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KMID : 0881720150300010001
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Journal of Food Hygiene and Safety
2015 Volume.30 No. 1 p.1 ~ p.12
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Risk Ranking Determination of Combination of Foodborne Pathogens and Livestock or Livestock Products
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Hong Soo-Hyeon
Park Na-Yoon
Jo Hye-Jin
Ro Eun-Young
Ko Young-Mi
Na Yu-Jin
Park Keun-Cheol
Choi Bum-Geun
Yoon Ki-Sun
Min Kyung-Jin
Lee Jong-Kyung
Moon Jin-San
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Abstract
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This study was performed to determine risk ranking of the combination of pathogen-livestock or livestock products to identify the most significant public health risks and to prioritize risk management strategies. First, we reviewed foodborne outbreak data related to livestock products and determined main vehicles and pathogens according to the number of outbreak and case. Second, expert’s opinion about management priority of pathogen-livestock product pairing was surveyed with 19 livestock experts in the university, research center, and government agency. Lastly, we used the outcome of Risk Ranger (semi-quantitative risk ranking tool) of 14 combinations of pathogen and livestock or livestock products. We have classified the combination of pathogen-livestock products into group I (high risk), II (medium risk), and III (low risk) according to their risk levels and management priority. Group I, which is the highest risk for foodborne outbreak, includes Salmonella spp./egg and egg products, Campylobacter spp./poultry, pathogenic E. coli/meat and processed ground meat. In conclusion, the results of this study will provide the specific guideline of mid- and long-term planning for risk assessment and risk management prioritization of the combination of pathogen and livestock, or livestock product
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KEYWORD
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Foodborne pathogen, Livestock, Livestock products, Risk ranking
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