Risk assessment of staphylococcus aureus infection in ready-to-eat samgak-kimbap (2024)

Lee, C. L., Kim, Y. H., Ha, S. D., Yoon, Y. H. (2020). Risk assessment of staphylococcus aureus infection in ready-to-eat samgak-kimbap. Korean Journal of Food Science and Technology, 52(6), 661-669. https://doi.org/10.3839/10.9721/KJFST.2020.52.6.678

Lee, Chae Lim ; Kim, Yeon Ho ; Ha, Sang Do et al. / Risk assessment of staphylococcus aureus infection in ready-to-eat samgak-kimbap. In: Korean Journal of Food Science and Technology. 2020 ; Vol. 52, No. 6. pp. 661-669.

@article{053c696c94674eed93f2871de50b0bf7,

title = "Risk assessment of staphylococcus aureus infection in ready-to-eat samgak-kimbap",

abstract = "Samgak-Kimbap is a popular ready-to-eat (RTE) food at convenience stores, in Korea. Although Samgak-Kimbap is distributed through the cold chain supply system, inappropriate temperature storage conditions prior to consumption are a cause of concern. The objective of this study was to evaluate the risk of Staphylococcus aureus growth in Samgak-Kimbap in the retail market. The prevalence and contamination levels of S. aureus in Samgak-Kimbap (n=170) were monitored, and the predictive growth model of a five-strain co*cktail of enterotoxin-producing S. aureus (SEA, SEB, SEC, SED, and SEE) was developed in Samgak-Kimbap as a function of temperature (4, 10, 11, 20, 25, and 37oC). We could not observe the growth of S. aureus and enterotoxin-producing S. aureus in Samgak-Kimbap at temperatures below 10oC. The probability of illness with S. aureus per serving of Samgak-Kimbap was 1.44×10−10 per day. The most influential factor in increasing the risk of foodborne illnesses was the contamination level of S. aureus in Samgak-Kimbap.",

keywords = "Predictive model, Ready-to-eat samgak-kimbap, Risk assessment, Staphylococcus aureus enterotoxin",

author = "Lee, {Chae Lim} and Kim, {Yeon Ho} and Ha, {Sang Do} and Yoon, {Yo Han} and Yoon, {Ki Sun}",

note = "Publisher Copyright: {\textcopyright} The Korean Society of Food Science and Technology",

year = "2020",

month = dec,

doi = "10.3839/10.9721/KJFST.2020.52.6.678",

language = "English",

volume = "52",

pages = "661--669",

journal = "Korean Journal of Food Science and Technology",

issn = "0367-6293",

publisher = "Tong Kwahak Hoe",

number = "6",

}

Lee, CL, Kim, YH, Ha, SD, Yoon, YH 2020, 'Risk assessment of staphylococcus aureus infection in ready-to-eat samgak-kimbap', Korean Journal of Food Science and Technology, vol. 52, no. 6, pp. 661-669. https://doi.org/10.3839/10.9721/KJFST.2020.52.6.678

Risk assessment of staphylococcus aureus infection in ready-to-eat samgak-kimbap. / Lee, Chae Lim; Kim, Yeon Ho; Ha, Sang Do et al.
In: Korean Journal of Food Science and Technology, Vol. 52, No. 6, 12.2020, p. 661-669.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Risk assessment of staphylococcus aureus infection in ready-to-eat samgak-kimbap

AU - Lee, Chae Lim

AU - Kim, Yeon Ho

AU - Ha, Sang Do

AU - Yoon, Yo Han

AU - Yoon, Ki Sun

N1 - Publisher Copyright:© The Korean Society of Food Science and Technology

PY - 2020/12

Y1 - 2020/12

N2 - Samgak-Kimbap is a popular ready-to-eat (RTE) food at convenience stores, in Korea. Although Samgak-Kimbap is distributed through the cold chain supply system, inappropriate temperature storage conditions prior to consumption are a cause of concern. The objective of this study was to evaluate the risk of Staphylococcus aureus growth in Samgak-Kimbap in the retail market. The prevalence and contamination levels of S. aureus in Samgak-Kimbap (n=170) were monitored, and the predictive growth model of a five-strain co*cktail of enterotoxin-producing S. aureus (SEA, SEB, SEC, SED, and SEE) was developed in Samgak-Kimbap as a function of temperature (4, 10, 11, 20, 25, and 37oC). We could not observe the growth of S. aureus and enterotoxin-producing S. aureus in Samgak-Kimbap at temperatures below 10oC. The probability of illness with S. aureus per serving of Samgak-Kimbap was 1.44×10−10 per day. The most influential factor in increasing the risk of foodborne illnesses was the contamination level of S. aureus in Samgak-Kimbap.

AB - Samgak-Kimbap is a popular ready-to-eat (RTE) food at convenience stores, in Korea. Although Samgak-Kimbap is distributed through the cold chain supply system, inappropriate temperature storage conditions prior to consumption are a cause of concern. The objective of this study was to evaluate the risk of Staphylococcus aureus growth in Samgak-Kimbap in the retail market. The prevalence and contamination levels of S. aureus in Samgak-Kimbap (n=170) were monitored, and the predictive growth model of a five-strain co*cktail of enterotoxin-producing S. aureus (SEA, SEB, SEC, SED, and SEE) was developed in Samgak-Kimbap as a function of temperature (4, 10, 11, 20, 25, and 37oC). We could not observe the growth of S. aureus and enterotoxin-producing S. aureus in Samgak-Kimbap at temperatures below 10oC. The probability of illness with S. aureus per serving of Samgak-Kimbap was 1.44×10−10 per day. The most influential factor in increasing the risk of foodborne illnesses was the contamination level of S. aureus in Samgak-Kimbap.

KW - Predictive model

KW - Ready-to-eat samgak-kimbap

KW - Risk assessment

KW - Staphylococcus aureus enterotoxin

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U2 - 10.3839/10.9721/KJFST.2020.52.6.678

DO - 10.3839/10.9721/KJFST.2020.52.6.678

M3 - Article

AN - SCOPUS:85099682699

SN - 0367-6293

VL - 52

SP - 661

EP - 669

JO - Korean Journal of Food Science and Technology

JF - Korean Journal of Food Science and Technology

IS - 6

ER -

Lee CL, Kim YH, Ha SD, Yoon YH, Yoon KS. Risk assessment of staphylococcus aureus infection in ready-to-eat samgak-kimbap. Korean Journal of Food Science and Technology. 2020 Dec;52(6):661-669. doi: 10.3839/10.9721/KJFST.2020.52.6.678