Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
권호 표지

The Risk Estimation of Listeria monocytogenes for Ready-to-eats Fresh Cut-Vegetables

국내 즉석섭취 신선채소류 중 Listerial monocytogene위해수준 평가

  • Oh, Deong-Hwan (Department of Food Science and Biotechnology and Institute of Bioscience and Biotechnology, Kangwon National University) ;
  • Ding, Tian (Department of Food Science and Biotechnology and Institute of Bioscience and Biotechnology, Kangwon National University) ;
  • Ha, Sang-Do (Department of Food Science and Technology, Chung-Ang University) ;
  • Bahk, Gyung-Jin (Department of Food and Nutrition, Kunsan National University)
  • 오덕환 (강원대학교 생명공학부 식품생명공학) ;
  • ;
  • 하상도 (중앙대학교 식품공학과) ;
  • 박경진 (군산대학교 식품영양학과)
  • Published : 2009.03.31
Download PDF
⟨ Previous Next ⟩

Abstract

Ready-to-eats fresh cut-vegetables that may be consumed without further cooking or reheating can be grouped as potentially high risk foods. The foodborne disease outbreaks associated with consumption of the fresh cut-vegetables have been related with the contamination of Listeria monocytogenes. The food survey and consumption data sets for fresh cut-vegetables and also the published dose-response models for L. monocytogenes, was used to estimate the risk of L. monocytogenes for fresh cut-vegetables in Korea. Also, the simulation model and formulas with Microsoft@ Excel spreadsheet program using these data sets and chose dose-response model was developed. The mean case of listeriosis by consumption of the fresh cut-vegetables per 10 million per year was estimated as $3.23{\times}10^{-6}$. Results suggest that additional studies were needed to allow for a more realistic and accurate microbial risk assessment (MRA) in the future.

본 연구에서는 위해 수준이 상대적으로 클 것으로 추정되는 가열하지 않고 그대로 섭취하는 신선 채소류를 대상으로 이들 식품군에서 많은 발생하는 Listeria monocytogenes에 대한 국내 오염수준 모니터링 자료와 신선 채소류의 섭취량, L. monocytogenes의 양-반응 모델(dose-response models)을 바탕으로 위해 수준을 추정할 수 있는 모델을 개발하였고, 이를 바탕으로 위해 수준을 평가하였다. 개발된 모델을 @RISK를 이용하여 시뮬레이션 한 결과 신선 채소류의 섭취를 통한 L. monocytogenes에 의한 1인1일당 리스테리아증 발생가능성은 평균 $8.76{\times}10^{-16}$로, 연간 천만명당 발생환자수는 $3.23{\times}10^{-6}$로 추종되었다. 또한 본 연구에서 개발된 모델을 바탕으로 추후 더욱 발전된 미생물위해평가(MRA) 연구와 결과를 도출하기 위한 제언을 추가하였다.

Keywords

References

  1. 식품의약품안전청(KFDA): 식중독예방 대국민 홍보사이트 Available from: http://fm.kfda.co.kr/. (1990)
  2. 식품의약품안전청(KFDA): 식품공전. (2008)
  3. Froder, H., Martins, C.G, De Souza, K.L.O., Landgraf, M., Franco, B.D.GM., Destro, M.T.: Minimally processed vegetable salads: Microbial quality evaluation. J Food Prot., 70, 1277-1280 (2007)
  4. Codex: 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 (1998)
  5. Bemrah, N., Sanaa, M., Cassin, M. H., Griffiths, M. w., Cerf, 0.: Quantitative risk assessment of human listeriosis from consumption of soft cheese made from raw milk. Prevo Vet. Med.,37, 129-145 (1998) https://doi.org/10.1016/S0167-5877(98)00112-3
  6. 박경진 : Microbial Risk Assessment의 최근 동향. 한국HACCP연구회 심포지엄, pp. 49-69 (2001)
  7. 신원선, 홍완수, 이경은: 초등학교에 공급되는 급식용 식재료 및 조리식품의 미생물학적 품질평가, 한국식품영양과학회지, 37, 379-389 (2008) https://doi.org/10.3746/jkfn.2008.37.3.379
  8. 정승혜, 허영제, 조정화, 김경애, 오성숙, 고종명, 김용희, 임정수: 비가열 섭취 채소류의 미생물 오염도 조사, 학국식품위생안전성학회지, 21, 250-257 (2006)
  9. 최진원, 박신영, 연지혜, 이민정, 정덕화, 이규호, 김민곤, 이동하, 김근성, 하상도 : 유통중인 신선 채소류의 미생물 오염도 평가, 한국식품위생안전성학회지, 21, 43-47 (2005)
  10. Cho, S.Y., Park, B.K., Moon, K.D., Oh, D.H.: Prevalence of Listeria monocytogenes and related species in minimally processed vegetables. J Microbiol. Biotechnol. 14,515-519 (2004)
  11. Hass, C.N., Rose, J.B., Gerba, C.P.: Quantitative microbial risk assessment, John Wiley & Sons, Inc., New York, USA. pp. 193-194 (1999)
  12. Hass, C.N., Rose, J.B., Gerba, C.P.: Quantitative microbial risk assessment, John Wiley & Sons, Inc., New York, USA. pp. 223-225 (1999)
  13. Hass, C.N., Rose, J.B., Gerba, C.P.: Quantitative microbial risk assessment, John Wiley & Sons, Inc., New York, USA. pp. 167-172 (1999)
  14. 보건복지부: 2005년 국민건강영양조사. (2007)
  15. Bahk, GJ., Todd, E. D.: Determination of quantitative food consumption levels for use in microbial risk assessments: Cheddar cheese as an example. J Food Prot. 70, 184-193 (2007)
  16. Farber, J.M., Ross, W.H., Harwig, 1.: Health risk assessment of Listeria monocytogenes in Canada. Int. J Food Microbiol. 30, 145-156 (1996) https://doi.org/10.1016/0168-1605(96)01107-5
  17. Buchanan, R.L., Damert, W.G, Whiting, R.C., Van Schothorst, M.: Use of epidemiologic and food survey data to estimate a purposefully conservative dose-response relationship for Listeria monocytogenes levels and incidence of listeriosis. J. Food Prot. 60, 918-922 (1997)
  18. Notermans, S., Dufrenne, l., Teunis, P., Chackraborty, T.: Studies on the risk assessment of Listeria monocytogenes. J. Food Prot. 61, 244-248 (1998)
  19. Lindqvist, R., Westoo, A.: Quantitative risk assessment for Listeria monocytogenes. in moked or gravid salmon and rainbow trout in Sweden. Int. J. Food. Micro bioI. 58, 181-196 (2000) https://doi.org/10.1016/S0168-1605(00)00272-5
  20. FDA: Draft assessment of the public health impact of foodborne Listeria monocytogenes among selected categories of ready-to-eat foods. Available from: http://www.foodsafety. gov/~dms/lmrisk.html (2001)
  21. WHO/FAO: Risk assessment of Listeria monocytogenes in ready-to-eat foods. Technical report: Microbial risk assessment series 5 (2004).
  22. Giovannini, A., Migliorati, G Prencipe, v., Calderone, D., Zuccolo, C., Cozzolino, P.: Risk assessment for listeriosis in consumers of Parma and San Daniele hams. Food Control, 18,789-799 (2007) https://doi.org/10.1016/j.foodcont.2006.03.014
  23. Schlundt, J.: Comparison of microbiological risk assessment studies published. Int. J. Food Microbiol. 58, 197-202 (2000) https://doi.org/10.1016/S0168-1605(00)00273-7
  24. 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., Ha, S.D.: Development of a predictive mathematical model for the growth kinetics of Listeria monocytogenes in sesame leaves. Food Sci. Biotechnol. 16, 238-242 (2007)
  25. 이유시, 하지형, 박기환, 이숙연, 최연주, 이동호, 박선희, 문은숙, 류경, 신형수, 하상도: 우리나라 주요 냉장판매식품의 보관온도 실태 조사, 한국식품위생안전성학회지, 23, 304-308 (2008)
  26. Gerba, C.P., Rose, J.B., Hass, C.N.: Sensitive populations: who is at the greatest risk? Int. J. Food Microbiol. 30, 113-123 (1996) https://doi.org/10.1016/0168-1605(96)00996-8
  27. Ross, T., Rasmussen, S., Fazil, A., Paoli, G, Sumner, J.: Quantitative risk assessment of Listeria monocytogenes in ready-to-eat meats in Australia. Int. J. Food Microbiol. (doi: 10.10 16/j .ijfoodmicro.2009.02.007) (2009) https://doi.org/10.1016/j.ijfoodmicro.2009.02.007