Development of Predictive Growth Models for Staphylococcus aureus and Bacillus cereus on Various Food Matrices Consisting of Ready-to-Eat (RTE) Foods

Kang, Kyung Ah; Kim, Yoo Won; Yoon, Ki Sun

doi:10.5851/kosfa.2010.30.5.730

Cited by 17 publications

(10 citation statements)

References 21 publications

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“…In our previous study, S. aureus growth was also more delayed in sliced bread (pH: 7.66, a W : 0.95, salt: 0.17%) than cooked rice at all tested temperatures (Kang et al . ). This indicates that preservatives in the bread may affect the growth of S. aureus as well as prevent SE production during storage.…”

Section: Resultsmentioning

confidence: 97%

Effect of Temperature on the Production of Staphylococcal Enterotoxin and Thermal Inactivation Kinetics of Staphylococcus aureus in Selected Ready‐to‐Eat (RTE) Foods in Korea

Min

Jung

Kwon

et al. 2013

Journal of Food Safety

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This study quantitatively analyzed staphylococcal enterotoxins (SEs) produced by Staphylococcus aureus in contaminated ready-to-eat kimbabs and sandwiches stored at 17 to 30C. To detect a TECRA SE, visual immunoassay kit and an enzyme-linked immunosorbent assay reader was used. The amount of SE in the kimbab was positively correlated with the growth of S. aureus at all storage temperatures except for 17C. The maximum amount of SE in the sandwich did not exceed 0.5 ng/g, regardless of storage temperature. The maximum amounts of SE in the kimbabs and sandwiches were 1.8 ng/g and 0.15 ng/g after 30.5 and 52 h at 30C, respectively, indicating that SE production was dependent on the types of food matrix. In addition, the thermal inactivation of staphylococcal enterotoxin D (SED) producing S. aureus in the kimbabs and broth was determined at temperatures 51 to 63C, and the D-and z-values were calculated. Significant differences in the D-values between the kimbab and broth were observed at 51 to 63C, but the z-value was not significantly affected by the model medium.

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Section: Resultsmentioning

confidence: 97%

Effect of Temperature on the Production of Staphylococcal Enterotoxin and Thermal Inactivation Kinetics of Staphylococcus aureus in Selected Ready‐to‐Eat (RTE) Foods in Korea

Min

Jung

Kwon

et al. 2013

Journal of Food Safety

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“…The current guideline for refrigerated food is not appropriate for B. cereus contamination in tofu because 10 °C is the boundary temperature of growth and death of B. cereus in tofu, as shown in the present study. It has also been reported that S. aureus can grow at 8 °C [26], while the growth of L. monocytogenes was observed at 4 °C [27] in tofu. To prevent the growth of pathogenic bacteria in tofu at the retail market, careful monitoring of distribution temperature for refrigerated foods, including tofu, is needed.…”

Section: Resultsmentioning

confidence: 99%

Risk Comparison of the Diarrheal and Emetic Type of Bacillus cereus in Tofu

2019

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We investigated the ability of biofilm formation, survival, and behavior of diarrheal and emetic Bacillus cereus vegetative cells and spores in tofu. Both diarrheal and emetic B. cereus did not proliferate at a temperature below 9 °C in tofu. However, the emetic B. cereus grew faster than diarrheal B. cereus at 11 °C and had better survival ability at low temperatures. Both diarrheal and emetic B. cereus were able to form a biofilm on stainless steel. These biofilm cells were transferred to tofu in live state. The transferred biofilm cells could not grow at a temperature below 9 °C but grew over 11 °C, like planktonic cells. B. cereus contamination in tofu at a high concentration (>6 logs CFU/g) was not entirely killed by heating at 80, 85, or 90 °C for 2 h. Spores and emetic B. cereus had higher resistance to heat than vegetative cells and diarrheal B. cereus, respectively.

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“…Ross (1996) suggested that A f values larger than 1.000 were associated with a less accurate average estimate. In addition, Kang et al (2010) concluded that A f values ranging from 1.04 to 1.25 were in the acceptable level. In our study, the obtained A f values varied; while one showed a A f of less than 1.25 in an acceptable range, another showed a A f of more than 1.25.…”

Section: Model Performancementioning

confidence: 96%

Predictive modeling on the growth of Staphylococcus aureus inoculated on Korean style cooked foods stored at various temperatures

Yoon

Bae

Lee

2015

J Korean Soc Appl Biol Chem

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This study was conducted to develop predictive models for the growth of Staphylococcus aureus on Korean style cooked foods (potato salad, stir-fried boiled fish paste, seasoned baby aster, and stir-fried anchovies) as a function of various storage temperatures (from 15 to 35°C). The modified Gompertz equation was applied to fit the growth curves. Potato salad, stir-fried boiled fish paste, and seasoned baby aster showed the greatest specific growth rate by 1.219, 0.782, and 1.282 log 10 CFU/h and the shortest lag time by 0.283, 0.407, and 0.374, respectively, when stored at 35°C. No growth of S. aureus was observed in stir-fried anchovies due to its low water activity. Subsequently, these results were employed to establish the secondary models, which were further used for validation using accuracy factor and bias factor. Overall, accuracy factor of less than 1.461 and bias factor of less than 1.093 were observed depending on different storage temperatures and a sort of contaminated food samples. These results will be used to develop the manual representing the safe storage period of Korean foods contaminated with pathogenic bacteria.

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Development of Predictive Growth Models for Staphylococcus aureus and Bacillus cereus on Various Food Matrices Consisting of Ready-to-Eat (RTE) Foods

Cited by 17 publications

References 21 publications

Effect of Temperature on the Production of Staphylococcal Enterotoxin and Thermal Inactivation Kinetics of Staphylococcus aureus in Selected Ready‐to‐Eat (RTE) Foods in Korea

Effect of Temperature on the Production of Staphylococcal Enterotoxin and Thermal Inactivation Kinetics of Staphylococcus aureus in Selected Ready‐to‐Eat (RTE) Foods in Korea

Risk Comparison of the Diarrheal and Emetic Type of Bacillus cereus in Tofu

Predictive modeling on the growth of Staphylococcus aureus inoculated on Korean style cooked foods stored at various temperatures

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