지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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This study calculated kinetic parameters of Escherichia coli O157:H7 and developed a probabilistic model to estimate growth probabilities of E. coli O157:H7 on polyethylene cutting boards as a function of temperature and time. The surfaces of polyethylene coupons ($3{\times}5$ cm) were inoculated with E. coli O157:H7 NCCP11142 at 4 Log $CFU/cm^2$. The coupons were stored at 13 to $35^{\circ}C$ for 12 h, and cell counts of E. coli O157:H7 were enumerated on McConkey II with sorbitol agar every 2 h. Kinetic parameters (maximum specific growth rate, Log $CFU/cm^2/h$; lag phase duration, h; lower asymptote, Log $CFU/cm^2$; upper asymptote, Log $CFU/cm^2$) were calculated with the modified Gompertz model. Of 56 combinations (temperature${\times}$time), the combinations that had ${\geq}$0.5 Log $CFU/cm^2$ of bacterial growth were designated with the value of 1, and the combinations that had increases of <0.5 Log $CFU/cm^2$ were given the value 0. These growth response data were fitted to the logistic regression to develop the model predicting probabilities of E. coli O157:H7 growth. Specific growth rate and growth data showed that E. coli O157:H7 cells were grown at $28-35^{\circ}C$, but there were no obvious growth of the pathogen below $25^{\circ}C$. Moreover, the developed probabilistic model showed acceptable performance to calculate growth probability of E. coli O157:H7. Therefore, the results should be useful in determining upper limits of working temperature and time, inhibiting E. coli O157:H7 growth on polyethylene cutting board.
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참고문헌 (23)
참고문헌 신청
Baranyi, J. / 1994 / A dynamic approach to predicting bacterial growth in food / International Journal of Food Microbiology 23:277~294
Bryan, F. L. / 1990 / Hazard Analysis Critical Control Point (HACCP) system for retail food and restaurant operations / Journal of Food Protection 53:978~983
Coleman, M. E. / 2003 / Impact of microbial ecology of meat and poultry products on predictions from exposure assessment scenarios for refrigerated storage / Risk Analysis 23:215~228
Cornu, M. / 2011 / Modeling microbial competition in food: Application to the behavior of Listeria monocytogenes and lactic acid flora in pork meat products / Food Microbiology 28:639~647
Deboosere, N. / 2010 / A predictive microbiology approach for thermal inactivation of Hepatitis A virus in acidified berries / Food Microbiology 27:962~967
Bryan, F. L. / 1990 / Hazard Analysis Critical Control Point (HACCP) system for retail food and restaurant operations / Journal of Food Protection 53:978~983
Coleman, M. E. / 2003 / Impact of microbial ecology of meat and poultry products on predictions from exposure assessment scenarios for refrigerated storage / Risk Analysis 23:215~228
Cornu, M. / 2011 / Modeling microbial competition in food: Application to the behavior of Listeria monocytogenes and lactic acid flora in pork meat products / Food Microbiology 28:639~647
Deboosere, N. / 2010 / A predictive microbiology approach for thermal inactivation of Hepatitis A virus in acidified berries / Food Microbiology 27:962~967
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