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In the early SARS-CoV-2 (COVID-19) pandemic, four major vaccines were approved despite limited efficacy and safety data through short regulatory review periods. Thus, it is necessary to assess the benefit-risk (BR) profiles of the COVID-19 vaccines. We conducted a quantitative BR assessment for four COVID-19 vaccines (mRNA-based: mRNA-1273 and BNT162b2; viral vector-based: Ad26.COV.2 and ChAdOx1-S) using multi-criteria decision analysis. Three benefit criteria and two risk criteria were considered: preventing COVID-19 infection for (1) adults aged ≥18 years; (2) seniors aged 60 years or older; and (3) severe COVID-19, adverse events (AEs), and serious AEs. Data were retrieved from clinical trials, observational studies, and county-specific AE monitoring reports. Based on the collected data, vaccines were scored for each criterion. 22 professionals weighted each criterion. The overall BR score was calculated using scores and weights. mRNA-1273 was the most preferred vaccine in pre-authorization and BNT162b2 in post-authorization. We found that the mRNA vaccine had a good balance between the benefits and risks. Using this BR assessment, the benefit-risk profile of COVID-19 vaccines can be updated with cumulated data. It will contribute to building evidence for decision making by policy makers and health professionals.

To improve the quality of boiled rice after storage in rice cookers, temperature was controlled at a lowered condition (45~65 o C repeated temperature cycling), compared to the present commercial rice cookers (75 o C). The effect of lowered temperature cycling on the microbial growth, color of rice, and reducing sugar production was measured. The bacteria Bacillus cereus and B. subtilis were killed at 75 o C and 45~65 o C cycling. The temperature cycling at 45~65 o C prevented an increase in colony forming unit of E. coli more than the steady temperature at 75 o C. Browning during storage was significantly decreased at 45~65 o C cycling, compared to 75 o C. The yellowness increase (Δb value of CIE parameters of the colorimeter) after the 3-day storage was 2.18 at 45~65 o C cycling whereas 9.12 at 75 o C. Reducing sugar was not produced at 75 o C and 45~65 o C cycling but produced at 30 o C because of the microbial growth. In conclusion, the temperature cycling at 45~65 o C can improve the quality of stored boiled rice by decreasing the browning and inhibiting the microbial growth.

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