Mathematical Model for Predicting the Growth Probability of Staphylococcus aureus in Combinations of NaCl and NaNO2 under Aerobic or Evacuated Storage Conditions
- Authors
- 오남수
- Issue Date
- 12월-2016
- Publisher
- KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
- Keywords
- NaCl; NaNO2; S. aureus; predictive model; processed meat products
- Citation
- KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.36, no.6, pp.752 - 759
- Indexed
- SCIE
SCOPUS
KCI
- Journal Title
- KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES
- Volume
- 36
- Number
- 6
- Start Page
- 752
- End Page
- 759
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/139860
- DOI
- 10.5851/kosfa.2016.36.6.752
- ISSN
- 12258563
- Abstract
- The objective of this study was to describe the growth patterns of Staphylococcus aureus in combinations of NaCl and NaNO2, using a probabilistic model. A mixture of S. aureus strains (NCCP10826, ATCC13565, ATCC14458, ATCC23235, and ATCC27664) was inoculated into nutrient broth plus NaCl (0, 0.25, 0.5, 0.75, 1, 1.25, 1.5, and 1.75%) and NaNO2 (0, 15, 30, 45, 60, 75, 90, 105, and 120 ppm). The samples were then incubated at 4, 7, 10, 12 and 15 degrees C for up to 60 d under aerobic or vacuum conditions. Growth responses [growth (1) or no growth (0)] were then determined every 24 h by turbidity, and analyzed to select significant parameters (p<0.05) by a stepwise selection method, resulting in a probabilistic model. The developed models were then validated with observed growth responses. S. aureus growth was observed only under aerobic storage at 10-15 degrees C. At 10-15 degrees C, NaCl and NaNO2 did not inhibit S. aureus growth at less than 1.25% NaCl. Concentration dependency was observed for NaCl at more than 1.25%, but not for NaNO2. The concordance percentage between observed and predicted growth data was approximately 93.86%. This result indicates that S. aureus growth can be inhibited in vacuum packaging and even aerobic storage below 10 degrees C. Furthermore, NaNO, does n
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Collections - Graduate School > Department of Food and Biotechnology > 1. Journal Articles
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