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http://dx.doi.org/10.9721/KJFST.2018.50.6.621

Quantitative microbial risk assessment of Clostridium perfringens in beef jerky  

Nam, Gun Woo (Department of Food and Nutrition, Kyung Hee University)
Kim, Su Jin (Department of Food and Nutrition, Kyung Hee University)
Yoon, Ki Sun (Department of Food and Nutrition, Kyung Hee University)
Publication Information
Korean Journal of Food Science and Technology / v.50, no.6, 2018 , pp. 621-628 More about this Journal
Abstract
We developed a quantitative microbial risk assessment model for determning the effect of seasoning on Clostridium perfringens behavior in beef jerky under aerobic and anaerobic conditions. C. perfringens was not detected (<0.5 log CFU/g) in beef jerky samples (n=275), regardless of storage conditions or the presence of seasoning. Survival models of C. perfringens on beef jerky were developed as a function of temperature (10, 17, 25, and $35^{\circ}C$). Risk of C. perfringens due to the consumption of beef jerky was estimated with @RISK and FDA-iRISK. The probability of foodborne illness due to C. perfringens through consumption of seasoned, vacuum packed beef jerky was estimated to be $2.77{\times}10^{-16}$ per person per day. Overall, the risk of contamination of beef jerky with C. perfringens is very low.
Keywords
beef jerky; microbial risk assessment; predictive model of C. perfringens; aerobic and vacuum packing; seasoning;
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Times Cited By KSCI : 3  (Citation Analysis)
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