→ 한국식품과학회지2017 ; 49(03): 274-278
Development of a predictive model describing the growth of Staphylococcus aureus in processed meat product galbitang
식육추출가공품 중 갈비탕에서의 Staphylococcus aureus 성장예측모델 개발
Na-Ry Son, An-Na Kim, Won-Seok Choi, Sang-Hyun Yoon, Soo-Hwan Suh, In-Sun Joo, Soon-Han Kim, Hyo-Sun Kwak, and Joon-Il Cho*
Food Microbiology Division, Food Safety Evalution Department, Ministry of Food and Drug Safety Evaluation
식품의약품안전처 식품의약품안전평가원 식품위해평가부 미생물과
In this study, predictive mathematical models were developed to estimate the kinetics of Staphylococcus aureus growth in processed meat product galbitang. Processed meat product galbitang was inoculated with 0.1 mL of S. aureus culture and stored at 4, 10, 20, 37°C. The μmax (maximum specific growth rate) and LPD (lag phase duration) values were calculated. The primary model was used to develop a response surface secondary model. The growth parameters were analyzed using the square root model as a function of storage temperature. The developed model was confirmed by calculating RMSE (Root Mean Square Error) values as statistic parameters. The LPD decreased, but μmax increased with an increase in the storage temperature. At 4, 10, 20 and 37°C, R2 was 0.99, 0.98, 0.99 and 0.99, respectively; RMSE was 0.39. The developed predictive growth model can be used to predict the risk of S. aureus contamination in processed meat product galbitang; hence, it has potential as an input model for the risk assessment.
Staphylococcus aureus, predictive model, processed meat product galbitang
한국식품과학회지 2017 Jun; 49(03): 274 - 278