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KMID : 0380620180500060621
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Korean Journal of Food Science and Technology
2018 Volume.50 No. 6 p.621 ~ p.628
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Quantitative microbial risk assessment of Clostridium perfringens in beef jerky
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Nam Gun-Woo
Kim Su-Jin
Yoon Ki-Sun
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Abstract
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We developed a quantitative microbial risk assessment model for determning the effect of seasoning on Clostridium perfringens behavior in beef jerky under aerobic and anaerobic conditions. C. perfringens was not detected (＜0.5 log CFU/g) in beef jerky samples (n=275), regardless of storage conditions or the presence of seasoning. Survival models of C. perfringens on beef jerky were developed as a function of temperature (10, 17, 25, and 35°C). Risk of C. perfringens due to the consumption of beef jerky was estimated with @RISK and FDA-iRISK. The probability of foodborne illness due to C. perfringens through consumption of seasoned, vacuum packed beef jerky was estimated to be 2.77×10-16 per person per day. Overall, the risk of contamination of beef jerky with C. perfringens is very low.
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KEYWORD
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beef jerky, microbial risk assessment, predictive model of C. perfringens, aerobic and vacuum packing, seasoning
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