INVESTIGADORES
SOTO Lorena Paola
artículos
Título:
Quantitative risk assessment of human campylobacteriosis by consumption of salad cross-contaminated with thermophilic Campylobacter spp. from broiler meat in Argentina
Autor/es:
SIGNORINI, MARCELO; ZBRUN, MARÍA; ROMERO SCHARPEN, ANALÍA; OLIVERO, CAROLINA; BONGIOVANNI, FRANCISCO; SOTO, LORENA; FRIZZO, LAUREANO; ROSMINI, MARCELO
Revista:
PREVENTIVE VETERINARY MEDICINE
Editorial:
ELSEVIER SCIENCE BV
Referencias:
Lugar: Amsterdam; Año: 2013 vol. 109 p. 37 - 46
ISSN:
0167-5877
Resumen:
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 doseresponse 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 CampylobacterCampylobacter 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 doseresponse 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× 10−4 per serving. This estimation was variable according to the doseresponse 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 CampylobacterCampylobacter (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.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.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.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.