한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)

  • 제36권6호
  • /
  • Pages.504-509
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  • 2021
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  • 1229-1153(pISSN)
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  • 2465-9223(eISSN)
한국식품위생안전성학회 (The Korean Society of Food Hygiene and Safety)
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Prevalence and Kinetic Behavior of Escherichia coli in Smoked Duck at Changing Temperature

  • Park, Eunyoung (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Kim, Yujin (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Lee, Yewon (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Seo, Yeongeun (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Kang, Joohyun (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Oh, Hyemin (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Kim, Joo-Sung (Research Group of Consumer Safety, Research Division of Strategic Food Technology, Korea Food Research Institute) ;
  • Yoon, Yohan (Department of Food and Nutrition, Sookmyung Women's University)
  • 투고 : 2021.10.26
  • 심사 : 2021.12.27
  • 발행 : 2021.12.30
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초록

본 연구에서는 훈제오리 슬라이스에서 Escherichia coli 유통 중 생장 예측을 위한 dynamic model을 개발하였다. E. coli는 2개의 훈제 오리 시료(16.7%) 에서 1.23 log CFU/g검출되었다. 10-30℃ 보관에 따라 E. coli의 𝜇max는 0.05-0.36 log CFU/g/h, LPD는 4.39-1.07h, h0 값은 0.24-0.51을 나타내었다. 개발된 모델의 검증은 15℃, 23℃에서 수행하였다. 모델 검증 결과 RMSE값이 0.130으로 개발된 모델이 다른 온도에 적용하기에 적합하다고 판단하였다. 이러한 결과는 E. coli로 개발된 모델은 훈제오리 슬라이스에서 E. coli의 변화하는 온도에 따른 생장을 예측하는 데 유용하다.

The objective of this study was to develop dynamic model to describe the kinetic behavior of E. coli in sliced smoked duck. E. coli was detected in 2 sliced smoked duck samples (16.7%) at 1.23 log CFU/g. The maximum specific growth rate (𝜇max) of E. coli ranged from 0.05 to 0.36 log CFU/g/h, and lag phase duration (LPD) ranged from 4.39 to 1.07 h, depending on the storage at 10-30℃, and h0 value ranged from 0.24 to 0.51. The developed model was validated with observed values obtained at 13℃ and 25℃. The model performance was appropriate with 0.130 of root mean squared error (RMSE), and the dynamic model also described properly kinetic behavior of E. coli in sliced smoked duck samples. These results indicate that E. coli can contaminate sliced smoked ducks and the models developed with the E. coli isolates are useful in describing the kinetic behavior of E. coli in sliced smoked duck.

키워드

과제정보

This research was supported by Main Research Program E0142101-02 of the Korea Food Research Institute (KFRI) funded by the Ministry of Science, ICT & Future Planning.

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