몬테카를로 시뮬레이션을 이용한 일식메뉴 중 비가열 처리 식품의 정량적 위해평가

송주현¹, 최유진¹, 랑효민¹, 이광근¹^,^*

Quantitative Microbial Risk Assessment of Non-thermal Processed Japanese Foods Using Monte Carlo Simulation

Ju-Hyun Song¹, Yu-Jin Choi¹, Hyo-Min Nang¹, Kwang-Geun Lee¹^,^*

¹동국대학교 식품공학과

¹Department of Food Science and Technology, Dongguk University

^*Corresponding author: Kwang-Geun Lee, Department of Food Science and Technology, Dongguk University, Pil-dong, Chung-gu, Seoul, 100-715, Korea, Tel: +82-2-2260-3370; Fax: +82-2-2277-1274, E-mail: kwglee@dongguk.edu

ⓒ Copyright 2009 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jan 06, 2009; Revised: Feb 05, 2009; Accepted: Feb 13, 2009

Published Online: Feb 28, 2009

Abatract

The aim of this study was to control the outbreak of food pathogen through quantitative microbial risk assessment (QMRA). We used Monte Calro Simulation (MCS) to predict contamination levels of Staphylococcus aureus on the raw materials, equipments and cook in Japanese restaurant located in Seoul. The result of sensitivity analysis showed that the most significant factor for the outbreak of food pathogen was consumption temperature and storage time. In shrimp and octopus sushi, ‘consumption temperature’ was the highest sensitivity value of 0.419 followed by 'storage time' of 0.374. To increase safety of sushi, consumers should have sushi as soon as possible after cooking. In sushi 'storage time after cooking' was determined as Critical Control Point (CCP). To determine Control Limit (CL), Scenario Analysis (SA) was carried out. In sushi, SA was carried out using storage time as a unit condition. Safety level of S. aureus was set lower than 5 log CFU/g. After 2 hr ‘storage time’ the number of S. aureus increased to 3.908 log CFU/g. Therefore, 'storage time' of sushi was set as CL in case of room temperature storage.

Keywords: quantitative microbial risk assessment; non-thermal processed foods; monte carlo simulation; Staphylococcus aureus