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Food science and biotechnology v.14 no.1 = no.61, 2005년, pp.42 - 45   피인용횟수: 1

Validation of Predictive Liquid Model Systems for the Growth of Listeria monocytogenes and Yersinia enterocolitica on Pork at Various Temperatures

Rho, Min-Jeong   (Korea Health Industry Development InstituteCC0186882  ); Chung, Myung-Sub   (Korea Health Industry Development InstituteCC0186882  ); Kim, Jeong-Weon   (Department of Science & Technology Education for Life, Seoul National University of EducationUU0000688  ); Park, Ji-Yong   (Department of Biotechnology, Yonsei UniversityUU0000936  );
  • 초록

    The present study was carried out to envisage the aerobic growth of Listeria monocytogenes and Yersinia enterocolitica on pork, which is one of the major meat sources in Korea. The results were compared with the previously developed predictive model systems for the verification of microbial growth in a real situation during pork processing. Pork loin samples (8.0 g, 5 mm thick) were aseptically prepared and inoculated with each pathogen by immersing into the respective inoculums for one min. Each of the samples were then wrapped with PE film and stored at 5, 10, and $15^{\circ}C$ up to 36 days to measure the growth profile of the respective pathogens. The growth parameters were calculated by using Gompertz equation and were compared with the previously reported data. The predicted generation time (GT) of L. monocytogenes at 5, 10 and $15^{\circ}C$ was 28.74, 7.85 and 4.02 hr, respectively, and for Y. enterocolitica was 10.29, 4.74 and 2.50 hr, at the same temperatures respectively. In this study, the GT values predicted on pork were slightly higher than the values predicted in other studies using liquid model systems. Unlike previous reports, both the pathogens were found to grow at $5^{\circ}C$ on pork. This finding recommends the necessity of controlling the growth of both the pathogens during the slaughtering process and distribution.


  • 주제어

    predicting .   growth .   L.   monocytogenes .   Y.   enterocolitica .   pork.  

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  • 이 논문을 인용한 문헌 (1)

    1. 2006. "" Food science and biotechnology, 15(5): 715~720     

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