Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Estimation of Shelf Life Distribution of Seasoned Soybean Sprouts Using the Probability of Bacillus cereus Contamination and Growth

  • Lee, Dong-Sun (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Hwang, Keum-Jin (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Seo, II (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Park, Jin-Pyo (Department of Computer Science and Engineering, Kyungnam University) ;
  • Paik, Hyun-Dong (Division of Animal Life Science, Konkuk University)
  • Published : 2006.10.30
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Abstract

Growth of Bacillus cereus was assessed during the storage of seasoned soybean sprouts at 0,5, 10, and $15^{\circ}C$. No lag time in its growth curve was observed and thus the specific growth rate of B. cereus in the exponential growth phase was estimated for bootstrapped microbial count data. The distribution of the specific growth rate could be explained by the BetaGeneral distribution function, and temperature dependence was described by the Ratkowsky square root model. The temperature dependence of the growth could be successfully incorporated into the differential equation of microbial growth to predict the B. cereus count on the seasoned soybean sprouts under fluctuating temperature conditions. Safe shelf lives with different probabilities to reach $10^5\;CFU/g$ were presented at four different temperatures, considering the variation in initial contamination and specific growth rate by the Monte Carlo method and 2-step bootstrapping, respectively. Safe shelf lives defined as the time with a probability of less than 0.1% of reaching the critical limit, were 13.4, 5.2, 3.6, and 2.8 days at 0, 5, 10, and $15^{\circ}C$, respectively.

Keywords

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