Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

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

DOI QR Code

Quantitative Microbial Risk Assessment of Pathogenic Vibrio through Sea Squirt Consumption in Korea

우렁쉥이에 대한 병원성 비브리오균 정량적 미생물 위해평가

  • Ha, Jimyeong (Risk Analysis Research Center, Sookmyung Women's University) ;
  • Lee, Jeeyeon (Risk Analysis Research Center, Sookmyung Women's University) ;
  • Oh, Hyemin (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Shin, Il-Shik (Department of Marine Food Science and Technology, Gangneung-Wonju National University) ;
  • Kim, Young-Mog (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Park, Kwon-Sam (Department of Food Science and Biotechnology, Kunsan National University) ;
  • Yoon, Yohan (Risk Analysis Research Center, Sookmyung Women's University)
  • 하지명 (숙명여자대학교 위해분석연구센터) ;
  • 이지연 (숙명여자대학교 위해분석연구센터) ;
  • 오혜민 (숙명여자대학교 식품영양학과) ;
  • 신일식 (강릉원주대학교 해양식품공학과) ;
  • 김영목 (부경대학교 식품공학과) ;
  • 박권삼 (군산대학교 식품생명공학과) ;
  • 윤요한 (숙명여자대학교 위해분석연구센터)
  • Received : 2020.01.28
  • Accepted : 2020.02.10
  • Published : 2020.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

This study evalutated the risk of foodborne illness from Vibrio spp. (Vibrio vulnificus and Vibrio cholerae) through sea squirt consumption. The prevalence of V. vulnificus and V. cholerae in sea squirt was evaluated, and the predictive models to describe the kinetic behavior of the Vibrio in sea squirt were developed. Distribution temperatures and times were collected, and they were fitted to probabilistic distributions to determine the appropriate distributions. The raw data from the Korea National Health and Nutrition Examination Survey 2016 were used to estimate the consumption rates and amount of sea squirt. In the hazard characterization, the Beta-Poisson model for V. vulnificus and V. cholerae infection was used. With the collected data, a simulation model was prepared and it was run with @RISK to estimate probabilities of foodborne illness by pathogenic Vibrio spp. through sea squirt consumption. Among 101 sea squirt samples, there were no V. vulnificus positive samples, but V. cholerae was detected in one sample. The developed predictive models described the fates of Vibrio spp. in sea squirt during distribution and storage, appropriately shown as 0.815-0.907 of R2 and 0.28 of RMSE. The consumption rate of sea squirt was 0.26%, and the daily consumption amount was 68.84 g per person. The Beta-Poisson model [P=1-(1+Dose/β)-α] was selected as a dose-response model. With these data, a simulation model was developed, and the risks of V. vulnificus and V. cholerae foodborne illness from sea squirt consumption were 2.66×10-15, and 1.02×10-12, respectively. These results suggest that the risk of pathogenic Vibrio spp. in sea squirt could be considered low in Korea.

본 연구에서는 V. vulnificus와 V. cholerae를 중심으로 국내에서 유통되는 우렁쉥이에 대한 위해평가를 실시하였다. 위험성 확인 단계에서 병원성 비브리오균의 위험성에 대해 조사하였고, 노출평가 단계에서는 초기오염도를 산출하기 위하여 네 권역에서 우렁쉥이의 병원성 비브리오균 오염실태를 조사하였다. 또한 대형할인마트, 시장 및 횟집에서 관리자와의 면담을 통하여 유통 시간을 조사하였으며, 시료의 품온 및 진열대 온도를 직접 측정하여 유통 온도를 수집하였다. 예측모델 개발을 위하여 병원성 비브리오 균을 혼합하여 우렁쉥이에 접종 후 다양한 온도(7℃, 10℃, 15℃, 20℃)에 저장하면서 시간대별로 꺼내어 세균의 생장 및 사멸을 확인하였다. 섭취자 비율 및 섭취량은 2016년 국민건강영양조사 원시자료를 활용하여 산출하였으며 용량-반응모델 선정을 위하여 문헌조사를 실시하였고, 최종적으로 수집된 데이터들을 활용하여 시나리오를 구성하였다. 오염실태 조사 결과 V. vulnificus는 검출되지 않았으며 V. cholerae는 101개의 시료 중 1개에서 양성으로 검출되었다. 유통환경조사 결과 우렁쉥이는 최소 1시간, 최대 48시간까지 진열되는 것으로 조사되었고 0-10℃로 유통되는 것을 확인하였다. 예측모델 개발 결과 모든 온도(7℃, 10℃, 15℃, 20℃)에서 병원성 비브리오균은 점차 사멸하는 경향을 띄었으며 개발된 모델의 적합성 검증결과 RMSE값이 0에 가까워 개발된 모델이 우렁쉥이에서 병원성 비브리오 균의 균주 변화를 묘사하기에 적합하다고 판단되었다. 섭취자 비율 및 섭취량은 0.26% 및 65.13 g으로 나타났으며 용량-반응 모델은 Beta-Poisson 모델을 사용하였다. 최종적으로 @RISK Fitting 프로그램을 활용하여 위해도를 추정한 결과, 우렁쉥이를 섭취하였을 경우 1일 1인에게서의 V. vulnificus로 인한 식중독 발생 확률은 평균 2.66×10-15, V. cholerae로 인한 식중독 발생 확률은 평균 1.02×10-12으로 추정되었다. 또한 민감도 분석결과 섭취자 비율이 위해도에 가장 큰 양의 상관관계를 나타내는 것으로 조사되었다. 해당 연구결과는 국내 우렁쉥이 유통과정에서 병원성 비브리오균에 대한 안전한 수산물을 생산하는데에 기여할 수 있을 것으로 판단된다. 또한 위해 평가 결과는 국내 수산물에서 V. vulnificus와 V. cholerae에 대한 기준·규격을 설정하는데 기초자료로 활용할 수 있을 것으로 사료된다.

Keywords

References

  1. Barrett, K.A., Nakao, J.H., Taylor, E.V., Eggers, C., Gould, L.H., Fish-associated foodborne disease outbreaks: United States, 1998-2015. Foodborne Pathog. Dis., 14, 537-543 (2017). https://doi.org/10.1089/fpd.2017.2286
  2. Kim, S.H., Sin, Y.M., Lee, M.J., Shin, P.K., Kim, M.C., Cho, J.S., Lee, C.H., Lee, Y.J., Chae, K.R., Isolation of major foodborne pathogenic bacteria from ready-to-eat seafoods and its reduction strategy. J. Life Sci., 15, 941-947 (2005). https://doi.org/10.5352/JLS.2005.15.6.941
  3. Gram, L., Dalgaard, P., Fish spoilage bacteria-problems and solutions. Curr. Opin. Biotechnol., 13, 262-266 (2002). https://doi.org/10.1016/S0958-1669(02)00309-9
  4. Noh, B.Y., Hwang, S.H., Cho, Y.S., Microbial contamination levels in Porphyra sp. Distributed in Korea. Korean J. Fish Aquat. Sci., 52, 180-184 (2019). https://doi.org/10.5657/KFAS.2019.0180
  5. Ministry of Food and Drug Safety, 2009. Risk assessment of Vibrio parahaemolyticus in fishery products. Cheongju, Korea. pp. 92-98.
  6. Koh, Y.J., Jang, J.S., Relationships of pathogenic Vibrios and environmental factors affecting their occurrence in the seawater of Incheon coastal area. Korean J. Food Nutr., 26, 414-420 (2013). https://doi.org/10.9799/ksfan.2013.26.3.414
  7. Liu, H., Srinivas, S., He, H., Gong, G., Dai, C., Feng, Y., Chen, X., Wang, S., Quorum sensing in Vibrio and its relevance to bacterial virulence. J. Bacteriol. Parasitol., 4, 1-6 (2013). https://doi.org/10.3923/bj.2014.1.11
  8. Korea Centers for Disease Control and Prevention, (2019, December 30). Infectious disease portal, Disease statistics. Retrieved from http://www.cdc.go.kr/npt/biz/npp/ist/bass/bassDiss StatsMain.do
  9. Bae, I.G., Epidemiology, management, and prevention of cholera. J. Korean Med. Assoc., 60, 140-146 (2017). https://doi.org/10.5124/jkma.2017.60.2.140
  10. Codex Alimentarius Commission, 2015. Procedural manual. 24th edWorld Health Organization/Food and Agricultural Organization of the United Nations. Rome, Italy. pp.128-241.
  11. Lee, J., Lee, H., Lee, S., Kim, S., Ha, J., Choi, Y., Oh, H., Kim, Y., Lee, Y., Yoon, K.S., Seo, K., Yoon, Y., Quantitative microbial risk assessment for Campylobacter jejuni in ground meat products in Korea. Food Sci. Anim. Resour., 39, 565-575 (2019). https://doi.org/10.5851/kosfa.2019.e39
  12. Ministry of Food and Drug Safety, (2019, December 30). Korea food code. Retrieved from https://www. foodsafetykorea.go.kr/foodcode/01_03.jsp?idx=12
  13. Ha, J., Lee, J., Lee, S., Kim, S., Choi, Y., Oh, H., Kim, Y., Lee, Y., Seo, Y., Yoon, Y., Mathematical models to describe the kinetic behavior of Staphylococcus aureus in jerky. Food Sci. Anim. Resour., 39, 371-378 (2019). https://doi.org/10.5851/kosfa.2019.e28
  14. Baranyi, J., Ross, T., McMeekin, T.A., Roberts, T.A., Effects of parameterization on the performance of empirical models used in predictive microbiology. Food Microbiol., 13, 83-91 (1996). https://doi.org/10.1006/fmic.1996.0011
  15. Tao, Z., Larsen, A.M., Bullard, S.A., Wright, A.C., Arias, C.R., Prevalence and population structure of Vibrio vulnificus on fishes from the northern Gulf of Mexico. Appl. Environ. Microbiol., 78, 7611-7618 (2012). https://doi.org/10.1128/AEM.01646-12
  16. Strom, M.S., Paranjpye, R.N., Epidemiology and pathogenesis of Vibrio vulnificus. Microbe. Infect., 2, 177-188 (2000). https://doi.org/10.1016/S1286-4579(00)00270-7
  17. Park, J.J., Lee, M.L., Hwang, H.J., Cha, M.S., Vibrio species isolated from clinical specimens. Korean J. Clin. Lab. Sci., 27, 236-243 (1995).
  18. Korea Centers for Disease Control and Prevention, 2017. Epidemiological investigation of infectious diseases in Korea. Annual report 2016. Cheongju, Korea. pp. 29-32.
  19. Kaspar, C.A., Tamplin, M.L., Effects of temperature and salinity on the survival of Vibrio vulnificus in seawater and shellfish. Appl. Environ. Microbiol., 59, 2425-2429 (1993). https://doi.org/10.1128/aem.59.8.2425-2429.1993
  20. Food and Agriculture Organization/World Health Organization, 2005. Risk assessment of Vibrio vulnificus in raw oysters: interpretative summary and technical report (Vol. 8). Food & Agriculture Org. Geneva, Switzerland, pp. 21-26.
  21. Cash, A., Music, S.I., Libonati, J.P., Snyder, M.J., Wenzel, R.P., Hornick, R.B., Response of man to infection with Vibrio cholerae. I. Clinical, serologic, and bacteriologic responses to a known inoculum. J. Infect. Dis., 129, 45-52 (1974). https://doi.org/10.1093/infdis/129.1.45
  22. Food and Agriculture Organization/World Health Organization, 2005. Risk assessment of choleragenic Vibrio cholerae O1 and O139 in warm water shrimp for international trade: interpretative summary and technical report. Geneva, Switzerland, pp. 47-49.
  23. Vose, D., 1996. Quantitative Risk Analysis. A Guide to Monte Carlo Simulation Modelling. Chichester. Hoboken, United States.
  24. Sanaa, M., Coroller, L., Cerf, O., Risk assessment of listeriosis linked to the consumption of two soft cheeses made from raw milk: Camembert of Normandy and Brie of Meaux. Risk Anal., 24, 389-399 (2004). https://doi.org/10.1111/j.0272-4332.2004.00440.x
  25. Baranyi, J., Roberts, A., dynamic approach to predicting bacterial growth in food. Int. J. Food Microbiol., 23, 277-94 (1994). https://doi.org/10.1016/0168-1605(94)90157-0
  26. Korea Center for Disease Control and Prevention, (2020, January 19). Korea health statistics 2016, Retrieved from https://knhanes.cdc.go.kr/knhanes/sub03/sub03_02_02.do