预测不同包装系统下生牛肉中金黄色葡萄球菌生长动力学的模型。
Predictive model of growth kinetics for Staphylococcus aureus in raw beef under various packaging systems.
机构信息
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea.
Food Standard Research Center, Korean Food Research Institute, Wanju 55365, Republic of Korea.
出版信息
Meat Sci. 2020 Jul;165:108108. doi: 10.1016/j.meatsci.2020.108108. Epub 2020 Mar 9.
This study describes a model of the growth kinetics for S. aureus in raw beef under wrapped packaging (WP), modified atmosphere packaging (MAP), vacuum packaging (VP), and vacuum skin packaging (VSP). Beef samples were inoculated with S. aureus and stored at 10, 15, 20, and 25 °C. VP and VSP showed lower maximum bacteria counts and higher lag time than WP and MAP at all temperatures. At 10 °C, S. aureus in VP and VSP decreased to about 2.5 Log CFU/g. Two primary models (modified Gompertz model and reparameterized Gompertz survival model) were used in the study. The secondary models were described using a polynomial equation and the Davey model. The bias factor (Bf), accuracy factor (Af), and root mean square error (RMSE) of the secondary models were 0.91-1.09, 1.00-1.13, and 0.00-0.68, respectively. The predictive models for kinetics of S. aureus in various packaged raw beef could help to predict the fate of S. aureus more accurately.
本研究描述了生牛肉在包装（WP）、改良气氛包装（MAP）、真空包装（VP）和真空皮肤包装（VSP）下金黄色葡萄球菌生长动力学的模型。牛肉样品接种金黄色葡萄球菌，在 10、15、20 和 25°C 下储存。VP 和 VSP 在所有温度下的最大细菌计数较低，滞后时间较长。在 10°C 时，VP 和 VSP 中的金黄色葡萄球菌减少到约 2.5 Log CFU/g。研究中使用了两种主要模型（修正的 Gompertz 模型和重新参数化的 Gompertz 存活模型）。二次模型使用多项式方程和 Davey 模型进行描述。二次模型的偏差因子（Bf）、准确度因子（Af）和均方根误差（RMSE）分别为 0.91-1.09、1.00-1.13 和 0.00-0.68。各种包装生牛肉中金黄色葡萄球菌动力学的预测模型有助于更准确地预测金黄色葡萄球菌的命运。
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