Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Quantitative microbial risk assessment of Clostridium perfringens in beef jerky

육포에서 Clostridium perfringens의 정량적 미생물 위해평가

  • Nam, Gun Woo (Department of Food and Nutrition, Kyung Hee University) ;
  • Kim, Su Jin (Department of Food and Nutrition, Kyung Hee University) ;
  • Yoon, Ki Sun (Department of Food and Nutrition, Kyung Hee University)
  • 남건우 (경희대학교 식품영양학과) ;
  • 김수진 (경희대학교 식품영양학과) ;
  • 윤기선 (경희대학교 식품영양학과)
  • Received : 2018.10.15
  • Accepted : 2018.11.22
  • Published : 2018.12.31
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Abstract

We developed a quantitative microbial risk assessment model for determning the effect of seasoning on Clostridium perfringens behavior in beef jerky under aerobic and anaerobic conditions. C. perfringens was not detected (<0.5 log CFU/g) in beef jerky samples (n=275), regardless of storage conditions or the presence of seasoning. Survival models of C. perfringens on beef jerky were developed as a function of temperature (10, 17, 25, and $35^{\circ}C$). Risk of C. perfringens due to the consumption of beef jerky was estimated with @RISK and FDA-iRISK. The probability of foodborne illness due to C. perfringens through consumption of seasoned, vacuum packed beef jerky was estimated to be $2.77{\times}10^{-16}$ per person per day. Overall, the risk of contamination of beef jerky with C. perfringens is very low.

본 연구에서는 육포제조 시 사용된 양념의 여부 및 포장 방법에 따라 C. perfringens에 의한 육포의 안전 관리방안을 위해 정량적 미생물 위해평가를 수행하였다. 서울소재 대형마트 및 재래 시장에서 판매되는 275종의 오리지널 및 양념 육포에서 C. perfringens의 오염수준을 분석한 결과, 모든 제품에서 C. perfringens는 검출되지 않았으나 보관온도(10, 17, 25, $35^{\circ}C$)에서 C. perfringens 오염되었을 경우 포장조건(호기/진공)을 달리한 오리지널 및 양념 육포에서 모두 생존하는 것으로 나타났다. 육포에 @RISK를 활용한 위해도 추정결과, 진공포장 된 양념 육포에서 식중독 발생확률이 $2.77{\times}10^{-16}$으로 추정되었다. 또한 FDA-iRISK를 활용하여 육포의 위해도 및 관리순위를 비교한 결과, 진공포장된 양념 육포의 섭취를 통하여 C. perfringens에 의해 질병 발생확률과 질병에 의한 부담정도(DALYs)도 또한 가장 큰 것으로 나타났다. 포장조건(호기/진공)을 달리한 오리지널/양념 제품 중 진공포장된 양념 육포에서 C. perfringens에 의한 식중독 발생 가능성이 상대적으로 가장 높아 우선관리 대상임을 알 수 있었지만, 전반적으로 C. perfringens가 오염된 육포의 섭취에 의한 식중독 발생가능성은 매우 낮았다. 본 연구결과는 현재 육포에서 C. perfringens의 음성으로 관리하는 미생물학적 기준설정 제고에 대한 과학적 근거자료로 활용 할 수 있을 것으로 사료된다.

Keywords

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Fig. 1. Probabilistic distribution for beef jerky intake using @RISK 7.5.

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Fig. 2. Primary survival models of C. perfringens on beef jerky under seasoning and packing conditions (●): 35℃, (■): 25℃, (○): 17℃, (□): 10℃.

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Fig. 3. Probability distribution of initial contamination level of C. perfringens on beef jerky under various processing and storage conditions.

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Fig. 4. The regression coefficient for sensitivity analysis affecting illness by C. perfringens with consumption of beef jerky with @RISK.

Table 1. Simulation model and formulas programmed in Excel spreadsheet to estimate the risk of C. perfringens in beef jerky with @RISK

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Table 2. Model input for beef jerky-C. perfringens scenarios in iRISK

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Table 3. Survival kinetic parameter of C. perfringens on beef jerky under seasoning and packing conditions

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Table 4. Probability of illness per day per person by C. perfringens with consumption of beef jerky with @RISK scenario

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Table 5. FDA-iRISK risk estimates of C. perfringens in beef jerky under various processing and storage conditions

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