Mathematical modeling of Bacillus cereus in Saengsik, a powdered ready‐to‐eat food and its application in quantitative microbial risk assessment

In this study, we developed a mathematical model to describe the fate of Bacillus cereus in Saengsik, a powdered ready‐to‐eat food with reduced moisture content, and to estimate the probability of B. cereus infection from Saengsik consumption, using quantitative microbial risk assessment (QMRA). The...

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Bibliographic Details
Published in:Journal of food safety 2023-02, Vol.43 (1), p.n/a
Main Authors: Hwang, Daekeun, Park, Jin Hwa, Yoon, Yohan, Ha, Sang‐Do, Rhee, Min Suk, Koo, Minseon, Kim, Hyun Jung
Format: Article
Language:English
Subjects:
Bacillus cereus
Food
Food safety
Mathematical models
Microorganisms
Moisture content
Moisture effects
Risk assessment
Temperature requirements
Water content
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Summary:In this study, we developed a mathematical model to describe the fate of Bacillus cereus in Saengsik, a powdered ready‐to‐eat food with reduced moisture content, and to estimate the probability of B. cereus infection from Saengsik consumption, using quantitative microbial risk assessment (QMRA). The isothermal kinetic behavior of B. cereus was analyzed as a function of temperature (5–40°C). Bacterial cell counts were fitted to the Weibull model using GinaFit, and the obtained delta values (required time for the first decimal reduction) for each temperature were 128.3–17,124.1 hr and concave (ρ 
ISSN:0149-6085
1745-4565
DOI:10.1111/jfs.13025