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 languageEnglish
JournalProcedia Food Science
Volume7
Pages (from-to)97-100
ISSN2211-601X
DOIs
Publication statusPublished - 2016
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

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

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