U.S. flag

An official website of the United States government

Dot gov

Official websites use .gov
A .gov website belongs to an official government organization in the United States.


Secure .gov websites use HTTPS
A lock ( ) or https:// means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.


Main content area

General regression neural network model for behavior of Salmonella on chicken meat during cold storage

Thomas P. Oscar
Journal of food science 2014 v.79 no.5 pp. M978
risk, chicken skin, bacterial contamination, frozen storage, shelf life, thighs, chicken meat, food contamination, Salmonella Typhimurium, food storage, neural networks, storage temperature, storage time, breast meat, frozen meat, microbial growth, computer software, raw meat, prediction
The objective of this study was to investigate and model the behavior of Salmonella on different types of chicken meat during frozen and refrigerated storage. Portions (0.69 to 0.83 g) of chicken meat (breast, skin, or thigh) were inoculated with a single strain (ATCC 700408) of Salmonella Typhimurium definitive phage type 104 (DT104; 2.8 log/portion) followed by storage for 0 to 8 days at -8, -4, 0, 4, 8, 10, 12, 14, or 16 C. A general regression neural network (GRNN) model was developed using commercially available software programs (Excel and NeuralTools). Performance of the GRNN model was considered acceptable when the proportion of residuals (observed – predicted) in an acceptable prediction zone (pAPZ) from -1 log (fail-safe) to 0.5 log (fail-dangerous) was equal to or greater than 0.7. Growth of S. Typhimurium DT104 on chicken meat portions was only observed at 12, 14, and 16 C and differed (P less than 0.05) among types of chicken meat. Growth was highest on thigh, intermediate on skin, and lowest on breast. At lower temperatures (-8 to 10 C), S. Typhimurium DT104 remained at initial levels throughout 8 days of storage. The GRNN model had acceptable performance for all combinations of independent variables except for skin stored for 8 days at 12 C and for skin stored for 6 or 8 days at 14 C. Results of this study indicated that it is important to include type of chicken meat as an independent variable in the model and that the model can be used with confidence to assess and manage effects of cold storage deviations on the risk of illness from chicken contaminated with S. Typhimurium DT104 with the exception of extended storage times on skin held at 12 or 14 C.