Development of Mathematical Models to Predict Staphylococcus aureus Growth in Sauces under Constant and Dynamic Temperatures

Lee, Jin‐Hee; Skandamis, Panagiotis; Park, Ahreum; Yoon, Hyunjoo; Hwang, Inchan; Lee, Soonho; Cho, Joon-Il; Yoon, Yohan

doi:10.3136/fstr.19.331

Cited by 6 publications

(5 citation statements)

References 15 publications

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“…Because NACMCF suggested that more than 1 log growth could be generally considered as a significant change, a mathematical model with less than 1.0 of RMSE could be considered appropriate to describe the kinetic behavior of the pathogenic E. coli in lettuce and water celery at constant temperatures [24]. In previous studies, Perez-Rodriguez et al and Lee et al suggested that the performance of developed models were appropriate to assay the temperature requirements for bacterial growth with similar RMSE values [0.300-0.450 for Perez-Rodriguez et al; 0.326-0.361 for Lee et al as those of our study [25,26]. Taken together, predictive models should be useful in describing kinetic behavior of foodborne pathogens [27,28].…”

Section: Discussionsupporting

confidence: 73%

Kinetic Behavior of Pathogenic Escherichia coli and Staphylococcus aureus in Fresh Vegetables during Storage at Constant and Changing Temperature

Yoon¹

2016

J Bioanal Biostat

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Section: Discussionsupporting

confidence: 73%

Kinetic Behavior of Pathogenic Escherichia coli and Staphylococcus aureus in Fresh Vegetables during Storage at Constant and Changing Temperature

Yoon¹

2016

J Bioanal Biostat

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“…1 and 2). Similarly, a study by Lee et al 22) also showed that the square root of µ max and square root of LPD for S. aureus are correlated with storage temperature. The T min values for S. aureus were 6.35 o C and 5.72 o C for the mozzarella and cheddar slice cheeses, respectively ( Figs.…”

Section: Mathematical Models To Predict Staphylococcus Aureus Growth mentioning

confidence: 71%

“…1 and 2). In other studies, the T min values for S. aureus were 5.82, 5.2, and 0.29 o C in milk, carbonara sauce, and octopus sauce, respectively 22) . These results indicate that the theoretical minimum temperature for S. aureus varies depending on the bacterial strain and the food it is growing on.…”

Section: Mathematical Models To Predict Staphylococcus Aureus Growth mentioning

confidence: 75%

Mathematical Models to Predict Staphylococcus aureus Growth on Processed Cheeses

Kim¹,

Lee²,

Moon³

et al. 2013

Journal of Food Hygiene and Safety

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This study developed predictive models for the kinetic behavior of Staphylococcus aureus on pro-cessed cheeses. Mozzarella slice cheese and cheddar slice cheese were inoculated with 0.1 ml of a S. aureus strain mixture (ATCC13565, ATCC14458, ATCC23235, ATCC27664, and NCCP10826). The inoculated samples were then stored at 4 o C (1440 h), 15 o C (288 h), 25 o C (72 h), and 30 o C (48 h), and the growth of all bacteria and of S. aureus were enumerated on tryptic soy agar and mannitol salt agar, respectively. The Baranyi model was fitted to the growth data of S. aureus to calculate growth rate (µ max ; log CFU·g −1 ·h −1 ), lag phase duration (LPD; h), lower asymptote (log CFU/ g), and upper asymptote (log CFU/g). The growth parameters were further analyzed using the square root model as a function of temperature. The model performance was validated with observed data, and the root mean square error (RMSE) was calculated. At 4 o C, S. aureus cell growth was not observed on either processed cheese, but S. aureus growth on the mozzarella and cheddar cheeses was observed at 15 o C, 25 o C, and 30 o C. The µ max values increased, but LPD values decreased as storage temperature increased. In addition, the developed models showed acceptable performance (RMSE = 0.3500-0.5344). This result indicates that the developed kinetic model should be useful in describing the growth pattern of S. aureus in processed cheeses.

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“…In agreement with this result, Lee et al (2015b) reported that the T min (theoretical minimum growth temperature) value for S. aureus was 10.2℃ in cheese. However, Lee et al (2013) and Le Marc et al (2009) reported lower T min values for carbonara sauce (5.2℃) and milk (5.8℃). These results indicate that the T min values for S. aureus depend on the food matrix.…”

Section: Resultsmentioning

confidence: 85%

Mathematical Model for Predicting the Growth Probability of Staphylococcus aureus in Combinations of NaCl and NaNO₂under Aerobic or Evacuated Storage Conditions

Lee

Gwak

et al. 2016

Korean Journal for Food Science of Animal Resources

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The objective of this study was to describe the growth patterns of Staphylococcus aureus in combinations of NaCl and NaNO 2, 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 NaNO 0,15,30, 45, 60, 75, 90, 105, and 120 ppm). The samples were then incubated at 4, 7, 10, 12 and 15°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°C. At 10-15°C, NaCl and NaNO 2 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 NaNO 2 . 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°C. Furthermore, NaNO 2 does not effectively inhibit S. aureus growth.

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Development of Mathematical Models to Predict Staphylococcus aureus Growth in Sauces under Constant and Dynamic Temperatures

Cited by 6 publications

References 15 publications

Kinetic Behavior of Pathogenic Escherichia coli and Staphylococcus aureus in Fresh Vegetables during Storage at Constant and Changing Temperature

Kinetic Behavior of Pathogenic Escherichia coli and Staphylococcus aureus in Fresh Vegetables during Storage at Constant and Changing Temperature

Mathematical Models to Predict Staphylococcus aureus Growth on Processed Cheeses

Mathematical Model for Predicting the Growth Probability of Staphylococcus aureus in Combinations of NaCl and NaNO₂under Aerobic or Evacuated Storage Conditions

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Development of Mathematical Models to Predict Staphylococcus aureus Growth in Sauces under Constant and Dynamic Temperatures

Cited by 6 publications

References 15 publications

Kinetic Behavior of Pathogenic Escherichia coli and Staphylococcus aureus in Fresh Vegetables during Storage at Constant and Changing Temperature

Kinetic Behavior of Pathogenic Escherichia coli and Staphylococcus aureus in Fresh Vegetables during Storage at Constant and Changing Temperature

Mathematical Models to Predict Staphylococcus aureus Growth on Processed Cheeses

Mathematical Model for Predicting the Growth Probability of Staphylococcus aureus in Combinations of NaCl and NaNO2under Aerobic or Evacuated Storage Conditions

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Product

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About

Mathematical Model for Predicting the Growth Probability of Staphylococcus aureus in Combinations of NaCl and NaNO₂under Aerobic or Evacuated Storage Conditions