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생굴 섭취로 인한 고병원성 Vibrio균 식중독 위해평가

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dc.contributor.author하지명-
dc.contributor.author이지연-
dc.contributor.author오혜민-
dc.contributor.author신일식-
dc.contributor.author김영목-
dc.contributor.author박권삼-
dc.contributor.author윤요한-
dc.date.available2021-02-22T05:26:18Z-
dc.date.issued2020-02-
dc.identifier.issn1229-1153-
dc.identifier.issn2465-9223-
dc.identifier.urihttps://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/1638-
dc.description.abstractThis study investigated the probability of foodborne illness caused by raw oyster consumption contaminated with high risk Vibrio species such as V. vulnificus and V. cholerae. Eighty-eight raw oyster samples were collected from the south coast, west coast and Seoul areas, and examined for the prevalence of high risk Vibrio species. The growth patterns of V. vulnificus and V. cholerae in raw oysters were evaluated, and consumption frequency and amounts for raw oyster were investigated from a Korean National Health and Nutrition Examination Survey. With the collected data, a risk assessment simulation was conducted to estimate the probability of foodborne illness caused by intake of raw oysters, using @RISK. Of 88 raw oysters, there were no V. vulnificus- or V. cholerae-positive samples. Thus, initial contamination levels of Vibrio species in raw oysters were estimated by the statistical methods developed by Vose and Sanaa, and the estimated value for the both Vibrio spp. was -3.6 Log CFU/g. In raw oyster, cell counts of V. vulnificus and V. cholerae remained unchanged. The incidence of raw oyster consumers was 0.35%, and the appropriate probabilistic distribution for the consumption amounts was the exponential distribution. A risk assessment simulation model was developed with the collected data, and the probability of the foodborne illness caused by the consumption of raw oyster was 9.08×10 -15 for V. cholerae. Consumption frequency was the first factor, influencing the probability of foodborne illness.-
dc.format.extent8-
dc.language한국어-
dc.language.isoKOR-
dc.publisher한국식품위생안전성학회-
dc.title생굴 섭취로 인한 고병원성 Vibrio균 식중독 위해평가-
dc.title.alternativeMicrobial Risk Assessment of High Risk Vibrio Foodborne Illness Through Raw Oyster Consumption-
dc.typeArticle-
dc.publisher.location대한민국-
dc.identifier.doi10.13103/JFHS.2020.35.1.37-
dc.identifier.bibliographicCitation한국식품위생안전성학회지, v.35, no.1, pp 37 - 44-
dc.citation.title한국식품위생안전성학회지-
dc.citation.volume35-
dc.citation.number1-
dc.citation.startPage37-
dc.citation.endPage44-
dc.identifier.kciidART002559793-
dc.description.isOpenAccessN-
dc.description.journalRegisteredClasskci-
dc.subject.keywordAuthorVibrio vulnificus-
dc.subject.keywordAuthorVibrio cholerae-
dc.subject.keywordAuthorRaw oyster-
dc.subject.keywordAuthorBioaccumulation-
dc.subject.keywordAuthorRisk assessment-
dc.identifier.urlhttp://foodsafety.or.kr/journal/article.php?code=70275-
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생활과학대학 (식품영양학과)
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