牛肉干中产气荚膜梭菌的定量微生物风险评价

Q4 Agricultural and Biological Sciences

Korean Journal of Food Science and Technology Pub Date : 2018-01-01 DOI:10.9721/KJFST.2018.50.6.621

G. Nam, S. Kim, K. Yoon

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引用次数: 3

摘要

我们建立了一种定量微生物风险评估模型，用于确定在好氧和厌氧条件下，调味料对牛肉干中产气荚膜梭菌行为的影响。在牛肉干样品(n=275)中，无论储存条件或是否存在调味料，均未检测到产气荚膜杆菌(<0.5 log CFU/g)。建立了产气荚膜杆菌在牛肉干上随温度(10、17、25和35℃)变化的存活模型。食用牛肉干导致产气荚膜杆菌感染的风险用@RISK和fda - irrisk来估计。据估计，通过食用调味的真空包装牛肉干，由产气荚膜杆菌引起的食源性疾病的概率为每人每天2.77×10。总的来说，牛肉干被产气荚膜杆菌污染的风险很低。

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Quantitative microbial risk assessment of Clostridium perfringens in beef jerky

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 35C). 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 per person per day. Overall, the risk of contamination of beef jerky with C. perfringens is very low.

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来源期刊

Korean Journal of Food Science and Technology Agricultural and Biological Sciences-Food Science

CiteScore

1.10

自引率

0.00%

发文量

期刊介绍： The Korean Journal of Food Science and Technology (Korean J. Food Sci. Technol.; KJFST), a journal published bimonthly by the Korean Society of Food Science and Technology (KoSFoST). The topics covered in the KJFST include all the scientific and technological aspects of foods relevant to traditional Korean foods, food (bio)chemistry, microbiology, technology, and health aspects of foods.