Predictive Modeling for the Growth of Listeria monocytogenes and Salmonella Typhimurium on Fresh-cut Cabbage at Various Temperatures

Title
Predictive Modeling for the Growth of Listeria monocytogenes and Salmonella Typhimurium on Fresh-cut Cabbage at Various Temperatures
Author(s)
류경윤재현[윤재현]배영민[배영민]정순영[정순영]차명화박기환[박기환]이선영[이선영]
Keywords
ESCHERICHIA-COLI O157-H7; RESPONSE-SURFACE MODEL; STAPHYLOCOCCUS-AUREUS; BLANCHED SPINACH; BACILLUS-CEREUS; SODIUM-CHLORIDE; SURVIVAL; STORAGE; PH; CANTALOUPE
Issue Date
201410
Publisher
KOREAN SOC APPLIED BIOLOGICAL CHEMISTRY
Citation
JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY, v.57, no.5, pp.631 - 638
Abstract
The growth of Listeria monocytogenes and Salmonella Typhimurium on fresh-cut cabbage at between 15 and 35 degrees C before and after treatment with water washing, chlorine dipping, and chlorine dipping followed by water washing were investigated. It is apparent that these pathogens could grow faster at higher temperature. Chlorine treatments reduced L. monocytogenes and S. Typhimurium on cabbage by 1.04-1.15 log CFU/g and 1.35-1.51 log CFU/g, respectively. Gompertz model and polynomial equation were used to describe the behaviors of L. monocytogenes and S. Typhimurium on cabbage before and after treatment with water washing, chlorine dipping, and chlorine dipping followed by water washing as a function of temperature. The lag times of L. monocytogenes and S. Typhimurium were the longest when treated with chlorine dipping followed by water washing at 15 degrees C. The growth rates of L. monocytogenes and S. Typhimurium were the lowest when treated with water washing at 15 degrees C, indicating that the growth of pathogen was more affected by storage temperature than chlorine treatment. Validation was also performed to evaluate the reliability of developed predictive models. The B-f values of the growth rate and lag time for L. monocytogenes and S. Typhimurium ranged from 0.90 to 1.25, indicating that they were mostly in the acceptable level, whereas A(f) values ranged from 1.07 to 1.80, showing that they were over-predicted.
URI
http://hdl.handle.net/YU.REPOSITORY/30688http://dx.doi.org/10.1007/s13765-014-4096-y
ISSN
1738-2203
Appears in Collections:
생활과학대학 > 식품영양학과 > Articles
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