Research article summary (published 30 Aug 2009):

Probabilistic risk model for staphylococcal intoxication from pork-based food dishes prepared in food service establishments in Korea.

Full Abstract

Foodborne illness contracted at food service operations is an important public health issue in Korea. In this study, the probabilities for growth of, and enterotoxin production by, Staphylococcus aureus in pork meat-based foods prepared in food service operations were estimated by the Monte Carlo simulation. Data on the prevalence and concentration of S. aureus as well as compliance to guidelines for time and temperature controls during food service operations were collected. The growth of S. aureus was initially estimated by using the U.S. Department of Agriculture's Pathogen Modeling Program. A second model based on raw pork meat was derived to compare cell number predictions. The correlation between toxin level and cell number as well as minimum toxin dose obtained from published data was adopted to quantify the probability of staphylococcal intoxication. When data gaps were found, assumptions were made based on guidelines for food service practices. Baseline risk model and scenario analyses were performed to indicate possible outcomes of staphylococcal intoxication under the scenarios generated based on these data gaps. Staphylococcal growth was predicted during holding before and after cooking, and the highest estimated concentration (4.59 log CFU/g for the 99.9th percentile value) of S. aureus was observed in raw pork initially contaminated with S. aureus and held before cooking. The estimated probability for staphylococcal intoxication was very low, using currently available data. However, scenario analyses revealed an increased possibility of staphylococcal intoxication when increased levels of initial contamination in the raw meat, andlonger holding time both before and after cooking the meat occurred.

Author information

Author/s: Kim, Hyun Jung (HJ); Griffiths, Mansel W (MW); Fazil, Aamir M (AM); Lammerding, Anna M (AM);

Affiliation: Canadian Research Institute for Food Safety, University of Guelph, 43 McGilvray Street, Guelph, Ontario N1G 2W1, Canada.

Journal and publication information

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

Journal: Journal of food protection (J Food Prot), published in United States. (Language: eng)

Reference: 2009-Sep; vol 72 (issue 9) : pp 1897-908

Dates: Created 2009/09/25; Completed 2009/10/13;

PMID: 19777892, status: MEDLINE (last retrieved date: 10/13/2009)

Sourced from the National Library of Medicine. Abstract text and other information may be subject to copyright.

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MeSH headings (categories)

This article was linked to the MeSH Headings (categories) shown below.

Animals Colony Count, Microbial Consumer Product Safety Endotoxins - analysis Food Contamination - analysis Food Handling - methods Food Microbiology Food Services - standards; statistics & numerical data Humans Korea - epidemiology Meat Products - microbiology

Monte Carlo Method Predictive Value of Tests Prevalence Probability Risk Assessment Risk Factors Staphylococcal Food Poisoning - epidemiology; microbiology Staphylococcus aureus - isolation & purification; metabolism Swine Temperature Time Factors

Note: Bold headings indicate primary MeSH headings or qualifiers.

Associated Chemicals: Endotoxins (0)

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