Predictive model of Staphylococcus aureus growth on egg products

  • Won-Seok Choi
  • Nari Son
  • Jun-Il Cho
  • In-Sun Joo
  • Jeong-A Han
  • Hyo-Sun Kwak
  • Jin-Hwan Hong
  • Soo Hwan SuhEmail author


Egg products are widely consumed in Korea and continue to be associated with risks of Staphylococcus aureus-induced food poisoning. This prompted the development of predictive mathematical models to understand growth kinetics of S. aureus in egg products in order to improve the production of domestic food items. Egg products were inoculated with S. aureus and observe S. aureus growth. The growth kinetics of S. aureus was used to calculate lag-phase duration (LPD) and maximum specific growth rate (µmax) using Baranyi model as the primary growth model. The secondary models provided predicted values for the temperature changes and were created using the polynomial equation for LPD and a square root model for µmax. In addition, root mean square errors (RMSE) were analyzed to evaluate the suitability of the mathematical models. The developed models demonstrated 0.16–0.27 RMSE, suggesting that models properly represented the actual growth of S. aureus in egg products.


Predictive model Baranyi model Staphylococcus aureus Egg products Validation 



This research was supported by the Korea Ministry of Food and Drug Safety (15161MFDS647). Later, this study will be used as a scientific basis for establishing food microbiological standards.


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Copyright information

© The Korean Society of Food Science and Technology 2018

Authors and Affiliations

  • Won-Seok Choi
    • 1
  • Nari Son
    • 1
  • Jun-Il Cho
    • 1
  • In-Sun Joo
    • 1
  • Jeong-A Han
    • 1
  • Hyo-Sun Kwak
    • 1
  • Jin-Hwan Hong
    • 1
  • Soo Hwan Suh
    • 1
    Email author
  1. 1.Division of Microbiology, National Institute of Food and Drug Safety EvaluationMinistry of Food and Drug SafetyCheongjuRepublic of Korea

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