Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Estimation of Dietary Exposure to Antimicrobial Resistant Staphylococcus aureus from Pork-based Food Dishes

돈육섭취에 의한 항생제 내성 황색포도상구균 및 독소의 식이노출평가

  • Kim, Hyun-Jung (Safety, Distribution and Marketing Research Group, Korea Food Research Institute) ;
  • Koo, Min-Seon (Safety, Distribution and Marketing Research Group, Korea Food Research Institute)
  • 김현정 (한국식품연구원 안전유통연구단) ;
  • 구민선 (한국식품연구원 안전유통연구단)
  • Received : 2011.08.12
  • Accepted : 2012.01.11
  • Published : 2012.02.29
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Abstract

Antimicrobial resistance of foodborne pathogens is an important food safety issue worldwide as well as in Korea. In this study, exposure to antimicrobial resistant (AMR) Stapylococcus aureus was assessed from the consumption of pork based food dishes prepared in food service operations using the Monte Carlo simulation. Thirty five isolates of S. aureus were obtained from 124 semi-processed pork products and their antibiotic resistance patterns were determined. The highest resistance was observed for penicillin (76.7%) followed by ampicillin (70.0%). Two isolates were resistant to oxacillin (6.7%) and no vancomycin resistance was observed. Dietary exposure to penicillin resistant S. aureus as the most frequently observed AMR S. aureus from pork-based dishes was estimated based on contamination data as well as compliance to guidelines for time and temperature controls during food service operations. The mean level of penicillin resistant S. aureus in pork dishes during preparation was below 1 Log CFU/g. As a conservative approach, 95th percentile estimated level of penicillin resistant S. aureus was below the level for toxin production. The estimated probability of staphylococcal intoxication by AMR S. aureus was very low using currently available data.

식중독균의 항생제 내성은 주요 식품 안전 이슈로, 적절한 안전관리 옵션을 도출하기 위해서는 항생제 내성균의 노출평가가 필수적이다. 이에 식품섭취에 의한 항생제 내성균의 인체노출 정도를 평가하고자 확률노출모델을 이용하여 돈육식품 중 항생제 내성 S. aureus 및 생성 독소의 식이노출을 추정하였다. 시판 돈육 제품에서 S. aureus를 분리하고 주요 항생제에 대한 내성율을 분석한 결과 124개 시료에서 분리된 30주의 S. aureus는 penicillin과 ampicillin에 대해 각각 76.7%와 70.0%의 내성을 보였다. Oxacillin 내성은 6.7%였으며 vancomycin에 대해서는 내성을 나타내지 않았다. 가장 내성율이 높은 penicillin 내성 S. aureus를 대상으로 원료 중 오염도, 항생제 내성율, 작업지침 준수여부 등 변수를 이용한 집단급식 조리 돈육 불고기 섭취에 대한 확률노출평가 모델을 시뮬레이션한 결과, 조리 전 또는 서빙 전 단계에서 돈육 중 내성균의 추정 오염도는 평균 0.3 Log CFU/g이며, 보수적인 접근인 95% percentile값의 경우도 penicillin 내성 S. aureus의 알려진 독소 생성 수준보다 낮았다. 이 결과는 현재 주어진 조건에서 돈육조리식품 섭취에 의한 항생제 내성 S. aureus의 인체노출가능성이 낮으며 돈육조리식품 섭취에 의하여 penicillin 내성 S. aureus이 생성하는 독소에 노출될 가능성은 매우 낮음을 시사한다. 그러나 원료의 오염도, 조리 중 온도, 시간관리가 준수되지 않을 경우 식중독이 발생할 가능성은 증가할 수 있으므로 작업지침 등을 준수해야 할 것이다.

Keywords

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