This study assessed the fate of Salmonella enterica (S. Enteritidis and S. Typhimurium) on cut peppers (Capsicum annuum L.) at two initial levels (4.5 or 2.5 log CFU/g) over six days (0–144 h) at nine conditions, combining temperatures (7, 14 and 21 °C) and relative humidity (RH; 15, 50, and 100%). S. enterica showed a maximum growth rate (μmax) ranging from −0.0083 to 0.0681 1/h, and the highest μmax was achieved at 14 and 21 °C and 100% RH. S. enterica growth did not occur at the lowest temperature and lower RH, at either inoculum level. S. enterica had a μmax of 0.0123 ± 0.0016 1/h when inoculated at 2.5 log CFU/g at 7 °C and 100% RH, but only survived inoculated at 4.5 log CFU/g. For a range of temperature and RH combinations, growth was observed only in cut peppers inoculated at 2.5 log CFU/g. Primary model fits were generally good (R² 0.61–0.99) as were secondary models (R² ~0.97) for μmax as a function of temperature and RH and their interaction. S. enterica behavior on cut peppers is dependent on starting concentration as well as temperature and RH. The generated models may be useful tools to manage the risk of Salmonella growth in cut peppers.

这项研究评估了六天（0–144 h）的第九天在两个初始水平（4.5或2.5 log CFU / g）上切好的辣椒（Capsicum annuum L.）上沙门氏菌（S. Enteritidis和S. Typhimurium）的命运温度（7、14和21°C）和相对湿度（RH； 15、50和100％）相结合。肠炎链球菌显示最大生长速率（μmax）在-0.0083至0.0681 1 / h范围内，在14和21°C和100％RH时达到最高μmax。在两种接种物水平下，最低温度和相对湿度下均未发生肠炎链球菌生长。沙门氏菌有μMAX当在7°C和100％RH下以2.5 log CFU / g进行接种时，其0.0123±0.0016 1 / h的保护时间，但仅以4.5 log CFU / g进行接种时存活。对于一定范围的温度和相对湿度组合，仅在以2.5 log CFU / g接种的切碎辣椒中观察到生长。主模型拟合普遍良好（R ² 0.61-0.99），因为存在二次模型（R ²为〜0.97）μMAX如温度和RH和它们的相互作用的功能。切辣椒上小肠链球菌的行为取决于起始浓度以及温度和相对湿度。生成的模型可能是管理切辣椒中沙门氏菌生长风险的有用工具。