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Development of a predictive model describing the growth of Staphylococcus aureus in processed meat product galbitang

식육추출가공품 중 갈비탕에서의 Staphylococcus aureus 성장예측모델 개발

  • Son, Na-Ry (Food Microbiology Division, Food Safety Evalution Department, Ministry of Food and Drug Safety Evaluation) ;
  • Kim, An-Na (Food Microbiology Division, Food Safety Evalution Department, Ministry of Food and Drug Safety Evaluation) ;
  • Choi, Won-Seok (Food Microbiology Division, Food Safety Evalution Department, Ministry of Food and Drug Safety Evaluation) ;
  • Yoon, Sang-Hyun (Food Microbiology Division, Food Safety Evalution Department, Ministry of Food and Drug Safety Evaluation) ;
  • Suh, Soo-Hwan (Food Microbiology Division, Food Safety Evalution Department, Ministry of Food and Drug Safety Evaluation) ;
  • Joo, In-Sun (Food Microbiology Division, Food Safety Evalution Department, Ministry of Food and Drug Safety Evaluation) ;
  • Kim, Soon-Han (Food Microbiology Division, Food Safety Evalution Department, Ministry of Food and Drug Safety Evaluation) ;
  • Kwak, Hyo-Sun (Food Microbiology Division, Food Safety Evalution Department, Ministry of Food and Drug Safety Evaluation) ;
  • Cho, Joon-Il (Food Microbiology Division, Food Safety Evalution Department, Ministry of Food and Drug Safety Evaluation)
  • 손나리 (식품의약품안전처 식품의약품안전평가원 식품위해평가부 미생물과) ;
  • 김안나 (식품의약품안전처 식품의약품안전평가원 식품위해평가부 미생물과) ;
  • 최원석 (식품의약품안전처 식품의약품안전평가원 식품위해평가부 미생물과) ;
  • 윤상현 (식품의약품안전처 식품의약품안전평가원 식품위해평가부 미생물과) ;
  • 서수환 (식품의약품안전처 식품의약품안전평가원 식품위해평가부 미생물과) ;
  • 주인선 (식품의약품안전처 식품의약품안전평가원 식품위해평가부 미생물과) ;
  • 김순한 (식품의약품안전처 식품의약품안전평가원 식품위해평가부 미생물과) ;
  • 곽효선 (식품의약품안전처 식품의약품안전평가원 식품위해평가부 미생물과) ;
  • 조준일 (식품의약품안전처 식품의약품안전평가원 식품위해평가부 미생물과)
  • Received : 2017.01.10
  • Accepted : 2017.02.12
  • Published : 2017.06.30

Abstract

In this study, predictive mathematical models were developed to estimate the kinetics of Staphylococcus aureus growth in processed meat product galbitang. Processed meat product galbitang was inoculated with 0.1 mL of S. aureus culture and stored at 4, 10, 20, $37^{\circ}C$. The ${\mu}_{max}$ (maximum specific growth rate) and LPD (lag phase duration) values were calculated. The primary model was used to develop a response surface secondary model. The growth parameters were analyzed using the square root model as a function of storage temperature. The developed model was confirmed by calculating RMSE (Root Mean Square Error) values as statistic parameters. The LPD decreased, but ${\mu}_{max}$ increased with an increase in the storage temperature. At 4, 10, 20 and $37^{\circ}C$, $R^2$ was 0.99, 0.98, 0.99 and 0.99, respectively; RMSE was 0.39. The developed predictive growth model can be used to predict the risk of S. aureus contamination in processed meat product galbitang; hence, it has potential as an input model for the risk assessment.

본 연구는 축산물에 대하여 쉽게 오염될 수 있는 S. aureus에 대해 축산제품에 속하는 식육추출가공품 중 갈비탕에 대해 식중독 예방과 식품의 안전성을 확보하기 위하여 Baranyi model을 이용하여 성장 예측모델을 개발하였다. DMFit 프로그램을 이용하여 S. aureus의 유도기(LPD)와 최대성장률(${\mu}_{max}$, maximum specific growth rate)을 산출하였다. S. aureus의 성장곡선은 4, 10, 20, $37^{\circ}C$의 보관 온도에서 측정하였다. Baranyi model의 LPD의 값은 4, 10, 20, $37^{\circ}C$의 저장 온도에서 각각 256.04, 152.60, 5.41, 3.78 h으로 온도에 반비례 한 것으로 나타났다. 또한 ${\mu}_{max}$의 값은 4, 10, 20, $37^{\circ}C$의 저장 온도에서 각각 0.003, 0.007, 0.258, $0.528logCFU/g{\cdot}h$으로 온도에 비례 한 것으로 나타났다. 또한 일차식의 적합성을 나타내는 $R^2$ 값은 모두 0.9 이상으로 나타나 실험값과 예측값의 상관관계가 높은 것을 알 수 있었다. RMSE 값은 0.39로 비교적 0에 근접하게 나타난 것을 볼 수 있으며 개발된 예측모델의 적합성이 높다고 할 수 있다. 따라서 개발된 모델을 이용할 경우 식육추출가공품 중 갈비탕의 다양한 생산 환경과 온도에 따라 S. aureus의 성장을 예측할 수 있을 것이라고 사료된다. 갈비탕을 생산, 보관 및 판매하는 산업체에서 널리 활용할 수 있을 것이라고 생각되며 이를 위해평가에서 또한 충분히 활용가능 할 것이라고 생각되어진다.

Keywords

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