Development of Predictive Growth Models for Staphylococcus aureus and Bacillus cereus on Various Food Matrices Consisting of Ready-to-Eat (RTE) Foods

• 발행기관: 한국축산식품학회
• 저자명: Kyung Ah Kang Yoo Won Kim Ki Sun Yoon
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제30권 제5호, 730~738쪽, 전체 9쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2010.10.31

영문 초록

We developed predictive growth models for Staphylococcus aureus and Bacillus cereus on various food matrices consisting primarily of ready-to-eat (RTE) foods. A cocktail of three S. aureus strains, producing enterotoxins A, C, and D, or a B. cereus strain, were inoculated on sliced bread, cooked rice, boiled Chinese noodles, boiled bean sprouts, tofu, baked fish, smoked chicken, and baked hamburger patties at an initial concentration of 3 log CFU/g and stored at 8, 10, 13, 17, 24, and 30℃. Growth kinetic parameters were determined by the Gompertz equation. The square-root and Davey models were used to determine specific growth rate and lag time values, respectively, as a function of temperature. Model performance was evaluated based on bias and accuracy factors. S. aureus and B. cereus growth were most delayed on sliced bread. Overall, S. aureus growth was significantly (p

키워드

S. aureus B. cereus animal protein foods food matrices predictive modeling