Gompertz-derived growth kinetics of Salmonella enterica serovar Bareilly inoculated in precooked ingredients for Gimbap

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-02-03 DOI:10.1007/s10068-025-01835-w

Jae-Hyun Yoon, Hyunji Song, Euijin Choo, Sun-Young Lee

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Abstract

This study investigated the survival and growth parameters of Salmonella enterica serovar Bareilly inoculated in precooked ingredients (burdock, carrot, cheese, egg, ham, radish, and spinach) used in making Gimbap at a given storage temperature of 25 °C, in order to predict the growth rate (GR) and lag time (LT) using the modified Gompertz equation. As a result, all ingredients gradually promoted the growth of Salmonella sp., exceeding 10⁴ to 10⁹ CFU/g at 25 °C within 48 h. Particularly, Salmonella spp. showed the greatest specific GRs of 0.474 \(\pm\) 0.148 when stored in egg samples at 25 °C, followed by spinach, carrot, ham, radish, burdock, and cheese. Among the tested ingredients, spinach had the shortest LT (1.057 ± 0.774), while burdock had the longest LT (16.660 ± 6.062) under the same conditions. The results of this study can be used as baseline data for establishing safety management standards for Gimbap.

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姜饭中接种大肠沙门氏菌血清型的gompertz衍生生长动力学

研究了在25℃的贮存温度下，接种于制作酸菜的牛牛肉、胡萝卜、奶酪、鸡蛋、火腿、萝卜、菠菜等预熟原料中肠沙门氏菌血清型Bareilly的存活和生长参数，利用修正的Gompertz方程预测其生长速率（GR）和滞后时间（LT）。结果表明，各成分对沙门氏菌的生长均有促进作用，在25℃条件下，48 h内沙门氏菌的比gr值超过104 ～ 109 CFU/g，其中沙门氏菌在25℃鸡蛋样品中的比gr值最高，为0.474 \(\pm\) 0.148，其次为菠菜、胡萝卜、火腿、萝卜、牛蒡和奶酪。在相同条件下，菠菜的LT最短（1.057±0.774），牛蒡最长（16.660±6.062）。本研究结果可作为制定刺饭安全管理标准的基准资料。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.