QUANTITATIVE MICROBIAL RISK ASSESSMENT OF FERMENTED BEAN PASTES CONTAMINATED WITH CLOSTRIDIUM PERFRINGENS

Authors

  • Yeongeun Seo Sookmyung Women’s University https://orcid.org/0000-0003-4986-9770
  • Yewon Lee Sookmyung Women’s University
  • Sejeong Kim Sookmyung Women’s University
  • Jeeyeon Lee Dong-eui University https://orcid.org/
  • Jimyeong Ha Sookmyung Women’s University
  • Yukyung Choi Sookmyung Women’s University https://orcid.org/0000-0002-7994-9862
  • Hyemin Oh Sookmyung Women’s University
  • Yujin Kim Sookmyung Women’s University
  • Min-Suk Rhee Korea University
  • Heeyoung Lee Korea Food Research Institute
  • Yohan Yoon Sookmyung Women’s University https://orcid.org/0000-0002-4561-6218

DOI:

https://doi.org/10.55251/jmbfs.3854

Keywords:

foodborne illness, quantitative microbial risk assessment, Clostridium perfringens, fermented bean pastes, predicted model

Abstract

This study evaluated Clostridium perfringens risk in fermented bean pastes. The prevalence in fermented bean pastes, development of the predictive model, temperature, time, and consumption data were investigated. A simulation model was prepared in @RISK with the obtained data to calculate the probability of foodborne C. perfringens foodborne illness from fermented bean paste consumption. Only 74 of the 1,097 samples were positive for C. perfringens. The initial contamination level was estimated to be 0.7 log CFU/g. It showed the probability of foodborne C. perfringens infection per person per day upon consumption of fermented bean pastes was 8.0×10−12, which is considered low risk.

 

Downloads

Download data is not yet available.

Author Biographies

Yeongeun Seo, Sookmyung Women’s University

1 Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea

2 Risk Analysis Research Center, Sookmyung Women’s University, Seoul 04310, Korea

Yewon Lee, Sookmyung Women’s University

1 Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea

2 Risk Analysis Research Center, Sookmyung Women’s University, Seoul 04310, Korea

Sejeong Kim, Sookmyung Women’s University

Risk Analysis Research Center, Sookmyung Women’s University, Seoul 04310, Korea

Jeeyeon Lee, Dong-eui University

Department of Food and Nutrition, Dong-eui University, Busan 47340, Korea

Jimyeong Ha, Sookmyung Women’s University

Risk Analysis Research Center, Sookmyung Women’s University, Seoul 04310, Korea

Yukyung Choi, Sookmyung Women’s University

Risk Analysis Research Center, Sookmyung Women’s University, Seoul 04310, Korea

Hyemin Oh, Sookmyung Women’s University

1 Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea

2 Risk Analysis Research Center, Sookmyung Women’s University, Seoul 04310, Korea

Yujin Kim, Sookmyung Women’s University

1 Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea

2 Risk Analysis Research Center, Sookmyung Women’s University, Seoul 04310, Korea

Min-Suk Rhee, Korea University

Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Korea

Heeyoung Lee, Korea Food Research Institute

Food Standard Research center, Korea Food Research Institute, Wanju 55365, Korea

Yohan Yoon, Sookmyung Women’s University

1 Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea

2 Risk Analysis Research Center, Sookmyung Women’s University, Seoul 04310, Korea

Downloads

Published

2022-02-01

How to Cite

Seo, Y. ., Lee, Y., Kim, S., Lee, J., Ha, J., Choi, Y., Oh, H., Kim, Y., Rhee, M.-S., Lee, H., & Yoon, Y. (2022). QUANTITATIVE MICROBIAL RISK ASSESSMENT OF FERMENTED BEAN PASTES CONTAMINATED WITH CLOSTRIDIUM PERFRINGENS. Journal of Microbiology, Biotechnology and Food Sciences, 12(5), e3854. https://doi.org/10.55251/jmbfs.3854

Issue

Vol. 12 No. 5 (2023): April - May

Section

Food Sciences

License

Copyright (c) 2023 Yeongeun Seo, Yewon Lee, Sejeong Kim, Jeeyeon Lee, Jimyeong Ha, Yukyung Choi, Hyemin Oh, Yujin Kim, Min-Suk Rhee, Heeyoung Lee, Yohan Yoon

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All papers published in the Journal of Microbiology, Biotechnology and Food Sciences  are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).

Crossref
Scopus
Google Scholar
Europe PMC