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

한국축산식품학회지 2019년 39권 4호 p.565 ~ 575
 ( Lee Jee-Yeon ) - Sookmyung Women’s University Risk Analysis Research Center

이희영 ( Lee Hee-Young ) - Korea Food Research Institute Food Standard Research Center
 ( Lee Soo-Min ) - Sookmyung Women’s University Risk Analysis Research Center
 ( Kim Se-Jeong ) - Sookmyung Women’s University Risk Analysis Research Center
 ( Ha Ji-Myeong ) - Sookmyung Women’s University Risk Analysis Research Center
 ( Choi Yu-Kyung ) - Sookmyung Women’s University Risk Analysis Research Center
 ( Oh Hye-Min ) - Sookmyung Women’s University Risk Analysis Research Center
 ( Kim Yu-Jin ) - Sookmyung Women’s University Department of Food and Nutrition
 ( Lee Ye-Won ) - Sookmyung Women’s University Department of Food and Nutrition
 ( Yoon Ki-Sun ) - Kyung Hee University Department of Food and Nutrition
 ( Seo Kun-Ho ) - Konkuk University College of Veterinary Medicine
 ( Yoon Yo-Han ) - Sookmyung Women’s University Risk Analysis Research Center

Abstract


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℃?30℃ 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 5.68×10?10, which can be considered low risk.

키워드

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