- Volume 29 Issue 8
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Quantitative Microbial Risk Assessment for Clostridium perfringens in Natural and Processed Cheeses
- Lee, Heeyoung (Department of Food and Nutrition, Sookmyung Women's University) ;
- Lee, Soomin (Department of Food and Nutrition, Sookmyung Women's University) ;
- Kim, Sejeong (Department of Food and Nutrition, Sookmyung Women's University) ;
- Lee, Jeeyeon (Department of Food and Nutrition, Sookmyung Women's University) ;
- Ha, Jimyeong (Department of Food and Nutrition, Sookmyung Women's University) ;
- Yoon, Yohan (Department of Food and Nutrition, Sookmyung Women's University)
- Received : 2015.12.09
- Accepted : 2016.02.10
- Published : 2016.08.01
This study evaluated the risk of Clostridium perfringens (C. perfringens) foodborne illness from natural and processed cheeses. Microbial risk assessment in this study was conducted according to four steps: hazard identification, hazard characterization, exposure assessment, and risk characterization. The hazard identification of C. perfringens on cheese was identified through literature, and dose response models were utilized for hazard characterization of the pathogen. For exposure assessment, the prevalence of C. perfringens, storage temperatures, storage time, and annual amounts of cheese consumption were surveyed. Eventually, a simulation model was developed using the collected data and the simulation result was used to estimate the probability of C. perfringens foodborne illness by cheese consumption with @RISK. C. perfringens was determined to be low risk on cheese based on hazard identification, and the exponential model (
Quantitative Microbial Risk Assessment;Clostridium perfringens;Cheese
Supported by : Ministry of Food and Drug Safety
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