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

Research output: Contribution to journalArticlepeer-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 languageEnglish
Article numbere3854
JournalJournal of Microbiology, Biotechnology and Food Sciences
Volume11
Issue number4
DOIs
Publication statusPublished - 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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