Abstract
We developed a quantitative microbial risk assessment model for determning the effect of seasoning on Clostridium perfringens behavior in beef jerky under aerobic and anaerobic conditions. C. perfringens was not detected (<0.5 log CFU/g) in beef jerky samples (n=275), regardless of storage conditions or the presence of seasoning. Survival models of C. perfringens on beef jerky were developed as a function of temperature (10, 17, 25, and 35 o C). Risk of C. perfringens due to the consumption of beef jerky was estimated with @RISK and FDA-iRISK. The probability of foodborne illness due to C. perfringens through consumption of seasoned, vacuum packed beef jerky was estimated to be 2.77×10 -16 per person per day. Overall, the risk of contamination of beef jerky with C. perfringens is very low.
| Original language | English |
|---|---|
| Pages (from-to) | 621-628 |
| Number of pages | 8 |
| Journal | Korean Journal of Food Science and Technology |
| Volume | 50 |
| Issue number | 6 |
| DOIs | |
| Publication status | Published - 2018 |
Bibliographical note
Publisher Copyright:
©The Korean Society of Food Science and Technology
Keywords
- Aerobic and vacuum packing
- Beef jerky
- Microbial risk assessment
- Predictive model of C. perfringens
- Seasoning
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Nam, G. W., Kim, S. J. (2018). Quantitative microbial risk assessment of Clostridium perfringens in beef jerky. Korean Journal of Food Science and Technology, 50(6), 621-628. https://doi.org/10.9721/KJFST.2018.50.6.621
Nam, Gun Woo ; Kim, Su Jin ; Yoon, Ki Sun. / Quantitative microbial risk assessment of Clostridium perfringens in beef jerky. In: Korean Journal of Food Science and Technology. 2018 ; Vol. 50, No. 6. pp. 621-628.
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title = "Quantitative microbial risk assessment of Clostridium perfringens in beef jerky",
abstract = " We developed a quantitative microbial risk assessment model for determning the effect of seasoning on Clostridium perfringens behavior in beef jerky under aerobic and anaerobic conditions. C. perfringens was not detected (<0.5 log CFU/g) in beef jerky samples (n=275), regardless of storage conditions or the presence of seasoning. Survival models of C. perfringens on beef jerky were developed as a function of temperature (10, 17, 25, and 35 o C). Risk of C. perfringens due to the consumption of beef jerky was estimated with @RISK and FDA-iRISK. The probability of foodborne illness due to C. perfringens through consumption of seasoned, vacuum packed beef jerky was estimated to be 2.77×10 -16 per person per day. Overall, the risk of contamination of beef jerky with C. perfringens is very low.",
keywords = "Aerobic and vacuum packing, Beef jerky, Microbial risk assessment, Predictive model of C. perfringens, Seasoning",
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Nam, GW, Kim, SJ 2018, 'Quantitative microbial risk assessment of Clostridium perfringens in beef jerky', Korean Journal of Food Science and Technology, vol. 50, no. 6, pp. 621-628. https://doi.org/10.9721/KJFST.2018.50.6.621
Quantitative microbial risk assessment of Clostridium perfringens in beef jerky. / Nam, Gun Woo; Kim, Su Jin; Yoon, Ki Sun.
In: Korean Journal of Food Science and Technology, Vol. 50, No. 6, 2018, p. 621-628.
Research output: Contribution to journal › Article › peer-review
TY - JOUR
T1 - Quantitative microbial risk assessment of Clostridium perfringens in beef jerky
AU - Nam, Gun Woo
AU - Kim, Su Jin
AU - Yoon, Ki Sun
N1 - Publisher Copyright:©The Korean Society of Food Science and Technology
PY - 2018
Y1 - 2018
N2 - We developed a quantitative microbial risk assessment model for determning the effect of seasoning on Clostridium perfringens behavior in beef jerky under aerobic and anaerobic conditions. C. perfringens was not detected (<0.5 log CFU/g) in beef jerky samples (n=275), regardless of storage conditions or the presence of seasoning. Survival models of C. perfringens on beef jerky were developed as a function of temperature (10, 17, 25, and 35 o C). Risk of C. perfringens due to the consumption of beef jerky was estimated with @RISK and FDA-iRISK. The probability of foodborne illness due to C. perfringens through consumption of seasoned, vacuum packed beef jerky was estimated to be 2.77×10 -16 per person per day. Overall, the risk of contamination of beef jerky with C. perfringens is very low.
AB - We developed a quantitative microbial risk assessment model for determning the effect of seasoning on Clostridium perfringens behavior in beef jerky under aerobic and anaerobic conditions. C. perfringens was not detected (<0.5 log CFU/g) in beef jerky samples (n=275), regardless of storage conditions or the presence of seasoning. Survival models of C. perfringens on beef jerky were developed as a function of temperature (10, 17, 25, and 35 o C). Risk of C. perfringens due to the consumption of beef jerky was estimated with @RISK and FDA-iRISK. The probability of foodborne illness due to C. perfringens through consumption of seasoned, vacuum packed beef jerky was estimated to be 2.77×10 -16 per person per day. Overall, the risk of contamination of beef jerky with C. perfringens is very low.
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KW - Microbial risk assessment
KW - Predictive model of C. perfringens
KW - Seasoning
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Nam GW, Kim SJ, Yoon KS. Quantitative microbial risk assessment of Clostridium perfringens in beef jerky. Korean Journal of Food Science and Technology. 2018;50(6):621-628. doi: 10.9721/KJFST.2018.50.6.621
