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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.1
- 수록면
- 674 - 682 (9page)
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초록· 키워드
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The objective of this study was to evaluate the risk of illness from Campylobacter spp. on ham. To identify the hazards of Campylobacter spp. on ham, the general characteristics and microbial criteria for Campylobacter spp., and campylobacteriosis outbreaks were investigated. In the exposure assessment, the prevalence of Campylobacter spp. on ham was evaluated, and the probabilistic distributions for the temperature of ham surfaces in retail markets and home refrigerators were prepared. In addition, the raw data from the Korea National Health and Nutrition Examination Survey (KNHNES) 2012 were used to estimate the consumption amount and frequency of ham. In the hazard characterization, the Beta-Poisson model for Campylobacter spp. infection was used. For risk characterization, a simulation model was developed using the collected data, and the risk of Campylobacter spp. on ham was estimated with @RISK. The Campylobacter spp. cell counts on ham samples were below the detection limit (<0.70 Log CFU/g). The daily consumption of ham was 23.93 g per person, and the consumption frequency was 11.57%. The simulated mean value of the initial contamination level of Campylobacter spp. on ham was −3.95 Log CFU/g, and the mean value of ham for probable risk per person per day was 2.20×10<sup>−12</sup>. It is considered that the risk of foodborne illness for Campylobacter spp. was low. Furthermore, these results indicate that the microbial risk assessment of Campylobacter spp. in this study should be useful in providing scientific evidence to set up the criteria of Campylobacter spp..
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참고문헌 (43)
참고문헌 신청
Blackburn, C. / 2009 / Foodborne pathogens:Hazards, risk analysis, and control. 2nd edition / CRC Press
Blaser, M. / 1997 / Epidemiologic and clinical features of Campylobacter jejuni infections / J. Infect. Dis 176:S103~S105
Borch, E. / 2002 / Bacteriological safety issues in red meat and ready-to-eat meat products, as well as control measures / Meat Sci 62:381~390
Codex Alimentarius Commission / 1999 / Principles and guidelines for the conduct of microbiological risk assessment. Joint FAO/WHO food standards programme, 32th session
Cassin, M. H. / 1998 / Quantitative risk assessment for Escherichia coli O157:H7 in ground beef hamburgers / Int. J. Food Microbiol 41:21~44
Blaser, M. / 1997 / Epidemiologic and clinical features of Campylobacter jejuni infections / J. Infect. Dis 176:S103~S105
Borch, E. / 2002 / Bacteriological safety issues in red meat and ready-to-eat meat products, as well as control measures / Meat Sci 62:381~390
Codex Alimentarius Commission / 1999 / Principles and guidelines for the conduct of microbiological risk assessment. Joint FAO/WHO food standards programme, 32th session
Cassin, M. H. / 1998 / Quantitative risk assessment for Escherichia coli O157:H7 in ground beef hamburgers / Int. J. Food Microbiol 41:21~44
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