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Predictive Models to Describe Behavior of S taphylococcus aureus in Sweet Pumpkin Salad Under Constant and Dynamic Temperature
Author(s) -
Park Ahreum,
Hwang InGyun,
Lee SoonHo,
Cho JoonIl,
Lee Soomin,
Lee Heeyoung,
Yoon Yohan
Publication year - 2014
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12121
Subject(s) - asymptote , staphylococcus aureus , mathematics , mean squared error , food science , constant (computer programming) , function (biology) , chemistry , zoology , statistics , biology , computer science , mathematical analysis , bacteria , genetics , programming language , evolutionary biology
This study developed predictive models to describe the behavior of S taphylococcus aureus in sweet pumpkin salad. A five‐strain mixture of S . aureus was inoculated in 5‐g portions of sweet pumpkin salad. The samples were stored at 10–30C, and cell counts were enumerated. The growth data were fitted to the B aranyi model to calculate lag‐phase duration (h), maximum specific growth rate ( L og cfu/g/h), lower asymptote ( L og cfu/g) and upper asymptote ( L og cfu/g). The growth parameters were then fitted to secondary models as a function of storage temperature. Dynamic models were also developed for changing temperatures. The model was validated using the observed data, and the root mean square error ( RMSE ) was calculated. S . aureus growth was observed at 15–30C. RMSE values were 0.428–0.847. The results indicate that the developed mathematical models should be useful in describing the behavior of S . aureus as a function of temperature. Practical Application Many S taphylococcus aureus strains can contaminate sweet pumpkin salad. The salad may be stored at constant and nonisothermal temperatures, which may cause different S . aureus behaviors. Therefore, the developed model could be useful in describing and predicting the behavior of S . aureus with respect to temperature and time.