Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Quantitative Risk Assessment Modeling for Staphylococcus aureus in Sushi

초밥메뉴에서 Staphylococcus aureus에 대한 정량적 위해 평가(QRA) 모델링

Im, Myeong-Nam;Lee, Seung-Ju;Lee, Kwang-Geun
임명남;이승주;이광근

  • Published : 20070500
⟨ Previous Next ⟩

Abstract

Hazard analysis Critical Control Point (HACCP) system is recognized worldwide as a most effective and scientific control system for food safety. However, application of HACCP system in food industries has disclosed technical problems to get quantitative information. This study addresses specific risk management questions associated with Staphylococcus aureus in sushi (shrimp, tuna and Octopus) and applied quantitative risk assessment (QRA) to make more explicit the outcome of HACCP. First, the processing steps were defined, and then analyzed with Monte Carlo simulation. Regression sensitivity results showed that time during consumption and raw material contamination level were the most significant factor. The scenario analysis results suggested that time control under 1 hours was a critical control point for sushi production to prevent growth of S. aureus.

Keywords

References

  1. 유화춘, 박영식, 이홍석, 박강용. 1999. 식품산업진흥을 위한 지원방안 마련을 위한 연구:단체급식에서의 HACCP 도입 방안에 관한 연구.한국보건산업진흥원
  2. 이용욱, 김정현, 박석기, 이강문. 1996. 시판 어패류에서의 오염지표세균의 분포와 저장 온도 및 저장 기간이 오염지표 세균에 미치는 영향. J. Fd Hyg. Safety 11(1): 57-70
  3. 노우섭, 김창남, 천석조, 오원택, 심우창, 박경진, 노민정. 2001. 정량적 위해평가를 통한 가공유, 분유, 아이스크림 위해관리시스댐 구축 모델 개발, 한국보건산 업진흥원
  4. Anunciacao, L.L., W.R. Linardi, L.S. do Camo and M.S. Bergdoll. 1995. Production of Staphylococcal enterotoxin A in cream-filled cake. Int. J. Food Microbiol. 26: 259-363 https://doi.org/10.1016/0168-1605(94)00122-M
  5. Bahk, G.J., D.H. Oh, S.D. Ha, K.H. Park, M.S. Houng, S.J. Chun, J.S. Park, G.J. Woo and C.H. Hong. 2005. Quantitative microbial risk assessment model for Staphylococcus aureus in Kimbab. Korean J. Food Sci. Technol. 37(3): 484-491
  6. Bahk, G.J., C.N. Kim, W.S. Roh, C.H. Hong, S.J. Chun, W.C. Sim, W.T. Oh and M.J. Rho. 2001. Application of predictive food microbiology model in HACCP system of Milk. J. Fd Hyg. Safety 16(2): 103-110
  7. Codex. 1997. Hazard analysis and critical control point system and guidelines for its application. Alinorm, 97/13A. Codex Alimentarius Commission, Rome
  8. David, J.Y. 1998. The application of quantitative risk assessment to microbial food safety. J. Food Prot. 6: 640-64
  9. Elizabeth, S. and F.F. Bloomfield. 1990. The survival and transfer of microbial contamination via cloths, hands and utensils. J. Appl. Bacteriol. 68: 271-278 https://doi.org/10.1111/j.1365-2672.1990.tb02574.x
  10. FDA. 1994. Fish and fishery products hazards and controls guide, Rockville, U.S.A
  11. kim, M.J. and P.U. Roh. 2000. A study on model development of hazard analysis critical control point (HACCP) for school lunch menu in primary schools. J. Korean Public Health Assoc. 26(2): 177-188
  12. Lee, S.Y., Y.S. Jang and H.J. Choi. 1999. Current status and further prospect on HACCP implementation in Korea. Food Ind. Nutr. 4(3): 14-26
  13. Lee, Y.W., C.N. Kim, S.J. Cheun and W.S. Roh. 1998. The application of HACCP system in the production of milk and milk products. Kor. J. Vet. Publ. Hlth. 22(1): 75-95
  14. Monica, M.S. and J. Norback. 1997. Integrating hazard analysis and critical control point (HACCP) and sanitation for verifiable food safety. J. AM Diet Assoc 97(8): 889-891 https://doi.org/10.1016/S0002-8223(97)00217-4
  15. Nortermans, S. and G.C. Mesd. 1996. Incorporation of elements of quantitative risk analysis in the HACCP system. Int. J. Food Microbiol. 30: 157-173 https://doi.org/10.1016/0168-1605(96)00997-X
  16. Oh, D.H., S.D. Ha and C.H. Hong. 2004. Study on the reduction of food-borne pathogenic bacteria in ready-to-eat (RTF) foods. 2004 KFDA research project report (project No. FBD-563) KFDA, Seoul, Korea
  17. Palisade Inc. 2000. Guide to using @RISK: risk analysis and simulation add-in for Microsoft excel. Ver 4.0
  18. Peggy, M.F. 1997. Driving predictive modeling on a risk assessment path for enhanced food safety, Int. J. Food Microbiol. 36: 87-95 https://doi.org/10.1016/S0168-1605(97)01259-2
  19. Richard, C.W. 1997. Development of a quantitative risk assessment model for Salmonella enteritidis in pasteurized liquid eggs. Int. J. Food Microbiol. 36: 111-125 https://doi.org/10.1016/S0168-1605(97)01262-2
  20. Ropkins, K. and A.J. Beck. 2000. Evaluation of worldwide approaches to the use of HACCP to control food safety. Trends Food Sci. Technol. 11: 10-21 https://doi.org/10.1016/S0924-2244(00)00036-4
  21. Seo, K.H., H.W. Kim and J.T. Jung. 2001. HACCP quality system & guidance for a Korean companies Korea society for quality management. Quality Development 2(2): 28-34
  22. Thomas, P.O. 1998. The development of a risk assessment model for use in the poultry industry. J. Food safety 18: 371-381 https://doi.org/10.1111/j.1745-4565.1998.tb00227.x
  23. USDA. 1996. Pathogen reduction; hazard analysis and critical control point (HACCP) systerms; Final Rule, U.S.A.
  24. Walls, I. and V. N. Scott. 1997. Use of predictive microbiology in microbial food safety risk assessment. Int. J. Food Microbiol. 36: 97-102 https://doi.org/10.1016/S0168-1605(97)01260-9
  25. Yoo, W.C. and J.W. Kim. 2000. Development of generic HACCP model for practical application in mass catering establishments. Korean J. Soc. Food Sci. 16(3): 232-244
  26. Zweitering, M.H. and S.J.C. van Gerwen. 2000. Sensitivity analysis in quantitative microbial risk assessment. Int. J. Food Microbiol. 58: 213-221 https://doi.org/10.1016/S0168-1605(00)00275-0
  27. J.A. Serra, E. Domenech, I. Escriche, S. Martorell. 1999. Risk assessment and critical control points from the production perspertive. Int. J. Food Microbiol. 46: 9-26 https://doi.org/10.1016/S0168-1605(98)00168-8
  28. S. Notermans, G.C. Mead. 1996. Incorporation of elements of quantitative risk analysis is the HACCP system. Int. J. Food Microbiol. 30: 157-173 https://doi.org/10.1016/0168-1605(96)00997-X
  29. Palisade. Guide to using @RISK: risk analysis and simulation add-in for Microsoft Excel, verso 4. Palisade Corp., Newfield. USA2000
  30. Vose, D.J. 1996. Quantitative risk analysis: A guide to Monte Carlo simulation modeling. Food Protec. 66: 1900-1910