즉석섭취 샌드위치에서의 Staphylococcus aureus 성장예측모델 개발 = Development of a Predictive Model Describing the Growth of Staphylococcus aureus in Ready-to-Eat Sandwiches

다국어 초록 (Multilingual Abstract)

This study was performed to provide fundamental data on hygiene and quality control of ready-to-eat sandwiches. Predictive models were developed to the kinetics of Staphylococcus aureus growth in these sandwiches as a function of temperature (10, 15, 25, and 35℃). The result of the primary model that used the Gompertz equation showed that the lag phase duration (LPD) and generation time (GT) decreased and the exponential growth rate (EGR) increased with increasing storage temperature. The secondary model showed an R² for M and B of 0.9967 and 09916, respectively. A predictive growth model of the growth degree as a function of temperature was developed. L(t)=A+Cexp(-exp(-B(t-M))) (A=Initial contamination level, C=MPD-A, B=0.473166-0.045040*Temp-0.001718*Temp*Temp, M=19.924824-0.627442*Temp-0.004493*Temp*Temp, t=time, Temp=temperature). This model showed an R² value of 0.9288. All the models developed in this study showed a good fit.