• 한국식품과학회지
• /
• 제42권3호
• /
• pp.373-376
• /
• 2010

본 연구는 국내에서의 가정내 냉장고 온도에 대한 조사를 수행하여, 현 시점에서의 냉장고에서의 식품보관 온도분포를 추정하였고, 이를 MRA(미생물 위해평가: Microbial risk assessment)의 입력변수로 활용할 수 있도록 적정 확률분포 모델을 제시하였다. 일반적으로 가정내 냉장고에서의 식품 보관온도는 식중독 발생 등에서 있어 중요한 위해인자로 작용하는 것으로 알려져 있다. 조사대상 가구는 총 139가구이었으며, 조사기간은 2009년 5월에서부터 9월까지 data logger를 이용하여 측정하였다. 조사된 냉장고 온도의 평균은 $3.53{\pm}2.96^{\circ}C$로, $5^{\circ}C$ 이상은 23.6%로 나타났다. 수집된 온도자료는 @RISK를 이용, 적합성 검정(GOF: K-S와 AD test)을 수행하여 적정 확률분포모델에 대해 추정하였고, 이중 LogLogistic(-10.407, 13.616, 8.6107)분포 모델이 가장 적절한 국내에서의 가정내 냉장고 식품보관 온도분포 모델로 나타났다. 이 확률분포 모델은 MRA적용에 있어 노출평가에서 입력변수로서 직접적 활용이 가능하다고 할 수 있겠다.

• Safe Food
• /
• 제4권4호
• /
• pp.47-54
• /
• 2009

• 한국환경보건학회지
• /
• 제39권1호
• /
• pp.32-42
• /
• 2013

Objectives: Cryptosporidium, a protozoan parasite, has been recognized as a frequent cause of waterborne disease due to its extremely strong resistance against chlorine disinfection. Although there has as yet been no report of a Cryptosporidium outbreak through drinking water in Korea, it is important to estimate the health risk of Cryptosporidium in water supply systems because of the various infection cases in human and domestic animals and frequent detection reports on their oocysts in water environments. Methods: This study evaluated the annual infection risk of Cryptosporidium in tap water using the quantitative microbial risk assessment technique. Exposure assessment was performed upon the results of a national survey on Cryptosporidium on the water sources of 97 large-scale water purification plants in Korea, water treatment efficacy, and daily unboiled tap water consumption. The estimates of the US Environmental Protection Agency on the mean likelihood of infection from ingesting one oocyst were applied for effect assessment. Results: Using probabilistic methods, mean annual infection risk of Cryptosporidiosis by the intake of tap water was estimated to fall within the range of $2.3{\times}10^{-4}$ to $1.0{\times}10^{-3}$ (median $5.7{\times}10^{-4}$). The risk in using river sources was predicted to be four times higher than with lake sources. With 0.5-log higher removal efficacy, the risk was estimated to be $1.8{\times}10^{-4}$, and could then be lowered by one-third. Conclusions: These estimations can be compared with acceptable risk and then used to determine the adequacy and priority of various drinking water quality strategies such as the establishment of new treatment technology.

• 식품기술
• /
• 제17권2호
• /
• pp.10-21
• /
• 2004

• Safe Food
• /
• 제6권4호
• /
• pp.17-22
• /
• 2011

• 한국식품위생안전성학회지
• /
• 제12권4호
• /
• pp.340-345
• /
• 1997

This study was undertaken to evaluate microbial risk degree of some processed foods in Korea. In this study the data on the outbreak of foodborne diseases during recent 18 years (1976-1989, 1993-1996. 8) were analyzed. The most frequently isolated pathogens were Salmonella (36.9%); followed vibrio (22.0%), Staphylococcus (15.7%) and Escherichia coli (13.3%). Outbreak rate of Staphylococcus, Vibrio, E. coli and Salmonella, was 33.0%, 23.5%, 17.5% and 17.1%, respectively. Overall risk degree of pathogens by fatality rate, outbreak rate and pathogen amount for foodborne outbreak was Clostridium, 5, Staphylococcus and Vibrio, 4, Salmonella and E. coli, 3. Based on foodborne pathogens, the risk degree of raw seafoods, raw eggs and processed seafoods were 4, and those of raw meats, Doshiraks and milk products were 3. Also, based on processing characteristics of foods, the risk degree of surimi-based imitation crab was 3. Foods of the highest actual risk degree were raw seafoods and raw eggs (16); followed raw meats (15), surimi-based imitation crab (12), Doshirak (9) and milk products (6).

• Asian-Australasian Journal of Animal Sciences
• /
• 제32권2호
• /
• pp.274-281
• /
• 2019

Objective: The objective of this study was to estimate the risk of Campylobacter jejuni (C. jejuni) infection from various jerky products in Korea. Methods: For the exposure assessment, the prevalence and predictive models of C. jejuni in the jerky and the temperature and time of the distribution and storage were investigated. In addition, the consumption amounts and frequencies of the products were also investigated. The data for C. jejuni for the prevalence, distribution temperature, distribution time, consumption amount, and consumption frequency were fitted with the @RISK fitting program to obtain appropriate probabilistic distributions. Subsequently, the dose-response models for Campylobacter were researched in the literature. Eventually, the distributions, predictive model, and dose-response model were used to make a simulation model with @RISK to estimate the risk of C. jejuni foodborne illness from the intake of jerky. Results: Among 275 jerky samples, there were no C. jejuni positive samples, and thus, the initial contamination level was statistically predicted with the RiskUniform distribution [RiskUniform (-2, 0.48)]. To describe the changes in the C. jejuni cell counts during distribution and storage, the developed predictive models with the Weibull model (primary model) and polynomial model (secondary model) were utilized. The appropriate probabilistic distribution was the BetaGeneral distribution, and it showed that the average jerky consumption was 51.83 g/d with a frequency of 0.61%. The developed simulation model from this data series and the dose-response model (Beta Poisson model) showed that the risk of C. jejuni foodborne illness per day per person from jerky consumption was $1.56{\times}10^{-12}$. Conclusion: This result suggests that the risk of C. jejuni in jerky could be considered low in Korea.

• 한국환경농학회지
• /
• 제31권2호
• /
• pp.192-199
• /
• 2012

유전자변형 작물을 종자로 판매하거나 식품, 사료 혹은 가공용으로 이용하기 위해서는 반드시 관련 기관의 승인을 받아야 한다. 관련부처에서는 유전자변형 작물의 승인에 앞서 환경위해성 평가 자료가 과학적으로 타당한지 검토한다. 환경위해성 평가 중 유전자변형 작물이 토양 미생물 군집에 미치는 영향은 충분히 연구되지 못한 분야이다. 최근 토양 환경내 미생물 군집의 특성을 연구하기 위한 발전된 방법들이 개발되고 있다. 배양에 의존적인 또는 비의존적인 기술에 의한 토양 미생물의 군집 특성을 조사한 연구와 유전자변형 작물의 환경위해성 평가 적용 가능성을 고찰하였다. 유전자변형 작물의 토양미생물 영향 평가는 사안별 평가 원칙에 의해 이루어져야 한다. 신뢰할 수 있고 상세한 토양 미생물 평가가 이루어지기 위해서는 다양한 분석 방법의 조합이 필요하다.

• 한국식품위생안전성학회:학술대회논문집
• /
• 한국식품위생안전성학회 2005년도 추계 국제심포지움 및 정기학술발표회
• /
• pp.196-214
• /
• 2005

• Safe Food
• /
• 제6권4호
• /
• pp.13-16
• /
• 2011