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KMID : 1024620150350050674
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Food Science of Animal Resources
2015 Volume.35 No. 5 p.674 ~ p.682
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Quantitative Microbial Risk Assessment for Campylobacter spp. on Ham in Korea
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Lee Jee-Yeon
Ha Ji-Myeong
Kim Se-Jeong
Lee Hee-Young
Lee Soo-Min
Yoon Yo-Han
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Abstract
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The objective of this study was to evaluate the risk of illness from Campylobacter spp. on ham. To identify the hazards of Campylobacter spp. on ham, the general characteristics and microbial criteria for Campylobacter spp., and campylobacteriosis outbreaks were investigated. In the exposure assessment, the prevalence of Campylobacter spp. on ham was evaluated, and the probabilistic distributions for the temperature of ham surfaces in retail markets and home refrigerators were prepared. In addition, the raw data from the Korea National Health and Nutrition Examination Survey (KNHNES) 2012 were used to estimate the consumption amount and frequency of ham. In the hazard characterization, the Beta-Poisson model for Campylobacter spp. infection was used. For risk characterization, a simulation model was developed using the collected data, and the risk of Campylobacter spp. on ham was estimated with @RISK. The Campylobacter spp. cell counts on ham samples were below the detection limit (<0.70 Log CFU/g). The daily consumption of ham was 23.93 g per person, and the consumption frequency was 11.57%. The simulated mean value of the initial contamination level of Campylobacter spp. on ham was ?3.95 Log CFU/g, and the mean value of ham for probable risk per person per day was 2.20×10?12. It is considered that the risk of foodborne illness for Campylobacter spp. was low. Furthermore, these results indicate that the microbial risk assessment of Campylobacter spp. in this study should be useful in providing scientific evidence to set up the criteria of Campylobacter spp..
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KEYWORD
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Campylobacter spp., ham, quantitative microbial risk assessment
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