## 5 Conclusions  
Due to the risks posed by possible interruptions in the continuity of the consumer cold chain (the time from purchasing the bars to storing them in the refrigerator), as well as based on reports of consumers storing food in their refrigerators at approximately 6.2 \({}^{\circ}\)C [45], we classify the bar we tested as a product representing food category 1.2 under Regulation 2073, that is, as \"Ready-to-eat foods able to support the growth of _L. monocytogenes_, other than those intended for infants and for special medical purposes\" [39].  
Taking into account changing consumer expectations and manufacturers' subsequent drive to design new food formulations, predictive models of the growth or survival of _L. monocytogenes_ will play an increasing role in ensuring food safety, including the role of an effective tool for determining optimal shelf life and maximum acceptable storage temperatures.  
The results of this study provide evidence of the continuing need for research into the microbiological safety of minimally processed cold meats, by which we mean bars produced without nitrates and other additives.  
It is necessary to build consumer awareness of the fact that producing food without additives means that there is no single substantial hurdle to inhibit the multiplication of _L. monocytogenes_, which creates a situation where a unique role is played by all of the other hurdles together, along with the last hurdle on the consumer's side, that is, refrigerated storage conditions under the specifications on the label.  
The presented models can be an excellent practical tool used by food producers and official bodies in tasks related to implementing, maintaining, and auditing the HACCP system.  
Conceptualisation, A.J.-T., D.C.-C. and P.P.; writing--original draft preparation P.P.; methodology, A.J.-T., P.P. and K.A.; data curation, M.T., P.P. and M.P.; investigation, A.J.-T., P.P., J.Z., J.W., M.P., K.D., D.C.-C. and M.T.; formal analysis, P.P. and I.B.; writing--review and editing, A.J.-T., K.A., I.B. and D.C.-C.; visualisation, P.P.; supervision, K.A. and A.J.-T.; project administration A.J.-T. and P.P.; funding acquisition K.A.; resources P.P., M.T., A.J.-T. and M.P. All authors have read and agreed to the published version of the manuscript.  
This research was funded by the Masovian Unit for the Implementation of EU Programs from the European Fund for Regional Development of European Structural and Investment Funds allocated by the European Union, grant number RPMA.01.02.00-14-b496/18.  
Not applicable.  
The data presented in this study are available upon request from the corresponding author. The data are not publicly available due to the privacy of sensitive data that may be used by the food processing plant's competitors, exposing them to economic losses and patenting the product along with the results of its storage tests.  
We thank [PERSON], DVM, and [PERSON] (Warsaw University of Life Science, Warsaw, Poland) for their contribution to the preparation of the laboratory equipment and reagents for experimental research. We thank [PERSON], [PERSON], [PERSON], and [PERSON] for providing the research material.  
Conflicts of Interest: The authors declare no conflicts of interest. The sponsors had no role in the design, execution, interpretation, or writing of the study.