## 4 Discussion  
The count of _L. monocytogenes_ in the stored control bars (LM-0 bars) corresponds to the results of our previous studies, which showed that bars stored at both 4 \({}^{\circ}\)C and 8 \({}^{\circ}\)C met the criterion for the absence of _L. monocytogenes_ for a shelf life of 21 days [43]. The calculated growth potential values clearly showed that the growth of _L. monocytogenes_ is possible in RTE uncured vacuum-packed meat bars with dried plasma stored at 6 \({}^{\circ}\)C; it was confirmed for both low and high initial contamination scenarios of the product. Previous challenge tests involving RTE pork products have proven that the growth of _L. monocytogenes_ is possible at temperatures above 8 \({}^{\circ}\)C [51]. Based on the obtained results, there is a trend towards higher \(\Delta_{\text{food}}\) values for LM-2 bars than for LM-5 bars at the temperatures studied, indicating a more dynamic growth pattern of _L. monocytogenes_ in bars contaminated with lower counts of _L. monocytogenes_. This hypothesis is particularly relevant in the context of the ubiquity of _L. monocytogenes_ in the production environment, which often becomes a source of food contamination. In order to make a particular thesis regarding this phenomenon, it would be necessary to expand the research groups to include a more diverse number of inoculum suspension densities. When stored at 2 and 4 \({}^{\circ}\)C, the lowest count of _L. monocytogenes_ in LM-2 and LM-5 bars was recorded on day 21, which proves that such storage conditions are unfavourable for the growth of _L. monocytogenes_. The exception to this regularity is the second batch of LM-2 bars stored at 4 \({}^{\circ}\)C, where the lowest number was recorded on day 14 of storage. A markedly different phenomenon occurred when the bars were stored at 6 \({}^{\circ}\)C, where the lowest _L. monocytogenes_ counts in LM-2 and LM-5 bars were reached as early as the third day of storage. A plausible explanation for this phenomenon could be the timing of the measurements, which may have fallen during the lag phase, an adaptation period in which the bacteria adjust to new conditions [52]. The average count of _L. monocytogenes_ at the tested times in LM-2 and LM-5 bars differing in the inoculum density (2 log CFU/mL and 5 log CFU/mL) was not statistically different when stored at 2 and 4 \({}^{\circ}\)C. In contrast, a significant difference was shown in the count of _L. monocytogenes_ in LM-2 and LM-5 bars stored at 6 \({}^{\circ}\)C. Considering the above, we conclude that in order to comply with the food safety criterion adopted in EU Regulation 2073/2005, it is necessary to store the uncured RTE meat bars with dried plasma in a temperature regime of up to 4 \({}^{\circ}\)C. Our results correspond well with those of other studies, where products with similar physicochemical characteristics tend to present a comparable ability to support the growth of _L. monocytogenes_[53]. The primary models we used to describe the growth/death trends of _L. monocytogenes_ correlate well with the experimental data, especially for the model for LM-2 bars at 4 \({}^{\circ}\)C due to the low numerical diversity; the highest R\({}^{2}\) value was 0.865, while the lowest value was 0.717. The specifics of microbiological research should be noted. While in statistical research, a good model fit is evidenced by an R\({}^{2}\) value of 0.9 or higher, in predictive microbiology, due to the dynamic matrix (food), achieving a value of R\({}^{2}\) above 0.5 is considered a sufficiently good fit of the model to the experimental data [54].