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KMID : 0881720210360020124
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Journal of Food Hygiene and Safety
2021 Volume.36 No. 2 p.124 ~ p.134
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Quantitative Risk Assessment of Listeria monocytogenes in Smoked and Raw Salmon
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Song Ki-Young
Yang So-Young
Lee Eun-Woo
Yoon Ki-Sun
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Abstract
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Salmon is recognized as a health-promoting functional food due to its high content of unsaturatedfatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and thus demand has increasedglobally. This study compared the risk of Listeria monocytogenes between smoked and raw salmon samples fromonline and offline markets. L. monocytogenes was in two out of 375 smoked salmon samples, while no L. monocytogeneswas detected in 350 samples of raw salmons. L. monocytogenes began to grow after 3 and 6 d storage at 4oC inboth raw and smoked salmon, respectively. The contamination level of L. monocytogenes increased in both smokedand raw salmon from the market to home. The lag time of L. monocytogenes growing in smoked salmons was longerthan that in raw salmons, but no significant difference in the growth rates was observed between the two products.
Although the growth potential of L. monocytogenes was higher in raw than smoked salmon, the longer shelf life ofsmoked salmon at refrigerated temperature increased the risk of consuming smoked salmon. The probability risk oflisteriosis due to smoked salmon consumption (2.27×10-9) was higher than that of raw salmon (1.55×10-14) for the generalpopulation. However, the risk of foodborne illness for the susceptible population increased 10 and 100 times withboth smoked and raw salmon consumption.
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KEYWORD
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L. monocytogenes, Risk assessment, Smoked salmon, Raw salmon
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