Quantitative Risk Assessment Model for Salmonellosis in Chicken Skewers from Street Food Vendors in South Korea

J Food Prot. 2019 Jun;82(6):955-962. doi: 10.4315/0362-028X.JFP-18-113.

Abstract

Extended holding time increases likelihood of illness in warmer than it does in cooler months. Split heating is less effective than continuous heating for inactivation of microbes. Longer holding times make meat more vulnerable to microbes.

Keywords: Chicken; Monte Carlo simulation; Predictive microbiology; Quantitative microbial risk assessment; Street food vendor.

MeSH terms

  • Animals
  • Chickens*
  • Cooking* / methods
  • Food Handling / standards
  • Food Microbiology*
  • Meat* / microbiology
  • Republic of Korea / epidemiology
  • Risk Assessment*
  • Salmonella Infections* / epidemiology
  • Salmonella Infections* / prevention & control
  • Seasons