Development of Mathematical Models to Predict Staphylococcus aureus Growth in Sauces under Constant and Dynamic Temperatures
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概要
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This study developed kinetic models to predict the fate of Staphylococcus aureus in sauces. S. aureus was inoculated in Carbonara and Octopus sauce. Total bacterial and S. aureus cell counts were enumerated during storage. Growth data were fitted to the Baranyi model to calculate growth parameters. The parameters were then fitted to secondary models, and dynamic models were developed. Root mean square error (RMSE) was calculated for model validation. Growth of total bacteria and S. aureus was observed in Carbonara and Octopus sauces. Goodness of fit for primary, secondary model, and dynamic model was good. In addition, the developed model had acceptable performance (RMSE: 0.326 (Carbonara), 0.361 (Octopus sauce)). The results indicate that the developed models for Carbonara and Octopus sauces should be useful in predicting S. aureus growth.
著者
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HWANG In-Gyun
Food Microbiology Division, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation, Food & Drug Administration
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YOON Yohan
Department of Food and Nutrition, Sookmyung Women's University
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LEE Jinhee
Department of Food and Nutrition, Sookmyung Women's University
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SKANDAMIS Panagiotis
Department of Food Science and Technology, Agricultural University of Athens
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PARK Ahreum
Department of Food and Nutrition, Sookmyung Women's University
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YOON Hyunjoo
Department of Food and Nutrition, Sookmyung Women's University
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LEE Soon-Ho
Food Microbiology Division, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation, Food & Drug Administration
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CHO Joon-Il
Food Microbiology Division, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation, Food & Drug Administration
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LEE Jinhee
Department of Food and Nutrition, Sookmyung Women's University