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즉석섭취 삼각김밥에서의 Staphylococcus aureus 위해평가 연구open accessRisk assessment of Staphylococcus aureus infection in ready-to-eat Samgak-Kimbap

Other Titles
Risk assessment of Staphylococcus aureus infection in ready-to-eat Samgak-Kimbap
Authors
이채림김연호하상도윤요한윤기선
Issue Date
Dec-2020
Publisher
한국식품과학회
Keywords
Staphylococcus aureus enterotoxin; predictive model; risk assessment; ready-to-eat Samgak-Kimbap
Citation
한국식품과학회지, v.52, no.6, pp 661 - 669
Pages
9
Journal Title
한국식품과학회지
Volume
52
Number
6
Start Page
661
End Page
669
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/908
DOI
10.3839/10.9721/KJFST.2020.52.6.678
ISSN
0367-6293
Abstract
Samgak-Kimbap is a popular ready-to-eat (RTE) food at convenience stores, in Korea. Although Samgak-Kimbap is distributed through the cold chain supply system, inappropriate temperature storage conditions prior to consumption are a cause of concern. The objective of this study was to evaluate the risk of Staphylococcus aureus growth in Samgak- Kimbap in the retail market. The prevalence and contamination levels of S. aureus in Samgak-Kimbap (n=170) were monitored, and the predictive growth model of a five-strain cocktail of enterotoxin-producing S. aureus (SEA, SEB, SEC, SED, and SEE) was developed in Samgak-Kimbap as a function of temperature (4, 10, 11, 20, 25, and 37oC). We could not observe the growth of S. aureus and enterotoxin-producing S. aureus in Samgak-Kimbap at temperatures below 10oC. The probability of illness with S. aureus per serving of Samgak-Kimbap was 1.44×10−10 per day. The most influential factor in increasing the risk of foodborne illnesses was the contamination level of S. aureus in Samgak-Kimbap.
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생활과학대학 (식품영양학과)
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