|
KMID : 0881720170320030206
|
|
Journal of Food Hygiene and Safety
2017 Volume.32 No. 3 p.206 ~ p.210
|
|
|
Development of a Predictive Model Describing the Growth of Staphylococcus aureus in Pyeonyuk marketed
|
|
Kim An-Na
Cho Joon-Il
Son Na-Ry
Choi Won-Seok
Yoon Sang-Hyeon
Suh Soo-Hwan
Kwak Hyo-Sun
Joo In-Sun
|
|
|
Abstract
|
|
|
|
This study was performed to develope mathematical models for predicting growth kinetics of Staphylococcus aureus in the processed meat product, pyeonyuk. Growth patterns of S. aureus in pyeonyuk were determined at the storage temperatures of 4, 10, 20, and 37°C respectively. The number of S. aureus in pyeonyuk increased at all the storage temperatures. The maximum specific growth rate (μmax) and lag phase duration (LPD) values were calculated by Baranyi model. The μmax values went up, while the LPD values decreased as the storage temperature increased from 4°C to 37°C. Square root model and polynomial model were used to develop the secondary models for μmax and LPD, respectively. Root Mean Square Error (RMSE) was used to evaluate the developed model and the fitness was determind to be 0.42. Therefore the developed predictive model was useful to predict the growth of S. aureus in pyeonyuk and it will help to prevent food-born disease by expanding for microbial sanitary management guide.
|
|
|
KEYWORD
|
|
|
Pyeonyuk , Staphylococcus aureusetic parameters calculated by the Baranyi model fo , Predictive Model , Baranyi Model , Processed Meat Products
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|