This study developed models to predict the growth probabilities and kinetic behavior of Salmonella enterica strains on cutting boards. Polyethylene coupons (3 by 5 cm) were rubbed with pork belly, and pork purge was then sprayed on the coupon surface, followed by inoculation of a five-strain Salmonella mixture onto the surface of the coupons. These coupons were stored at 13 to 35°C for 12 h, and total bacterial and Salmonella cell counts were enumerated on tryptic soy agar and xylose lysine deoxycholate (XLD) agar, respectively, every 2 h, which produced 56 combinations. The combinations that had growth of ≥0.5 log CFU/cm(2) of Salmonella bacteria recovered on XLD agar were given the value 1 (growth), and the combinations that had growth of <0.5 log CFU/cm(2) were assigned the value 0 (no growth). These growth response data from XLD agar were analyzed by logistic regression for producing growth/no growth interfaces of Salmonella bacteria. In addition, a linear model was fitted to the Salmonella cell counts to calculate the growth rate (log CFU per square centimeter per hour) and initial cell count (log CFU per square centimeter), following secondary modeling with the square root model. All of the models developed were validated with observed data, which were not used for model development. Growth of total bacteria and Salmonella cells was observed at 28, 30, 33, and 35°C, but there was no growth detected below 20°C within the time frame investigated. Moreover, various indices indicated that the performance of the developed models was acceptable. The results suggest that the models developed in this study may be useful in predicting the growth/no growth interface and kinetic behavior of Salmonella bacteria on polyethylene cutting boards.

This study calculated kinetic parameters of Escherichia coli O157:H7 and developed a probabilistic model to estimate growth probabilities of E. coli O157:H7 on polyethylene cutting boards as a function of temperature and time. The surfaces of polyethylene coupons (3×5 cm) were inoculated with E. coli O157:H7 NCCP11142 at 4 Log CFU/cm 2 . The coupons were stored at 13 to 35 o C for 12 h, and cell counts of E. coli O157:H7 were enumerated on McConkey II with sorbitol agar every 2 h. Kinetic parameters (maximum specific growth rate, Log CFU/cm 2 /h; lag phase duration, h; lower asymptote, Log CFU/cm 2 ; upper asymptote, Log CFU/cm 2 ) were calculated with the modified Gompertz model. Of 56 combinations (temperature×time), the combinations that had ≥0.5 Log CFU/cm 2 of bacterial growth were designated with the value of 1, and the combinations that had increases of <0.5 Log CFU/cm 2 were given the value 0. These growth response data were fitted to the logistic regression to develop the model predicting probabilities of E. coli O157:H7 growth. Specific growth rate and growth data showed that E. coli O157:H7 cells were grown at 28-35 o C, but there were no obvious growth of the pathogen below 25 o C. Moreover, the developed probabilistic model showed acceptable performance to calculate growth probability of E. coli O157:H7. Therefore, the results should be useful in determining upper limits of working temperature and time, inhibiting E. coli O157:H7 growth on polyethylene cutting board.

HACCP is a preventative food safety management system whose application is highly encouraged worldwide. In this study, the workers' demands for the application of HACCP system at the meat retail shops were surveyed. According to a factor analysis on the demands of the application of HACCP system, the results could be classified into three factors: HACCP support, HACCP promotion and education, and generic livestock product safety management. Items on demands showed higher results for HACCP support (3.91 point) than for HACCP promotion and education (3.83 point) or generic livestock product safety management (3.72 point). The application of HACCP system was more demanded by HACCPcertified retailors with 4.11 point than the non-HACCP-certified ones (3.57 point). From the analysis of items on demands, 'governmental promotion of the general public livestock HACCP; (p<0.001) was the highest demand item by the HACCPcertified retailors and 'HACCP certification support for the government's investment' by the non-HACCP-certified ones (p<0.05). The strengthening of governmental support for the application of HACCP at meat retail shops as well as active HACCP promotion and education aiming at general public was demanded. With this, the establishment of HACCP system and the improvement of safety management level at the area of meat retail shops could be achieved, contributing to the increase of consumers' satisfaction.