Han Jeong A, Hwang Sunyoung, Son Nari, Kwak Hyo-Sun, Joo In Sun, Ryu Sangryeol, Suh Soo Hwan
Division of Microbiology, Ministry of Food and Drug Safety, National Institute of Food and Drug Safety Evaluation, Cheongju, Chungbuk 28159 Republic of Korea.
Department of Agricultural Biotechnology, Department of Food and Animal Biotechnology, Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826 Republic of Korea.
Food Sci Biotechnol. 2025 Feb 4;34(9):2061-2070. doi: 10.1007/s10068-025-01828-9. eCollection 2025 May.
This study aimed to achieve two primary objectives: (1) to evaluate microbial contamination in 580 dried fish fillets for the presence of key foodborne pathogens, including , spp., , , and spp.; and (2) to develop predictive survival models for in dried squid, (dried pollack) and seasoned dried filefish. Microbial surveillance detected no, spp., , or spp.; however, and was identified in one and four samples, respectively. Predictive modeling involved inoculating dried squid, and seasoned dried filefish with and storing them at 4 °C, 10 °C, 20 °C and 37 °C. The survival rates, analyzed using the Weibull distribution, exhibited clear temperature-dependent behavior. Secondary models, validated with Root Mean Square Error (RMSE) values of 0.39, 0.36 and 0.35 demonstrate their utility as effective tools for microbial risk assessment and enhancing food safety management practices.
（1）评估580份干鱼片的微生物污染情况，以检测关键食源性病原体的存在，包括 、 属、 、 、 属；（2）建立鱿鱼干、 （狭鳕鱼干）和调味干马面鱼中 的预测存活模型。微生物监测未检测到 、 属、 或 属；然而，分别在1个和4个样本中鉴定出 和 。预测建模包括用 接种鱿鱼干、 和调味干马面鱼，并将它们分别储存在4℃、10℃、20℃和37℃下。使用威布尔分布分析的存活率表现出明显的温度依赖性。通过均方根误差（RMSE）值分别为0.39、0.36和0.35验证的二级模型证明了它们作为微生物风险评估和加强食品安全管理实践的有效工具的实用性。
