Exposure assessment of Staphylococcus aureus in Kimbab, a ready-to-eat Korean food

Autor: Jiyong Park, Mun Gi Sohn, Sun Kyoung Yoon, Yun Sook Kang, Ki Sung Kwon, Kashif Ghafoor, In-Gyun Hwang
Rok vydání: 2011
Předmět:
Zdroj: Food Science and Biotechnology. 20:23-28
ISSN: 2092-6456
1226-7708
DOI: 10.1007/s10068-011-0004-y
Popis: 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® program. Environmental parameters selected were pH 5.5, Aw 0.999, and storage temperatures in the range of 10 to 30°C. It was predicted that 6.3 hr could be a critical time for enterotoxin production while kimbab was stored at 30°C. Mild case scenario analysis showed that enterotoxin could not be produced if kimbab was kept at 10°C during preparation and distribution and then left at 25°C for 4 hr before consumption. In the worst case scenario, the keeping time at 25°C was assumed to be 7.0 hr. The level of S. aureus in the worst case was predicted to be 6.8×106 CFU/g which is lower than the critical level (7.8×106 CFU/g) for toxin production.
Databáze: OpenAIRE
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