최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국수산과학회지 = Korean journal of fisheries and aquatic sciences, v.53 no.5, 2020년, pp.699 - 706
최만석 (경상대학교 해양산업연구소) , 김지윤 (경상대학교 해양산업연구소) , 전은비 (경상대학교 해양산업연구소) , 박신영 (경상대학교 해양산업연구소)
Predictive models in food microbiology are used for predicting microbial growth or death rates using mathematical and statistical tools considering the intrinsic and extrinsic factors of food. This study developed predictive growth models for Bacillus cereus on dried laver Pyropia pseudolinearis sto...
핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
김의 영양학적 특징은? | 8억 달러의 역대 최고 수출액을 달성하였다(MOF, 2020). 김은 칼슘, 마그네슘, 철분, 아연, 비타민 등이 많이 함유되어 있어 영양가가 풍부하며 맛이 좋아 예로부터 각종 미네랄, 식이 섬유 및 영양소의 공급원으로 애용되어 온 영양 기호식품이다(Kim et al., 2014). | |
김의 주요 관리 대상 식중독세균인 B. cereus의 성장 최적온도는? | B. cereus의 성장 최적 온도는 28-35°C이며 균주에 따라 최저 4-5°C, 최대 55°C에서도 성장이 가능하다(MFDS, 2016; Jo et al., 2017; NIFDS, 2019). | |
김이란? | 김(Laver Pyropia sp.)은 홍조 식물문, 홍조강, 김 파래목, 김 파래과에 속하며, 한국뿐만 아니라 일본·중국 등의 해외에서도 식용하며, 증산(增産)을 위해 양식하는 대표적 품목이다(KATI, 2019; Kwon et al., 2018). |
Bahk GJ, Oh DH, Ha SD, Park KH, Joung MS, Chun SJ, Park JS, Woo GJ and Hong CH. 2005. Quantitative microbial risk assessment model for Staphylococcus aureus in Kimbab. Korean J Food Sci Technol 37, 484-491.
Carrasco E, Garcia-Gimeno R, Seselovsky R, Valero A, Perez F, Zurera G and Todd E. 2006. Predictive model of Listeria monocytogenes growth rate under different temperatures and acids. Food Sci Technol Int 12, 47-56. http://doi.org/10.1177/1082013206062234.
Chen H. 2007. Use of linear, Weibull, and log-logistic functions to model pressure inactivation of seven foodborne pathogens in milk. Food Microbiol 24, 197-204. http://doi.org/10.1016/j.fm.2006.06.004.
Cronin UP and Wilkinson MG. 2009. The growth, physiology and toxigenic potential of Bacillus cereus in cooked rice during storage temperature abuse. Food Control 20, 822-828. https://doi.org/10.1016/j.foodcont.2008.10.018.
Duffy LL, Vanderline PB and Grau FH. 1994. Growth of Listeria monocytogens on vaccum-packed cooked meats: effects of pH, Aw, nitrite and sodium ascorbate. Int J Food microbiol 23, 377-390. https://doi.org/10.1016/0168-1605(94)90164-3.
FAO/WHO (Food and Agriculture Organization of the United Nations/World Health Organization). 2002. Principles and guidelines for incorporating microbiological risk assessment in the development of food safety standards, guidelines and related textes. Report of a Joint FAO/WHO Consultation ANNEX III, 18-22.
Juneja VK, Golden CE, Mishra A, Harrison MA, Mohr T and Silverman M. 2019. Predictive model for growth of Bacillus cereus during cooling of cooked rice. Int J Food Microbiol 290, 49-58. https://doi.org/10.1016/j.ijfoodmicro.2018.09.023.
KATI (Korea Agricultural Trade Information). 2019. Current state of exports and imports of laver in the last 5 years in Korea. Retrieved from http://www.kati.net/product/basisInfo.do?lcdCodeMD178 on May 11, 2020.
Kim SH, Kim JS, Choi JP and Kim JH. 2006. Prevalence and frequency of food-borne pathogens on unprocessed agricultural and marine products. Korean J Food Sci Technol 38, 594-598.
Koseki S and Isobe S. 2007. Prediction of pathogen growth on iceberg lettuce under real temperature history during distribution from farm to table. Int J Food Microbiol 104, 239-248. http://doi.org/10.1016/j.ijfoodmicro.2005.02.012.
Kwon K, Ryu DG, Jeong MC, Kang EH, Jang Y, Kwon, JY, Kim JM, Shin IS and Kim YM. 2018. Analysis of microbial contaminants and microbial changes during dried-laver Pyropia spp. Processing. Korean J Fish Aquat Sci 51, 8-14. https://doi.org/10.5657/KFAS.2018.0008.
Lee CS. 2018. A study on laver industry’s global export competitiveness. J Int Trade Insur 19, 175-192.
Lim YE and Lim O. 2013. The study on the change of Korea and Korean image by extension of Korean wave culture. J Jpn Lang Lit 57, 449-471. https://doi.org/10.17003/jllak.2013.84.2.449.
MFDS (Korea Ministry of Food and Drug Safety). 2019. Food code regulations in Korea. Retrieved from https://www.mfds.go.kr/eng/brd/m_15/view.do?seq69982 on May 6, 2020.
MFDS (Korea Ministry of Food and Drug Safety). 2016. Microbial risk profile. MFDS Food Risk Assessment Department Report, MFDS, Cheongju, Korea, 3-38.
MOF (Korea Ministry of Oceans and Fisheries). 2020. Current state of marine products exports in 2019. Retrieved from https://www.mof.go.kr/iframe/article/view.do?articleKey28414&boardKey10&menuKey376curentPageNo1 on May 4, 2020.
Moon SY, Woo GJ and Shin IS. 2005. Development of predictive growth model of Listeria monocytogenes using mathematical quantitative assessment model. Korean J Food Sci Technol 37, 194-198.
Nauta MJ, Litman S, Barker GC and Carlin F. 2003. A retail and consumer phase model for exposure assessment of Bacillus cereus. Int J Food Microbiol 83, 205-218. https://doi.org/10.1016/S0168-1605(02)00374-4.
NIFDS (Korea National Institute of Food and Drug Safety Evaluation). 2019. Risk assessment of Bacillus cereus in pastes. NIFDS Food Risk Assessment Report, NIFDS, Cheongju, Korea, 1-33.
Park SY, Choi SY and Ha SD. 2019a. Predictive modeling for the growth of Aeromonas hydrophila on lettuce as a function of combined storage temperature and relative humidity. Foodborne Pathog Dis 16, 376-383. http://doi.org/10.1089/fpd.2018.2590.
Ross T. 1996. Indices for performance evaluation of predictive models in food microbiology. J Appl Bacteriol 81, 501-508. https://doi.org/10.1111/j.1365-2672.1996.tb03539.x.
Ross T, Dalgaard P and Tienungoon S. 2000. Predictive modelling of the growth and survival of Listeria in fishery products. Int J Food Microbiol 62, 231-245. https://doi.org/10.1016/S0168-1605(00)00340-8.
Schoeni JL and Lee wong AC. 2005. Bacillus cereus food poisoning and its toxins. J Food Prot 68, 636-648. https://doi.org/10.4315/0362-028X-68.3.636.
Walls I and Scott VN. 1996. Validation of predictive mathematical models describing the growth of Escherichia coli O157:H7 in raw ground beef. J Food Prot 59, 1331-1335. https://doi.org/10.4315/0362-028X-59.12.1331.
Yang S, Park SY and Ha SD. 2016. A predictive growth model of Aeromonas hydrophila on chicken breasts under various storage temperatures. LWT Food Sci Technol 69, 98-103. https://doi.org/10.1016/j.lwt.2016.01.016.
Ziane M, Leguerinel I and Membre JM. 2019. A quantitative microbiological exposure assessment of Bacillus cereus group IV in couscous semolina, Algeria. Microb Risk Anal 11, 11-22. https://doi.org/10.1016/j.mran.2018.07.001.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
오픈액세스 학술지에 출판된 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.