Microbial Risk Assessment of Non-Enterohemorrhagic Escherichia coli in Natural and Processed Cheeses in Korea

• 발행기관: 한국축산식품학회
• 저자명: Kyungmi Kim Heeyoung Lee Soomin Lee Sejeong Kim Jeeyeon Lee Jimyeong Ha Yohan Yoon
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제37권 제4호, 579~592쪽, 전체 14쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2017.08.31

영문 초록

This study assessed the quantitative microbial risk of non-enterohemorrhagic Escherichia coli (EHEC). For hazard identification, hazards of non-EHEC E. coli in natural and processed cheeses were identified by research papers. Regarding exposure assessment, non-EHEC E. coli cell counts in cheese were enumerated, and the developed predictive models were used to describe the fates of non-EHEC E. coli strains in cheese during distribution and storage. In addition, data on the amounts and frequency of cheese consumption were collected from the research report of the Ministry of Food and Drug Safety. For hazard characterization, a doseresponse model for non-EHEC E. coli was used. Using the collected data, simulation models were constructed, using software @RISK to calculate the risk of illness per person per day. Non-EHEC E. coli cells in natural- (n=90) and processed-cheese samples (n=308) from factories and markets were not detected. Thus, we estimated the initial levels of contamination by Uniform distribution × Beta distribution, and the levels were -2.35 and -2.73 Log CFU/g for natural and processed cheese, respectively. The proposed predictive models described properly the fates of non-EHEC E. coli during distribution and storage of cheese. For hazard characterization, we used the Beta-Poisson model (α=2.21×10-1, N50=6.85×107). The results of risk characterization for non-EHEC E. coli in natural and processed cheese were 1.36×10-7 and 2.12×10-10 (the mean probability of illness per person per day), respectively. These results indicate that the risk of non-EHEC E. coli foodborne illness can be considered low in present conditions.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

Acknowledgements

키워드

microbial risk assessment Escherichia coli cheese exposure assessment