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KMID : 0881720120270040356
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Journal of Food Hygiene and Safety
2012 Volume.27 No. 4 p.356 ~ p.365
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Profiling and Priority Selection of Foodborne Pathogens in Fresh Produce
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Lee Chae-Yoon
Sung Dong-Eun
Oh Sang-Suk
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Abstract
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There have been growing concerns among people about food safety due to insufficient information on foodborne pathogens. In this study, we developed a risk priority of 15 foodborne pathogens. For the priority determination we collected risk profile criteria information from CODEX Alimentarius Commission and developed countries. The basis for criteria we selected from information of surveillance were frequency and severity of disease, frequency of consumption and probability of cross-contamination. We also considered foodborne pathogens which have been managed in developed countries though those pathogens are not currently managed appropriately in Korea. Priorities were divided into three groups following these consideration. The first priority group includes Norovirus, pathogenic E. coli, Salmonella spp, Clostridium botulinum and Listeria monocytogenes. The second priority group includes Vibrio parahaemolyticus, Stapylococcus aureus, Campylobacter jejuni and Bacillus cereus, and the third priority group includes Clostridium perfringens, Yersinia enterocolitica, Shigella spp, Cronobacter sakazakii and Hepatitis A virus. Our results could be applied to prevent foodborne illness from fresh produce.
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KEYWORD
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profiling, foodborne pathogen, fresh produce, priority
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