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Food science and biotechnology v.20 no.1, 2011년, pp.23 - 28   SCIE SCOPUS 피인용횟수: 1
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Exposure Assessment of Staphylococcus aureus in Kimbab, a Ready-to-Eat Korean Food

Yoon, Sun-Kyoung    (Department of Biotechnology, Yonsei University   ); Ghafoor, Kashif    (Department of Biotechnology, Yonsei University   ); Kang, Yun-Sook    (Korea Food & Drug Administration   ); Sohn, Mun-Gi    (Korea Food & Drug Administration   ); Hwang, In-Gyun    (Korea Food & Drug Administration   ); Kwon, Ki-Sung    (Korea Food & Drug Administration   ); Park, Ji-Yong    (Department of Biotechnology, Yonsei University  );
  • 초록

    The exposure assessment was carried out for Staphylococcus aureus in kimbab by predicting growth of S. aureus and the production of enterotoxin using Food MicroModel $^{\circledR}$ program. Environmental parameters selected were pH 5.5, Aw 0.999, and storage temperatures in the range of 10 to $30^{\circ}C$ . It was predicted that 6.3 hr could be a critical time for enterotoxin production while kimbab was stored at $30^{\circ}C$ . Mild case scenario analysis showed that enterotoxin could not be produced if kimbab was kept at $10^{\circ}C$ during preparation and distribution and then left at $25^{\circ}C$ for 4 hr before consumption. In the worst case scenario, the keeping time at $25^{\circ}C$ was assumed to be 7.0 hr. The level of S. aureus in the worst case was predicted to be $6.8{\times}10^6CFU/g$ which is lower than the critical level ( $7.8{\times}10^6CFU/g$ ) for toxin production.


  • 주제어

    Staphylococcus aureus .   exposure assessment .   kimbab .   predictive modeling.  

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  • 이 논문을 인용한 문헌 (1)

    1. 2011. "" Food science and biotechnology, 20(6): 1593~1597     

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