과제정보
본 연구는 2019년도 식품의약품안전처 용역연구개발과제 연구개발비(18162축산선524) 지원에 의해 수행되었으며 감사드립니다.
참고문헌
- Bastias, J.M., Balladares, P., Acuna, S., Quevedo, R., Munoz, O., Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets. PloS ONE, 12, e0180993 (2017). https://doi.org/10.1371/journal.pone.0180993
- Katikou, P., Hughes, S.I., Robb, D.H.F., Lipid distribution within Atlantic salmon (Salmo salar) fillets. Aquaculture, 202, 89-99 (2001). https://doi.org/10.1016/S0044-8486(01)00562-2
- Korea Maritime Institute, (2019, August 20). 2017 Weekly report (Vol.51). Retrieved from https://www.kmi.re.kr/web/trebook/view.do?rbsIdx=273&page=26&idx=63
- Ministry of Food and Drug Safety, (2021, March 3). 2019 Risk assessment and reduction of Listeria monocytogenes in agriculture, livestock and fishery products. Report of MFDS, Seoul, Korea. Retrieved from https://scienceon.kisti.re.kr/srch/selectPORSrchReport.do?cn=TRKO202000029896&dbt=TRKO
- Lovdal, T., The microbiology of cold smoked salmon. Food Control, 54, 360-373 (2015). https://doi.org/10.1016/j.foodcont.2015.02.025
- Jeong, H.W., Park, S.H., Lee, J.H., Kim, S.J., Ryu, S.H., Song, M.O., Park, S.H., Jo, J.Y., Park, G.Y., Choi, S.M., Prevalence and antibiotic resistance patterns in Listeria monocytogenes isolated from food. J. Food Hyg. Saf., 29, 26-30 (2014). https://doi.org/10.13103/JFHS.2014.29.1.026
- Gonzalez, D., Vitas, A. I., Diez-Leturia, M., Garcia-Jalon, I.. Listeria monocytogenes and ready-to-eat seafood in Spain: Study of prevalence and temperatures at retail. Food Microbiol., 36, 374-378 (2013). https://doi.org/10.1016/j.fm.2013.06.023
- Domenech, E., Jimenez-Belenguer, A., Amoros, J.A., Ferrus, M.A., Escriche, I., Prevalence and antimicrobial resistance of Listeria monocytogenes and Salmonella strains isolated in ready-to-eat foods in Eastern Spain. Food Control, 47, 120-125 (2015). https://doi.org/10.1016/j.foodcont.2014.06.043
- Abdollahzadeh, E., Ojagh, S.M., Hosseini, H., Irajian, G., Ghaemi, E.A., Prevalence and molecular characterization of Listeria spp. and Listeria monocytogenes isolated from fish, shrimp, and cooked ready-to-eat(RTE) aquatic products in Iran. LWT-Food Sci. Technol., 73, 205-211 (2016). https://doi.org/10.1016/j.lwt.2016.06.020
- Norton, D.M., McCamey, M.A., Gall, K.L., Scarlett, J.M., Boor, K.J., Wiedmann, M.. Molecular studies on the ecology of Listeria monocytogenes in the smoked fish processing industry. Appl. Environ. Microbiol., 67, 198-205 (2001). https://doi.org/10.1128/AEM.67.1.198-205.2001
- Busani, L., Cigliano, A., Taioli, E., Caligiuri, V., Chiavacci, L., Di Bella, C., Battisti, A., Duranti, A., Gianfranceschi, M., Nardella, M.C., Ricci, A., Rolesu, S., Tamba, M., Marabelli, R., Caprioli, A., Prevalence of Salmonella enterica and Listeria monocytogenes contamination in foods of animal origin in Italy. J. Food Prot., 68, 1729-1733 (2015). https://doi.org/10.4315/0362-028X-68.8.1729
- Kramarenko, T., Roasto, M., Keto-Timonen, R., Maesaar, M., Meremae, K., Kuningas, M., Horman, A., Korkeala, H., Listeria monocytogenes in ready-to-eat vacuum and modified atmosphere packaged meat and fish products of Estonian origin at retail level. Food Control, 67, 48-52 (2016). https://doi.org/10.1016/j.foodcont.2016.02.034
- Wieczorek, K., Osek, J., Prevalence, genetic diversity and antimicrobial resistance of Listeria monocytogenes isolated from fresh and smoked fish in Poland. Food Microbiol., 64, 164-171 (2017). https://doi.org/10.1016/j.fm.2016.12.022
- Food and Drug Administration, (2021, March 26). Foodborne pathogenic microorganisms and natural toxins handbook. Retrieved from https://pdf.usaid.gov/pdf_docs/pnado152.pdf
- Ministry of Food and Drug Safety, (2019, August 16). The study of minimum infective dose and dose-response models for foodborne pathogens. Retrieved from https://scienceon.kisti.re.kr/commons/util/originalView.do?cn=TRKO201300028880&dbt=TRKO&rn=
- Allerberger, F., Wagner, M., Listeriosis: A resurgent food-borne infection. Clin. Microbiol. Infect., 16, 16-23 (2010). https://doi.org/10.1111/j.1469-0691.2009.03109.x
- Vit, M., Olejnik, R., Dlhy, J., Karpiskova, R., Castkova, J., Prikazsky, V., Prikazska, M., Benes, C., Petras, P., Outbreak of listeriosis in the Czech Republic, late 2006-preliminary report. Euro Sureill., 12, E070208.1 (2007).
- Pichler, J., Much, P., Kasper, S., Fretz, R., Auer, B., Kathan, J., Mann, M., Huhulescu, S., Ruppitsch, W., Pietzka, A., Silberbauer, K., Neumann, C., Gschiel, E., Martin, A.D., Schuetz, A., Gindl, J., Neugschwandtner, E., Allerberger, F., An outbreak of febrile gastroenteritis associated with jellied pork contaminated with Listeria monocytogenes. Wien. Klin. Wochenschr., 121, 149-156 (2009). https://doi.org/10.1007/s00508-009-1137-3
- World Health Organization, (2019, August 14). 2019 Listeriosis-South Africa. Retrieved from https://www.who.int/csr/don/28-march-2018-listeriosis-south-africa/en/
- European Food Safety Authority, (2019, August 20). 2005 Commission Regulation (EC) No 2073/2005 on microbiological criteria for foods. Retrieved from https://eur-lex.europa.eu/legal-content/EN/ALL/?uri=CELEX%3A32005R2073
- Health Canada, (2019, August 14). 2011 Policy on Listeria monocytogenes inready to eat foods. Retrieved from https://www.canada.ca/content/dam/hc-sc/migration/hc-sc/fn-an/alt_formats/pdf/legislation/pol/policy_listeria_monocytogenes_2011-eng.pdf
- Food and Drug Administration, (2021, March 18). Draft guidance for industry: Control of listeria monocytogenes in ready-to-eat foods. Retrieved from https://www.fda.gov/regulatory-information/search-fda-guidance-documents/draftguidance-industry-control-listeria-monocytogenes-ready-eat-foods
- Codex Alimentarius, (2019, August 15). Principles and guidelines for the conduct of microbiological risk assessment. Retrieved from http://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B30-1999%252FCXG_030e_2014.pdf
- Rocourt, J., BenEmbarek, P., Toyofuku, H., Schlundt, J., Quantitative risk assessment of Listeria monocytogenes in ready-to-eat foods: the FAO/WHO approach. FEMS Immunol. Med. Microbiol., 35, 263-267 (2003). https://doi.org/10.1016/S0928-8244(02)00468-6
- Perez-Rodriguez, F., van Asselt, E.D., Garcia-Gimeno, R.M., Zurera, G., Zwietering, M.H., Extracting additional risk managers information from a risk assessment of Listeria monocytogenes in deli meats. J. Food Prot., 70, 1137-1152 (2007). https://doi.org/10.4315/0362-028X-70.5.1137
- Carrasco, E., Perez-Rodriguez, F., Valero, A., Garcia-Gimeno, R.M., Zurera, G., Risk assessment and management of Listeria monocytogenes in ready-to-eat lettuce salads. Compr. Rev. Food Sci. Food Saf., 9, 498-512 (2010). https://doi.org/10.1111/j.1541-4337.2010.00123.x
- Franz, E., Tromp, S.O., Rijgersberg, H., van der Fels-Klerx, H.J., Quantitative microbial risk assessment for Escherichia coli O157: H7, Salmonella, and Listeria monocytogenes in leafy green vegetables consumed at salad bars. J. Food Prot., 73, 274-285 (2010). https://doi.org/10.4315/0362-028X-73.2.274
- Foerster, C., Figueroa, G., Evers, E., Risk assessment of Listeria monocytogenes in poultry and beef. Br. Food J., 117, 779-792 (2015). https://doi.org/10.1108/BFJ-03-2014-0131
- Lindqvist, R., Westoo, A., Quantitative risk assessment for Listeria monocytogenes in smoked or gravad salmon and rainbow trout in Sweden. Int. J. Food Microbiol., 58, 181-196 (2000). https://doi.org/10.1016/S0168-1605(00)00272-5
- Pouillot, R., Goulet, V., Delignette-Muller, M.L., Mahe, A., Cornu, M., Quantitative risk assessment of Listeria monocytogenes in French cold-smoked salmon: II. Risk characterization. Risk Anal., 29, 806-819 (2009). https://doi.org/10.1111/j.1539-6924.2008.01200.x
- Pasonen, P., Ranta, J., Tapanainen, H., Valsta, L., Tuominen, P., Listeria monocytogenes risk assessment on cold smoked and salt-cured fishery products in Finland-A repeated exposure model. Int. J. Food Microbiol., 304, 97-105 (2019). https://doi.org/10.1016/j.ijfoodmicro.2019.04.007
- Vose, D.J., The application of quantitative risk assessment to microbial food safety. J. Food Prot., 61, 640-648 (1998). https://doi.org/10.4315/0362-028X-61.5.640
- Sanaa, M., Coroller, L., Cerf, O., Risk assessment of listeriosis linked to the consumption of two soft cheeses made from raw milk: Camembert of Normandy and Brie of Meaux. Risk Anal., 24, 389-399 (2004). https://doi.org/10.1111/j.0272-4332.2004.00440.x
- Gibson, A.M., Bratchell, N., Roberts, T., The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurry. J. Appl. Bacteriol., 62, 479-490 (1987). https://doi.org/10.1111/j.1365-2672.1987.tb02680.x
- Davey, K.R., Applicability of the davey (linear arrhenius) predictive model to the lag phase of microbial growth. J. Appl. Bacteriol., 70, 253-257 (1991). https://doi.org/10.1111/j.1365-2672.1991.tb02933.x
- Ratkowsky, D.A., Olley, J., McMeekin, T.A., Ball, A., Relationship between temperature and growth rate of bacterial cultures. J. Bacteriol., 149, 1-5 (1982). https://doi.org/10.1128/jb.149.1.1-5.1982
- McMeekin, T.A., Olley, J.N., Ross, T., Ratkowsky D.A., Predictive microbiology: Theory and application. Biotechnologia, 2, 94 (1993).
- Choi, E.J., Kim, M.H., Bahk, G.J., Sanitary conditions for cold and frozen food storage warehouses in Korea. J. Food Hyg. Saf., 26, 283-288 (2011).
- Jung, H., Consumer survey and hazard analysis for the improvement of food hygiene and safety in purchase. Master's thesis, Korea University, Seoul, Korea (2011).
- Korea Meteorological Administration, (2019, August 15). 2018 Weather information. Retrieved from https://web.kma.go.kr/eng/index.jsp
- Ministry of Food and Drug Safety, (2019, August 5). Food intake for microbial risk assessment. Retrieved from https://policy.nl.go.kr/search/searchDetail.do?rec_key=SH1_UMO20140092676&kwd=#dummy
- Golden, N.J., Crouch, E.A., Latmer, H., Kadrt, A.R., Kause, J., Risk assessment for Clostridium perfringens in ready-to-eat and partially cooked meat and poultry products. J. Food Prot., 72, 1376-1384 (2009). https://doi.org/10.4315/0362-028X-72.7.1376
- Palisade, (2019 August 14). 2016 @RISK User's Guide. Retrieved from http://www.palisade.com/downloads/documentation/75/EN/RISK7_EN.pdf
- Cho, J.I., Lee, S.H., Lim, J.S., Kwak, H.S., Hwang, I.G., Predictive mathematical model for the growth kinetics of Listeria monocytogenes on smoked salmon. J. Food Hyg. Saf., 26, 120-124 (2011).
- Gimenez, B., Dalgaard, P.. Modelling and predicting the simultaneous growth of Listeria monocytogenes and spoilage micro-organisms in cold-smoked salmon. J. Appl. Microbiol., 96, 96-109 (2004). https://doi.org/10.1046/j.1365-2672.2003.02137.x
- Sperber, W.H., Influence of water activity on foodborne bacteria-a review. J. Food Prot., 46, 142-150 (1983). https://doi.org/10.4315/0362-028x-46.2.142
- Ministry of Food and Drug Safety, (2021, February 23). Food Code. Retrieved from https://www.foodsafetykorea.go.kr/foodcode/01_03.jsp?idx=13