본 연구에서는 훈제오리 슬라이스에서 Escherichia coli 유통 중 생장 예측을 위한 dynamic model을 개발하였다. E. coli는 2개의 훈제 오리 시료(16.7%) 에서 1.23 log CFU/ g검출되었다. 10-30oC 보관에 따라 E. coli의 μmax는 0.05- 0.36 log CFU/g/h, LPD는 4.39-1.07h, h0 값은 0.24-0.51을 나타내었다. 개발된 모델의 검증은 15oC, 23oC에서 수행 하였다. 모델 검증 결과 RMSE값이 0.130으로 개발된 모델이 다른 온도에 적용하기에 적합하다고 판단하였다. 이 러한 결과는 E. coli로 개발된 모델은 훈제오리 슬라이스에서 E. coli의 변화하는 온도에 따른 생장을 예측하는 데 유용하다.

The objective of this study was to develop dynamic model to describe the kinetic behavior of E. coli in sliced smoked duck. E. coli was detected in 2 sliced smoked duck samples (16.7%) at 1.23 log CFU/g. The maximum specific growth rate (μmax) of E. coli ranged from 0.05 to 0.36 log CFU/g/h, and lag phase duration (LPD) ranged from 4.39 to 1.07 h, depending on the storage at 10-30oC, and h0 value ranged from 0.24 to 0.51. The developed model was validated with observed values obtained at 13oC and 25oC. The model performance was appropriate with 0.130 of root mean squared error (RMSE), and the dynamic model also described properly kinetic behavior of E. coli in sliced smoked duck samples. These results indicate that E. coli can contaminate sliced smoked ducks and the models developed with the E. coli isolates are useful in describing the kinetic behavior of E. coli in sliced smoked duck.

ABSTRACT
Materials and Methods
    Detection of E. coli in sliced smoked duck
    Preparation of inoculum
    Development of predictive models
    Validation of predictive model performance
    Development of dynamic model
    Statistical analysis
Results and Discussion
국문요약
References

• Eunyoung Park(Department of Food and Nutrition, Sookmyung Women’s University)
• Yujin Kim(Department of Food and Nutrition, Sookmyung Women’s University)
• Yewon Lee(Department of Food and Nutrition, Sookmyung Women’s University)
• Yeongeun Seo(Department of Food and Nutrition, Sookmyung Women’s University)
• Joohyun Kang(Department of Food and Nutrition, Sookmyung Women’s University)
• Hyemin Oh(Department of Food and Nutrition, Sookmyung Women’s University/Risk Analysis Research Center, Sookmyung Women’s University)
• Joo-Sung Kim(Research Group of Consumer Safety, Research Division of Strategic Food Technology, Korea Food Research Institute)
• Yohan Yoon(Department of Food and Nutrition, Sookmyung Women’s University/Risk Analysis Research Center, Sookmyung Women’s University) Correspondence to