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9 results on '"Hwang, Daekeun"'

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

Author

Hwang, Daekeun, Park, Jin Hwa, Yoon, Yohan, Ha, Sang‐Do, Rhee, Min Suk, Koo, Minseon, and Kim, Hyun Jung

Subjects
*BACILLUS cereus, *MOISTURE content of food, *RISK assessment, *MATHEMATICAL models, *BACTERIAL cells
Abstract

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 < 1) were observed under all experimental conditions. The obtained delta values were analyzed using the Davey model as a function of temperature, and the performance of the developed model of survival of B. cereus was appropriate based on the validation parameters (Bf, Af, and RMSE) within the acceptable range. QMRA model was developed using data on the prevalence and concentration of B. cereus along with time and temperature along the retail‐to‐consumer steps. Using a baseline model with the currently available data, the probability of B. cereus infection was zero. These results provide useful information for the risk assessment and management of microbial risk in foods, especially those with very low‐moisture content. [ABSTRACT FROM AUTHOR]

Published
2023
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9. Contamination patterns and molecular typing of Bacillus cereusin fresh-cut vegetable salad processing

Author

Kim, Hyun, Koo, Minseon, Hwang, Daekeun, Choi, Jeong, Kim, Seung, and Oh, Se-Wook

Abstract

Microbiological contamination of fresh vegetables is a recent food safety concern. Bacillus cereushas been recognized as the most frequently detected foodborne pathogen in fresh-cut salads in Korea. Prevalence and level of contamination of B. cereuswas determined in samples from processing lines of packaged fresh-cut vegetable salad manufacturing companies (A, B, C, and D). B. cereuswas detected in the 27.3–30.8 % of food samples (raw material, salads in washing steps, and final products) and the contamination levels were up to 9.5 × 102CFU/g, while detection rates in environmental samples were very low. Molecular subtyping of B. cereusstrains detected in the processing environments (company A) and retail products (companies A and E) was conducted to reveal the contamination sources during processing. High genetic similarity was found in the bacterial strains obtained from the processing lines and retail products of company A. This result suggested that B. cereusstrains of same clone may have circulated in the products prepared in the same company. Genetic similarities were also observed among part of the B. cereusisolates obtained from the processing line of company A and from the retail products of company E, suggesting that some of the B. cereusclones may have originated from the raw materials. The identified information can be used to develop the intervention technology for fresh-cut vegetable processing.

Published
2016
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