Yoon Jae-Hyun, Song Hyunji, Choo Euijin, Lee Sun-Young
Department of Food and Nutrition, Sunchon National University, 255 Jungang-RoJeollanam-Do, Suncheon-Si, 57922 the Republic of Korea.
Department of Food and Nutrition, Chung-Ang University, Seodong-Daero 4726, Anseong-Si, Gyeonggi-Do, the Republic of Korea.
Food Sci Biotechnol. 2025 Feb 3;34(10):2353-2359. doi: 10.1007/s10068-025-01835-w. eCollection 2025 Jun.
This study investigated the survival and growth parameters of serovar Bareilly inoculated in precooked ingredients (burdock, carrot, cheese, egg, ham, radish, and spinach) used in making at a given storage temperature of 25 °C, in order to predict the growth rate (GR) and lag time (LT) using the modified Gompertz equation. As a result, all ingredients gradually promoted the growth of sp., exceeding 10 to 10 CFU/g at 25 °C within 48 h. Particularly, spp. showed the greatest specific GRs of 0.474 0.148 when stored in egg samples at 25 °C, followed by spinach, carrot, ham, radish, burdock, and cheese. Among the tested ingredients, spinach had the shortest LT (1.057 ± 0.774), while burdock had the longest LT (16.660 ± 6.062) under the same conditions. The results of this study can be used as baseline data for establishing safety management standards for .
本研究调查了接种在制作中使用的预煮食材（牛蒡、胡萝卜、奶酪、鸡蛋、火腿、萝卜和菠菜）中的拜尔利血清型细菌在25°C给定储存温度下的存活和生长参数，以便使用修正的冈珀茨方程预测生长速率（GR）和延迟期（LT）。结果，所有食材均逐渐促进了该细菌的生长，在48小时内25°C时超过10⁶至10⁸CFU/g。特别是，该细菌在25°C下储存在鸡蛋样本中时显示出最大的比生长速率，为0.474±0.148，其次是菠菜、胡萝卜、火腿、萝卜、牛蒡和奶酪。在测试的食材中，在相同条件下菠菜的延迟期最短（1.057±0.774），而牛蒡的延迟期最长（16.660±6.062）。本研究结果可作为建立该细菌安全管理标准的基线数据。
