최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기Korean journal for food science of animal resources = 한국축산식품학회지, v.30 no.3, 2010년, pp.487 - 494
박형수 (중앙대학교 식품공학과) , 박경진 (군산대학교 식품영양학과) , 박기환 (중앙대학교 식품공학과) , 박지연 (영남대학교 식품영양학과) , 류경 (영남대학교 식품영양학과)
Cooked pork can be easily contaminated with Staphylococcus aureus during carriage and serving after cooking. This study was performed to develop growth prediction models of S. aureus to assure the safety of cooked pork. The Baranyi and Gompertz primary predictive models were compared. These growth m...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
Staphylococcus aureus가 식품위생상 중요하게 다루어지는 이유는 무엇인가? | Staphylococcus aureus는 저항성이 강하여 공기, 토양 등의 자연계에 광범위하게 분포하고 있을 뿐만 아니라 식품에 오염되는 경로도 매우 다양하므로(Kang et al., 2002) 식품위생상 중요하게 다루어지고 있는 세균이다. | |
2015년 우리나라에서 S. aureus에 의한 식중독 발병률은 얼마인가? | 우리나라에서 S. aureus에 의한 식중독 발병률은 2005년 이후로 약 13% 정도를 유지하면서, Salmonella spp., Escherichia coil O157:H7에 이어 높다(Korea Food and Drug Administration, 2009). | |
S. aureus에 의한 식중독의 주요 원인 식품은 무엇인가? | , 1997). 주요 원인 식품은 육류, 육제품 등 축산식품을 비롯하여 크림케익, 해산물, 감자, 햄샐러드, 김밥, 도시락 등으로 다양하다(Lee et al., 2004). |
Baranyi, J. and Roberts, T. A. (1995) Mathematics of predictive food microbiology. Int. J. Food Microbiol. 25, 61-75.
Baranyi, T., Robinson, T. P., Kaloti, A., and Mackey, B. M. (1995) Predicting growth of Brochothrix thermosphacta at changing temperature. Int. J. Food Microbiol. 27, 61-75.
Baranyi, J., Ross, T., Roberts, T. A., and McMeekin, T. A. (1996) Effects of parameterization on the performance of empirical models used in 'predictive microbiology'. Food Microbiol. 13, 83-91.
Bean, N. H., Goulding, J. S., Matthew, T. D., and Angulo F. J. (1997) Surveillance for foodborne disease outbreaks- United States, 1988-1992. J. Food Prot. 60, 1265-1286.
Bemrah, N., Sanaa, M., Cassin, M. H., Griffiths, M. W., and Cerf, O. (1998) Quantitative risk assessment of human listeriosis from consumption of soft cheese made from raw milk. Prev. Vet. Med. 37, 129-145.
Bharathi, S., Ramesh, M. N., and Varadaraj, M. C. (2001) Predicting the behavioural pattern of Escherichia coli in minimally processed vegetables. Food Control 12, 275-284.
Castillejo-Rodriguez, A. M., Gimeno, R. M. G., Cosano, G. Z., Alcala, E. B., and Perez, M. R. R. (2002) Assessment of mathematical models for predicting Staphylococcus aureus growth in cooked meat products. J. Food Prot. 65, 659-665.
Chung, M. S. (2007) Study on the risk management for risk reduction of Staphylococcus aureus in ready-to-eat foods (II). The final report of Korea Food and Drug Administration research project. Korea Health Industry Development Institute pp.157-185.
Dengremont, E. and Membre, J. M. (1995) Statistical approach for comparison of the growth rates of five strains of Staphylococcus aureus. Appl. Environ. Microbiol. 61, 4389- 4395.
Duffy, L. L., Vanderline, P. B., and Grau, F. H. (1994) Growth of Listeria monocytogenes on vaccum-packed cooked meats: effects of pH, Aw, nitrite and sodium ascorbate. Int. J. Food Microbiol. 23, 377-390.
Eifert, J. D., Gennings, C., Carter Jr, W. H., Duncan, S. E., and Hackney, C. R. (1996) Predictive model with improved statistical analysis of interactive factors affecting the growth of Staphylococcus aureus 196E. J. Food Prot. 59, 608-614.
Fujikawa, H. and Morozumi, S. (2006) Modeling Staphylococcus aureus growth and enterotoxin production in milk. Food Microbiol. 23, 260-267.
Fujikawa, H., Yano, K., and Morozumi, S. (2006) Model comparison for Escherichia coli growth in Pouched Food. J. Food Hyg. Soc. Japan 47, 115-118.
Gibson, A.M., Bratchell, N., and Roberts, T. A. (1988) Predicting microbial growth: growth response of Salmonella in laboratory medium as affected by pH, sodium chloride and storage temperature. Int. J. Food Microbiol. 6, 155-178.
Gospavic, R., Kreyenschmidt, J., Bruckner, S., Popov, V., and Haque, N. (2008) Mathematical modelling for predicting the growth of Pseudomonas spp. in poultry under variable temperature conditions. Int. J. Food Microbiol. 127, 290- 297.
Jung, I. C., Moon, Y. H., and Kang, S. J. (2004) Effects of addition of Mugwort powder on the physicochemincal and sensory characteristics of boiled pork. Korean J. Food Sci. Ani. Resour. 24, 15-22.
Kang, Y. S., Yoon, S. K., Jwa, S. H., Lee, D. H., and Woo, G. J. (2002) Prevalence of Staphylococcus aureus in Kimbap. J. Fd. Hyg. Safety 17, 31-35.
Karl, M. and Da-Wen, S. (1999) Predictive food microbiology for the meat industry; a review. Int. J. Food Microbiol. 52, 1-72.
Kim E. J. (2004) Analysis of microbiological hazards and quantitative microbial risk assessment of Staphylococcus aureus inoculated onto potentially hazardous foods in school foodservice operations. MS thesis, Yonsei Univ., Seoul, Korea.
Korea Food and Drug Administration. Foodborne Illness Statistics. Available from: http://www.kfda.go.kr. Accessed Mar. 20, 2009.
Korean Dietetic Association (2007) The Standard Recipe In: A Guideline for Foodservice Management, p. 283, Seoul, Korea.
Koseki, S. and Isobe, S. (2005) Prediction of pathogen growth on iceberg lettuce under real temperature history during distribution from farm to table. Int. J. Food Microbiol. 104, 239-248.
Lee, H. M., Lee, G. Y., Yoon, E. K., Kim, H. J., Kang, Y. S., Lee, D. H., Park, J. S., Lee, S. H., Woo, G. J., Kang, S. H., Yang, J. S., and Yang, K. H. (2004) Computation of maximum edible time using monitoring data of Staphylococcus aureus in Kimbap and Food MicroModel. J. Fd. Hyg. Safety 19, 49-51.
Lindqvist, R., Sylven, S., and Vagsholm, I. (2002) Quantitative microbial risk assessment exemplified by Staphylococcus aureus in unripened cheese made from raw milk. Int. J. Food Microbiol. 78, 144-170.
Park, S. Y., Choi, J. W., Chung, D. H., Kim, M. G., Lee, K. H., Kim, K. S., Bahk, G. J., Bae, D. H., Park, S. K., Kim, K. Y., Kim, C. H., and Ha, S. D. (2007) Development of a predictive mathematical model for the growth kinetics of Listeria monocytogenes in sesame leaves. Food Sci. Biotechnol. 16, 238-242.
Pereira, M. L., Carmo do, L. S., Santos dos, E. J., and Bergdoll, M. S. (1994) Staphylococcus food poisoning from cream-filled cake in metropolitan area of south-eastern Brazil. Rev. Saude Publica 28, 406-409.
Ross, T. (1996) Indices for performance evaluation of predictive model in food microbiology. J. Appl. Bacteriol. 81, 201-508.
Ross, T. (1999) Predictive food microbiology models in the meat industry. Meat and Livestock Australia, Sydney, Australia, p. 196.
Sutherland, J. P., Bayliss, A. J., and Robert, T. A. (1994) Predictive modelling of growth Staphylococcus aureus: the effects of temperature, pH and sodium chloride. Int. J. Food Microbiol. 21, 217-236.
Tatini S, R. (1973) Influence of food environments on growth of Staphylococcus aureus and production of various enterotoxins. J. Milk Food Technol. 36, 559-563.
Tirado, C. and Schimdt, K. (2001) WHO surveillance program for control of food-borne infections and intoxication: preliminary results and trends across greater Europe. J. Infect. 43, 80-84.
Whiting, R. C. (1995) Microbial modelling in foods. Critical Rev. Food Sci. Nutr. 35, 467-494.
Yang, S. E., Yu, R. C., and Chou, C. C. (2001) Influence of holding temperature on the growth and survival of Salmonella spp. and Staphylococcus aureus and the production of Staphylococcus enterotoxin in egg products. Int. J. Food Microbiol. 63, 99-107.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
출판사/학술단체 등이 한시적으로 특별한 프로모션 또는 일정기간 경과 후 접근을 허용하여, 출판사/학술단체 등의 사이트에서 이용 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.