Quantitative Microbial Risk Assessment for Campylobacter jejuni in Ground Meat Products in Korea

Lee, Jeeyeon; Lee, Heeyoung; Lee, Soomin; Kim, Sejeong; Ha, Jimyeong; Choi, Yukyung; Oh, Hyemin; Kim, Yujin; Lee, Yewon; Yoon, Ki-Sun; Seo, Kunho; Yoon, Yohan

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자료유형: 학술저널

저자정보: Lee, Jeeyeon (Risk Analysis Research Center, Sookmyung Women's University) Lee, Heeyoung (Food Standard Research Center, Korea Food Research Institutue) Lee, Soomin (Risk Analysis Research Center, Sookmyung Women's University) Kim, Sejeong (Risk Analysis Research Center, Sookmyung Women's University) Ha, Jimyeong (Risk Analysis Research Center, Sookmyung Women's University) Choi, Yukyung (Department of Food and Nutrition, Sookmyung Women's University) Oh, Hyemin (Department of Food and Nutrition, Sookmyung Women's University) Kim, Yujin (Department of Food and Nutrition, Sookmyung Women's University) Lee, Yewon (Department of Food and Nutrition, Sookmyung Women's University) Yoon, Ki-Sun (Department of Food and Nutrition, Kyung Hee University) Seo, Kunho (Department of Veterinary Medicine, Konkuk University) Yoon, Yohan (Risk Analysis Research Center, Sookmyung Women's University)

저널정보: 한국축산식품학회 Food science of animal resources Food science of animal resources 제39권 제4호

발행연도: 2019.1

수록면: 565 - 575 (11page)

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This study evaluated Campylobacter jejuni risk in ground meat products. The C. jejuni prevalence in ground meat products was investigated. To develop the predictive model, survival data of C. jejuni were collected at $4^{\circ}C-30^{\circ}C$ during storage, and the data were fitted using the Weibull model. In addition, the storage temperature and time of ground meat products were investigated during distribution. The consumption amount and frequency of ground meat products were investigated by interviewing 1,500 adults. The prevalence, temperature, time, and consumption data were analyzed by @RISK to generate probabilistic distributions. In 224 samples of ground meat products, there were no C. jejuni-contaminated samples. A scenario with a series of probabilistic distributions, a predictive model and a dose-response model was prepared to calculate the probability of illness, and it showed that the probability of foodborne illness caused by C. jejuni per person per day from ground meat products was $5.68{\times}10^{-10}$, which can be considered low risk.

#Campylobacter jejuni #ground meat product #microbial risk assessment #predictive model #foodborne illness

참고문헌 (29)

참고문헌 신청

Bohaychuk VM / 2006 / Occurrence of pathogens in raw and ready-to-eat meat and poultry products collected from the retail marketplace in Edmonton, Alberta, Canada / J Food Prot 69:2176~2182

Codex Alimentarius Commission / 2015 / Procedural manual / World Health Organization/Food and Agricultural Organization of the United Nations

Davey KR / 1991 / Applicability of the Davey(linear Arrhenius)predictive model to the lag phase of microbial growth / J Appl Bacteriol Banner 70:253~257

Duffy EA / 2001 / Extent of microbial contamination in United States pork retail products / J Food Prot 64:172~178

Gomes CN / 2018 / High survival rates of Campylobacter coli under different stress conditions suggest that more rigorous food control measures might be needed in Brazil / Food Microbiol 73:327~333

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주요연구분야 사회과학 > 법학 농수해양학 > 축산학

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Lee, Heeyoung

소속기관 Food Standard Research Center, Korea Food Research Institute