Robustness of a cross contamination model describing transfer of pathogens during grinding of meat

Cleide Oliveira de Almeida Møller; A. S. Sant’Ana; Solvej Katrine Holm Hansen; Maarten Nauta; L. P. Silva; V. O. Alvarenga; D. Maffei; F. Pacheco; J. Lopes; B. D. G. M. Franco; Søren Aabo; Tina Beck Hansen

doi:10.1016/j.profoo.2016.02.096

Robustness of a cross contamination model describing transfer of pathogens during grinding of meat

Cleide Oliveira de Almeida Møller, A. S. Sant’Ana, Solvej Katrine Holm Hansen, Maarten Nauta, L. P. Silva, V. O. Alvarenga, D. Maffei, F. Pacheco, J. Lopes, B. D. G. M. Franco, Søren Aabo, Tina Beck Hansen

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Abstract

This study aimed to evaluate a cross contamination model for its capability of describing transfer of Salmonella spp. and L. monocytogenes during grinding of varying sizes and numbers of pieces of meats in two grinder systems. Data from 19 trials were collected. Three evaluation approaches were applied: i) Acceptable Simulation Zone method compared observed with simulated transfer, ii) each trial was fitted and parameters were integrated in a Quantitative Microbiological Risk Assessment model, iii) the Total Transfer Potential was calculated from fitted parameters. Risk estimates revealed that grinding was influenced by sharpness of grinder knife, specific grinder and grinding temperature.

Original language	English
Journal	Procedia Food Science
Volume	7
Pages (from-to)	97-100
ISSN	2211-601X
DOIs	https://doi.org/10.1016/j.profoo.2016.02.096
Publication status	Published - 2016
Event	9th International Conference on Predictive Modelling in Food - Rio de Janeiro, Brazil Duration: 8 Sept 2015 → 12 Sept 2015 Conference number: 9

Conference

Conference	9th International Conference on Predictive Modelling in Food
Number	9
Country/Territory	Brazil
City	Rio de Janeiro
Period	08/09/2015 → 12/09/2015

Keywords

Microbial transfer
Foodborne pathogens
Model assessment
Risk
Meat processing

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10.1016/j.profoo.2016.02.096

Robustness crosscont procedia 2016Final published version, 144 KBLicence: CC BY-NC-ND

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9th International Conference on Predictive Modelling in Food
Hansen, T. B. (Participant)
8 Sept 2015 → 12 Sept 2015
Activity: Attending an event › Participating in or organising a conference

Cite this

Møller, C. O. D. A., Sant’Ana, A. S., Hansen, S. K. H., Nauta, M., Silva, L. P., Alvarenga, V. O., Maffei, D., Pacheco, F., Lopes, J., Franco, B. D. G. M., Aabo, S., & Hansen, T. B. (2016). Robustness of a cross contamination model describing transfer of pathogens during grinding of meat. Procedia Food Science, 7, 97-100. https://doi.org/10.1016/j.profoo.2016.02.096

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title = "Robustness of a cross contamination model describing transfer of pathogens during grinding of meat",

abstract = "This study aimed to evaluate a cross contamination model for its capability of describing transfer of Salmonella spp. and L. monocytogenes during grinding of varying sizes and numbers of pieces of meats in two grinder systems. Data from 19 trials were collected. Three evaluation approaches were applied: i) Acceptable Simulation Zone method compared observed with simulated transfer, ii) each trial was fitted and parameters were integrated in a Quantitative Microbiological Risk Assessment model, iii) the Total Transfer Potential was calculated from fitted parameters. Risk estimates revealed that grinding was influenced by sharpness of grinder knife, specific grinder and grinding temperature. ",

keywords = "Microbial transfer, Foodborne pathogens, Model assessment, Risk, Meat processing",

author = "M{\o}ller, {Cleide Oliveira de Almeida} and Sant{\textquoteright}Ana, {A. S.} and Hansen, {Solvej Katrine Holm} and Maarten Nauta and Silva, {L. P.} and Alvarenga, {V. O.} and D. Maffei and F. Pacheco and J. Lopes and Franco, {B. D. G. M.} and S{\o}ren Aabo and Hansen, {Tina Beck}",

year = "2016",

doi = "10.1016/j.profoo.2016.02.096",

language = "English",

volume = "7",

pages = "97--100",

journal = "Procedia Food Science",

issn = "2211-601X",

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note = "9th International Conference on Predictive Modelling in Food, 2015 ICPMF ; Conference date: 08-09-2015 Through 12-09-2015",

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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 - Pacheco, F.

AU - Lopes, J.

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

AU - Aabo, Søren

AU - Hansen, Tina Beck

N1 - Conference code: 9

PY - 2016

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N2 - This study aimed to evaluate a cross contamination model for its capability of describing transfer of Salmonella spp. and L. monocytogenes during grinding of varying sizes and numbers of pieces of meats in two grinder systems. Data from 19 trials were collected. Three evaluation approaches were applied: i) Acceptable Simulation Zone method compared observed with simulated transfer, ii) each trial was fitted and parameters were integrated in a Quantitative Microbiological Risk Assessment model, iii) the Total Transfer Potential was calculated from fitted parameters. Risk estimates revealed that grinding was influenced by sharpness of grinder knife, specific grinder and grinding temperature.

AB - This study aimed to evaluate a cross contamination model for its capability of describing transfer of Salmonella spp. and L. monocytogenes during grinding of varying sizes and numbers of pieces of meats in two grinder systems. Data from 19 trials were collected. Three evaluation approaches were applied: i) Acceptable Simulation Zone method compared observed with simulated transfer, ii) each trial was fitted and parameters were integrated in a Quantitative Microbiological Risk Assessment model, iii) the Total Transfer Potential was calculated from fitted parameters. Risk estimates revealed that grinding was influenced by sharpness of grinder knife, specific grinder and grinding temperature.

KW - Microbial transfer

KW - Foodborne pathogens

KW - Model assessment

KW - Risk

KW - Meat processing

U2 - 10.1016/j.profoo.2016.02.096

DO - 10.1016/j.profoo.2016.02.096

M3 - Conference article

SN - 2211-601X

VL - 7

SP - 97

EP - 100

JO - Procedia Food Science

JF - Procedia Food Science

T2 - 9th International Conference on Predictive Modelling in Food

Y2 - 8 September 2015 through 12 September 2015

ER -

Robustness of a cross contamination model describing transfer of pathogens during grinding of meat

Abstract

Conference

Keywords

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9th International Conference on Predictive Modelling in Food

Cite this