Quantitative microbial risk assessment and control effects of clostridium perfringens and bacillus cereus in ready-to-eat lunch box

Su Jin Kim, Jeong Yeon Lee, Sang Do Ha, Min Suk Rhee, Yo Han Yoon, Ki Sun Yoon

Research output: Contribution to journalArticlepeer-review

Abstract

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.

Original languageEnglish
Pages (from-to)1009-1022
Number of pages14
JournalJournal of the Korean Society of Food Science and Nutrition
Volume49
Issue number9
DOIs
Publication statusPublished - 2020 Sep

Keywords

  • C. perfringens
  • Diarrheal B. cereus
  • Food safety objective
  • Microbial risk assessment
  • RTE lunch box

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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