Quantitative risk assessment of foodborne Salmonella illness by estimating cooking effect on eggs from retail markets
DC Field | Value | Language |
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dc.contributor.author | Oh, Hyemin | - |
dc.contributor.author | Yoon, Yo Han | - |
dc.contributor.author | Yoon, Jang Won | - |
dc.contributor.author | Oh, Se-Wook | - |
dc.contributor.author | Lee, Soomin | - |
dc.contributor.author | Lee, Heeyoung | - |
dc.date.accessioned | 2023-12-27T06:30:20Z | - |
dc.date.available | 2023-12-27T06:30:20Z | - |
dc.date.issued | 2023-09 | - |
dc.identifier.issn | 2672-0191 | - |
dc.identifier.issn | 2055-0391 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/159505 | - |
dc.description.abstract | In this study, we performed a quantitative microbial risk assessment (QMRA) of Salmonella through intake of egg consumption after cooking (dry-heat, moist-heat, and raw consumption). Egg samples (n = 201) from retail markets were analyzed for the presence of Salmonella. In addition, temperature and time were investigated during egg transit, storage, and display. A predictive model was developed to characterize the kinetic behavior of Salmonella in eggs, and data on egg consumption and frequency were collected. Eventually, the data was simulated to estimate egg-related foodborne illnesses. Salmonella was not found in any of the 201 egg samples. Thus, the estimated initial contamination level was –4.0 Log CFU/ g. With R2 values of 0.898 and 0.922, the constructed predictive models were adequate for describing the fate of Salmonella in eggs throughout distribution and storage. Eggs were consumed raw (1.5%, 39.2 g), dry-heated (57.5%, 43.0 g), and moist-heated (41%, 36.1 g). The probability of foodborne Salmonella illness from the consumption of cooked eggs was evaluated to be 6.8×10−10. Additionally, the probability of foodborne illness not applied cooking methods was 1.9×10−7, indicating that Salmonella can be reduced by cooking. Therefore, the risk of Salmonella infection through consumption of eggs after cooking might be low in S. Korea. | - |
dc.format.extent | 16 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | 한국축산학회 | - |
dc.title | Quantitative risk assessment of foodborne Salmonella illness by estimating cooking effect on eggs from retail markets | - |
dc.title.alternative | Quantitative risk assessment of foodborne Salmonella illness by estimating cooking effect on eggs from retail markets | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.doi | 10.5187/jast.2023.e18 | - |
dc.identifier.scopusid | 2-s2.0-85178006453 | - |
dc.identifier.wosid | 001098575000008 | - |
dc.identifier.bibliographicCitation | 한국축산학회지, v.65, no.5, pp 1024 - 1039 | - |
dc.citation.title | 한국축산학회지 | - |
dc.citation.volume | 65 | - |
dc.citation.number | 5 | - |
dc.citation.startPage | 1024 | - |
dc.citation.endPage | 1039 | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART002999451 | - |
dc.description.isOpenAccess | Y | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.relation.journalResearchArea | Agriculture | - |
dc.relation.journalResearchArea | Biotechnology & Applied Microbiology | - |
dc.relation.journalResearchArea | Veterinary Sciences | - |
dc.relation.journalWebOfScienceCategory | Agriculture, Dairy & Animal Science | - |
dc.relation.journalWebOfScienceCategory | Biotechnology & Applied Microbiology | - |
dc.relation.journalWebOfScienceCategory | Veterinary Sciences | - |
dc.subject.keywordPlus | CONSUMPTION | - |
dc.subject.keywordPlus | ENTERITIDIS | - |
dc.subject.keywordPlus | PREVALENCE | - |
dc.subject.keywordPlus | MODELS | - |
dc.subject.keywordAuthor | Eggs | - |
dc.subject.keywordAuthor | Salmonella | - |
dc.subject.keywordAuthor | Quantitative microbial risk assessment (QMRA) | - |
dc.subject.keywordAuthor | Cooking method | - |
dc.subject.keywordAuthor | Food safety | - |
dc.identifier.url | https://kiss.kstudy.com/Detail/Ar?key=4042397 | - |
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