title: Quantitative Microbial Risk Assessment for Campylobacter spp. on Ham in Korea.
abstract: The objective of this study was to evaluate the risk of illness from Campylobacter spp. on ham. To identify the hazards of Campylobacter spp. on ham, the general characteristics and microbial criteria for Campylobacter spp., and campylobacteriosis outbreaks were investigated. In the exposure assessment, the prevalence of Campylobacter spp. on ham was evaluated, and the probabilistic distributions for the temperature of ham surfaces in retail markets and home refrigerators were prepared. In addition, the raw data from the Korea National Health and Nutrition Examination Survey (KNHNES) 2012 were used to estimate the consumption amount and frequency of ham. In the hazard characterization, the Beta-Poisson model for Campylobacter spp. infection was used. For risk characterization, a simulation model was developed using the collected data, and the risk of Campylobacter spp. on ham was estimated with @RISK. The Campylobacter spp. cell counts on ham samples were below the detection limit (<0.70 Log CFU/g). The daily consumption of ham was 23.93 g per person, and the consumption frequency was 11.57%. The simulated mean value of the initial contamination level of Campylobacter spp. on ham was -3.95 Log CFU/g, and the mean value of ham for probable risk per person per day was 2.20×10(-12). It is considered that the risk of foodborne illness for Campylobacter spp. was low. Furthermore, these results indicate that the microbial risk assessment of Campylobacter spp. in this study should be useful in providing scientific evidence to set up the criteria of Campylobacter spp..
authors.affiliation: Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
authors.forename: Jeeyeon
authors.initials: J
authors.lastname: Lee
authors.affiliation: Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
authors.forename: Jimyeong
authors.initials: J
authors.lastname: Ha
authors.affiliation: Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
authors.forename: Sejeong
authors.initials: S
authors.lastname: Kim
authors.affiliation: Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
authors.forename: Heeyoung
authors.initials: H
authors.lastname: Lee
authors.affiliation: Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
authors.forename: Soomin
authors.initials: S
authors.lastname: Lee
authors.affiliation: Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
authors.forename: Yohan
authors.initials: Y
authors.lastname: Yoon
keywords: Campylobacter spp.; ham; quantitative microbial risk assessment