Exposure assessment of Staphylococcus aureus in Kimbab, a ready-to-eat Korean food

Sun Kyoung Yoon, Kashif Ghafoor, Jiyong Park, Yun Sook Kang, Mun Gi Sohn, In Gyun Hwang, Ki Sung Kwon

Research output: Contribution to journalArticlepeer-review

6 Citations (Scopus)


The exposure assessment was carried out for Staphylococcus aureus in kimbab by predicting growth of S. aureus and the production of enterotoxin using Food MicroModel® program. Environmental parameters selected were pH 5.5, Aw 0.999, and storage temperatures in the range of 10 to 30°C. It was predicted that 6.3 hr could be a critical time for enterotoxin production while kimbab was stored at 30°C. Mild case scenario analysis showed that enterotoxin could not be produced if kimbab was kept at 10°C during preparation and distribution and then left at 25°C for 4 hr before consumption. In the worst case scenario, the keeping time at 25°C was assumed to be 7.0 hr. The level of S. aureus in the worst case was predicted to be 6.8×106 CFU/g which is lower than the critical level (7.8×106 CFU/g) for toxin production.

Original languageEnglish
Pages (from-to)23-28
Number of pages6
JournalFood Science and Biotechnology
Issue number1
Publication statusPublished - 2011 Feb

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology


Dive into the research topics of 'Exposure assessment of Staphylococcus aureus in Kimbab, a ready-to-eat Korean food'. Together they form a unique fingerprint.

Cite this