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기사명/저자명
Modeling the combined effect of temperature and relative humidity on Escherichia coli O157:H7 on lettuce / Jun Wang, Jeanne-Marie Membré, Sang-Do Ha, Gyung-Jin Bahk, Myung-Sub Chung, Hyang-Sook Chun, In-Gyun Hwang, Deog-Hwan Oh 인기도
발행사항
Seoul : Korean Society of Food Science and Technology, 2012.06.30
수록지명
Food science and biotechnology. vol.21 no.3 (Jun 2012), pp.859-865
자료실
[서울관] 정기간행물실(524호)  도서위치안내(서울관)
외부기관 원문
외부기관 원문
제어번호
KINX2012092761
원문

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The effect of relative humidity (RH) and temperature on the microbial behavior of Escherichia coli O157:H7 on lettuce was investigated. Experimental data obtained under different combined conditions of RH (60, 70, and 80%) and temperature (15, 25, and 35℃) were fitted into the Logistic model with delay to estimate specific growth rate (SGR) with high coefficients of determination (R2＞0.98). The estimated SGR values were used to develop a Gamma-concept model. Then, several statistic characteristics were employed to verify the performance and reliability of the developed model, which demonstrated that the predictive model was not biased and had high accuracy in prediction. Besides, the analysis of relative importance of temperature and RH indicated that temperature is much more influential on the growth of E. coli O157:H7 on lettuce than the ambient RH changes.

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참고문헌 (32건) : 자료제공( 네이버학술정보 )더보기

참고문헌 목록에 대한 테이블로 번호, 참고문헌, 국회도서관 소장유무로 구성되어 있습니다.
번호 참고문헌 국회도서관 소장유무
1 Surveillance for Foodborne Disease Outbreaks — United States, 2007 네이버 미소장
2 Predictive modelling of growth of Escherichia coli O157:H7: the effects of temperature, pH and sodium chloride 네이버 미소장
3 Prediction of pathogen growth on iceberg lettuce under real temperature history during distribution from farm to table 네이버 미소장
4 Colonization of tomatoes by Salmonella montevideo is affected by relative humidity and storage temperature. 네이버 미소장
5 Lettuce quality loss under conditions that favor the wilting phenomenon 네이버 미소장
6 Effect of inoculation and washing methods on the efficacy of different sanitizers against Escherichia coli O157:H7 on lettuce. Vol. 19. pp. 183 미소장
7 Modelling and predictive microbiology: Building of a new tool for food industry. 미소장
8 Microorganisms in Foods 5: Characteristics of Microbial Pathogens. pp. 513 미소장
9 Validation of predictive models describing the growth of Listeria monocytogenes. Vol. 46. pp. 135 미소장
10 Indices for performance evaluation of predictive models in food microbiology. 네이버 미소장
11 Modeling the effect of temperature and relative humidity on the growth of Staphylococcus aureus on fresh-cut spinach using a user-friendly software 소장
12 Foodborne illness outbreaks in Korea and Japan studied retrospectively. 네이버 미소장
13 Changes in Escherichia coli O157:H7 numbers during holding on excised lean, fascia and fat beef surfaces at different temperatures. 네이버 미소장
14 Modeling of the bacterial growth curve. 네이버 미소장
15 A dynamic approach to predicting bacterial growth in food 네이버 미소장
16 Mathematical modelling of the growth rate and lag time for Listeria monocytogenes. Vol. 56. pp. 29 미소장
17 Modelling of microbial activity and prediction of shelf life for packed fresh fish 네이버 미소장
18 J. Food Hyg. Safety. Vol. 24. pp. 232 미소장
19 Modeling the growth kinetics of Bacillus cereus as a function of temperature, pH, sodium lactate and sodium chloride concentrations 네이버 미소장
20 Predictive modelling of growth of Staphylococcus aureus: the effects of temperature, pH and sodium chloride 네이버 미소장
21 Response surface models for effects of temperature, pH, and previous growth pH on growth kinetics of Salmonella Typhimurium in brain heart infusion broth. 네이버 미소장
22 Prediction of Listeria monocytogenes growth kinetics in sausages formulated with antimicrobials as a function of temperature and concentrations 소장
23 Summary of notifiable diseases--United States, 2004. 네이버 미소장
24 Response surface models for effects of temperature and previous growth sodium chloride on growth kinetics of Salmonella typhimurium on cooked chicken breast. 네이버 미소장
25 Predictive Food Microbiology Models in the Meat Industry (MSRC.003). pp. 196 미소장
26 Predictive modelling of the growth and survival of Listeria in fishery products 네이버 미소장
27 The growing burden of foodborne outbreaks due to contaminated fresh produce: risks and opportunities. 네이버 미소장
28 A multistate outbreak of Escherichia coli O157:H7 infections associated with consumption of mesclun lettuce. 네이버 미소장
29 Development and validation of experimental protocols for use of cardinal models for prediction of microorganism growth in food products. 네이버 미소장
30 A decision support system for prediction of microbial spoilage in foods 네이버 미소장
31 Modelling of Escherichia coli O157:H7 growth at various storage temperatures on beef treated with electrolyzed oxidizing water 네이버 미소장
32 Temperature effect on bacterial growth rate: quantitative microbiology approach including cardinal values and variability estimates to perform growth simulations on/in food 네이버 미소장
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