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Mathematical Models to Describe the Kinetic Behavior of Staphylococcus aureus in Jerky
The objective of this study was to develop mathematical models for describing the kinetic behavior of Staphylococcus aureus (S. aureus) in seasoned beef jerky. Seasoned beef jerky was cut into 10-g pieces. Next, 0.1 mL of S. aureus ATCC13565 was inoculated into the samples to obtain 3 Log CFU/g, and...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Korean Society for Food Science of Animal Resources
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6612787/ https://www.ncbi.nlm.nih.gov/pubmed/31304466 http://dx.doi.org/10.5851/kosfa.2019.e28 |
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author | Ha, Jimyeong Lee, Jeeyeon Lee, Soomin Kim, Sejeong Choi, Yukyung Oh, Hyemin Kim, Yujin Lee, Yewon Seo, Yeongeun Yoon, Yohan |
author_facet | Ha, Jimyeong Lee, Jeeyeon Lee, Soomin Kim, Sejeong Choi, Yukyung Oh, Hyemin Kim, Yujin Lee, Yewon Seo, Yeongeun Yoon, Yohan |
author_sort | Ha, Jimyeong |
collection | PubMed |
description | The objective of this study was to develop mathematical models for describing the kinetic behavior of Staphylococcus aureus (S. aureus) in seasoned beef jerky. Seasoned beef jerky was cut into 10-g pieces. Next, 0.1 mL of S. aureus ATCC13565 was inoculated into the samples to obtain 3 Log CFU/g, and the samples were stored aerobically at 10°C, 20°C, 25°C, 30°C, and 35°C for 600 h. S. aureus cell counts were enumerated on Baird Parker agar during storage. To develop a primary model, the Weibull model was fitted to the cell count data to calculate Delta (required time for the first decimal reduction) and ρ (shape of curves). For secondary modeling, a polynomial model was fitted to the Delta values as a function of storage temperature. To evaluate the accuracy of the model prediction, the root mean square error (RMSE) was calculated by comparing the predicted data with the observed data. The surviving S. aureus cell counts were decreased at all storage temperatures. The Delta values were longer at 10°C, 20°C, and 25°C than at 30°C and 35°C. The secondary model well-described the temperature effect on Delta with an R(2) value of 0.920. In validation analysis, RMSE values of 0.325 suggested that the model performance was appropriate. S. aureus in beef jerky survives for a long period at low storage temperatures and that the model developed in this study is useful for describing the kinetic behavior of S. aureus in seasoned beef jerky. |
format | Online Article Text |
id | pubmed-6612787 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | Korean Society for Food Science of Animal Resources |
record_format | MEDLINE/PubMed |
spelling | pubmed-66127872019-07-12 Mathematical Models to Describe the Kinetic Behavior of Staphylococcus aureus in Jerky Ha, Jimyeong Lee, Jeeyeon Lee, Soomin Kim, Sejeong Choi, Yukyung Oh, Hyemin Kim, Yujin Lee, Yewon Seo, Yeongeun Yoon, Yohan Food Sci Anim Resour Article The objective of this study was to develop mathematical models for describing the kinetic behavior of Staphylococcus aureus (S. aureus) in seasoned beef jerky. Seasoned beef jerky was cut into 10-g pieces. Next, 0.1 mL of S. aureus ATCC13565 was inoculated into the samples to obtain 3 Log CFU/g, and the samples were stored aerobically at 10°C, 20°C, 25°C, 30°C, and 35°C for 600 h. S. aureus cell counts were enumerated on Baird Parker agar during storage. To develop a primary model, the Weibull model was fitted to the cell count data to calculate Delta (required time for the first decimal reduction) and ρ (shape of curves). For secondary modeling, a polynomial model was fitted to the Delta values as a function of storage temperature. To evaluate the accuracy of the model prediction, the root mean square error (RMSE) was calculated by comparing the predicted data with the observed data. The surviving S. aureus cell counts were decreased at all storage temperatures. The Delta values were longer at 10°C, 20°C, and 25°C than at 30°C and 35°C. The secondary model well-described the temperature effect on Delta with an R(2) value of 0.920. In validation analysis, RMSE values of 0.325 suggested that the model performance was appropriate. S. aureus in beef jerky survives for a long period at low storage temperatures and that the model developed in this study is useful for describing the kinetic behavior of S. aureus in seasoned beef jerky. Korean Society for Food Science of Animal Resources 2019-06 2019-06-30 /pmc/articles/PMC6612787/ /pubmed/31304466 http://dx.doi.org/10.5851/kosfa.2019.e28 Text en © Korean Society for Food Science of Animal Resources http://creativecommons.org/licenses/by-nc/3.0/ This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Article Ha, Jimyeong Lee, Jeeyeon Lee, Soomin Kim, Sejeong Choi, Yukyung Oh, Hyemin Kim, Yujin Lee, Yewon Seo, Yeongeun Yoon, Yohan Mathematical Models to Describe the Kinetic Behavior of Staphylococcus aureus in Jerky |
title | Mathematical Models to Describe the Kinetic Behavior of
Staphylococcus aureus in Jerky |
title_full | Mathematical Models to Describe the Kinetic Behavior of
Staphylococcus aureus in Jerky |
title_fullStr | Mathematical Models to Describe the Kinetic Behavior of
Staphylococcus aureus in Jerky |
title_full_unstemmed | Mathematical Models to Describe the Kinetic Behavior of
Staphylococcus aureus in Jerky |
title_short | Mathematical Models to Describe the Kinetic Behavior of
Staphylococcus aureus in Jerky |
title_sort | mathematical models to describe the kinetic behavior of
staphylococcus aureus in jerky |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6612787/ https://www.ncbi.nlm.nih.gov/pubmed/31304466 http://dx.doi.org/10.5851/kosfa.2019.e28 |
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