Exposure assessment of Staphylococcus aureus in Kimbab, a ready-to-eat Korean food

Yoon, Sun Kyoung; Ghafoor, Kashif; Kang, Yun Sook; Sohn, Mun Gi; Hwang, Inchan; Kwon, Ki Sung; Park, Jiyong

doi:10.1007/s10068-011-0004-y

Cited by 7 publications

(4 citation statements)

References 20 publications

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“…The elastic property reveals the molecular interactions between biopolymers included in the final food product. 29 In the frequency range studied, the highest C (h 0 ) was found for 1-3 SSG-XG and the lowest C (h 0 ) was achieved for 3-1 SSG-XG, reflecting the highest and lowest temperature sensitivity of viscous component for 1-3 and 3-1 SSG-XG, respectively. For any gum dispersions, with increasing the frequency, both the C values of h* and h 0 decreased with the highest reduction for 3-1 SSG-XG, confirming the shear thinning behavior of all dispersions.…”

Section: Frequency Sweepmentioning

confidence: 77%

Evaluation of interactions of biopolymers using dynamic rheological measurements: Effect of temperature and blend ratios

Behrouzian

Razavi

Alghooneh

2016

J of Applied Polymer Sci

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Herein, a robust scheme is defined to elaborate interaction behavior of biopolymers and the effect of temperature on it using dynamic rheological measurements. As a case study, sage seed gum‐xanthan gum (SSG‐XG) interaction at different ratios (1‐0, 3‐1, 1‐1, 1‐3, 0‐1) and temperatures (10, 30, 50, 70, and 90 °C) were experimentally evaluated. SSG‐XG of 3‐1 showed the highest temperature tolerance of almost all rheological parameters and relaxation time in amplitude sweep and frequency sweep measurements, respectively. Higher elastic component and higher extent of temperature dependency of this parameter were observed with increasing SSG fraction. At high temperature, XG molecules in aqueous solution illustrated an ordered (helix) –disordered (coil) conformational transformation while SSG exhibited more rigidity at higher temperature. Only 3‐1 and 1‐1 SSG‐XG at 50 °C showed synergistic interaction of Aa (stiffness parameter) among all blends, which suggested the use of 3‐1 SSG‐XG blend in systems where enhanced structure at high temperature is desirable. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2017, 134, 44414.

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Section: Frequency Sweepmentioning

confidence: 77%

Evaluation of interactions of biopolymers using dynamic rheological measurements: Effect of temperature and blend ratios

Behrouzian

Razavi

Alghooneh

2016

J of Applied Polymer Sci

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“…A frequency sweep ( Figure 2b) demonstrates the 20% w/w P407 at 37 °C has a gel-like structure, as the G′ was higher than the G″ and this was largely independent of frequency. [37] A temperature ramp for P407 20% w/w solution is shown in Figure 2C. This data illustrates that at temperatures below 20.1 ± 0.3 °C, the values of storage modulus (G′) are lower than the values for the loss modulus (G″), which indicates that the solution has liquidlike properties.…”

Section: Poloxamer Rheologymentioning

confidence: 91%

Modifying the Properties of Thermogelling Poloxamer 407 Solutions through Covalent Modification and the Use of Polymer Additives

Abou‐Shamat

Calvo‐Castro

Stair

et al. 2019

Macro Chemistry & Physics

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Thermoresponsive polymers that undergo sol–gel transition in a physiological temperature range have applications in biomedical science. Poloxamer 407 (P407) is commonly used as thermogelling material and has been approved by the Food and Drug Administration (FDA) in licenced medicines. However, it has significant drawbacks which limit its performance, particularly in drug delivery systems. In order to improve these properties, the chemical structure of P407 has been modified to produce stronger gels by either conjugating P407 with other polymers or introducing inter‐micelle linkers to the terminal hydroxyl groups of P407. However, chemical modifications have several undesirable side‐effects. The change in the chemical structure makes the polymer a novel excipient, and additional safety risks are possible, requiring expensive and time‐consuming toxicity testing prior to regulatory approval. An alternative approach to covalent modification is modifying the P407 formulations with additives including hydrophilic polymers and nanoparticles, in an attempt to improve the properties of these materials. This review investigates the approaches used to modify the properties of P407 thermogelling materials, including the use of polymer additives and covalent modification. Several recommendations are made, based on efficacy and consideration of regulatory risk to guide the development of these materials toward use in real clinical applications.

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“…In the United States, total 17 foodborne outbreaks caused by Staphylococcus enterotoxin and 566 outbreak-associated illnesses were reported to the CDC in 2014 (CDC, 2016 ). In Korea, 22.76% of the 10,676 foodborne illnesses from 1981 to 1995 caused by bacteria were associated with S. aureus strains, while 10.8% of the 33,353 patients suffering from food poisoning from 2001 to 2005 had illness related to enterotoxins produced by S. aureus (Lee et al, 2001 ; Yoon et al, 2011 ). Risk related to S. aureus and staphylococcal enterotoxins in fluid milk were estimated and demonstrated from the consumption of milk (Ding et al, 2016 ).…”

Section: Introductionmentioning

confidence: 99%

A Novel Approach to Predict the Growth of Staphylococcus aureus on Rice Cake

et al. 2017

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This study aimed to investigate the growth kinetics of Staphylococcus aureus on rice cake and to determine the shelf life based on the probability model of the increase in S. aureus contamination on rice cake. Secondary models were developed based on the growth parameters derived from the Baranyi model at constant temperatures (15, 25, 35, and 45°C). External validation was then conducted using additional data under experimental conditions not used in development of the models to verify the performance and reliability of the developed model through different goodness-of-fit indices. Furthermore, the growth of S. aureus on rice cake under dynamic temperature was obtained with the root mean square error (RMSE) of 0.218 and the 90.9% acceptable prediction rate. In addition, probability models of the 1-, 2-, 3-, and 4-log increases of S. aureus on rice cake were also developed from the data, which could provide the probability and the time to a certain log increase. The results of validation demonstrated that the developed predictive model and the obtained growth parameters could be used for evaluating the growth behavior of S. aureus on rice cake under different conditions, and qualified to supply sufficient information for microbiological risk assessment studies of S. aureus on rice cake in Korea.

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Exposure assessment of Staphylococcus aureus in Kimbab, a ready-to-eat Korean food

Cited by 7 publications

References 20 publications

Evaluation of interactions of biopolymers using dynamic rheological measurements: Effect of temperature and blend ratios

Evaluation of interactions of biopolymers using dynamic rheological measurements: Effect of temperature and blend ratios

Modifying the Properties of Thermogelling Poloxamer 407 Solutions through Covalent Modification and the Use of Polymer Additives

A Novel Approach to Predict the Growth of Staphylococcus aureus on Rice Cake

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