Quantitative Risk Assessment of Salmonella Foodborne Illness by Estimating Cooking Effect from Eggs from the Retail Markets
In this study, we performed a quantitative microbial risk assessment (QMRA) of <italic>Salmonella </italic>through intake of egg consumption after cooking (dry-heat, moist-heat, and raw consumption). Egg samples (n=201) from retail markets were analyzed for the presence of <italic>Salmonella </italic>spp. In addition, temperature and time were investigated during egg transit, storage, and display. The development of predictive models to characterize the kinetic behavior of <italic>Salmonella</italic> in eggs and the collection of data on the amount and frequency of egg consumption. The data was simulated to estimate egg-related foodborne illnesses. <italic>Salmonella </italic>was not found in any of the 201 egg samples that were tested for it. Thus, the estimated initial contamination level was –4.0 Log CFU/g. With <italic>R<sup>2</sup></italic>values of 0.898 and 0.922, respectively, the constructed prediction models were adequate for explaining the fate of <italic>Salmonella </italic>spp. in eggs throughout distribution and storage. Eggs were consumed raw (1.5%, 39.2 g), dry-heated (57.5%, 43.0 g), and moist-heated (41%, 36.1 g). The probability of foodborne <italic>Salmonella </italic>illness from the consumption of cooked eggs was evaluated to be 6.8×10<sup>-10</sup>. Additionally, the probability of foodborne illness not applied cooking methods was 1.9×10<sup>-7</sup>, indicating that <italic>Salmonella </italic>can be reduced by cooking. Therefore, the risk of <italic>Salmonella </italic>infection through consumption of eggs after cooking is low in S. Korea.