Exposure Assessment of Staphylococcus aureus in Kimbab, a Ready-to-Eat Korean Food

다국어 초록 (Multilingual Abstract)

The exposure assessment was carried out for Staphylococcus aureus in kimbab by predicting growth of S. aureus and the production of enterotoxin using Food MicroModel^® program. Environmental parameters selected were pH 5.5, Aw 0.999, and storage temperatures in the range of 10 to 30^oC. It was predicted that 6.3 hr could be a critical time for enterotoxin production while kimbab was stored at 30^oC. Mild case scenario analysis showed that enterotoxin could not be produced if kimbab was kept at 10^oC during preparation and distribution and then left at 25^oC for 4 hr before consumption. In the worst case scenario, the keeping time at 25^oC was assumed to be 7.0hr. The level of S. aureus in the worst case was predicted to be 6.8×10^6 CFU/g which is lower than the critical level (7.8×10^6 CFU/g) for toxin production.

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