Evaluation of a cross contamination model describing transfer of Salmonella spp. and Listeria monocytogenes during grinding of pork and beef

Cleide Oliveira de Almeida Møller, A.S. Sant'Ana, Solvej Katrine Holm Hansen, Maarten Nauta, L. P. Silva, V. O. Alvarenga, D. Maffei, F. F. P. Silva, J. T. Lopes, B. D. G. M. Franco, Søren Aabo, Tina Beck Hansen

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

A cross contamination model was challenged and evaluated applying a new approach.•QMRA and Total Transfer Potential (TTP) were included.•Transfer estimates were not applicable for unlike processing.•The risk of disease may be reduced when using a stainless steel grinder.•Well-sharpened knife, and room temperatures lower than 4°C can be beneficial.
Original languageEnglish
JournalInternational Journal of Food Microbiology
Volume226
Pages (from-to)42-52
Number of pages11
ISSN0168-1605
DOIs
Publication statusPublished - 2016

Keywords

  • Microbial transfer
  • Foodborne pathogens
  • Model assessment
  • Risk
  • QMRA
  • Meat processing

Cite this

Møller, Cleide Oliveira de Almeida ; Sant'Ana, A.S. ; Hansen, Solvej Katrine Holm ; Nauta, Maarten ; Silva, L. P. ; Alvarenga, V. O. ; Maffei, D. ; Silva, F. F. P. ; Lopes, J. T. ; Franco, B. D. G. M. ; Aabo, Søren ; Hansen, Tina Beck. / Evaluation of a cross contamination model describing transfer of Salmonella spp. and Listeria monocytogenes during grinding of pork and beef. In: International Journal of Food Microbiology. 2016 ; Vol. 226. pp. 42-52.
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abstract = "A cross contamination model was challenged and evaluated applying a new approach.•QMRA and Total Transfer Potential (TTP) were included.•Transfer estimates were not applicable for unlike processing.•The risk of disease may be reduced when using a stainless steel grinder.•Well-sharpened knife, and room temperatures lower than 4°C can be beneficial.",
keywords = "Microbial transfer, Foodborne pathogens, Model assessment, Risk, QMRA, Meat processing",
author = "M{\o}ller, {Cleide Oliveira de Almeida} and A.S. Sant'Ana and Hansen, {Solvej Katrine Holm} and Maarten Nauta and Silva, {L. P.} and Alvarenga, {V. O.} and D. Maffei and Silva, {F. F. P.} and Lopes, {J. T.} and Franco, {B. D. G. M.} and S{\o}ren Aabo and Hansen, {Tina Beck}",
year = "2016",
doi = "10.1016/j.ijfoodmicro.2016.03.016",
language = "English",
volume = "226",
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journal = "International Journal of Food Microbiology",
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Evaluation of a cross contamination model describing transfer of Salmonella spp. and Listeria monocytogenes during grinding of pork and beef. / Møller, Cleide Oliveira de Almeida; Sant'Ana, A.S.; Hansen, Solvej Katrine Holm; Nauta, Maarten; Silva, L. P.; Alvarenga, V. O.; Maffei, D.; Silva, F. F. P.; Lopes, J. T.; Franco, B. D. G. M.; Aabo, Søren; Hansen, Tina Beck.

In: International Journal of Food Microbiology, Vol. 226, 2016, p. 42-52.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Evaluation of a cross contamination model describing transfer of Salmonella spp. and Listeria monocytogenes during grinding of pork and beef

AU - Møller, Cleide Oliveira de Almeida

AU - Sant'Ana, A.S.

AU - Hansen, Solvej Katrine Holm

AU - Nauta, Maarten

AU - Silva, L. P.

AU - Alvarenga, V. O.

AU - Maffei, D.

AU - Silva, F. F. P.

AU - Lopes, J. T.

AU - Franco, B. D. G. M.

AU - Aabo, Søren

AU - Hansen, Tina Beck

PY - 2016

Y1 - 2016

N2 - A cross contamination model was challenged and evaluated applying a new approach.•QMRA and Total Transfer Potential (TTP) were included.•Transfer estimates were not applicable for unlike processing.•The risk of disease may be reduced when using a stainless steel grinder.•Well-sharpened knife, and room temperatures lower than 4°C can be beneficial.

AB - A cross contamination model was challenged and evaluated applying a new approach.•QMRA and Total Transfer Potential (TTP) were included.•Transfer estimates were not applicable for unlike processing.•The risk of disease may be reduced when using a stainless steel grinder.•Well-sharpened knife, and room temperatures lower than 4°C can be beneficial.

KW - Microbial transfer

KW - Foodborne pathogens

KW - Model assessment

KW - Risk

KW - QMRA

KW - Meat processing

U2 - 10.1016/j.ijfoodmicro.2016.03.016

DO - 10.1016/j.ijfoodmicro.2016.03.016

M3 - Journal article

VL - 226

SP - 42

EP - 52

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

SN - 0168-1605

ER -