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KMID : 0881720210360060504
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Journal of Food Hygiene and Safety
2021 Volume.36 No. 6 p.504 ~ p.509
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Prevalence and Kinetic Behavior of Escherichia coli in Smoked Duck at Changing Temperature
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Park Eun-Young
Kim Yu-Jin
Lee Ye-Won
Seo Yeong-Eun
Kang Joo-Hyun
Oh Hye-Min
Kim Joo-Sung
Yoon Yo-Han
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Abstract
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The objective of this study was to develop dynamic model to describe the kinetic behavior of E. coli in sliced smoked duck. E. coli was detected in 2 sliced smoked duck samples (16.7%) at 1.23 log CFU/g. The maximum specific growth rate (μmax) of E. coli ranged from 0.05 to 0.36 log CFU/g/h, and lag phase duration (LPD) ranged from 4.39 to 1.07 h, depending on the storage at 10-30oC, and h0 value ranged from 0.24 to 0.51. The developed model was validated with observed values obtained at 13oC and 25oC. The model performance was appropriate with 0.130 of root mean squared error (RMSE), and the dynamic model also described properly kinetic behavior of E. coli in sliced smoked duck samples. These results indicate that E. coli can contaminate sliced smoked ducks and the models developed with the E. coli isolates are useful in describing the kinetic behavior of E. coli in sliced smoked duck.
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KEYWORD
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Escherichia coli, Smoked duck, Dynamic model
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