[논문]우유에서 장출혈성 대장균과 캠필로박터균의 행동예측 모델 개발 및 정량적 미생물 위해성 평가 연구

동쟈밍; 민경진; 서건호; 윤기선

doi:10.9721/kjfst.2021.53.5.657

우유에서 장출혈성 대장균과 캠필로박터균의 행동예측 모델 개발 및 정량적 미생물 위해성 평가 연구
Predictive model and quantitative microbial risk assessment of enterohemorrhagic Escherichia coli and Campylobacter jejuni in milk 원문보기

한국식품과학회지 = Korean journal of food science and technology, v.53 no.5, 2021년, pp.657 - 668

동쟈밍 (경희대학교 식품영양학과) , 민경진 (장안대학교 식품영양학과) , 서건호 (건국대학교 수의과학과) , 윤기선 (경희대학교 식품영양학과)

초록
AI-Helper

본 연구는 일반우유와 무지방우유에서 장출혈성 대장균과 캠필로박터 제주니의 행동예측모델을 개발하고, 미생물학적 안전관리를 위한 기준의 적절성 평가를 위해 정량적 위해성평가를 수행하였다. 시중 마트에서 유통 판매되고 있는 일반우유(n=195)에서 장출혈성 대장균과 캠필로박터 제주니의 오염실태를 모니터링한 결과 모든 제품에서 장출혈성 대장균과 캠필로박터 제주니는 검출되지 않아 초기 오염도는 각각 -3.94 log CFU/mL로 동일하게 추정되었다. 장출혈성 대장균은 7℃ 이상의 온도에서 성장하였고, 캠필로박터 제주니는 4-25℃ 온도의 우유에서 사멸하였다. 우유에서 1차 모델에서 얻은 parameter를 사용하여 장 출혈성 대장균은 2차 성장모델을 캠필로박터 제주니는 2차 사멸예측모델을 개발하였다. 일반우유의 섭취패턴은 식품의약품안전처(2015) 연구에서 수행한 "50대 주요 축산식품의 섭취량 및 섭취패턴조사" 결과를 바탕으로 @RISK 프로그램을 활용하여 하루에 일반우유의 1회 섭취를 통하여 장출혈성 대장균과 캠필로박터 제주니에 의한 식중독 발생 확률을 추정하였다. 추정 결과 1일 1회 일반우유 섭취로 장출혈성 대장균과 캠필로박터 제주니로 인한 평균 식중독 발생 확률은 각각 5.70×10^-5, 9.86×10^-9 것으로 확인되었다. 본 연구에서 정량적 위해평가를 통해 일반우유에서 장출혈성 대장균과 캠필로박터 제주니의 위해수준을 산출한 결과 일반우유에서 장출혈성 대장균의 식중독 발생 가능성이 상대적으로 높으므로 우선관리 대상임을 알 수 있었고, 우유제조업체에서 교차오염 방지, 살균온도/시간 관리, 유통온도, 가정에서 온도 관리 등이 매우 중요할 것으로 사료된다.

Abstract ▼ AI-Helper

We prepared the growth and survival models of enterohemorrhagic Escherichia coli (EHEC) and Campylobacter jejuni in milk as a function of temperature and assessed the microbiological risks associated with the consumption of whole milk. EHEC and C. jejuni were not detected in whole milk (n=195) in the retail market. The minimum growth temperature of EHEC in milk was 7℃. The lag time of EHEC in whole milk was longer than that in skim milk. The survival ability of C. jejuni in milk was better at 4℃ than at 10℃. Lower delta values were observed in whole milk than in skim milk, indicating that C. jejuni survived better in skim milk. The probability of foodborne illness from whole milk consumption was 5.70×10-5 for EHEC and 9.86×10-9 for C. jejuni. Sensitivity analysis results show that the market temperature of EHEC and the dose-response model of C. jejuni are correlated with the probability of foodborne illness.

주제어

표/그림 (10)

표 Table 1. LT, SGR, MPD and R2 values for Enterohemorrhagic E. coli in whole milk and skim milk at 7, 10, 17, 25 and 36ºC
그림 Fig. 1. Secondary models for LT, SGR and MPD of Enterohemorrhagic E. coli in whole milk & skim milk as a function of temperature.
그림 Fig. 2. Primary models of C. jejuni in whole milk and skim milk during storage as a function of time at 4, 10, 17 and 25ºC.
그림 Fig. 3. Probability distribution for contamination level of Enterohemorrhagic E. coli and C. jejuni in whole milk.
표 Table 2. Delta, p, N₀ and R² values for C. jejuni in whole milk and skim milk at 4, 10, 17, 25 ºC
그림 Fig. 4. Cumulative distribution for comparing the contamination level of Enterohemorrhagic E. coli and C. jejuni in milk from initial contamination level to home with @RISK. IC: initial contamination level; C1: market storage; C2: transportation; C3: home storage.
표 Table 3. Simulation model and formulas in the Excel spreadsheet used to calculate the risk of Enterohemorrhagic E. coli in whole milk with @RISK
표 Table 4. Simulation model and formulas in the excel spreadsheet used to calculate the risk of C. jejuni in whole milk with @RISK
그림 Fig. 5. The correlation coefficient for sensitivity risk factor affecting probability of foodborne illness of Enterohemorrhagic E. coli (a) and C. jejuni (b) by consumption of whole milk with @RISK.
표 Table 5. Probability of foodborne illness of C. jejuni and Enterohemorrhagic E. coli per day per one serving of whole milk

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저자의 다른 논문 :

표제어: PCR

동의어: Packet Collision Rate

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용어 설명: PCR은 세균 특이성이 있는 primer를 이용하여 적은 수의 세균이 있을지라도 쉽게 검출할 수 있는 유용한 방법이며, 이를 이용하여 구강 내 치면세균막이나 타액에서 직접 세균을 검출할 수 있게 되었다[8].

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