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


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
Pages (from-to)42-52
Number of pages11
Publication statusPublished - 2016


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

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