Predictive Model for Growth of Staphylococcus aureus in Blanched Spinach with Seasoning

Title
Predictive Model for Growth of Staphylococcus aureus in Blanched Spinach with Seasoning
Author(s)
류경성봄이박형수[박형수]
Keywords
LISTERIA-MONOCYTOGENES; MICROBIAL-GROWTH; BACILLUS-CEREUS; SODIUM-CHLORIDE; TEMPERATURE; PRODUCTS; PH; PERFORMANCE; ENTEROTOXIN; MILK
Issue Date
201208
Publisher
KOREAN SOC APPLIED BIOLOGICAL CHEMISTRY
Citation
JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY, v.55, no.4, pp.529 - 533
Abstract
The safe storage time of blanched spinach with seasoning was determined using a predictive model of Staphylococcus aureus as a function of storage temperatures (5, 15, 20, 25, 30, 35 degrees C). Storage of blanched spinach with seasoning at 5 and 15 degrees C did not show any appreciable increase in the viable populations of S. aureus. At 20, 25, 30, and 35 degrees C, a progressive increase in the viable populations of S. aureus was observed and increased more rapidly at 30 and 35 degrees C. A primary model (Gompertz model) was used to determine the determination coefficient (R-2) values of lag time (LT) and specific growth rate (SGR). R-2 values were not detected (ND) (5 degrees C), 0.9777 (15 degrees C), 0.9980 (20 degrees C), 0.9949 (25 degrees C), 0.9940 (30 degrees C), and 0.9959 (35 degrees C). A quadratic polynomial model equation could be proposed as a secondary model and was applied for lag time and SGR from primary modeling graphed as a function of storage temperature. The compatibility of the model was confirmed by calculating R-2, mean square error (MSE), bias factor (A(f)), and accuracy factor (B-f) values as static parameters. For LT and SGR, R-2 values were 0.9718 and 0.9789; MSE, 3.25 and 0.00; A(f), 1.19 and 1.12; B-f, 1.05 and 1.02, respectively. These results indicate that the predictive model for S. aureus on blanched spinach with seasoning has a high statistical compatibility. Predicting S. aureus growth under different temperature storage conditions yielded safe storage times of blanched spinach with seasoning of 10, 10, 8, and 6 h for storage temperatures of 20, 25, 30, and 35 degrees C, respectively.
URI
http://hdl.handle.net/YU.REPOSITORY/27487http://dx.doi.org/10.1007/s13765-012-2061-1
ISSN
1738-2203
Appears in Collections:
생활과학대학 > 식품영양학과 > Articles
Files in This Item:
There are no files associated with this item.
Export
RIS (EndNote)
XLS (Excel)
XML


qrcode

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

BROWSE