title: Quantitative Microbial Risk Assessment for Campylobacter Foodborne Illness in Raw Beef Offal Consumption in South Korea.
abstract: This study evaluated the risk of Campylobacter foodborne illness caused by the intake of raw beef offal in South Korea. The prevalence of Campylobacter spp. in raw beef offal (liver and tripe) was investigated by plating samples on modified charcoal-cefoperazone-deoxycholate agar with Preston enrichment broth. Data were collected about storage temperature and length of storage of raw beef offal, and probabilistic distributions for the data were determined, using @RISK software. Predictive models were developed to describe the fate of Campylobacter in raw beef offal, and the amount and frequency of consumption and dose-response model were surveyed. Subsequently, these data were used to estimate the risk of Campylobacter foodborne illness caused by the intake of raw beef offal. Of 80 beef offal samples, 1 (1.25%) was contaminated with Campylobacter jejuni . Predictive models were used for exposure assessment. An exponential distribution was selected to represent beef offal consumption by people who eat this occasionally, with a mean of 60.2 g and 3.6% monthly consumption frequency. Simulations using @RISK predicted that the probability of Campylobacter foodborne illness per person per month is 1.56 × 10-5for home consumption and 1.74 × 10-5for restaurant consumption in South Korea, which indicates the risk of Campylobacter foodborne illness by intake of raw beef offal in South Korea.
authors.affiliation: 1 Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea; and.
authors.forename: Jiyeon
authors.initials: J
authors.lastname: Jeong
authors.affiliation: 1 Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea; and.
authors.forename: Jeeyeon
authors.initials: J
authors.lastname: Lee
authors.affiliation: 1 Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea; and.
authors.forename: Heeyoung
authors.initials: H
authors.lastname: Lee
authors.affiliation: 1 Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea; and.
authors.forename: Soomin
authors.initials: S
authors.lastname: Lee
authors.affiliation: 1 Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea; and.
authors.forename: Sejeong
authors.initials: S
authors.lastname: Kim
authors.affiliation: 1 Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea; and.
authors.forename: Jimyeong
authors.initials: J
authors.lastname: Ha
authors.affiliation: 2 Department of Food and Nutrition, 1 Hoeki-dong, Dongdaemun-gu, Kyung Hee University, Seoul 02447, Korea.
authors.forename: Ki-Sun
authors.initials: KS
authors.lastname: Yoon
authors.affiliation: 1 Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea; and.
authors.forename: Yohan
authors.initials: Y
authors.lastname: Yoon
mesh_terms: D000818:Animals; D002167:Campylobacter; D016123:Campylobacter jejuni; D002417:Cattle; D005516:Food Microbiology; D006801:Humans; D008460:Meat; D000069466:Red Meat; D056910:Republic of Korea; D018570:Risk Assessment
keywords: Campylobacter; Microbial risk assessment; Predictive model; Raw beef offal