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KMID : 0881720200350010037
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Journal of Food Hygiene and Safety
2020 Volume.35 No. 1 p.37 ~ p.44
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Microbial Risk Assessment of High Risk Vibrio Foodborne Illness Through Raw Oyster Consumption
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Ha Ji-Myeong
Lee Jee-Yeon
Oh Hye-min
Shin Il-Shik
Shin Il-Shik
Kim Young-Mog
Park Kwon-Sam
Yoon Yo-Han
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Abstract
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This study investigated the probability of foodborne illness caused by raw oyster consumption contaminated with high risk Vibrio species such as V. vulnificus and V. cholerae. Eighty-eight raw oyster samples were collected from the south coast, west coast and Seoul areas, and examined for the prevalence of high risk Vibrio species. The growth patterns of V. vulnificus and V. cholerae in raw oysters were evaluated, and consumption frequency and amounts for raw oyster were investigated from a Korean National Health and Nutrition Examination Survey. With the collected data, a risk assessment simulation was conducted to estimate the probability of foodborne illness caused by intake of raw oysters, using @RISK. Of 88 raw oysters, there were no V. vulnificus- or V. cholerae-positive samples. Thus, initial contamination levels of Vibrio species in raw oysters were estimated by the statistical methods developed by Vose and Sanaa, and the estimated value for the both Vibrio spp. was -3.6 Log CFU/g. In raw oyster, cell counts of V. vulnificus and V. cholerae remained unchanged. The incidence of raw oyster consumers was 0.35%, and the appropriate probabilistic distribution for the consumption amounts was the exponential distribution. A risk assessment simulation model was developed with the collected data, and the probability of the foodborne illness caused by the consumption of raw oyster was 9.08×10 -15 for V. cholerae. Consumption frequency was the first factor, influencing the probability of foodborne illness.
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KEYWORD
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Vibrio vulnificus, Vibrio cholerae, Raw oyster, Bioaccumulation, Risk assessment
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