Yoo Yoonjeong, Sung Miseon, Hwang Jeongeun, Yeo Daseul, Zhao Ziwei, Choi Changsun, Yoon Yohan
Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Republic of Korea.
Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, Seoul 17546, Republic of Korea.
Foods. 2023 Feb 13;12(4):796. doi: 10.3390/foods12040796.
This study estimated the risk of hepatitis A virus (HAV) foodborne illness outbreaks through the consumption of fermented clams in South Korea. HAV prevalence in fermented clams was obtained from the Ministry of Food and Drug Safety Report, 2019. Fermented clam samples (2 g) were inoculated with HAV and stored at -20-25 °C. Based on the HAV titer (determined using plaque assay) in fermented clams according to storage, the Baranyi predictive models provided by Combase were applied to describe the kinetic behavior of HAV in fermented clams. The initial estimated HAV contamination level was -3.7 Log PFU/g. The developed predictive models revealed that, when the temperature increased, the number of HAV plaques decreased. The Beta-Poisson model was chosen for determining the dose-response of HAV, and the simulation revealed that there was a 6.56 × 10/person/day chance of contracting HAV foodborne illness by eating fermented clams. However, when only regular consumers of fermented clams were assumed as the population, the probability of HAV foodborne illness increased to 8.11 × 10/person/day. These results suggest that, while there is a low likelihood of HAV foodborne illness from consuming fermented clams across the country, regular consumers should be aware of the possibility of foodborne illness.
本研究通过食用韩国发酵蛤蜊来估计甲型肝炎病毒（HAV）食源性疾病暴发的风险。发酵蛤蜊中甲型肝炎病毒的流行率取自2019年食品药品安全部报告。将2克发酵蛤蜊样本接种甲型肝炎病毒，并储存在-20至25°C下。根据储存后发酵蛤蜊中甲型肝炎病毒滴度（使用蚀斑测定法确定），应用Combase提供的巴拉尼预测模型来描述甲型肝炎病毒在发酵蛤蜊中的动力学行为。最初估计的甲型肝炎病毒污染水平为-3.7 Log PFU/g。所建立的预测模型显示，温度升高时，甲型肝炎病毒蚀斑数量减少。选择贝塔-泊松模型来确定甲型肝炎病毒的剂量反应，模拟结果显示，食用发酵蛤蜊感染甲型肝炎病毒食源性疾病的几率为6.56×10/人/天。然而，若仅将发酵蛤蜊的经常食用者作为人群来计算，甲型肝炎病毒食源性疾病的概率则增至8.11×10/人/天。这些结果表明，虽然在全国范围内通过食用发酵蛤蜊感染甲型肝炎病毒食源性疾病的可能性较低，但经常食用者应意识到食源性疾病的可能性。
