A risk modelling approach for setting process hygiene criteria for Salmonella in pork cutting plants, based on enterococci.

Anne Mette Bollerslev, Tina Beck Hansen, Maarten Nauta, Søren Aabo

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearchpeer-review

Abstract

Pork is known to be a key source of foodborne salmonellosis. Processing steps from slaughter to cutting and retail contribute to the Salmonella consumer exposure. In two extensive surveys comprising a total of 5,310 pork samples, cuttings and minced meat were analysed semiquantitatively for Salmonella and quantitatively for the hygiene indicator enterococci. The samples were collected in 2001/2002 and 2010/2011 in Danish cutting plants, retail supermarkets and butcher shops. A positive correlation between prevalence of Salmonella and number of enterococci was shown (Hansen et al., 2013). As enterococci and Salmonella share a lower growth limit around 5°C, the positive correlation could imply that the meat had been exposed to temperatures above 5°C. Based on these findings, the objective of this study was to develop an approach for setting process hygiene criteria for predicting Salmonella risk in cutting plants from enterococci counts. The novel approach uses risk modelling to associate a relative consumer risk to different levels of enterococci in pork. The applied risk model was a modification of a model developed by Duarte et al. (submitted). The output is an estimate of the relative risk of acquiring salmonellosis associated to a given concentration of Salmonella. The relative risk of acquiring salmonellosis was then associated to the concentration of enterococci by using the observed positive correlation between Salmonella and enterococci as model input. From the applied model it was deduced how much the consumer risk can be reduced if enterococci is kept below a certain limit.
Original languageEnglish
Title of host publicationProceedings of the 9th International Conference on Predictive Modelling in Food
Number of pages1
Place of PublicationRio de Janeiro, Brazil
Publication date2015
Article numberO11.01
Publication statusPublished - 2015
Event9th International Conference on Predictive Modelling in Food - Rio de Janeiro, Brazil
Duration: 8 Sep 201512 Sep 2015
Conference number: 9

Conference

Conference9th International Conference on Predictive Modelling in Food
Number9
CountryBrazil
CityRio de Janeiro
Period08/09/201512/09/2015

Keywords

  • Proces hygiene criteria
  • Risk modelling
  • Salmonella
  • Pork meat

Cite this

Bollerslev, A. M., Hansen, T. B., Nauta, M., & Aabo, S. (2015). A risk modelling approach for setting process hygiene criteria for Salmonella in pork cutting plants, based on enterococci. In Proceedings of the 9th International Conference on Predictive Modelling in Food [O11.01] Rio de Janeiro, Brazil.
Bollerslev, Anne Mette ; Hansen, Tina Beck ; Nauta, Maarten ; Aabo, Søren. / A risk modelling approach for setting process hygiene criteria for Salmonella in pork cutting plants, based on enterococci. Proceedings of the 9th International Conference on Predictive Modelling in Food. Rio de Janeiro, Brazil, 2015.
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Bollerslev, AM, Hansen, TB, Nauta, M & Aabo, S 2015, A risk modelling approach for setting process hygiene criteria for Salmonella in pork cutting plants, based on enterococci. in Proceedings of the 9th International Conference on Predictive Modelling in Food., O11.01, Rio de Janeiro, Brazil, 9th International Conference on Predictive Modelling in Food, Rio de Janeiro, Brazil, 08/09/2015.

A risk modelling approach for setting process hygiene criteria for Salmonella in pork cutting plants, based on enterococci. / Bollerslev, Anne Mette; Hansen, Tina Beck; Nauta, Maarten; Aabo, Søren.

Proceedings of the 9th International Conference on Predictive Modelling in Food. Rio de Janeiro, Brazil, 2015. O11.01.

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearchpeer-review

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T1 - A risk modelling approach for setting process hygiene criteria for Salmonella in pork cutting plants, based on enterococci.

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AU - Hansen, Tina Beck

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PY - 2015

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N2 - Pork is known to be a key source of foodborne salmonellosis. Processing steps from slaughter to cutting and retail contribute to the Salmonella consumer exposure. In two extensive surveys comprising a total of 5,310 pork samples, cuttings and minced meat were analysed semiquantitatively for Salmonella and quantitatively for the hygiene indicator enterococci. The samples were collected in 2001/2002 and 2010/2011 in Danish cutting plants, retail supermarkets and butcher shops. A positive correlation between prevalence of Salmonella and number of enterococci was shown (Hansen et al., 2013). As enterococci and Salmonella share a lower growth limit around 5°C, the positive correlation could imply that the meat had been exposed to temperatures above 5°C. Based on these findings, the objective of this study was to develop an approach for setting process hygiene criteria for predicting Salmonella risk in cutting plants from enterococci counts. The novel approach uses risk modelling to associate a relative consumer risk to different levels of enterococci in pork. The applied risk model was a modification of a model developed by Duarte et al. (submitted). The output is an estimate of the relative risk of acquiring salmonellosis associated to a given concentration of Salmonella. The relative risk of acquiring salmonellosis was then associated to the concentration of enterococci by using the observed positive correlation between Salmonella and enterococci as model input. From the applied model it was deduced how much the consumer risk can be reduced if enterococci is kept below a certain limit.

AB - Pork is known to be a key source of foodborne salmonellosis. Processing steps from slaughter to cutting and retail contribute to the Salmonella consumer exposure. In two extensive surveys comprising a total of 5,310 pork samples, cuttings and minced meat were analysed semiquantitatively for Salmonella and quantitatively for the hygiene indicator enterococci. The samples were collected in 2001/2002 and 2010/2011 in Danish cutting plants, retail supermarkets and butcher shops. A positive correlation between prevalence of Salmonella and number of enterococci was shown (Hansen et al., 2013). As enterococci and Salmonella share a lower growth limit around 5°C, the positive correlation could imply that the meat had been exposed to temperatures above 5°C. Based on these findings, the objective of this study was to develop an approach for setting process hygiene criteria for predicting Salmonella risk in cutting plants from enterococci counts. The novel approach uses risk modelling to associate a relative consumer risk to different levels of enterococci in pork. The applied risk model was a modification of a model developed by Duarte et al. (submitted). The output is an estimate of the relative risk of acquiring salmonellosis associated to a given concentration of Salmonella. The relative risk of acquiring salmonellosis was then associated to the concentration of enterococci by using the observed positive correlation between Salmonella and enterococci as model input. From the applied model it was deduced how much the consumer risk can be reduced if enterococci is kept below a certain limit.

KW - Proces hygiene criteria

KW - Risk modelling

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KW - Pork meat

M3 - Conference abstract in proceedings

BT - Proceedings of the 9th International Conference on Predictive Modelling in Food

CY - Rio de Janeiro, Brazil

ER -

Bollerslev AM, Hansen TB, Nauta M, Aabo S. A risk modelling approach for setting process hygiene criteria for Salmonella in pork cutting plants, based on enterococci. In Proceedings of the 9th International Conference on Predictive Modelling in Food. Rio de Janeiro, Brazil. 2015. O11.01