韩国某零售市场包装豆腐的风险评估研究。
A risk assessment study of in packaged tofu at a retail market in Korea.
作者信息
Kwon Mi Jin, Rhee Min Suk, Yoon Ki Sun
机构信息
1Department of Food and Nutrition, College of Human Ecology, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul, 02447 Republic of Korea.
2Department of Food Bioscience and Technology, Korea University, Seoul, 02841 Republic of Korea.
出版信息
Food Sci Biotechnol. 2019 Aug 29;29(3):339-350. doi: 10.1007/s10068-019-00670-0. eCollection 2020 Mar.
The objective of the study was to conduct a quantitative microbial risk assessment of for packaged tofu in Korea. Packaged tofu, including soft and firm tofu from six retail markets in Korea, were monitored to determine the initial contamination level of Predictive growth and survival models were developed to predict the change in populations as a function of time and temperature (4-45 °C) from market to home. was detected in 11 (12.9%) samples among 85 samples purchased at retail markets, and the average contamination level was 1.84 log CFU/g. Growth of in tofu was observed at a temperature above 11 °C. The probability risk of diarrheal illness due to packaged tofu consumption at the retail market is 1.0 × 10 per person per day. Key risk factors at the retail market and home are storage temperature and time of packaged tofu.
该研究的目的是对韩国包装豆腐进行定量微生物风险评估。对来自韩国六个零售市场的包装豆腐，包括软豆腐和硬豆腐进行监测，以确定[具体微生物名称未给出]的初始污染水平。开发了预测生长和存活模型，以预测从市场到家庭过程中[具体微生物名称未给出]数量随时间和温度（4-45°C）的变化。在零售市场购买的85个样本中，有11个（12.9%）样本检测到[具体微生物名称未给出]，平均污染水平为1.84 log CFU/g。在高于11°C的温度下观察到[具体微生物名称未给出]在豆腐中生长。在零售市场因食用包装豆腐导致[具体微生物名称未给出]腹泻病的概率风险为每人每天1.0×10[此处数值不完整]。零售市场和家庭中的关键风险因素是包装豆腐的储存温度和时间。
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