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Mathematical Models to Describe the Kinetic Behavior of Staphylococcus aureus in Jerkyopen access

Authors
Ha, JimyeongLee, JeeyeonLee, SoominKim, SejeongChoi, YukyungOh, HyeminKim, YujinLee, YewonSeo, YeongeunYoon, Yohan
Issue Date
Jun-2019
Publisher
KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
Keywords
jerky; mathematical model; Staphylococcus aureus; Weibull model
Citation
FOOD SCIENCE OF ANIMAL RESOURCES, v.39, no.3, pp 371 - 378
Pages
8
Journal Title
FOOD SCIENCE OF ANIMAL RESOURCES
Volume
39
Number
3
Start Page
371
End Page
378
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/3620
DOI
10.5851/kosfa.2019.e28
ISSN
2636-0772
2636-0780
Abstract
The objective of this study was to develop mathematical models for describing the kinetic behavior of Staphylococcus aureus (S. aureus) in seasoned beef jerky. Seasoned beef jerky was cut into 10-g pieces. Next, 0.1 mL of S. aureus ATCC13565 was inoculated into the samples to obtain 3 Log CFU/g, and the samples were stored aerobically at 10 degrees C, 20 degrees C, 25 degrees C, 30 degrees C, and 35 degrees C for 600 h. S. aureus cell counts were enumerated on Baird Parker agar during storage. To develop a primary model, the Weibull model was fitted to the cell count data to calculate Delta (required time for the first decimal reduction) and rho (shape of curves). For secondary modeling, a polynomial model was fitted to the Delta values as a function of storage temperature. To evaluate the accuracy of the model prediction, the root mean square error (RMSE) was calculated by comparing the predicted data with the observed data. The surviving S. aureus cell counts were decreased at all storage temperatures. The Delta values were longer at 10 degrees C, 20 degrees C, and 25 degrees C than at 30 degrees C and 35 degrees C. The secondary model well-described the temperature effect on Delta with an R-2 value of 0.920. In validation analysis, RMSE values of 0.325 suggested that the model performance was appropriate. S. aureus in beef jerky survives for a long period at low storage temperatures and that the model developed in this study is useful for describing the kinetic behavior of S. aureus in seasoned beef jerky.
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