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

Y. Seo, Ye-Kyung Lee, Sejeong Kim, Jeeyeon Lee, J. Ha, Yukyung Choi, H. Oh, Yujin Kim, M. Rhee, Heeyoung Lee, Y. Yoon
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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 8.0×10−12, which is considered low risk.
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产气荚膜梭菌污染豆瓣酱的定量微生物风险评价
本研究评估了发酵豆沙中产气荚膜梭菌的风险。对豆瓣酱中的流行程度、预测模型的建立、温度、时间和消费数据进行了调查。利用所得数据在@RISK中建立仿真模型,计算食源性产气荚膜荚膜杆菌食源性疾病的概率。1097份样本中仅有74份产气荚膜梭菌阳性。最初的污染水平估计为0.7 log CFU/g。结果显示,人均每天食用豆豉后食源性产气荚膜荚膜杆菌感染概率为8.0×10−12,属于低风险。
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