Predictive Model for Growth of Staphylococcus aureus in Suyuk

Title
Predictive Model for Growth of Staphylococcus aureus in Suyuk
Author(s)
류경박형수[박형수]박경진[박경진]박기환[박기환]박지연[박지연]
Keywords
LISTERIA-MONOCYTOGENES; ESCHERICHIA-COLI; SODIUM-CHLORIDE; TEMPERATURE; FOOD; PH; SURVEILLANCE; ENTEROTOXIN; PRODUCTS; MILK
Issue Date
201006
Publisher
KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
Citation
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.30, no.3, pp.487 - 494
Abstract
Cooked pork can be easily contaminated with Staphylococcus aureus during carriage and serving after cooking. This study was performed to develop growth prediction models of S. aureus to assure the safety of cooked pork. The Baranyi and Gompertz primary predictive models were compared. These growth models for S. aureus in cooked pork were developed at storage temperatures of 5,15, and 25 degrees C. The specific growth rate (SGR) and lag time (LT) values were calculated. The Baranyi model, which displayed a R(2) of 0.98 and root mean square error (RMSE) of 0.27, was more compatible than the Gompertz model, which displayed 0.84 in both R(2) and RMSE. The Baranyi model was used to develop a response surface secondary model to indicate changes of LT and SGR values according to storage temperature. The compatibility of the developed model was confirmed by calculating R(2), B(f), A(f), and RMSE values as statistic parameters. At 5, 15 and 25 degrees C, R(2) was 0.88, 0.99 and 0.99; RMSE was 0.11, 0.24 and 0.10; B(f) was 1.12, 1.02 and 1.03; and A(f) was 1.17, 1.03 and 1.03, respectively. The developed predictive growth model is suitable to predict the growth of S. aureus in cooked pork, and so has potential in the.microbial risk assessment as an input value or model.
URI
http://hdl.handle.net/YU.REPOSITORY/22336
ISSN
1225-8563
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생활과학대학 > 식품영양학과 > Articles
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