Xiujin Chen , Minghui Dai , Li Bai , Jun Wang , Zixin Peng , Yang Qu , Shanshan Chen , Xianli Yang , Yalong Bai , Changyan Zhou , Yujuan Suo
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Model validation was conducted at 18 °C, 28 °C, and 33 °C. The results indicated that <em>B. gladioli</em> did not grow at 4 °C and 10 °C. The SGompertz model was identified as the most appropriate primary model, while a quadratic polynomial model was derived as a secondary model. The secondary model determined that the minimum temperature (<em>T</em><sub><em>min</em></sub>) required for the growth in soaked <em>A. auricula-judae</em> is 12.9 °C. Furthermore, the minimum detectable concentration of <em>B. gladioli</em> for qualitative BA production in soaked <em>A. auricula-judae</em> was approximately 8 log CFU/g, and a toxin-producing model has been developed to predict the time of BA production. Finally, the validation data obtained at 18, 28, and 33 °C showed RMSE and RE values of 0.30, 0.21, and 0.22 log CFU/g and − 2.2 %, −3.1 %, and − 2.5 %, respectively. This study revealed the growth kinetics of <em>B. gladioli</em> and provides information for the foodborne risk of bongkrekic acid production by <em>B. gladioli</em> on soaked <em>A. auricula-judae</em>.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"436 ","pages":"Article 111212"},"PeriodicalIF":5.0000,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Assessing safety risks associated with Burkholderia gladiolus in soaked Auricularia auricula-judae: One instant predictive model study\",\"authors\":\"Xiujin Chen , Minghui Dai , Li Bai , Jun Wang , Zixin Peng , Yang Qu , Shanshan Chen , Xianli Yang , Yalong Bai , Changyan Zhou , Yujuan Suo\",\"doi\":\"10.1016/j.ijfoodmicro.2025.111212\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Soaked <em>Auricularia auricula-judae (A. auricula-judae)</em> serves as a significant vehicle for foodbome disease caused by <em>Burkholderia gladiol</em>. 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引用次数: 0
摘要
浸泡过的金针菜(Auricularia auricula-judae)是布克氏菌(Burkholderia gladiol)引起的食源性疾病的重要载体。本研究的目的是建立预测模型,描述温度对浸泡过的杏鲍菇(A. auricula-judae)中杏鲍菇伯克霍尔德氏菌(B. gladioli)的生长和邦克瑞克酸(BA)毒素产生的影响。实验包括将浸泡过的枳壳接种到剑兰中,并在 4、10、15、20、26、30 和 36 °C的温度下进行培养。剑水蚤浓度数据被用来建立生长预测模型,而 BA 测量值被用来建立毒素预测模型。模型在 18 °C、28 °C 和 33 °C下进行验证。结果表明,剑水蚤在 4 °C 和 10 °C 下不生长。SGompertz 模型被确定为最合适的主要模型,而二次多项式模型被确定为次要模型。二级模型确定,浸泡过的 A. auricula-judae 生长所需的最低温度(Tmin)为 12.9 °C。此外,在浸泡过的枳实中产生定性 BA 所需的最低可检测 B. gladioli 浓度约为 8 log CFU/g,并建立了一个毒素产生模型来预测产生 BA 的时间。最后,在 18、28 和 33 °C 温度条件下获得的验证数据显示,RMSE 和 RE 值分别为 0.30、0.21 和 0.22 log CFU/g,以及 - 2.2 %、-3.1 % 和 - 2.5 %。这项研究揭示了剑水蚤的生长动力学,并为剑水蚤在浸泡过的枳实上产生邦克瑞克酸的食源性风险提供了信息。
Assessing safety risks associated with Burkholderia gladiolus in soaked Auricularia auricula-judae: One instant predictive model study
Soaked Auricularia auricula-judae (A. auricula-judae) serves as a significant vehicle for foodbome disease caused by Burkholderia gladiol. This study aimed to develop predictive models that described the effect of temperature on the growth and bongkrekic acid (BA) toxin production of B. gladioli in soaked A. auricula-judae. The experiment involved inoculating soaked A. auricula-judae with B. gladioli and incubating it at 4, 10, 15, 20, 26, 30 and 36 °C. B. gladioli concentration data was used to develop a growth predictive model, while BA measurements were utilized to create a toxin predictive model. Model validation was conducted at 18 °C, 28 °C, and 33 °C. The results indicated that B. gladioli did not grow at 4 °C and 10 °C. The SGompertz model was identified as the most appropriate primary model, while a quadratic polynomial model was derived as a secondary model. The secondary model determined that the minimum temperature (Tmin) required for the growth in soaked A. auricula-judae is 12.9 °C. Furthermore, the minimum detectable concentration of B. gladioli for qualitative BA production in soaked A. auricula-judae was approximately 8 log CFU/g, and a toxin-producing model has been developed to predict the time of BA production. Finally, the validation data obtained at 18, 28, and 33 °C showed RMSE and RE values of 0.30, 0.21, and 0.22 log CFU/g and − 2.2 %, −3.1 %, and − 2.5 %, respectively. This study revealed the growth kinetics of B. gladioli and provides information for the foodborne risk of bongkrekic acid production by B. gladioli on soaked A. auricula-judae.
期刊介绍:
The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.