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Oscar TP. Poultry Food Assess Risk Model for Salmonella and Chicken Gizzards: III. Dose Consumed Step. J Food Prot 2024; 87:100242. [PMID: 38360409 DOI: 10.1016/j.jfp.2024.100242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 02/06/2024] [Accepted: 02/09/2024] [Indexed: 02/17/2024]
Abstract
The Dose Consumed step of the Poultry Food Assess Risk Model (PFARM) for Salmonella and chicken gizzards was presented and compared to the Exposure Assessment step of Quantitative Microbial Risk Assessment (QMRA). The specific objectives were 1) to demonstrate the dose consumed step of PFARM for Salmonella and chicken gizzards; 2) to compare Salmonella dose consumed from cooked chicken gizzards to that from cross-contaminated and temperature-abused lettuce; 3) to determine if Salmonella dose consumed changed over time in a production chain; and 4) to compare PFARM and QMRA predictions of Salmonella dose consumed. The PFARM and QMRA were developed in an Excel notebook and simulated with @Risk. Salmonella prevalence and number data (P = 100) for chicken gizzards (56 g) and scenario analysis were used to address objectives 1, 2, and 4, whereas running windows of 60 consecutive chicken gizzard samples and scenario analysis were used to address objective 3. A lot size of 1,000 kg of chicken gizzards was simulated. Mean portion size was 168 g resulting in the simulation of 5,952 meals per lot. Of these, 3.69 ± 0.32% and 0.49 ± 0.07% (mean ± SD) resulted in Salmonella dose consumed of ≥1 per meal from cooked chicken gizzards and lettuce, respectively. However, the total Salmonella dose consumed per lot from cooked chicken gizzards (272 ± 27) was less (P ≤ 0.05) than from lettuce (6,050 ± 4,929) because of a few highly contaminated (>310 Salmonella) lettuce portions at consumption. Over time in the production chain, Salmonella prevalence and total dose consumed per lot changed (P ≤ 0.05) but the patterns differed. The QMRA predicted higher (P ≤ 0.05) Salmonella dose consumed per meal than PFARM. In part, this was because QMRA only simulated contaminated grams, whereas PFARM simulated contaminated and non-contaminated meals. However, other factors, which are discussed, also contributed to the overestimation of Salmonella dose consumed by QMRA.
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Affiliation(s)
- Thomas P Oscar
- United States Department of Agriculture, Agricultural Research Service, Northeast Area, Eastern Regional Research Center, Chemical Residue and Predictive Microbiology Research Unit, Room 2111, Center for Food Science and Technology, University of Maryland Eastern Shore Worksite, Princess Anne, MD 21853, USA.
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2
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Stathas L, Aspridou Z, Koutsoumanis K. Quantitative microbial risk assessment of Salmonella in fresh chicken patties. Food Res Int 2024; 178:113960. [PMID: 38309878 DOI: 10.1016/j.foodres.2024.113960] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 12/21/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
Quantitative microbial risk assessment (QMRA) has witnessed rapid development within the context of food safety in recent years. As a means of contributing to these advancements, a QMRA for Salmonella spp. in fresh chicken patties for the general European Union (EU) population was developed. A two-dimensional (Second Order) Monte-Carlo simulation method was used for separating variability and uncertainty of model's parameters. The stages of industrial processing, retail storage, domestic storage, and cooking in the domestic environment were considered in the exposure assessment. For hazard characterization, a dose-response model was developed by combining 8 published dose-response models using a Pert distribution for describing uncertainty. The QMRA model predicted a mean probability of illness of 1.19*10-4 (5.28*10-5 - 3.57*10-4 95 % C.I.), and a mean annual number of illnesses per 100,000 people of 2.13 (0.96 - 6.59 95 % C.I.). Moreover, sensitivity analysis was performed, and variability in cooking preferences was found to be the most influential model parameter (r = -0.39), followed by dose-response related variability (r = 0.22), and variability in the concentration of Salmonella spp. at the time of introduction at the processing facility (r = 0.11). Various mitigation strategy scenarios were tested, from which, "increasing the internal temperature of cooking" and "decreasing shelf life" were estimated to be the most effective in reducing the predicted risk of illness. Salmonella-related illnesses exhibit particularly high severity, making them some of the most prominent zoonotic diseases in the EU. Regular monitoring of this hazard in order to further highlight its related parameters and causes is a necessary procedure. This study not only provides an updated assessment of Salmonella spp. risk associated with chicken patties, but also facilitates the identification of crucial targets for scientific investigation and implementation of real-world intervention strategies.
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Affiliation(s)
- Leonardos Stathas
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece
| | - Zafiro Aspridou
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece
| | - Konstantinos Koutsoumanis
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece.
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Cheng H, Zhao G, Xu Y, Zhao J, Huang X, Zhang X, Liu N, Wang L, Liu J, Wang J. Quantitative Risk Assessment of Salmonella in Breaded Pork Products in China. Foodborne Pathog Dis 2024; 21:109-118. [PMID: 38011665 DOI: 10.1089/fpd.2023.0077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2023] Open
Abstract
Pork products were the most common media of Salmonella in China, breaded pork products as a very popular meat presently, whose Salmonella risk should be drawn to attention. Given that quantitative risk assessment is a more scientific method for risk evaluation, a quantitative risk assessment model of Salmonella in breaded pork products was first constructed from processing to consumption, and was used for assessing the risk and the effective interventions in this study. The data of Salmonella contamination in breaded pork products during processing were obtained from the actual detection data of samples from a representative meat processing plant. With combining the predictive microbial modeling and dose-response relationship, the risk of Salmonella in breaded pork products was charactered, and the probability of Salmonella infection per meal was found to be 5.585 × 10-9. Based on the results of sensitivity analysis, the curing and seasoning process was found to be the key control point for Salmonella contamination during the processing, and consumer behavior was the key control point affecting the probability of Salmonella infection from processing to consumption. The model was also applied for assessing the effectiveness of risk interventions, and among the nine interventions given, control of thawing temperature before cooking such as microwave thawing could reduce the risk of infection by 30.969-fold, while cooking the products thoroughly, Salmonella would not pose a pathogenic hazard to consumers. The model and the assessed results in this study may provide guidance on microbial control in producing process and safety consumption of breaded pork products.
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Affiliation(s)
- Huimin Cheng
- China Animal Health and Epidemiology Center, Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, Qingdao, China
- Food Processing and Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Ge Zhao
- China Animal Health and Epidemiology Center, Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, Qingdao, China
- Key Laboratory of Animal Biosafety Risk Prevention and Control (South), Ministry of Agriculture and Rural Affairs, Qingdao, China
| | - Ying Xu
- Food Processing and Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Jianmei Zhao
- China Animal Health and Epidemiology Center, Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, Qingdao, China
| | - Xiumei Huang
- China Animal Health and Epidemiology Center, Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, Qingdao, China
| | - Xiyue Zhang
- China Animal Health and Epidemiology Center, Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, Qingdao, China
| | - Na Liu
- China Animal Health and Epidemiology Center, Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, Qingdao, China
| | - Lin Wang
- China Animal Health and Epidemiology Center, Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, Qingdao, China
| | - Junhui Liu
- China Animal Health and Epidemiology Center, Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, Qingdao, China
| | - Junwei Wang
- China Animal Health and Epidemiology Center, Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, Qingdao, China
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Lupattelli A, Primavilla S, Roila R, Felici A, Tinaro M. Microbiological Safety and Quality of Meals and Work Surfaces in Collective Catering Systems in Central Italy: A Five-Year Monitoring Study. BIOLOGY 2022; 12:biology12010064. [PMID: 36671754 PMCID: PMC9855182 DOI: 10.3390/biology12010064] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 12/20/2022] [Accepted: 12/28/2022] [Indexed: 01/01/2023]
Abstract
Ready-to-eat (RTE) meals produced and served by the catering system still represent one of the major causes of foodborne outbreaks, especially for susceptible consumers. Despite the great progress in food hygiene and safety, the systematic monitoring of microbial contamination of foodstuff is the most effective tool to ensure food safety and protect consumers’ health. The aim of this study was to perform a thorough assessment of the microbial safety and quality of meals and work surfaces of collective catering systems in central Italy, over a five-year period (2014−2018). In total 11,012 microbiological analytical determinations were performed in food matrices (80.1%) and environmental samples (19.9%). The results obtained show a low level of non-conformities ranging from 2.2% to 6.3% of total samples, concerning both hygiene and safety parameters. A decreasing trend of non-conformities during the years was also highlighted (p-value < 0.05), especially for environmental samples. This study suggests that the implementation of Good Manufacturing Practices (GMPs) and the proper definition of Hazard Analysis and Critical Control Point (HACCP) plans, combined with a thorough evaluation of microbiological monitoring, are able to ensure high levels of food safety and hygiene.
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Affiliation(s)
- Alessia Lupattelli
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy
| | - Sara Primavilla
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy
- Correspondence: (S.P.); (R.R.); Tel.: +39-075343213 (S.P.); +39-0755857936 (R.R.)
| | - Rossana Roila
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy
- Correspondence: (S.P.); (R.R.); Tel.: +39-075343213 (S.P.); +39-0755857936 (R.R.)
| | - Andrea Felici
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy
| | - Miriam Tinaro
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy
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5
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Microbial risk assessment of Escherichia coli shiga-toxin producers (STEC) in raw sheep's milk cheeses in Italy. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108951] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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6
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Popa GL, Papa MI. Salmonella spp. infection - a continuous threat worldwide. Germs 2021; 11:88-96. [PMID: 33898345 DOI: 10.18683/germs.2021.1244] [Citation(s) in RCA: 67] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 02/04/2021] [Accepted: 02/06/2021] [Indexed: 11/08/2022]
Abstract
Acute diarrheal disease remains a major public health issue. Salmonella spp. infection is one of the leading causes of acute diarrheal disease despite the preventive measures implemented. The clinical picture of salmonellosis varies from a common gastroenteritis to enteric fevers which are life-threatening diseases requiring a prompt and correct antibiotic treatment. In this review we present recent salmonellosis outbreaks and point out that Salmonella infections continue to be an important health issue. Numerous outbreaks of Salmonella spp. have been reported worldwide in recent years, indicating that prevention and control programs need to be improved as well as the infectious diseases surveillance, all over the world.
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Affiliation(s)
- Gabriela Loredana Popa
- MD, PhD, Carol Davila University of Medicine and Pharmacy, 050474 Bucharest, Romania, Colentina Clinical Hospital, 020125, Bucharest, Romania
| | - Mircea Ioan Papa
- MD, PhD, Carol Davila University of Medicine and Pharmacy, 050474 Bucharest, Romania, "Cantacuzino" National Medico-Military Institute for Research and Development, 011233 Bucharest, Romania
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7
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Ricci A, Martelli F, Razzano R, Cassi D, Lazzi C, Neviani E, Bernini V. Service temperature preservation approach for food safety: Microbiological evaluation of ready meals. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107297] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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8
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Brouwer AF, Masters NB, Eisenberg JNS. Quantitative Microbial Risk Assessment and Infectious Disease Transmission Modeling of Waterborne Enteric Pathogens. Curr Environ Health Rep 2019; 5:293-304. [PMID: 29679300 DOI: 10.1007/s40572-018-0196-x] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
PURPOSE OF REVIEW Waterborne enteric pathogens remain a global health threat. Increasingly, quantitative microbial risk assessment (QMRA) and infectious disease transmission modeling (IDTM) are used to assess waterborne pathogen risks and evaluate mitigation. These modeling efforts, however, have largely been conducted independently for different purposes and in different settings. In this review, we examine the settings where each modeling strategy is employed. RECENT FINDINGS QMRA research has focused on food contamination and recreational water in high-income countries (HICs) and drinking water and wastewater in low- and middle-income countries (LMICs). IDTM research has focused on large outbreaks (predominately LMICs) and vaccine-preventable diseases (LMICs and HICs). Human ecology determines the niches that pathogens exploit, leading researchers to focus on different risk assessment research strategies in different settings. To enhance risk modeling, QMRA and IDTM approaches should be integrated to include dynamics of pathogens in the environment and pathogen transmission through populations.
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Affiliation(s)
- Andrew F Brouwer
- Department of Epidemiology, University of Michigan, Ann Arbor, MI, 48109, USA
| | - Nina B Masters
- Department of Epidemiology, University of Michigan, Ann Arbor, MI, 48109, USA
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9
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Gurman PM, Ross T, Kiermeier A. Quantitative Microbial Risk Assessment of Salmonellosis from the Consumption of Australian Pork: Minced Meat from Retail to Burgers Prepared and Consumed at Home. RISK ANALYSIS : AN OFFICIAL PUBLICATION OF THE SOCIETY FOR RISK ANALYSIS 2018; 38:2625-2645. [PMID: 30144103 DOI: 10.1111/risa.13163] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Pork burgers could be expected to have an elevated risk of salmonellosis compared to other pork products due to their comminuted nature. A stochastic risk assessment was performed to estimate the risk of salmonellosis from Australian pork burgers and considered risk-affecting factors in the pork supply chain from retail to consumption at home. Conditions modeled included prevalence and concentration of Salmonella in pork mince, time and temperature effects during retail, consumer transport, and domestic storage and the effect of cooking, with the probability of illness from consumption estimated based on these effects. The model was two-dimensional, allowing for the separation of variability and uncertainty. Potential changes to production practices and consumer behaviors were examined through alternative scenarios. Under current conditions in Australia, the mean risk of salmonellosis from consumption of 100 g pork burgers was estimated to be 1.54 × 10 - 8 per serving or one illness per 65,000,000 servings consumed. Under a scenario in which all pork mince consumed is served as pork burgers, and with conservative (i.e., worst-case) assumptions, 0.746 cases of salmonellosis per year from pork burgers in Australia were predicted. Despite the adoption of several conservative assumptions to fill data gaps, it is predicted that pork burgers have a low probability of causing salmonellosis in Australia.
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Affiliation(s)
- Phillip M Gurman
- Animal Genetics and Breeding Unit, University of New England, Armidale, New South Wales, Australia
- South Australian Research and Development Institute, Urrbrae, South Australia, 5064, Australia
- Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Tasmania, Australia
| | - Tom Ross
- Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Tasmania, Australia
| | - Andreas Kiermeier
- Statistical Process Improvement Consulting and Training Pty Ltd, Gumeracha, South Australia, 5233, Australia
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10
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Van Damme I, Mattheus W, Bertrand S, De Zutter L. Quantification of hygiene indicators and Salmonella in the tonsils, oral cavity and rectal content samples of pigs during slaughter. Food Microbiol 2018; 71:120-128. [DOI: 10.1016/j.fm.2017.03.012] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2016] [Revised: 02/01/2017] [Accepted: 03/12/2017] [Indexed: 11/25/2022]
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11
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A risk based sampling design including exposure assessment linked to disease burden, uncertainty and costs. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.07.014] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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12
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Hu Y, Wang M, Huang W, Yang G, Lou T, Lai S, Lu B, Zheng L. Risk assessment of dietary exposure to phytosterol oxidation products from baked food in China. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 35:200-210. [DOI: 10.1080/19440049.2017.1382727] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Yinzhou Hu
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Key Laboratory for Agro-Food Risk Assessment of Ministry of Agriculture, Zhejiang University, Hangzhou, China
- School of Life Sciences, Shaoxing University, Shaoxing, China
| | - Mengmeng Wang
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Key Laboratory for Agro-Food Risk Assessment of Ministry of Agriculture, Zhejiang University, Hangzhou, China
| | - Weisu Huang
- Zhejiang Economic & Trade Polytechnic, Department of Applied Technology, Hangzhou, China
| | - Guoliang Yang
- Center for the Research of Detection Technology, Beingmate Baby & Child Food Co., Ltd, Hangzhou, China
| | - Tiantian Lou
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Key Laboratory for Agro-Food Risk Assessment of Ministry of Agriculture, Zhejiang University, Hangzhou, China
| | - Shiyun Lai
- Center for the Research of Detection Technology, Beingmate Baby & Child Food Co., Ltd, Hangzhou, China
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Key Laboratory for Agro-Food Risk Assessment of Ministry of Agriculture, Zhejiang University, Hangzhou, China
| | - Lufei Zheng
- Institute of Quality Standard and Testing Technology for Agro-Products of CAAs, Quality Standard Research Center of Ministry of Agriculture of Agro-Products, Beijing, China
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Van Damme I, De Zutter L, Jacxsens L, Nauta M. Control of human pathogenic Yersinia enterocolitica in minced meat: Comparative analysis of different interventions using a risk assessment approach. Food Microbiol 2017; 64:83-95. [DOI: 10.1016/j.fm.2016.12.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2016] [Revised: 12/08/2016] [Accepted: 12/12/2016] [Indexed: 10/20/2022]
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14
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Possas A, Carrasco E, García-Gimeno R, Valero A. Models of microbial cross-contamination dynamics. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.01.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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15
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Evers EG, Pielaat A, Smid JH, van Duijkeren E, Vennemann FBC, Wijnands LM, Chardon JE. Comparative Exposure Assessment of ESBL-Producing Escherichia coli through Meat Consumption. PLoS One 2017; 12:e0169589. [PMID: 28056081 PMCID: PMC5215934 DOI: 10.1371/journal.pone.0169589] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2016] [Accepted: 12/19/2016] [Indexed: 02/06/2023] Open
Abstract
The presence of extended-spectrum β-lactamase (ESBL) and plasmidic AmpC (pAmpC) producing Escherichia coli (EEC) in food animals, especially broilers, has become a major public health concern. The aim of the present study was to quantify the EEC exposure of humans in The Netherlands through the consumption of meat from different food animals. Calculations were done with a simplified Quantitative Microbiological Risk Assessment (QMRA) model. The model took the effect of pre-retail processing, storage at the consumers home and preparation in the kitchen (cross-contamination and heating) on EEC numbers on/in the raw meat products into account. The contribution of beef products (78%) to the total EEC exposure of the Dutch population through the consumption of meat was much higher than for chicken (18%), pork (4.5%), veal (0.1%) and lamb (0%). After slaughter, chicken meat accounted for 97% of total EEC load on meat, but chicken meat experienced a relatively large effect of heating during food preparation. Exposure via consumption of filet americain (a minced beef product consumed raw) was predicted to be highest (61% of total EEC exposure), followed by chicken fillet (13%). It was estimated that only 18% of EEC exposure occurred via cross-contamination during preparation in the kitchen, which was the only route by which EEC survived for surface-contaminated products. Sensitivity analysis showed that model output is not sensitive for most parameters. However, EEC concentration on meat other than chicken meat was an important data gap. In conclusion, the model assessed that consumption of beef products led to a higher exposure to EEC than chicken products, although the prevalence of EEC on raw chicken meat was much higher than on beef. The (relative) risk of this exposure for public health is yet unknown given the lack of a modelling framework and of exposure studies for other potential transmission routes.
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Affiliation(s)
- Eric G. Evers
- Centre for Infectious Disease Control (CIb), National Institute for Public Health and the Environment (RIVM), Bilthoven, The Netherlands
| | - Annemarie Pielaat
- Centre for Infectious Disease Control (CIb), National Institute for Public Health and the Environment (RIVM), Bilthoven, The Netherlands
| | - Joost H. Smid
- Institute for Risk Assessment Sciences (IRAS), Utrecht University, Utrecht, The Netherlands
| | - Engeline van Duijkeren
- Centre for Infectious Disease Control (CIb), National Institute for Public Health and the Environment (RIVM), Bilthoven, The Netherlands
| | - Francy B. C. Vennemann
- Public Health and Health Services Division, National Institute for Public Health and the Environment (RIVM), Bilthoven, The Netherlands
| | - Lucas M. Wijnands
- Centre for Infectious Disease Control (CIb), National Institute for Public Health and the Environment (RIVM), Bilthoven, The Netherlands
| | - Jurgen E. Chardon
- Centre for Infectious Disease Control (CIb), National Institute for Public Health and the Environment (RIVM), Bilthoven, The Netherlands
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Rajan K, Shi Z, Ricke SC. Current aspects ofSalmonellacontamination in the US poultry production chain and the potential application of risk strategies in understanding emerging hazards. Crit Rev Microbiol 2016; 43:370-392. [DOI: 10.1080/1040841x.2016.1223600] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Kalavathy Rajan
- Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR, USA
| | - Zhaohao Shi
- Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR, USA
| | - Steven C. Ricke
- Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR, USA
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17
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Salmonellosis associated with mass catering: a survey of European Union cases over a 15-year period. Epidemiol Infect 2016; 144:3000-3012. [PMID: 27426630 DOI: 10.1017/s0950268816001540] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
Salmonella spp. is the causative agent of a foodborne disease called salmonellosis, which is the second most commonly reported gastrointestinal infection in the European Union (EU). Although over the years the annual number of cases of foodborne salmonellosis within the EU has decreased markedly, in 2014, a total of 88 715 confirmed cases were still reported by 28 EU Member States. The European Food Safety Authority reported that, after the household environment, the most frequent settings for the transmission of infection were catering services. As evidenced by the reviewed literature, which was published over the last 15 years (2000-2014), the most frequently reported causative agents were Salmonella Enteritidis and Salmonella Typhimurium serovars. These studies on outbreaks indicated the involvement of various facilities, including hospital restaurants, takeaways, ethnic restaurants, hotels, in-flight catering, one fast-food outlet and the restaurant of an amusement park. The most commonly reported sources of infection were eggs and/or egg-containing foods, followed by meat- and vegetable-based preparations. Epidemiological and microbiological studies allowed common risk factors to be identified, including the occurrence of cross-contamination between heat-treated foods and raw materials or improperly cleaned food-contact surfaces.
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18
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Evaluation of a cross contamination model describing transfer of Salmonella spp. and Listeria monocytogenes during grinding of pork and beef. Int J Food Microbiol 2016; 226:42-52. [DOI: 10.1016/j.ijfoodmicro.2016.03.016] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2015] [Revised: 12/14/2015] [Accepted: 03/13/2016] [Indexed: 11/19/2022]
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