This study evaluated the risk of Clostridium perfringens (C. perfringens) foodborne illness from natural and processed cheeses. Microbial risk assessment in this study was conducted according to four steps: hazard identification, hazard characterization, exposure assessment, and risk characterizatio...
This study evaluated the risk of Clostridium perfringens (C. perfringens) foodborne illness from natural and processed cheeses. Microbial risk assessment in this study was conducted according to four steps: hazard identification, hazard characterization, exposure assessment, and risk characterization. The hazard identification of C. perfringens on cheese was identified through literature, and dose response models were utilized for hazard characterization of the pathogen. For exposure assessment, the prevalence of C. perfringens, storage temperatures, storage time, and annual amounts of cheese consumption were surveyed. Eventually, a simulation model was developed using the collected data and the simulation result was used to estimate the probability of C. perfringens foodborne illness by cheese consumption with @RISK. C. perfringens was determined to be low risk on cheese based on hazard identification, and the exponential model ($r=1.82{\times}10^{-11}$) was deemed appropriate for hazard characterization. Annual amounts of natural and processed cheese consumption were $12.40{\pm}19.43g$ and $19.46{\pm}14.39g$, respectively. Since the contamination levels of C. perfringens on natural (0.30 Log CFU/g) and processed cheeses (0.45 Log CFU/g) were below the detection limit, the initial contamination levels of natural and processed cheeses were estimated by beta distribution (${\alpha}1=1$, ${\alpha}2=91$; ${\alpha}1=1$, ${\alpha}2=309$)${\times}$uniform distribution (a = 0, b = 2; a = 0, b = 2.8) to be -2.35 and -2.73 Log CFU/g, respectively. Moreover, no growth of C. perfringens was observed for exposure assessment to simulated conditions of distribution and storage. These data were used for risk characterization by a simulation model, and the mean values of the probability of C. perfringens foodborne illness by cheese consumption per person per day for natural and processed cheeses were $9.57{\times}10^{-14}$ and $3.58{\times}10^{-14}$, respectively. These results indicate that probability of C. perfringens foodborne illness by consumption cheese is low, and it can be used to establish microbial criteria for C. perfringens on natural and processed cheeses.
This study evaluated the risk of Clostridium perfringens (C. perfringens) foodborne illness from natural and processed cheeses. Microbial risk assessment in this study was conducted according to four steps: hazard identification, hazard characterization, exposure assessment, and risk characterization. The hazard identification of C. perfringens on cheese was identified through literature, and dose response models were utilized for hazard characterization of the pathogen. For exposure assessment, the prevalence of C. perfringens, storage temperatures, storage time, and annual amounts of cheese consumption were surveyed. Eventually, a simulation model was developed using the collected data and the simulation result was used to estimate the probability of C. perfringens foodborne illness by cheese consumption with @RISK. C. perfringens was determined to be low risk on cheese based on hazard identification, and the exponential model ($r=1.82{\times}10^{-11}$) was deemed appropriate for hazard characterization. Annual amounts of natural and processed cheese consumption were $12.40{\pm}19.43g$ and $19.46{\pm}14.39g$, respectively. Since the contamination levels of C. perfringens on natural (0.30 Log CFU/g) and processed cheeses (0.45 Log CFU/g) were below the detection limit, the initial contamination levels of natural and processed cheeses were estimated by beta distribution (${\alpha}1=1$, ${\alpha}2=91$; ${\alpha}1=1$, ${\alpha}2=309$)${\times}$uniform distribution (a = 0, b = 2; a = 0, b = 2.8) to be -2.35 and -2.73 Log CFU/g, respectively. Moreover, no growth of C. perfringens was observed for exposure assessment to simulated conditions of distribution and storage. These data were used for risk characterization by a simulation model, and the mean values of the probability of C. perfringens foodborne illness by cheese consumption per person per day for natural and processed cheeses were $9.57{\times}10^{-14}$ and $3.58{\times}10^{-14}$, respectively. These results indicate that probability of C. perfringens foodborne illness by consumption cheese is low, and it can be used to establish microbial criteria for C. perfringens on natural and processed cheeses.
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제안 방법
Since the contamination level of C. perfringens was below detection level in all samples, the data were fitted with the beta distribution (α1 = 1, α2 = 91 and α1 = 1, α2 = 309 for natural and processed cheese) and the uniform distribution (a = 0, b = 2, and a = 0, b = 2.8 for natural and processed cheese) for prevalence and C. perfringens concentration, respectively.
The primary measure of risk used in this assessment was the risk of C. perfringens per serving of cheese, which is useful in comparing risk between different cheese types. The concept of risk also contains the severity of the consequences of exposure.
perfringens in cheese. Therefore, the objective of this study was to develop a microbial risk assessment simulation model and to estimate the risk of C. perfringens in natural and processed cheese (Figure 1).
With exposure assessment data which included prevalence, contamination level, storage temperature distribution, cheese consumption amount and frequency, and dose-response model, the probability of illness per person per day was estimated by simulation using the @RISK program with settings for 10,000 iterations of Latin Hypercube sampling (Tables 1 and 2).
대상 데이터
To amplify 16s rDNA, primers of 27F (5′ – AGA GTT TGA TCM TGG CTC AG - 3′) and 1492R (5′-TAC GGY TAC CTT GTT ACG ACT T - 3′) were used.
이론/모형
5°C±3.0°C.
Consumption of cheese in Korea: To estimate the amounts of natural and processed cheese consumption, raw data were extracted from the Korea National Health and Nutrition Examination Survey 2011 (KNHNES) using the frequency procedure (proc freq) of the SAS program version 9.1 (SAS Institute Inc., Cary, NC, USA)
. Each data was then fitted to @RISK program version 5.
성능/효과
In conclusion, a stochastic risk assessment model developed in our study should be useful in QMRA for C. perfringens in cheese, and the results indicate that the risk of C. perfringens in cheese is low. Therefore, the microbial criteria (n = 5, c = 0, m = 0 for 25 g) for C.
The estimated probabilities of C. perfringens foodborne illness per person were 9.57×10–14 and 3.58×10–14 for natural cheese and processed cheese, respectively, and even the 99th percentile was 2.64×10–12 and 8.94×10–13 for natural cheese and processed cheese, respectively (Table 3).
, 2012). The values were higher compared to the probability of C. perfringens foodborne illness by cheese consumption, indicating that the risk of C. perfringens foodborne illness from cheese consumption can be considered relatively low. The International Commission on Microbiological Specification for Foods also considers the risk of C.
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