scholarly journals Quantitative microbial risk assessment for Salmonella in eggs

2019 ◽  
Vol 1 ◽  
Author(s):  
Virginie Desvignes ◽  
Tasja Buschhardt ◽  
Laurent Guillier ◽  
Moez Sanaa
Keyword(s):  
Risk Assessment ◽  
Storage Conditions ◽  
Assessment Model ◽  
Quantitative Risk Assessment ◽  
Quantitative Microbial Risk Assessment ◽  
Risk Assessment Model ◽  
Microbial Risk Assessment ◽  
Microbial Risk ◽  
Consumption Practices ◽  
Temperature Storage

The scope of this quantitative risk assessment model is to estimate the number of salmonellosis cases per million servings of table egg, as well as the probability of illness when ingesting a random serving of table egg. The model describes the potential egg contamination by Salmonella Enteritidis from farm to fork according to time/temperature storage conditions, as well as consumption practices.

Comparing the Effect of Various Contamination Levels for Salmonella in Chicken Meat Preparations on the Probability of Illness in Belgium

2009 ◽  
Vol 72 (10) ◽  
pp. 2093-2105 ◽  
Author(s):  
MIEKE UYTTENDAELE ◽  
KATLEEN BAERT ◽  
KOEN GRIJSPEERDT ◽  
LIEVEN DE ZUTTER ◽  
BENOIT HORION ◽  
...  
Keyword(s):  
Risk Assessment ◽  
Chicken Meat ◽  
Assessment Model ◽  
Contamination Level ◽  
Quantitative Microbial Risk Assessment ◽  
Risk Assessment Model ◽  
Microbial Risk Assessment ◽  
Microbial Risk ◽  
Increased Risk ◽  
Fixed Input

At the urging of competent national authorities, a limited risk assessment on Salmonella in chicken meat preparations in Belgium was undertaken following a retail-to-table approach. The input distribution of Salmonella was based on surveillance data in Belgium. To analyze the relative impact of reducing the risk of salmonellosis associated with a decrease in the Salmonella contamination level, different distributions based on the actual situation but limiting the number of portions containing Salmonella at 1 CFU per 1, 10, and 25 g of meat were used in the quantitative microbial risk assessment model. The quantitative microbial risk assessment model also was run several times with a theoretical fixed input of Salmonella assuming all portions possessed the same fixed contamination level set at 1,000, 100, 10, and 1 CFU/g of meat and 1 CFU per 10, 25, 100, and 1,000 g of meat. With regard to the initial contamination level, the results indicate, both by the narrowing of the current distribution and by the fixed input, that especially the higher levels of contamination (>1 CFU/g) contribute to the increased risk for salmonellosis.

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