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KMID : 1024620100300030487
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Food Science of Animal Resources
2010 Volume.30 No. 3 p.487 ~ p.494
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Predictive Model for Growth of Staphylococcus aureus in Su
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Park Hyung-Soo
Bahk Gyung-Jin
Park Ki-Hwan
Park Ji-Yeon
Ryu Kyung
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Abstract
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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 . The specific growth rate (SGR) and lag time (LT) values were calculated. The Baranyi model, which displayed a 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 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 , , , and RMSE values as statistic parameters. At 5, 15 and , was 0.88, 0.99 and 0.99; RMSE was 0.11, 0.24 and 0.10; was 1.12, 1.02 and 1.03; and 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.
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KEYWORD
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Suyuk, Staphylococcus aureus, predictive model, Baranyi, Gompertz
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