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즉석섭취식품 도시락에서 Clostridium perfringens와 Bacillus cereus의 정량적 미생물 위해 및 관리 평가
- 김수진;
- 이정연;
- 하상도;
- 이민석;
- 윤요한;
- 외 1명
SCOPUS
3초록
Quantitative risk assessment of Clostridium perfringens and diarrheal Bacillus cereus in RTE lunch boxes from convenience stores was performed. The efficacy of control measures using a microwave for B. cereus in RTE lunch boxes was also evaluated using the stochastic food safety objective (FSO) tool. The risk of C. perfringens and B. cereus due to consumption of RTE lunch boxes was estimated with @RISK. The results of the worst-case exposure assessment indicate that the probability of foodborne illness caused by C. perfringens was 1.22×10-10per one serving per day from a vacuum-packaged lunch box, while the probability of foodborne illness caused by B. cereus was zero. Storage time for lunch boxes could be extended up to 6 h at 20°C, 4 h at 25°C, and 2 h at 30°C with microwave heating for 3 min. © 2020 Korean Society of Food Science and Nutrition. All rights reserved.
키워드
- 제목
- 즉석섭취식품 도시락에서 Clostridium perfringens와 Bacillus cereus의 정량적 미생물 위해 및 관리 평가
- 제목 (타언어)
- Quantitative Microbial Risk Assessment and Control Effects of Clostridium perfringens and Bacillus cereus in Ready-To-Eat Lunch Box
- 저자
- 김수진; 이정연; 하상도; 이민석; 윤요한; 윤기선
- 발행일
- 2020-09
- 저널명
- 한국식품영양과학회지
- 권
- 49
- 호
- 9
- 페이지
- 1009 ~ 1022