본 연구에서 소비-섭취 시나리오와 온도-시간의 장염비브리오 생육모델을 활용하여 국내 생굴의 병원성 장염 비 브리오균의 위해평가를 실시하였다. 장염 비브리오균의 오염 수준 및 병원성 인자 데이터를 활용하였으며, 국민건강영양조사와 농촌진흥청의 표준레시피를 활용하여 섭취 량을 조사하였고 용량반응관계는 Beta-Poisson모델을 활용하였다. 국내 소비자가 생굴을 섭취할 때 병원성 장염 비브리오균으로 발생하는 위해는 식중독이 주로 발생하는 4월, 10월, 11월에 5.71 × 10−5 (5퍼센타일 2.71 × 10−8, 95퍼센타일 1.03 × 10−4)로 추정되었다. 본 연구에서 생굴의 장염비브리오 위해의 영향인자는 소비시점 생굴의 장염비브리오균의 오염수준, 생굴 섭취량, 병원성 인자(tdh or trh 유전자)의 존재 여부, 상온의 노출온도 및 시간으로 나타났으며 위해관리방안을 제시하였다.

To assess the risk of V. parahaemolyticus infection caused by consumption of raw oysters in Korea, contamination levels during the retail-to-table route of oysters was modeled to predict V. parahaemolyticus growth based on temperature and time. The consumed amount data of the KNHANES and the standard recipe of the RDA were applied. A consumption scenario for exposure assessment was developed and combined with a Beta-Poisson dose-response model. The estimated probability of illness from consumption of pathogenic V. parahaemolyticus in raw oysters during three separate months (April, October, and November) was 5.71×10−5 (within the 5th and 95th percentile ranges of 2.714×10−8 to 1.03×10−4).The results of the quantitative microbial-risk assessment indicated that the major factors affecting the probability of illness were the initial contamination level at the retailer, the consumed amount, the prevalence of pathogenic strains [tdh or trhgenes], and exposure temperature and time.

ABSTRACT
 Materials and Methods
  Assumption for risk assessment
  Exposure assessment: Collection of microbiologicaldata on the prevalence and pathogenicity of V.parahaemolyticus in raw oyster
  Exposure assessment: Model of V. parahaemolyticusgrowth according to temperature and time variables
  Exposure assessment: Consumer survey for determinationof transport time of raw oysters
  Exposure assessment: Analysis of data on amount ofraw oyster consumed
  Dose-response relationship
  Simulations
  Risk characterization
 Results and Discussion
 국문요약
 References

• Jong-Kyung Lee(Department of Food & Nutrition, Hanyang Women’s University) Correspondence to
• Ki-Sun Yoon(Department of Food and Nutrition, Kyunghee University)
• Hyang Lee(The Research Institute of Nursing Science, Seoul National University)
• Hyun-Jung Kim(Korea Food Research Institute)