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对微生物病原体的监测和在干鱼片中开发黄金葡萄球菌的预测模型

Jeong A Han^1,2, Sunyoung Hwang¹, Nari Son¹

¹Division of Microbiology, Ministry of Food and Drug Safety, National Institute of Food and Drug Safety Evaluation, Cheongju, Chungbuk 28159 Republic of Korea.

Food science and biotechnology

|April 8, 2025

概括

这项研究评估了干鱼中的微生物污染,发现了低水平的金黄色葡萄球菌和透菌. 开发了S. aureus在干海鲜中的生存预测模型,显示了温度依赖的行为,以提高食品安全.

科学领域:

食品微生物学食品微生物学
食品安全科学食品安全科学
预测建模预测建模

背景情况:

干鱼产品容易受到微生物污染.
关键的食源性病原体对干燥海鲜消费者构成风险.
准确的微生物风险评估对于食品安全管理至关重要.

研究的目的:

为了评估干鱼片中的微生物污染.
为了确定特定的食物传播病原体的流行,如金黄色葡萄球菌.
开发各种海鲜干产品中S. aureus存活率的预测模型.

主要方法:

对580个干鱼片进行微生物监测.
用S. aureus对干鱼,Hwangtae-chae和调味干鱼进行注射.
在受控温度 (4°C,10°C,20°C,37°C) 的储存实验.
使用韦布尔分布和二次建模分析微生物生存数据.

主要成果:

没有沙门氏菌 spp.,Listeria monocytogenes,或菌 spp. 已经被检测到.
黄金葡萄球菌在一个样本中被发现;Clostridium perfringens在四个样本中.
黄金菌的生存率在干燥海鲜中表现出明显的温度依赖性行为.
开发的二次模型显示出良好的预测准确性 (RMSE 0.39-0.35).

结论:

干燥的鱼片显示了主要的食源性病原体的最小污染.
预测模型有效地预测S. aureus在不同温度条件下的存活率.
这些模型增强了对干燥海鲜产品的微生物风险评估和食品安全实践.

关键词:

干鱼片干鱼片干鱼片干燥的波拉克.干燥的鱼是什么意思预测模型是一个预测模型.黄金葡萄球菌黄金葡萄球菌

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