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Risk Assessment for Salmonellosis in Chicken in South Korea: The Effect of Salmonella Concentration in Chicken at Retail
Korean J. Food Sci. An. 2018;38:1043-1054
Published online October 31, 2018;
© 2018 Korean Society for Food Science of Animal Resources

Jaewoon Jeong1, Jung-Whan Chon1, Hyunsook Kim2, Kwang-Young Song1,and Kun-Ho Seo1,*

1Center for One Health, College of Veterinary Medicine, Konkuk University, Seoul 05029, Korea
2Department of Food & Nutrition, College of Human Ecology, Hanyang University, Seoul 04763, Korea
Correspondence to: Kun-Ho Seo
Center for One Health, College of Veterinary Medicine, Konkuk University, Seoul 05029, Korea
Tel: +82-2-450-4121
Fax: +82-2-3436-4128
Received July 14, 2018; Revised September 10, 2018; Accepted September 12, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Salmonellosis caused by chicken consumption has been a critical issue in food safety worldwide, including in Korea. The probability of illness from consumption of chicken was simulated in study, based on the recipe of Dakgalbi, a commonly eaten chicken dish in Korea. Additionally, the processing stage at slaughterhouses to decrease Salmonella concentration in broilers was modeled to explore its effect on the likelihood of illness. A Monte Carlo simulation model was created using @RISK. Prevalence of Salmonella in chickens at the retail stage was found to be predominantly important in determining the probability of illness. Other than the prevalence, cooking temperature was found to have the largest impact on the probability of illness. The results also demonstrated that, although chlorination is a powerful tool for decreasing the Salmonella concentration in chicken, this effect did not last long and was negated by the following stages. This study analyzes the effects of variables of the retail-to-table pathway on the likelihood of salmonellosis in broiler consumption, and also evaluates the processing step used to decrease the contamination level of Salmonella in broilers at slaughterhouses. According to the results, we suggest that methods to decrease the contamination level of Salmonella such as chlorination had little effect on decreasing the probability of illness. Overall, these results suggest that preventing contamination of broiler with Salmonella must be a top priority and that methods to reduce the concentration of Salmonella in broilers at slaughterhouses hardly contribute to safe consumption of Salmonella-contaminated chicken.
Keywords : predictive microbiology, risk analysis, chicken, Salmonella, quantitative microbial risk assessment

October 2018, 38 (5)