Quantitative risk assessment of human campylobacteriosis by

SIGNORINI, M.L.; ZBRUN, M.V.; ROMERO-SHARPEN, A.; OLIVERO, C.; BONGIOVANNI, F.; SOTO, L.P.; FRIZZO, L.S.; ROSMINI, M.R.

PREVENTIVE VETERINARY MEDICINE

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2013 p. 37 - 46

0167-5877

Here, we developed a quantitative risk assessment for thermophilic Campylobacter spp. related to the consumption of salad prepared alongside broiler meat. The assessment considered initial contamination levels, cross-contamination and decontamination events during the broiler slaughter process and distribution, and storage and consumption patterns in Argentina and other Latin American countries. The model predicted an infection risk of 3.32 × 10−4 per serving. This estimation was variable according to the dose?response model used. Considering the number of chickens slaughtered annually in Argentina, the estimated number of people who could suffer campylobacteriosis related to poultry meat consumption was, on average, 484,304. The risk of human campylobacteriosis was most sensitive to the probability of infection from a Campylobacter (r = 0.72), the number of Campylobacter spp. per serving (r = 0.40), the frequency of washing the cutting board (r = −0.31), the preparation of raw poultry before salad using the same cutting board (r = 0.14), and the frequency of hand washing (r = −0.14). The most sensitive stages of the process identified through the risk assessment can be used as a basis for measures of risk management. Public campaigns on hygiene habits during food preparation at home should focus on the importance of washing the cutting board before preparing raw and ready-to-eat foods and of washing the hands during food preparation.