Mathematical modeling on the growth of Staphylococcus aureus in sandwich

Ding, Tian; Shim, Young-Hwan; Choi, Na-Jung; Ha, Sang‐Do; Chung, Myung‐Sub; Hwang, Inchan; Oh, Deog‐Hwan

doi:10.1007/s10068-010-0107-x

Cited by 16 publications

(10 citation statements)

References 22 publications

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“…Staphylococcus aureus, a gram-positive microorganism, is capable of secreting several different kinds of enterotoxins associated with specific staphylococcal infections (Ding et al, 2010). The risks associated with consuming foods contaminated with S. aureus have caught the attention of major public and governmental organizations in recent years.…”

Section: Introductionmentioning

confidence: 99%

Disinfection efficacy and mechanism of slightly acidic electrolyzed water on Staphylococcus aureus in pure culture

Ding

Xuan

et al. 2016

Food Control

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Section: Introductionmentioning

confidence: 99%

Disinfection efficacy and mechanism of slightly acidic electrolyzed water on Staphylococcus aureus in pure culture

Ding

Xuan

et al. 2016

Food Control

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“…S. aureus (including methicillin-resistant S. aureus, MRSA) is one of the most common pathogens in food and is considered responsible for the most common types of poisoning in meats, salads, milk, and dairy products [12][13][14]. A wide variety of foods can be a vehicle for S. aureus poisoning; besides pollution exposure (usually human) and the use of raw materials and contaminated ingredients (typically but not exclusively of animal origin), ecological conditions must be met in food to favor growth of the microorganism, including temperatures above 20-25°C, even for a few hours.…”

Section: S Aureus In Foodmentioning

confidence: 99%

“…In June 2000, Japan reported a mass intoxication of more than 10,000 cases caused by this organism present in milk [6,17]. The Center for Disease Control and Prevention (US-CDC) reports that consumption of contaminated food with S. aureus causes 185,060 cases of infection, 1753 hospitalizations, and two deaths annually just in this country [13].…”

Section: Staphylococcal Intoxicationmentioning

confidence: 99%

PCR Assay for Detection of Staphylococcus aureus in Fresh Lettuce (Lactuca sativa)

Chávez‐Almanza¹,

López‐Cervantes²,

Cantú-Soto³

et al. 2017

Frontiers in Staphylococcus Aureus

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The growth in food demand and production growth of vegetables have led to the development of intensive production systems with the aim of having regular access to enough high-quality food. The aim is to determine the incidence of Staphylococcus aureus in fresh letuce by PCR in order to enhance the eiciency for detection and identiication process. The Baird-Parker method was used for isolating pathogens from 54 letuce samples. Genomic DNA extraction was performed according the Mericon DNA Bacteria Plus Kit. The detection by PCR was performed using the pair of primers: coa gene (5′-ATAGAGCTGATGGTACAGG-3′ and 5′-GCTTCCGATTGTTCGATGC-3′). The phylogenetic tree was constructed by comparing conserved sequences from the adjacent 16S gene, using the F2C 5′-AGAGTTTGATCATGGCTC-3′ and C 5′-ACGGGCGGTGTGTAC-3′ primers. To test the antimicrobial efect, we used the disk difusion method (Kirby-Bauer) using Mueller-Hinton agar and ive antibiotics with diferent concentrations. The incidence of S. aureus was 1.7%. All the isolates were situated in the ATCC 11632 clade in accordance with other reported sequences belonging to this pathogen in the NCBI database. All the isolates seemed to be resistant to penicillin (10U). The molecular techniques used in this study are suitable for the identiication of S. aureus isolated from letuce, increasing our capability of detecting this pathogen by improving the process and increasing the eiciency contributing to the safety of this vegetable.

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“…Besides, several published literatures (Ding et al 2012;Park et al 2012) adopted Ross' criteria (1996) to determine reasonable ranges in B f values, addressing that if observed B f value ranged from 0.90 to 1.05, it confirmed that the model was good for describing the growth parameters. Others (Zaika et al 1989;Park et al 2007;Ding et al 2010Ding et al , 2011 estimated that B f values in the range of 0.70-0.90 or 1.06-1.15 were considered as acceptable. Accordingly, our B f values were in acceptable levels, as well as the developed models for SGR and LT have high levels of confidence.…”

Section: Model Performancementioning

confidence: 99%

“…S. aureus is a Gram-positive, catalase-positive, and toxin-forming pathogenic microorganism (Montville and Matthews 2008). It secretes several different kinds of enterotoxins (A, B, C, D, and E), which are able to cause specific diseases, such as meningitis, osteomyelitis, and septicemia (Ding et al 2010). It is well known for S. aureus to produce enterotoxin at temperatures ranging from 10 to 45°C, with an optimum of 37-45°C and pH values of 4.0-9.6, with an optimum of 7.0-8.0 (Tatini 1973).…”

Section: Introductionmentioning

confidence: 99%

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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Mathematical modeling on the growth of Staphylococcus aureus in sandwich

Cited by 16 publications

References 22 publications

Disinfection efficacy and mechanism of slightly acidic electrolyzed water on Staphylococcus aureus in pure culture

Disinfection efficacy and mechanism of slightly acidic electrolyzed water on Staphylococcus aureus in pure culture

PCR Assay for Detection of Staphylococcus aureus in Fresh Lettuce (Lactuca sativa)

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

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