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Quantitative Microbial Risk Assessment of Non-thermal Processed Japanese Foods Using Monte Carlo Simulation  

Song, Ju-Hyun (Department of Food Science and Technology, Dongguk University)
Choi, Yu-Jin (Department of Food Science and Technology, Dongguk University)
Nang, Hyo-Min (Department of Food Science and Technology, Dongguk University)
Lee, Kwang-Geun (Department of Food Science and Technology, Dongguk University)
Publication Information
Food Engineering Progress / v.13, no.1, 2009 , pp. 56-63 More about this Journal
Abstract
The aim of this study was to control the outbreak of food pathogen through quantitative microbial risk assessment (QMRA). We used Monte Calro Simulation (MCS) to predict contamination levels of Staphylococcus aureus on the raw materials, equipments and cook in Japanese restaurant located in Seoul. The result of sensitivity analysis showed that the most significant factor for the outbreak of food pathogen was consumption temperature and storage time. In shrimp and octopus sushi, 'consumption temperature' was the highest sensitivity value of 0.419 followed by 'storage time' of 0.374. To increase safety of sushi, consumers should have sushi as soon as possible after cooking. In sushi 'storage time after cooking' was determined as Critical Control Point (CCP). To determine Control Limit (CL), Scenario Analysis (SA) was carried out. In sushi, SA was carried out using storage time as a unit condition. Safety level of S. aureus was set lower than 5 log CFU/g. After 2 hr 'storage time' the number of S. aureus increased to 3.908 log CFU/g. Therefore, 'storage time' of sushi was set as CL in case of room temperature storage.
Keywords
quantitative microbial risk assessment; non-thermal processed foods; monte carlo simulation; Staphylococcus aureus;
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Times Cited By KSCI : 6  (Citation Analysis)
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