This study evaluated Clostridium perfringens risk in fermented bean pastes. The prevalence in fermented bean pastes, development of the predictive model, temperature, time, and consumption data were investigated. A simulation model was prepared in @RISK with the obtained data to calculate the probability of foodborne C. perfringens foodborne illness from fermented bean paste consumption. Only 74 of the 1,097 samples were positive for C. perfringens. The initial contamination level was estimated to be 0.7 log CFU/g. It showed the probability of foodborne C. perfringens infection per person per day upon consumption of fermented bean pastes was 8.0×10−12, which is considered low risk.
|Journal of Microbiology, Biotechnology and Food Sciences
|Published - 2022
Bibliographical noteFunding Information:
This research was supported by a grant (17162MFDS035) from Ministry of Food and Drug Safety in 2017.
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- Clostridium perfringens
- fermented bean pastes
- foodborne illness
- predicted model
- quantitative microbial risk assessment
ASJC Scopus subject areas
- Food Science
- Molecular Biology