Exposure assessment for Bacillus cereus in ready-to-eat Kimbab selling at stores

Bahk, Gyung-Jin; Todd, Ewen C.D.; Hong, Chong-Hae; Oh, Deog‐Hwan; Ha, Sang‐Do

doi:10.1016/j.foodcont.2006.02.017

Cited by 22 publications

(13 citation statements)

References 12 publications

(17 reference statements)

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“…() and Bahk et al . () carried out risk assessment studies of B. cereus present in pasteurized milk and kimbab (a traditional Korean food), respectively. In their risk assessment of B. cereus in cooked rice, McElroy et al .…”

Section: Introductionmentioning

confidence: 99%

Exposure Assessment of Bacillus cereus in Chinese‐Style Cooked Rice

Dong

2012

J Food Process Engineering

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This study conducted an exposure assessment, the most important component of risk assessment, of Bacillus cereus in Chinese‐style cooked rice in Shanghai, China. A retail‐to‐consumption phase model was considered. Survey data were used to estimate initial contamination levels, and mathematical models from previous research were employed to test the growth kinetics of B. cereus in cooked rice under different conditions before public consumption. The results showed that approximately 3.07% of cooked rice contained more than 4 log cfu/g of B. cereus, suggesting some potential risk for consumers. Moreover, sensitivity analysis indicated that retail temperature (r = −0.15) is the main risk factor that could provide useful information to consumers and stakeholders. Combined with further dose–response relationship research data, the results of this study could be referenced for complete establishment of B. cereus risk assessment. Practical Applications Risk assessment would be very useful to control the hazards of Bacillus cereus in cooked rice more effectively. The application of quantitative exposure assessment of B. cereus in cooked rice, also based on the establishment of predictive growth models, could be referenced to evaluate the risk of B. cereus foodborne diseases associated with the consumption of cooked rice in China.

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Section: Introductionmentioning

confidence: 99%

Exposure Assessment of Bacillus cereus in Chinese‐Style Cooked Rice

Dong

2012

J Food Process Engineering

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“…The prevalence of Salmonella in ground pork and ground chicken was modeled as a beta distribution to simulate uncertainty regarding the true positives in the survey (Bahk et al, 2007). Raw meat was assumed to be used after non-frozen storage at 4°C for up to 24 h. Based on this assumption, the model may be conservative since raw meats are often frozen before use, which could reduce the number of Salmonella.…”

Section: Prediction Of the Probability Of Salmonellosismentioning

confidence: 99%

Quantitative risk assessments of the effect of an edible defatted soybean meal-based antimicrobial film on the survival of Salmonella on ham

Lee

Kim

Min

2015

Journal of Food Engineering

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“…In comparison with QMRA (quantitative microbiological risk assessment), FTA leads to a final judgment for safety management in a shorter manner than QMRA. In QMRA, the final likelihood of illnesses by dose-response assessment is estimated from the final cell numbers of pathogens by exposure assessment (Im & Lee, 2006;Im et al, 2007;Bahk et al, 2007;Doménech et al, 2007;Hoornstra et al, 2001), while FTA can solely achieve the final probability of the occurrence of the top event equivalent to the likelihood of illnesses in QMRA.…”

Section: Quantitative Analysismentioning

confidence: 99%

“…Still, however, there are shortages pertaining to the practical efficiency of these systems, so new methods have been developed to make up for the weak points. For instance, a lack of quantitative analysis on determining CCPs (critical control points) in the HACCP (hazard analysis and critical control points) system could be covered by QMRA (quantitative microbiological risk assessment) (Bahk, Todd, Hong, Oh, & Ha, 2007;Doménech, Escriche, & Martorel, 2007;Hoornstra, Northolt, Notermans, & Barendsz, 2001;Im & Lee, 2006;Im, Lee, & Lee, 2007). Recently, FTA (fault tree analysis) was introduced as a good alternative approach to HACCP implementation (Bertolini, Rizzi, & Bevilacqua, 2007;Park, Lee, & Hong, 2007).…”

Section: Introductionmentioning

confidence: 99%