A Poultry-Processing Model for Quantitative Microbiological Risk Assessment

A poultry-processing model for a quantitative microbiological risk assessment (QMRA) of campylobacter is presented, which can also be applied to other QMRAs involving poultry processing. The same basic model is applied in each consecutive stage of industrial processing. It describes the effects of inactivation and removal of the bacteria, and the dynamics of cross-contamination in terms of the transfer of campylobacter from the intestines to the carcass surface and the environment, from the carcasses to the environment, and from the environment to the carcasses. From the model it can be derived that, in general, the effect of inactivation and removal is dominant for those carcasses with high initial bacterial loads, and cross-contamination is dominant for those with low initial levels. In other QMRA poultry-processing models, the input-output relationship between the numbers of bacteria on the carcasses is usually assumed to be linear on a logarithmic scale. By including some basic mechanistics, it is shown that this may not be realistic. As nonlinear behavior may affect the predicted effects of risk mitigations; this finding is relevant for risk management. Good knowledge of the variability of bacterial loads on poultry entering the process is important. The common practice in microbiology to only present geometric mean of bacterial counts is insufficient: arithmetic mean are more suitable, in particular, to describe the effect of cross-contamination. The effects of logistic slaughter (scheduled processing) as a risk mitigation strategy are predicted to be small. Some additional complications in applying microbiological data obtained in processing plants are discussed.     

Burghers into citizens: Urban and national citizenship in the Netherlands during the revolutionary era (c. 1800)

Theory and Society -     

Food Safety in the Domestic Environment: An Interdisciplinary Investigation of Microbial Hazards During Food Preparation

It has been established that, to a considerable extent, the domestic hygiene practices adopted by consumers can result in a greater or lesser microbial load in prepared meals. In the research presented here, an interdisciplinary study is reported in which interviews, observations of consumers preparing a recipe, and microbial contamination of the finished meals were compared. The results suggest that, while most consumers are knowledgeable about the importance of cross-contamination and heating in preventing the occurrence of foodborne illness, this knowledge is not necessarily translated into behavior. The adoption of habitual cooking practices may also be important. Potentially risky behaviors were, indeed, observed in the domestic food preparation environment. Eighteen of the participants made errors in food preparation that could potentially result in cross-contamination, and seven participants allowed raw meat juices to come in contact with the final meal. Using a tracer microorganism the log reduction as a result of consumer preparation was estimated at an average of log 4.1 cfu/salad. When combining these findings, it was found that cross-contamination errors were a good predictor for log reduction. Procedural food safety knowledge (i.e., knowledge proffered after general open questions) was a better predictor of efficacious bacterial reduction than declarative food safety knowledge (i.e., knowledge proffered after formal questioning). This suggests that motivation to prepare safe food was a better indicator of actual behavior than knowledge about food safety per se.     

Assessing the effect on the public health risk of current and alternative border control of Salmonella Typhimurium and Enteritidis in imported frozen poultry meat in Jordan

The JFDA applies border control for Salmonella Typhimurium and Salmonella Enteritidis in frozen poultry products. A QMRA model was developed to evaluate the effectiveness of this system in controlling the risk for consumers. The model consists of three modules; consumer phase, risk estimation, and risk reduction. The model inputs were the occurrence of Salmonella in different types of imported poultry products, the LOD of the Rapid’Salmonella, the number of tested samples of each batch, and the criteria for rejection. The model outputs were public health impact as the Minimum Relative Residual Risk (MRRR) given the batches’ refusal and the percentage of Batches that are Not-compliant with the Microbiological Criteria (BNMC) of rejection. To estimate the overall MRRR of the border control, the estimated country and product-specific MRRR were summarized and weighted by the total imports of each product from each country. The current border control based on one sample per batch gives an overall MRRR value of 27%. The alternative scenarios based on three and five samples per batch are 12% and 8%, respectively. Overall, the higher the prevalence and/or concentration of Salmonella in imported products, the more the likelihood that batches will be rejected. For products with up-to-date data of occurrence, the estimated BNMC was similar to the observed proportion of rejected batches. The lack of data on the Salmonella concentrations in poultry products from different countries is the major source of the uncertainties in the model. It reduces our opportunities to obtain valid estimates of the absolute risk.