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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/52986

Title: Exposure Assessment and Sensitivity Analysis for Chilled Shrimp during Distribution: A Case Study of the Home-Delivery Services in Taiwan
Authors: Hsin‐I Hsiao
Nodali Ndraha
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: chilled food
food safety
microbial risk assessment
sensitive analysis
Date: 2019-03
Issue Date: 2020-06-16T03:16:02Z
Abstract: Abstract:
In this study, we evaluated the temperature requirements for home delivery in Taiwan by considering food safety risks of chilled shrimp that may be contaminated with Vibrio parahaemolyticus . Pathogenic V. parahaemolyticus was chosen because it was the main cause of foodborne outbreaks originating from contaminated seafood in Taiwan. The risk of becoming ill due to consumption of raw shrimp was estimated to be 7.3 × 10−3 per serving, estimated based on the real‐time temperature profile. Lowering the maximum temperature to 7 °C during transit and cooking shrimps at 100 °C for 5 min could reduce the risk by more than 94%. These interventions, therefore, were suggested to be used as an integral part of temperature management control in the home delivery cold chain. These findings can help food authorities to institute temperature management policies and regulations to prevent broken cold chains and reduce food safety risks.
Relation: 84(4) pp 859-870
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/52986
Appears in Collections:[食品科學系] 期刊論文

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