Quantitative Microbial Risk Assessment Of Fermented Bean Pastes Contaminated With Clostridium Perfringens

Yeongeun Seo; Yewon Lee; Sejeong Kim; Jeeyeon Lee; Jimyeong Ha; Yukyung Choi; Hyemin Oh; Yujin Kim; Min Suk Rhee; Heeyoung Lee; Yohan Yoon

doi:10.55251/jmbfs.3854

Quantitative Microbial Risk Assessment Of Fermented Bean Pastes Contaminated With Clostridium Perfringens

Yeongeun Seo, Yewon Lee, Sejeong Kim, Jeeyeon Lee, Jimyeong Ha, Yukyung Choi, Hyemin Oh, Yujin Kim, Min Suk Rhee, Heeyoung Lee, Yohan Yoon

Department of Biotechnology

Research output: Contribution to journal › Article › peer-review

Abstract

This study evaluated Clostridium perfringens risk in fermented bean pastes. The prevalence in fermented bean pastes, development of the predictive model, temperature, time, and consumption data were investigated. A simulation model was prepared in @RISK with the obtained data to calculate the probability of foodborne C. perfringens foodborne illness from fermented bean paste consumption. Only 74 of the 1,097 samples were positive for C. perfringens. The initial contamination level was estimated to be 0.7 log CFU/g. It showed the probability of foodborne C. perfringens infection per person per day upon consumption of fermented bean pastes was 8.0×10⁻¹², which is considered low risk.

Original language	English
Article number	e3854
Journal	Journal of Microbiology, Biotechnology and Food Sciences
Volume	11
Issue number	4
DOIs	https://doi.org/10.55251/jmbfs.3854
Publication status	Published - 2022

Keywords

Clostridium perfringens
fermented bean pastes
foodborne illness
predicted model
quantitative microbial risk assessment

ASJC Scopus subject areas

Biotechnology
Food Science
Microbiology
Molecular Biology

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10.55251/jmbfs.3854

Cite this

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title = "Quantitative Microbial Risk Assessment Of Fermented Bean Pastes Contaminated With Clostridium Perfringens",

abstract = "This study evaluated Clostridium perfringens risk in fermented bean pastes. The prevalence in fermented bean pastes, development of the predictive model, temperature, time, and consumption data were investigated. A simulation model was prepared in @RISK with the obtained data to calculate the probability of foodborne C. perfringens foodborne illness from fermented bean paste consumption. Only 74 of the 1,097 samples were positive for C. perfringens. The initial contamination level was estimated to be 0.7 log CFU/g. It showed the probability of foodborne C. perfringens infection per person per day upon consumption of fermented bean pastes was 8.0×10−12, which is considered low risk.",

keywords = "Clostridium perfringens, fermented bean pastes, foodborne illness, predicted model, quantitative microbial risk assessment",

author = "Yeongeun Seo and Yewon Lee and Sejeong Kim and Jeeyeon Lee and Jimyeong Ha and Yukyung Choi and Hyemin Oh and Yujin Kim and Rhee, {Min Suk} and Heeyoung Lee and Yohan Yoon",

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doi = "10.55251/jmbfs.3854",

language = "English",

volume = "11",

journal = "Journal of Microbiology, Biotechnology and Food Sciences",

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AU - Seo, Yeongeun

AU - Lee, Yewon

AU - Kim, Sejeong

AU - Lee, Jeeyeon

AU - Ha, Jimyeong

AU - Choi, Yukyung

AU - Oh, Hyemin

AU - Kim, Yujin

AU - Rhee, Min Suk

AU - Lee, Heeyoung

AU - Yoon, Yohan

PY - 2022

Y1 - 2022

N2 - This study evaluated Clostridium perfringens risk in fermented bean pastes. The prevalence in fermented bean pastes, development of the predictive model, temperature, time, and consumption data were investigated. A simulation model was prepared in @RISK with the obtained data to calculate the probability of foodborne C. perfringens foodborne illness from fermented bean paste consumption. Only 74 of the 1,097 samples were positive for C. perfringens. The initial contamination level was estimated to be 0.7 log CFU/g. It showed the probability of foodborne C. perfringens infection per person per day upon consumption of fermented bean pastes was 8.0×10−12, which is considered low risk.

AB - This study evaluated Clostridium perfringens risk in fermented bean pastes. The prevalence in fermented bean pastes, development of the predictive model, temperature, time, and consumption data were investigated. A simulation model was prepared in @RISK with the obtained data to calculate the probability of foodborne C. perfringens foodborne illness from fermented bean paste consumption. Only 74 of the 1,097 samples were positive for C. perfringens. The initial contamination level was estimated to be 0.7 log CFU/g. It showed the probability of foodborne C. perfringens infection per person per day upon consumption of fermented bean pastes was 8.0×10−12, which is considered low risk.

KW - Clostridium perfringens

KW - fermented bean pastes

KW - foodborne illness

KW - predicted model

KW - quantitative microbial risk assessment

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Quantitative Microbial Risk Assessment Of Fermented Bean Pastes Contaminated With Clostridium Perfringens

Abstract

Keywords

ASJC Scopus subject areas

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