少作为有效的抑制策略。