본 연구에서는 축산식품인 편육을 대상으로 황색포도상 구균의 성장예측모델을 개발하였다. 편육에서 황색포도상 구균의 성장패턴은 4, 10, 20, 37oC의 보관온도에서 측정 되었으며, 황색포도상구균은 각각의 저장 온도에서 모두 증가하는 것으로 나타났다. 편육에 오염된 황색포도상구 균의 생육결과를 토대로 Baranyi model을 이용하여 유도 기(LPD)와 최대성장률(μmax)을 산출한 결과, 유도기는 4, 10, 20, 37oC에서 212.81, 79.67, 3.12, 2.21 h으로 온도에 반비례한 것으로 나타났고 최대성장률은 같은 보관온도에 서 0.004, 0.009, 0.130, 0.568 log CFU/g/h으로 온도에 비 례한 것으로 조사되었다. 2차 모델은 μmax의 경우, square root model, LPD는 polynomial equation을 사용하여 산출 하였고, 개발한 모델의 적합성을 평가하기 위해 통계적 지 표인 RMSE 값을 계산한 결과, 비교적 0에 가까운 0.42로 도출되어 모델이 적합한 것으로 확인되었다. 따라서 개발된 모델이 편육에 대한 황색포도상구균의 성장 예측모델로 사용 가능하다고 판단되어지며, 편육에서의 식중독을 예방하고 미생물학적 위생관리기준을 설정하는데 기초자 료로 활용될 수 있을 것으로 사료된다.

This study was performed to develope mathematical models for predicting growth kinetics of Staphylococcus aureus in the processed meat product, pyeonyuk. Growth patterns of S. aureus in pyeonyuk were determined at the storage temperatures of 4, 10, 20, and 37oC respectively. The number of S. aureus in pyeonyuk increased at all the storage temperatures. The maximum specific growth rate (μmax) and lag phase duration (LPD) values were calculated by Baranyi model. The μmax values went up, while the LPD values decreased as the storage temperature increased from 4oC to 37oC. Square root model and polynomial model were used to develop the secondary models for μmax and LPD, respectively. Root Mean Square Error (RMSE) was used to evaluate the developed model and the fitness was determind to be 0.42. Therefore the developed predictive model was useful to predict the growth of S. aureus in pyeonyuk and it will help to prevent food-born disease by expanding for microbial sanitary management guide.

Materials and Methods
  표준균주
  시험균액 제조
  시료 준비 및 균액 접종
  균의 성장 측정
  성장예측모델 개발
  성장예측모델의 적합성 평가
 Results and Discussion
  온도별 황색포도상구균의 생장패턴
  성장예측모델 개발
  성장예측모델의 적합성 평가
 국문요약
 Reference

• 김안나(식품의약품안전처 식품의약품안전평가원 식품위해평가부 미생물과, Food Microbiology Division, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) | An-Na Kim
• 조준일(식품의약품안전처 식품의약품안전평가원 식품위해평가부 미생물과, Food Microbiology Division, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) | Joon-Il Cho
• 손나리(식품의약품안전처 식품의약품안전평가원 식품위해평가부 미생물과, Food Microbiology Division, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) | Na-Ry Son
• 최원석(식품의약품안전처 식품의약품안전평가원 식품위해평가부 미생물과, Food Microbiology Division, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) | Won-Seok Choi
• 윤상현(식품의약품안전처 식품의약품안전평가원 식품위해평가부 미생물과, Food Microbiology Division, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) | Sang-Hyun Yoon
• 서수환(식품의약품안전처 식품의약품안전평가원 식품위해평가부 미생물과, Food Microbiology Division, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) | Soo-Hwan Suh
• 곽효선(식품의약품안전처 식품의약품안전평가원 식품위해평가부 미생물과, Food Microbiology Division, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) | Hyo-Sun Kwak
• 주인선(식품의약품안전처 식품의약품안전평가원 식품위해평가부 미생물과, Food Microbiology Division, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) | In-Sun Joo Correspondence to