Recently, Campylobacter foodborne outbreaks have been increased, and associated with meat and processed meat products. In S. Korea, the consumption of processed meat products has been increased, thus, the risk of Campylobacter caused by processed meat products might be increased.
Purpose:
The objective of this study was to evaluate the risk of campylobacteriosis through the consumption of processed ground meat products in S. Korea.
Methods:
For exposure assessment, the prevalence of Campylobacter spp. in processed ground meat products such as cutlets, meat patties and meat balls was analyzed by plating the samples on modified CCDA-Preston. Conditions for storage and distribution for the products were surveyed by measurement and personal communication, and the collected data were fitted to @RISK program to obtain appropriate probabilistic distributions. Also, consumption patterns of processed ground meat products were investigated by a survey. Dose-response models for Campylobacter were investigated through literature review. Taken all data together, a simulation model was developed to estimate the risk of campylobacteriosis by the consumption of processed ground meat products.
Results:
Of 224 processed ground meat products, the Campylobacter cell counts were detected under limit of detection (0.7 Log CFU/g). Thus, the initial contamination level of Campylobacter in processed ground meat products was estimated at -4.0±0.6 Log CFU/g. Means of storage and transportation temperature and time were -18.8oC (Pert Distribution) and 36-72 h (Pert Distribution). The survey data showed that one S. Korean consume 28.3 g (Exponential Distribution) of processed ground meat products per day at 6.98% frequency per day. Simulation result showed that the mean probability of Campylobacter foodborne illness caused by the intake of processed ground meat products per person per day was 5.68×10-10.
Significance:
The risk of Campylobacter in processed ground meat products is considered low in S. Korea, and results of this study should be useful in establishing the microbial guideline.