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Quantitative microbial risk assessment for Clostridium perfringens foodborne illness following consumption of kimchi in South Korea

Authors
Choi, YukyungKang, JoohyunLee, YewonSeo, YeongeunLee, HeeyoungKim, SejeongLee, JeeyeonHa, JimyeongOh, HyeminKim, YujinByun, Kye-HwanHa, Sang-DoYoon, Yohan
Issue Date
Aug-2020
Publisher
한국식품과학회
Keywords
Foodborne illness; Clostridium perfringens; Kimchi; Dose-response; @RISK simulation
Citation
Food Science and Biotechnology, v.29, no.8, pp 1131 - 1139
Pages
9
Journal Title
Food Science and Biotechnology
Volume
29
Number
8
Start Page
1131
End Page
1139
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/1335
DOI
10.1007/s10068-020-00754-2
ISSN
1226-7708
2092-6456
Abstract
The purpose of this study was to conduct a risk assessment for Clostridium perfringens foodborne illness via kimchi consumption in South Korea. Prevalence of C. perfringens in kimchi, kimchi consumption amount and frequency, and distribution conditions (time and temperature) from manufacture to the home were determined. C. perfringens initial contamination level was estimated using Beta distribution [Beta (6, 79)]. Potential C. perfringens cell counts during distribution were predicted using the Weibull model (primary models, R-2 = 0.923-0.953) and a polynomial model [(delta = 1/(0.2385 + (- 0.0307 x Temp) + (0.0011 x Temp(2))), R-2 = 0.719]. Average daily consumption data was assessed using Gamma distribution [1.0444, 91.767, RiskShift (0.16895), RiskTruncate (0, 1078)]. The mean risk of C. perfringens-associated foodborne illness following kimchi consumption was found to be 1.21 x 10(-17). These results suggest that the risk of C. perfringens foodborne illness from kimchi consumption, under current conditions, can be considered to be very low in S. Korea.
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생활과학대학 (식품영양학과)
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