Retail-to-Fork Risk Modeling to Predict the Risks Associated with Escherichia coli O157:H7 from the Consumption of Fresh-cut Salads and Sprouts in Korea

Introduction: Shiga toxin-producing Escherichia coli, including E. coli O157:H7 in fresh-cut vegetables and salads is a major food safety and public health issue worldwide. However, little information has been available on the quantitative microbial risk assessment of E. coli O157:H7 through fresh-cut salads and sprouts in Korea.

Purpose: The objective of this study was to develop a quantitative model along the retail-to-fork steps to predict the risk associated with E. coli O157:H7 from the consumption of fresh-cut salads and sprouts and to identify the important steps in risk management.

Methods: The objective of this study was to develop a quantitative model along the retail-to-fork steps to predict the risk associated with E. coli O157:H7 from the consumption of fresh-cut salads and sprouts and to identify the important steps in risk management.

Results: Current prevalence data showed no contamination of E. coli O157:H7 among 1,174 samples in Korea, indicating no risk from the consumption of fresh-cut salads and sprouts. However, scenario analysis on the contamination in initial products (up to 0.14% of contamination ratio) suggested that mean P_inf per serving were estimated 2.65×10^-4 and 2.54×10^-4 for fresh-cut salads and sprouts, respectively. Using contamination data of generic E. coli as a surrogate for E. coli O157:H7, the highest growth of E. coli (3.2 log CFU/g for 99^thpercentile value) was estimated during retail step.

Significance: The risk model developed in this study along the retail-to-fork steps as well as scenario analysis provided scientific background of management options to prevent human exposure to E. coli O157:H7.