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한국식품과학회지
→ 한국식품과학회지2018 ; 50(06): 621-628
Quantitative microbial risk assessment of Clostridium perfringens in beef jerky
육포에서 Clostridium perfringens의 정량적 미생물 위해평가
Gun Woo Nam1, Su Jin Kim1, and Ki Sun Yoon1,*
1Department of Food and Nutrition, Kyung Hee University
남건우1·김수진1·윤기선1,*
1경희대학교 식품영양학과
ABSTRACT
We developed a quantitative microbial risk assessment model for determning the effect of seasoning on Clostridium perfringens behavior in beef jerky under aerobic and anaerobic conditions. C. perfringens was not detected (<0.5 log CFU/g) in beef jerky samples (n=275), regardless of storage conditions or the presence of seasoning. Survival models of C. perfringens on beef jerky were developed as a function of temperature (10, 17, 25, and 35°C). Risk of C. perfringens due to the consumption of beef jerky was estimated with @RISK and FDA-iRISK. The probability of foodborne illness due to C. perfringens through consumption of seasoned, vacuum packed beef jerky was estimated to be 2.77×10-16 per person per day. Overall, the risk of contamination of beef jerky with C. perfringens is very low.
KEYWORD
beef jerky, microbial risk assessment, predictive model of C. perfringens, aerobic and vacuum packing, seasoning
한국식품과학회지 2018 Dec; 50(06): 621 - 628
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