본 연구에서 소비-섭취 시나리오와 온도-시간의 장염비브리오생육모델을 활용하여 국내 생굴의 병원성 장염 비브리오균의 위해평가를 실시하였다. 장염 비브리오균의 오염 수준 및 병원성 인자 데이터를 활용하였으며, 국민건강영양조사와 농촌진흥청의 표준레시피를 활용하여 섭취량을 조사하였고 용량반응관계는 Beta-Poisson모델을 활용하였다. 국내 소비자가 생굴을 섭취할 때 병원성 장염 비브리오균으로 발생하는 위해는 식중독이 주로 발생하는 4월, 10월, 11월에 $5.71{\times}10^{-5}$ (5퍼센타일 $2.71{\times}10^{-8}$, 95퍼센타일 $1.03{\times}10^{-4}$로 추정되었다. 본 연구에서 생굴의 장염비브리오 위해의 영향인자는 소비시점 생굴의 장염비브리오균의 오염수준, 생굴 섭취량, 병원성 인자(tdh or trh 유전자)의 존재 여부, 상온의 노출온도 및 시간으로 나타났으며 위해관리방안을 제시하였다.
본 연구에서 소비-섭취 시나리오와 온도-시간의 장염비브리오 생육모델을 활용하여 국내 생굴의 병원성 장염 비브리오균의 위해평가를 실시하였다. 장염 비브리오균의 오염 수준 및 병원성 인자 데이터를 활용하였으며, 국민건강영양조사와 농촌진흥청의 표준레시피를 활용하여 섭취량을 조사하였고 용량반응관계는 Beta-Poisson모델을 활용하였다. 국내 소비자가 생굴을 섭취할 때 병원성 장염 비브리오균으로 발생하는 위해는 식중독이 주로 발생하는 4월, 10월, 11월에 $5.71{\times}10^{-5}$ (5퍼센타일 $2.71{\times}10^{-8}$, 95퍼센타일 $1.03{\times}10^{-4}$로 추정되었다. 본 연구에서 생굴의 장염비브리오 위해의 영향인자는 소비시점 생굴의 장염비브리오균의 오염수준, 생굴 섭취량, 병원성 인자(tdh or trh 유전자)의 존재 여부, 상온의 노출온도 및 시간으로 나타났으며 위해관리방안을 제시하였다.
To assess the risk of V. parahaemolyticus infection caused by consumption of raw oysters in Korea, contamination levels during the retail-to-table route of oysters was modeled to predict V. parahaemolyticus growth based on temperature and time. The consumed amount data of the KNHANES and the standar...
To assess the risk of V. parahaemolyticus infection caused by consumption of raw oysters in Korea, contamination levels during the retail-to-table route of oysters was modeled to predict V. parahaemolyticus growth based on temperature and time. The consumed amount data of the KNHANES and the standard recipe of RDA were applied. A consumption scenario for exposure assessment was developed and combined with a Beta-Poisson dose-response model. The estimated probability of illness from consumption of pathogenic V. parahaemolyticus in raw oysters during three separate months (April, October, and November) was $5.71{\times}10^{-5}$ (within the 5th and 95th percentile ranges of $2.71{\times}10^{-8}$ to $1.03{\times}10^{-4}$). The results of the quantitative microbial-risk assessment indicated that the major factors affecting the probability of illness were the initial contamination level at the retailer, the consumed amount, the prevalence of pathogenic strains [tdh or trh genes], and exposure temperature and time.
To assess the risk of V. parahaemolyticus infection caused by consumption of raw oysters in Korea, contamination levels during the retail-to-table route of oysters was modeled to predict V. parahaemolyticus growth based on temperature and time. The consumed amount data of the KNHANES and the standard recipe of RDA were applied. A consumption scenario for exposure assessment was developed and combined with a Beta-Poisson dose-response model. The estimated probability of illness from consumption of pathogenic V. parahaemolyticus in raw oysters during three separate months (April, October, and November) was $5.71{\times}10^{-5}$ (within the 5th and 95th percentile ranges of $2.71{\times}10^{-8}$ to $1.03{\times}10^{-4}$). The results of the quantitative microbial-risk assessment indicated that the major factors affecting the probability of illness were the initial contamination level at the retailer, the consumed amount, the prevalence of pathogenic strains [tdh or trh genes], and exposure temperature and time.
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제안 방법
A predictive model for temperature variables were used to predict V. parahaemolyticus growth at different steps along the pathway (Fig. 1). A previous study comparing the growth patterns of trh-positive pathogenic V.
3). Changes in log MPN/g of V. parahaemolyticus during retail, transportation, and consumption of oysters were modeled based on temperature and time variables (Fig. 1).
Collection of quantitative monitoring data were restricted to April, October, and November in this work, since these are the most common periods of V. parahaemolyticus outbreak, V. parahaemolyticus detection in raw oysters, and raw oyster consumption in Korea (Table 1).
Data gaps were found as the prevalence of oyster consumers, limited sample size, consumer behaviors during preparation in this study. In addition, some of the box package containing ice prohibits the growth of V.
This survey of 9,047 subjects over 12 years of age was carried out and it contains information regarding food items and amount of food consumed by respondents during 24 retrospective hours per serving per person. To account for variations in consumption caused by the cooking method, the amount of oyster (g) containing other food materials such as vegetables and meat that was consumed was calculated by multiplying the consumed amount of raw oyster-containing food (g) from the KNHANES data by the raw oyster ratio of the standard RDA recipe (Table 2). The ratio of oysters in the food was calculated from the standard RDA recipe for each person?i.
대상 데이터
. This survey of 9,047 subjects over 12 years of age was carried out and it contains information regarding food items and amount of food consumed by respondents during 24 retrospective hours per serving per person. To account for variations in consumption caused by the cooking method, the amount of oyster (g) containing other food materials such as vegetables and meat that was consumed was calculated by multiplying the consumed amount of raw oyster-containing food (g) from the KNHANES data by the raw oyster ratio of the standard RDA recipe (Table 2).
이론/모형
The amount of raw oysters consumed was calculated using Korea National Health and Nutrition Examination Survey (KNHANES) data conducted in April19) and Rural Development Administration (RDA) standard recipe information19). This survey of 9,047 subjects over 12 years of age was carried out and it contains information regarding food items and amount of food consumed by respondents during 24 retrospective hours per serving per person.
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