육포에서 Clostridium perfringens의 정량적 미생물 위해평가

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 50; no. 6; pp. 621 - 628
• Main Authors: 남건우(Gun Woo Nam), 김수진(Su Jin Kim), 윤기선(Ki Sun Yoon)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.12.2018; Korean Society of Food Science & Technology
• Subjects: Anaerobic conditions; Bacteria; Beef; Clostridium perfringens; Dogs; Foodborne diseases; Microorganisms; Risk assessment; Storage conditions; Survival; Vacuum; Wholesale clubs; 식품과학; predictive model of C. perfringens; seasoning; aerobic and vacuum packing; beef jerky; microbial risk assessment; predictive model of C; perfringens
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2018.50.6.621

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 35ºC). 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.