What is it about?

This study were to conduct a quantitative microbial risk assessment (QMRA) for Salmonella in chicken skewers sold by street food vendors in South Korea and to explore the association of microbial growth with thermal inactivation of microbes during the preparation of chicken skewers.

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Why is it important?

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.


If vendors wish to hold chicken skewers longer than 4 h at ambient temperature, another risk management option might be to heat the skewers longer in the preheating phase than in the reheating phase. It should be noted that these findings and suggestions are valid in the absence of microbial contamination by street food vendors during food preparation.

Professor Kun-Ho Seo
Konkuk University

Read the Original

This page is a summary of: Quantitative Risk Assessment Model for Salmonellosis in Chicken Skewers from Street Food Vendors in South Korea, Journal of Food Protection, May 2019, International Association for Food Protection, DOI: 10.4315/0362-028x.jfp-18-113.
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