在美国,评估食用传统和替代生产的肉鸡肉引起沙门氏菌病的风险

IF 3 4区 环境科学与生态学 Q2 ENVIRONMENTAL SCIENCES Microbial Risk Analysis Pub Date : 2021-08-01 DOI:10.1016/j.mran.2021.100160
Chase E. Golden, Abhinav Mishra
{"title":"在美国,评估食用传统和替代生产的肉鸡肉引起沙门氏菌病的风险","authors":"Chase E. Golden,&nbsp;Abhinav Mishra","doi":"10.1016/j.mran.2021.100160","DOIUrl":null,"url":null,"abstract":"<div><p><em>Salmonella</em> has long presented a major problem for the food safety of broiler meat. As the popularity of alternatively produced (e.g. organic) broiler meat increases, an understanding of the food safety risks associated with these types of products is needed. The purpose of this study was to develop a retail-to-consumption quantitative microbial risk assessment model that could be used to estimate the differences in risk of salmonellosis acquired from the consumption of conventionally and alternatively produced broiler meat in the United States annually. Data were extracted and used to define distributions that could be used to estimate <em>Salmonella</em> growth during retail storage, transportation, and home storage, as well as concentration changes during preparation and due to cross-contamination. A Monte Carlo simulation with 100,000 iterations was performed to estimate the risk of infection per serving and total number of infections in the United States annually from both meat types. Sensitivity analyses were performed to determine the factors that were highly correlated with increased risk of salmonellosis. Conventionally produced chicken meat was estimated to have a median risk of infection per serving of 6.4 <span><math><mo>×</mo></math></span> 10<sup>−8</sup> and cause an average of approximately 3,880,000 infections annually compared with a median risk of infection per serving of 7.7 <span><math><mo>×</mo></math></span> 10<sup>−8</sup> and average of approximately 641,000 estimated infections for alternatively produced chicken. The sensitivity analysis identified cross-contamination of hands during meal preparation as the most important factor linked to risk. The ‘what-if’ scenario analysis estimated that using antimicrobial soap during hand washing after handling raw chicken can reduce the risk considerably. The developed risk assessment model provides information on the public health risk of conventionally and alternatively produced broiler meat. These results will be useful in determining the key intervention strategies to mitigate the food safety risks associated with the consumption of contaminated chicken products.</p></div>","PeriodicalId":48593,"journal":{"name":"Microbial Risk Analysis","volume":null,"pages":null},"PeriodicalIF":3.0000,"publicationDate":"2021-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.mran.2021.100160","citationCount":"5","resultStr":"{\"title\":\"Assessing the Risk of Salmonellosis from Consumption of Conventionally and Alternatively Produced Broiler Meat Prepared In-Home in the United States\",\"authors\":\"Chase E. Golden,&nbsp;Abhinav Mishra\",\"doi\":\"10.1016/j.mran.2021.100160\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p><em>Salmonella</em> has long presented a major problem for the food safety of broiler meat. As the popularity of alternatively produced (e.g. organic) broiler meat increases, an understanding of the food safety risks associated with these types of products is needed. The purpose of this study was to develop a retail-to-consumption quantitative microbial risk assessment model that could be used to estimate the differences in risk of salmonellosis acquired from the consumption of conventionally and alternatively produced broiler meat in the United States annually. Data were extracted and used to define distributions that could be used to estimate <em>Salmonella</em> growth during retail storage, transportation, and home storage, as well as concentration changes during preparation and due to cross-contamination. A Monte Carlo simulation with 100,000 iterations was performed to estimate the risk of infection per serving and total number of infections in the United States annually from both meat types. Sensitivity analyses were performed to determine the factors that were highly correlated with increased risk of salmonellosis. Conventionally produced chicken meat was estimated to have a median risk of infection per serving of 6.4 <span><math><mo>×</mo></math></span> 10<sup>−8</sup> and cause an average of approximately 3,880,000 infections annually compared with a median risk of infection per serving of 7.7 <span><math><mo>×</mo></math></span> 10<sup>−8</sup> and average of approximately 641,000 estimated infections for alternatively produced chicken. The sensitivity analysis identified cross-contamination of hands during meal preparation as the most important factor linked to risk. The ‘what-if’ scenario analysis estimated that using antimicrobial soap during hand washing after handling raw chicken can reduce the risk considerably. The developed risk assessment model provides information on the public health risk of conventionally and alternatively produced broiler meat. These results will be useful in determining the key intervention strategies to mitigate the food safety risks associated with the consumption of contaminated chicken products.</p></div>\",\"PeriodicalId\":48593,\"journal\":{\"name\":\"Microbial Risk Analysis\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.0000,\"publicationDate\":\"2021-08-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1016/j.mran.2021.100160\",\"citationCount\":\"5\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Microbial Risk Analysis\",\"FirstCategoryId\":\"93\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2352352221000025\",\"RegionNum\":4,\"RegionCategory\":\"环境科学与生态学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"ENVIRONMENTAL SCIENCES\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Microbial Risk Analysis","FirstCategoryId":"93","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2352352221000025","RegionNum":4,"RegionCategory":"环境科学与生态学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"ENVIRONMENTAL SCIENCES","Score":null,"Total":0}
引用次数: 5

摘要

长期以来,沙门氏菌一直是肉鸡食品安全的主要问题。随着替代生产(例如有机)肉鸡肉越来越受欢迎,有必要了解与这些类型的产品相关的食品安全风险。本研究的目的是建立一个从零售到消费的定量微生物风险评估模型,该模型可用于估计美国每年通过食用传统和替代生产的肉鸡获得沙门氏菌病的风险差异。提取数据并用于定义分布,这些分布可用于估计零售储存、运输和家庭储存期间沙门氏菌的生长情况,以及制备过程中和交叉污染引起的浓度变化。进行了100,000次迭代的蒙特卡洛模拟,以估计美国每年食用这两种肉类的感染风险和感染总数。进行敏感性分析以确定与沙门氏菌病风险增加高度相关的因素。据估计,传统生产的鸡肉每份感染的中位数风险为6.4 × 10−8,每年平均造成约3,880,000例感染,而替代生产的鸡肉每份感染的中位数风险为7.7 × 10−8,每年估计感染的平均约为641,000例。敏感性分析表明,在做饭过程中手的交叉污染是与风险相关的最重要因素。“假设”情景分析估计,在处理生鸡肉后洗手时使用抗菌肥皂可以大大降低风险。所开发的风险评估模型提供了关于传统和替代生产的肉鸡肉的公共健康风险的信息。这些结果将有助于确定关键干预策略,以减轻与食用受污染鸡肉产品相关的食品安全风险。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
Assessing the Risk of Salmonellosis from Consumption of Conventionally and Alternatively Produced Broiler Meat Prepared In-Home in the United States

Salmonella has long presented a major problem for the food safety of broiler meat. As the popularity of alternatively produced (e.g. organic) broiler meat increases, an understanding of the food safety risks associated with these types of products is needed. The purpose of this study was to develop a retail-to-consumption quantitative microbial risk assessment model that could be used to estimate the differences in risk of salmonellosis acquired from the consumption of conventionally and alternatively produced broiler meat in the United States annually. Data were extracted and used to define distributions that could be used to estimate Salmonella growth during retail storage, transportation, and home storage, as well as concentration changes during preparation and due to cross-contamination. A Monte Carlo simulation with 100,000 iterations was performed to estimate the risk of infection per serving and total number of infections in the United States annually from both meat types. Sensitivity analyses were performed to determine the factors that were highly correlated with increased risk of salmonellosis. Conventionally produced chicken meat was estimated to have a median risk of infection per serving of 6.4 × 10−8 and cause an average of approximately 3,880,000 infections annually compared with a median risk of infection per serving of 7.7 × 10−8 and average of approximately 641,000 estimated infections for alternatively produced chicken. The sensitivity analysis identified cross-contamination of hands during meal preparation as the most important factor linked to risk. The ‘what-if’ scenario analysis estimated that using antimicrobial soap during hand washing after handling raw chicken can reduce the risk considerably. The developed risk assessment model provides information on the public health risk of conventionally and alternatively produced broiler meat. These results will be useful in determining the key intervention strategies to mitigate the food safety risks associated with the consumption of contaminated chicken products.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Microbial Risk Analysis
Microbial Risk Analysis Medicine-Microbiology (medical)
CiteScore
5.70
自引率
7.10%
发文量
28
审稿时长
52 days
期刊介绍: The journal Microbial Risk Analysis accepts articles dealing with the study of risk analysis applied to microbial hazards. Manuscripts should at least cover any of the components of risk assessment (risk characterization, exposure assessment, etc.), risk management and/or risk communication in any microbiology field (clinical, environmental, food, veterinary, etc.). This journal also accepts article dealing with predictive microbiology, quantitative microbial ecology, mathematical modeling, risk studies applied to microbial ecology, quantitative microbiology for epidemiological studies, statistical methods applied to microbiology, and laws and regulatory policies aimed at lessening the risk of microbial hazards. Work focusing on risk studies of viruses, parasites, microbial toxins, antimicrobial resistant organisms, genetically modified organisms (GMOs), and recombinant DNA products are also acceptable.
期刊最新文献
Biothermodynamic analysis of the Dengue virus: Empirical formulas, biosynthesis reactions and thermodynamic properties of antigen-receptor binding and biosynthesis Harmonizing Campylobacter risk assessments across European countries – can the pooled process hygiene criteria data be used in the Danish risk assessment model? An approach to risk categorization of Products of Animal Origin imported into the United Kingdom Risk of BSE transmission when fishmeal derived from fish fed bovine spray-dried red blood cells is included in calf milk replacers A procedure for surveillance data-driven risk assessment to inform Campylobacter risk-based control
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1