Exposure Assessment of Staphylococcus aureus in Kimbab, a Ready-to-Eat Korean Food
The exposure assessment was carried out for Staphylococcus aureus in kimbab by predicting growth of S. aureus and the production of enterotoxin using Food MicroModel∨_ program. Environmental parameters selected were pH 5.5, Aw 0.999, and storage temperatures in the range of 10 to 30℃. It was predict...
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Veröffentlicht in: | Food science and biotechnology 2011, 20(1), , pp.23-28 |
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Format: | Artikel |
Sprache: | eng |
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Zusammenfassung: | The exposure assessment was carried out for Staphylococcus aureus in kimbab by predicting growth of S. aureus and the production of enterotoxin using Food MicroModel∨_ program. Environmental parameters selected were pH 5.5, Aw 0.999, and storage temperatures in the range of 10 to 30℃. It was predicted that 6.3 hr could be a critical time for enterotoxin production while kimbab was stored at 30℃. Mild case scenario analysis showed that enterotoxin could not be produced if kimbab was kept at 10℃ during preparation and distribution and then left at 25℃ for 4 hr before consumption. In the worst case scenario, the keeping time at 25℃ was assumed to be 7.0 hr. The level of S. aureus in the worst case was predicted to be 6.8×10∨6 CFU/g which is lower than the critical level (7.8×10∨6 CFU/g) for toxin production. |
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ISSN: | 1226-7708 2092-6456 |
DOI: | 10.1007/s10068-011-0004-y |