Quantitative Microbial Risk Assessment of Clostridium perfringens on Ham and Sausage Products in Korea |
Ko, Eun-Kyung
(Livestock Products Standard Division, Animal Plant & Fisheries Quarantine & Inspection Agency)
Moon, Jin-San (Livestock Products Standard Division, Animal Plant & Fisheries Quarantine & Inspection Agency) Wee, Sung-Hwan (Livestock Products Standard Division, Animal Plant & Fisheries Quarantine & Inspection Agency) Bahk, Gyung-Jin (Department of Food and Nutrition, Kunsan National University) |
1 | Marc, Y. L., Plowman, J., Aldus, C. F., Munoz-cuevas, M., Baranyi, J., and Peck, M. W. (2008) Modeling the growth of Clostridium perfringens during the cooling of bulk meat. Int. J. Food Microbiol. 128, 41-50. DOI ScienceOn |
2 | Oh, D. H., Ding, T., Ha S. D., and Bahk, G. J. (2009). The risk estimation of Listeria monocytogenes for ready-to-eats fresh cut-vegetables. J. Food Hyg. Safety 24, 50-55. |
3 | Park, S. Y., Choi, J. W., Chung, D. H., Kim, M. G., Lee, K. H., Kim, K. S., Bahk, G. J., Bae, D. H., Park, S. K., Kim, K. Y., Kim, C. H., and Ha, S. D. (2007) Development of a predictive mathematical model for the growth kinetics of Listeria monocytogenes in sesame leaves. Food Sci. Biotechnol. 16, 238-242. 과학기술학회마을 |
4 | Ross, T., Rasmussen S., Fazil, A., Paoli, G., Sumner, J. (2009) Quantitative risk assessment of Listeria monocytogenes in ready-to-eat meats in Australia. Int. J. Food Microbiol. 131, 128-137. DOI ScienceOn |
5 | Choi, M. S., Choi, J. A., Kim, M., and Bahk, G. J. (2011) The comparison of temperatures between display stand and temperature of food surface for cold and frozen foods in wholesale stores in Korea. J. Food Hyg. Safety 26, 283-288. |
6 | Korea Health Industry Development Institute (KHIDI). (2008) The report of international microbial specification and standards. |
7 | Codex (1998) Draft principles and guidelines for the conduct of microbiological risk assessment. Codex Committee on Food Hygiene. Report of the thirty-first session, Orlando, United States. |
8 | Golden, N. J., Crouch, E. A., Latmer, H., Kadrt, A. R., and Kause, J. (2009) Risk assessment for Clostridium perfringens in ready-to-eat and partially cooked meat and poultry products. J. Food Prot. 72, 1370-1384. |
9 | Korea Food and Drug Administration (KFDA). (2011) The study of store management for food warehouse and transport. |
10 | Korea Ministry of Health and Welfare (KMHW). (2009) Korea national health and nutrition survey. Available from: http://knhanes.cdc.go.kr/. Accessed Jul. 15. 2011. |
11 | Korea Animal, Plant and Fisheries Quarantine and Inspection Agency (KQIA). (2011a) Standards for livestock products. Available from: http://www.qia.go.kr/livestock/clean/livestock_livestock_food.jsp. Accessed Aug. 4. 2011. |
12 | Korea Animal, Plant and Fisheries Quarantine and Inspection Agency (KQIA). (2011b) The method, standard and procedures for risk assessment of animal products. Available from: http://www.qia.go.kr/livestock/clean/livestock_livestock_ food.jsp. Accessed Sep. 2. 2011. |
13 | Lund, B. M., Baird-Parker, T. C., and Gould, G. W. (2000a) The microbiological safety and quality of food. Aspen Publishers, Inc., Maryland, pp. 361-383. |
14 | Lund, B. M., Baird-Parker, T. C., and Gould, G. W. (2000b) The microbiological safety and quality of food. Aspen Publishers, Inc., Maryland, pp. 1110-1127. |
15 | Bahk, G. J., Hong, C. H., Oh, D. H., Ha, S. D., Park, K. H., and Todd, E. C. D. (2006) Modeling the level of contamination of Staphylococcus aureus in ready-to-eat food Kimbab in Korea. J. Food Prot. 69, 1340-1346. |
16 | Bahk G. J. (2010a) Present status and the strategies of application of microbial risk assessment (MRA) on livestock products in Korea. Kor. J. Vet. Publ. Hlth. 34, 1-8. |
17 | Bahk G. J. (2010b) Statistical probability analysis of storage temperatures of domestic refrigerator as a risk factor of foodborne illness outbreak. Kor. J. Food Technol. 42, 373-376. 과학기술학회마을 |
18 | Bahk, G. J., Todd, E. C. D. Hong, C. H., Oh, D. H., and Ha, S. D. (2007) Exposure assessment for Bacillus cereus in ready-to-eat Kimbab selling at stores. Food Control 18, 682-688. DOI ScienceOn |
19 | Bemrah, N., Sana, M., Cassin, M. H., Griffiths, M. W., and Cerf, O. (1998) Quantitative risk assessment of human listeriosis from consumption of soft cheese made from raw milk. Prev. Vet. Med. 37, 129-145. DOI ScienceOn |
20 | Blackburn, C. W. and McClure, P. J. (2009) Foodborne pathogens - hazards, risk analysis and control. 2nd ed, CRC press, Cambridge, pp. 830-835. |
21 | Cho, J. J., Baek, S. H., Lim, D. G., Pyo, S. I., Lee, W. C. l., and Nam, I. S. (2010) Effects of HACCP system implementation on medicine use and productivity of swine farms in Korea. Korean J. Food Sci. An. 30, 392-396. 과학기술학회마을 DOI ScienceOn |