Salmonellosis caused by chicken consumption has been a critical issue in food safety worldwide, including in Korea. The probability of illness from consumption of chicken was simulated in study, based on the recipe of Dakgalbi, a commonly eaten chicken dish in Korea. Additionally, the processing sta...
Salmonellosis caused by chicken consumption has been a critical issue in food safety worldwide, including in Korea. The probability of illness from consumption of chicken was simulated in study, based on the recipe of Dakgalbi, a commonly eaten chicken dish in Korea. Additionally, the processing stage at slaughterhouses to decrease Salmonella concentration in broilers was modeled to explore its effect on the likelihood of illness. A Monte Carlo simulation model was created using @RISK. Prevalence of Salmonella in chickens at the retail stage was found to be predominantly important in determining the probability of illness. Other than the prevalence, cooking temperature was found to have the largest impact on the probability of illness. The results also demonstrated that, although chlorination is a powerful tool for decreasing the Salmonella concentration in chicken, this effect did not last long and was negated by the following stages. This study analyzes the effects of variables of the retail-to-table pathway on the likelihood of salmonellosis in broiler consumption, and also evaluates the processing step used to decrease the contamination level of Salmonella in broilers at slaughterhouses. According to the results, we suggest that methods to decrease the contamination level of Salmonella such as chlorination had little effect on decreasing the probability of illness. Overall, these results suggest that preventing contamination of broiler with Salmonella must be a top priority and that methods to reduce the concentration of Salmonella in broilers at slaughterhouses hardly contribute to safe consumption of Salmonella-contaminated chicken.
Salmonellosis caused by chicken consumption has been a critical issue in food safety worldwide, including in Korea. The probability of illness from consumption of chicken was simulated in study, based on the recipe of Dakgalbi, a commonly eaten chicken dish in Korea. Additionally, the processing stage at slaughterhouses to decrease Salmonella concentration in broilers was modeled to explore its effect on the likelihood of illness. A Monte Carlo simulation model was created using @RISK. Prevalence of Salmonella in chickens at the retail stage was found to be predominantly important in determining the probability of illness. Other than the prevalence, cooking temperature was found to have the largest impact on the probability of illness. The results also demonstrated that, although chlorination is a powerful tool for decreasing the Salmonella concentration in chicken, this effect did not last long and was negated by the following stages. This study analyzes the effects of variables of the retail-to-table pathway on the likelihood of salmonellosis in broiler consumption, and also evaluates the processing step used to decrease the contamination level of Salmonella in broilers at slaughterhouses. According to the results, we suggest that methods to decrease the contamination level of Salmonella such as chlorination had little effect on decreasing the probability of illness. Overall, these results suggest that preventing contamination of broiler with Salmonella must be a top priority and that methods to reduce the concentration of Salmonella in broilers at slaughterhouses hardly contribute to safe consumption of Salmonella-contaminated chicken.
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제안 방법
The goal of the study was two-fold: (1) to conduct a baseline microbial risk assessment for Salmonella in chicken employing Monte Carlo simulation, and to perform a sensitivity analysis for the parameters on the probability of illness; (2) to explore how the level of chlorination affects the likelihood of illness. Based on the results, we provide a potential foundation for food safety in terms of risk management for Salmonella in chicken.
If relevant data were not available, we referred to foreign data, expert opinion, and logical inferences. The model was simulated with @RISK (Palisade Corporation, Ithaca, NY) using a Monte Carlo simulation with settings of Latin hypercube sampling and was iterated 100,000 times. We employed a high number of iterations because of the extremely low values of the likelihood of illness estimated by this study.
, 2008), and 2 Log CFU/g (Lu and Wu, 2012), respectively. The square root of the published chlorination effect was plotted against the chlorination concentration and linear regression was used to model the effect of chlorine concentration on Salmonella reduction (Fig. 1). In the chlorination model, we first used fixed values of chlorination concentration (0, 50, 100, 200, and 400 ppm).
성능/효과
2B). The results of this sensitivity analysis showed that cooking temperature had a predominant effect on deciding the probability of illness.
후속연구
In this regard, the present risk assessment may also be useful for food safety-related authorities when setting a quantitative standard for Salmonella in chicken. Finally, this risk assessment points to the need for additional research on the effects of other factors (e.g., concentration of Salmonella on chicken, cross-contamination, and effects of cooking depending on the recipe), which may be useful in securing the safety of chicken from salmonellosis.
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