Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(3): 913-922
Predictive model of Staphylococcus aureus growth on egg products
Won-Seok Choi1, Nari Son1, Jun-Il Cho1, In-Sun Joo1, Jeong-A Han1, Hyo-Sun Kwak1, Jin-Hwan Hong1, Soo Hwan Suh1
1Division of Microbiology, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, 187 Osongsaengmyeong 2-ro, Osong, Cheongju, Chungbuk 28159, Republic of Korea
Egg products are widely consumed in Korea and continue to be associated with risks of Staphylococcus aureus-induced food poisoning. This prompted the development of predictive mathematical models to understand growth kinetics of S. aureus in egg products in order to improve the production of domestic food items. Egg products were inoculated with S. aureus and observe S. aureus growth. The growth kinetics of S. aureus was used to calculate lag-phase duration (LPD) and maximum specific growth rate (µmax) using Baranyi model as the primary growth model. The secondary models provided predicted values for the temperature changes and were created using the polynomial equation for LPD and a square root model for µmax. In addition, root mean square errors (RMSE) were analyzed to evaluate the suitability of the mathematical models. The developed models demonstrated 0.16–0.27 RMSE, suggesting that models properly represented the actual growth of S. aureus in egg products.
Predictive model, Baranyi model, Staphylococcus aureus, Egg products, Validation
Food Science and Biotechnology 2019 ; 28(3): 913-922