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http://dx.doi.org/10.9721/KJFST.2020.52.6.661

Risk assessment of Staphylococcus aureus infection in ready-to-eat Samgak-Kimbap  

Lee, Chae Lim (Department of Food and Nutrition, Kyung Hee University)
Kim, Yeon Ho (Department of Food and Nutrition, Kyung Hee University)
Ha, Sang-Do (School of Food Science and Technology, Chung-Ang University)
Yoon, Yo Han (Department of Food and Nutrition, Sookmyung Women's University)
Yoon, Ki Sun (Department of Food and Nutrition, Kyung Hee University)
Publication Information
Korean Journal of Food Science and Technology / v.52, no.6, 2020 , pp. 661-669 More about this Journal
Abstract
Samgak-Kimbap is a popular ready-to-eat (RTE) food at convenience stores, in Korea. Although Samgak-Kimbap is distributed through the cold chain supply system, inappropriate temperature storage conditions prior to consumption are a cause of concern. The objective of this study was to evaluate the risk of Staphylococcus aureus growth in Samgak-Kimbap in the retail market. The prevalence and contamination levels of S. aureus in Samgak-Kimbap (n=170) were monitored, and the predictive growth model of a five-strain cocktail of enterotoxin-producing S. aureus (SEA, SEB, SEC, SED, and SEE) was developed in Samgak-Kimbap as a function of temperature (4, 10, 11, 20, 25, and 37℃). We could not observe the growth of S. aureus and enterotoxin-producing S. aureus in Samgak-Kimbap at temperatures below 10℃. The probability of illness with S. aureus per serving of Samgak-Kimbap was 1.44×10-10 per day. The most influential factor in increasing the risk of foodborne illnesses was the contamination level of S. aureus in Samgak-Kimbap.
Keywords
Staphylococcus aureus enterotoxin; predictive model; risk assessment; ready-to-eat Samgak-Kimbap;
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