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KMID : 0664320190250010030
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Journal of the Korean Dietetic Association
2019 Volume.25 No. 1 p.30 ~ p.43
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Development of a Predictive Model and Risk Assessment for the Growth of Staphylococcus aureus in Ham Rice Balls Mixed with Different Sauces
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Oh Su-Jin
Yeo Seoung-Soon
Kim Mi-Sook
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Abstract
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This study compared the predictive models for the growth kinetics of Staphylococcus aureus in ham rice balls. In addition, a semi-quantitative risk assessment of S. aureus on ham rice balls was conducted using FDA-iRISK 4.0. The rice was rounded with chopped ham, which was mixed with mayonnaise (SHM), soy sauce (SHS), or gochujang (SHG), and was contaminated artificially with approximately 2.5 log CFUㆍg?1 of S. aureus. The inoculated rice balls were then stored at 7oC, 15oC, and 25oC, and the number of viable S. aureus was counted. The lag phases duration (LPD) and maximum specific growth rate (SGR) were calculated using a Baranyi model as a primary model. The growth parameters were analyzed using the polynomial equation as a function of temperature. The LPD values of S. aureus decreased with increasing temperature in SHS and SHG. On the other hand, those in SHM did not show any trend with increasing temperature. The SGR positively correlated with temperature. Equations for LPD and SGR were developed and validated using R2 values, which ranged from 0.9929 to 0.9999. In addition, the total DALYs (disability adjusted life years) per year in the ham rice balls with soy sauce and gochujang was greater than mayonnaise. These results could be used to calculate the expected number of illnesses, and set the hazard management method taking the DALY value for public health into account.
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KEYWORD
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Staphylococcus aureus, ham rice ball, predictive model, risk assessment
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