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KMID : 0881720090240030226
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Journal of Food Hygiene and Safety
2009 Volume.24 No. 3 p.226 ~ p.231
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Exposure Assessment of Microbiological Risk Factors from Edible Ices
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Kim Tae-Woong
Choi Jae-Ho
Bahk Gyung-Jin
Oh Deog-Hwan
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Abstract
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The aim of this study was to determine exposure assessment of pathogenic bacteria in edible ices by using the monitoring data from the previous study. According to the results of exposure assessment of edible ices contaminated with S. aureus, the contamination level of S. aureus in raw materials was higher than other foodborne pathogens, and the contamination level of S. aureus in mixed samples increased much before sterilization. The most significant reduction in contamination level was observed in mixed samples after sterilization, thus, the contamination levels in frozen final products was less than that of raw materials. Overall, the possibility for the infection of foodborne bacteria from the intake of edible ices per person per day was ranged from minimum 5.89 × 10-7 to maximum 5.01 × 10-5. For more realistic estimates, consumption of edible ices and dose-response model must be studied further.
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KEYWORD
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Edible Ices, HACCP, Exposure assessment
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