Seo Yeongeun, Lee Yewon, Kim Sejeong, Ha Jimyeong, Choi Yukyung, Oh Hyemin, Kim Yujin, Rhee Min Suk, Yoon Yohan
Department of Food and Nutrition Sookmyung Women's University Seoul Korea.
Risk Analysis Research Center Sookmyung Women's University Seoul Korea.
Food Sci Nutr. 2021 Feb 19;9(4):2139-2146. doi: 10.1002/fsn3.2182. eCollection 2021 Apr.
The objective of this study was to conduct QMRA (quantitative microbial risk assessment) of through soy sauce consumption. Four hundred and ninety soy sauce samples from markets were analyzed to detect . Temperature and time were also measured during transportation and display of soy sauce. A primary model was developed by fitting the Weibull model to the cell counts in soy sauce at 7-35°C, and δ (the time needed to decrease 1 log CFU/ml) and (curve shape) were calculated. The parameters were analyzed, using the Exponential model (secondary model) as a function of temperature. The consumption amount and percentage of soy sauce were surveyed, and a dose-response model was searched. Using all collected data, a simulation model was prepared in the @RISK program to estimate the probability of foodborne illness by soy sauce consumption. were negative in 490 samples. Thus, the initial contamination level was estimated to be -2.9 log CFU/ml. The developed predictive models showed that cell counts decreased during transportation and display. The average consumption amounts, and the percentage of soy sauce were 7.81 ml and 81.2%, respectively. The simulation showed that the probability of foodborne illness by consumption of soy sauce was 1.7 × 10 per person per day. Therefore, the risk of by consumption of soy sauce is low in Korea.
本研究的目的是通过酱油消费进行定量微生物风险评估（QMRA）。对来自市场的490份酱油样品进行分析以检测[具体微生物名称未给出]。在酱油运输和展示过程中还测量了温度和时间。通过将威布尔模型拟合到7 - 35°C下酱油中[具体微生物名称未给出]的细胞计数来建立初级模型，并计算δ（降低1 log CFU/ml所需的时间）和[曲线形状参数未给出具体名称]。使用指数模型（二级模型）作为温度的函数对参数进行分析。调查了酱油的消费量和消费比例，并搜索剂量反应模型。利用所有收集的数据，在@RISK程序中准备了一个模拟模型，以估计因食用酱油导致[具体微生物名称未给出]食源性疾病的概率。490个样品中[具体微生物名称未给出]呈阴性。因此，初始污染水平估计为 - 2.9 log CFU/ml。所建立的预测模型表明，在运输和展示过程中[具体微生物名称未给出]细胞计数减少。酱油的平均消费量和消费比例分别为7.81毫升和81.2%。模拟结果表明，每人每天因食用酱油导致[具体微生物名称未给出]食源性疾病的概率为1.7×10[具体指数未给出]。因此，在韩国，食用酱油导致[具体微生物名称未给出]的风险较低。
