Jae-Hyun Yoon, Hyunji Song, Euijin Choo, Sun-Young Lee
{"title":"姜饭中接种大肠沙门氏菌血清型的gompertz衍生生长动力学","authors":"Jae-Hyun Yoon, Hyunji Song, Euijin Choo, Sun-Young Lee","doi":"10.1007/s10068-025-01835-w","DOIUrl":null,"url":null,"abstract":"<div><p>This study investigated the survival and growth parameters of <i>Salmonella enterica</i> serovar Bareilly inoculated in precooked ingredients (burdock, carrot, cheese, egg, ham, radish, and spinach) used in making <i>Gimbap</i> 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 <i>Salmonella</i> sp., exceeding 10<sup>4</sup> to 10<sup>9</sup> CFU/g at 25 °C within 48 h. Particularly, <i>Salmonella</i> spp. showed the greatest specific GRs of 0.474 <span>\\(\\pm\\)</span> 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 <i>Gimbap</i>.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 10","pages":"2353 - 2359"},"PeriodicalIF":2.4000,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Gompertz-derived growth kinetics of Salmonella enterica serovar Bareilly inoculated in precooked ingredients for Gimbap\",\"authors\":\"Jae-Hyun Yoon, Hyunji Song, Euijin Choo, Sun-Young Lee\",\"doi\":\"10.1007/s10068-025-01835-w\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This study investigated the survival and growth parameters of <i>Salmonella enterica</i> serovar Bareilly inoculated in precooked ingredients (burdock, carrot, cheese, egg, ham, radish, and spinach) used in making <i>Gimbap</i> 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 <i>Salmonella</i> sp., exceeding 10<sup>4</sup> to 10<sup>9</sup> CFU/g at 25 °C within 48 h. Particularly, <i>Salmonella</i> spp. showed the greatest specific GRs of 0.474 <span>\\\\(\\\\pm\\\\)</span> 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 <i>Gimbap</i>.</p></div>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"34 10\",\"pages\":\"2353 - 2359\"},\"PeriodicalIF\":2.4000,\"publicationDate\":\"2025-02-03\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s10068-025-01835-w\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-025-01835-w","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Gompertz-derived growth kinetics of Salmonella enterica serovar Bareilly inoculated in precooked ingredients for Gimbap
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.
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.
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