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QUANTITATIVE MICROBIAL RISK ASSESSMENT OF FERMENTED BEAN PASTES CONTAMINATED WITH CLOSTRIDIUM PERFRINGENS

Authors
Seo, YeongeunLee, YewonKim, SejeongLee, JeeyeonHa, JimyeongChoi, YukyungOh, HyeminKim, YujinRhee, Min-SukLee, HeeyoungYoon, Yohan
Issue Date
Apr-2023
Publisher
SLOVAK UNIV AGRICULTURE NITRA
Keywords
foodborne illness; quantitative microbial risk assessment; Clostridium perfringens; fermented bean pastes; predicted model
Citation
JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES, v.12, no.5
Journal Title
JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES
Volume
12
Number
5
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/160188
DOI
10.55251/jmbfs.3854
ISSN
1338-5178
Abstract
This study evaluated Clostridium perfringens risk in fermented bean pastes. The prevalence in fermented bean pastes, development of the predictive model, temperature, time, and consumption data were investigated. A simulation model was prepared in @RISK with the obtained data to calculate the probability of foodborne C. perfringens foodborne illness from fermented bean paste consumption. Only 74 of the 1,097 samples were positive for C. perfringens. The initial contamination level was estimated to be 0.7 log CFU/g. It showed the probability of foodborne C. perfringens infection per person per day upon consumption of fermented bean pastes was 8.0x10(-12), which is considered low risk.
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생활과학대학 (식품영양학과)
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