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Analysis of scenarios to reduce the probability of acquiring hemolytic uremic syndrome associated with beef consumption

The objective of this study was to develop a quantitative microbial risk assessment (QMRA) model to evaluate potential risk mitigation strategies to reduce the probability of acquiring hemolytic uremic syndrome (HUS) associated with beef consumption in Argentina. Five scenarios were simulated to eva...

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Main Authors: Costa, Magdalena, Brusa, Victoria, Padola, Nora Lía, Etcheverría, Analía Inés, Sampedro, Fernando, Fernandez, Pablo S., Leotta, Gerardo Anibal, Signorini Porchiett, Marcelo Lisandro
Format: info:ar-repo/semantics/artículo
Language:Inglés
Published: Sage Publications 2024
Subjects:
Carne de Res
Enfermedades Humanas
Anemia Hemolítica
Evaluación de Riesgos
Intoxicación Alimentaría
Beef
Escherichia coli
Human Diseases
Haemolytic Anaemia
Risk Assessment
Food Poisoning
Síndrome Urémico Hemolítico
Haemolytic Uremic Syndrome
Online Access:http://hdl.handle.net/20.500.12123/18804
https://journals.sagepub.com/doi/10.1177/10820132211046124
https://doi.org/10.1177/10820132211046124
Summary:The objective of this study was to develop a quantitative microbial risk assessment (QMRA) model to evaluate potential risk mitigation strategies to reduce the probability of acquiring hemolytic uremic syndrome (HUS) associated with beef consumption in Argentina. Five scenarios were simulated to evaluate the effect of interventions on the probability of acquiring HUS from Shiga toxin-producing Escherichia coli (STEC)-contaminated ground beef and commercial hamburger consumption. These control strategies were chosen based on previous results of the sensitivity analysis of a baseline QMRA model. The application of improvement actions in abattoirs not applying Hazard Analysis and Critical Control Points (HACCP) for STEC would result 7.6 times lower in the probability that consumers acquired HUS from ground beef consumption, while the implementation of improvements in butcher shops would lead to a smaller reduction. In abattoirs applying HACCP for STEC, the risk of acquiring HUS from commercial hamburger consumption was significantly reduced. Treatment with 2% lactic acid, hot water and irradiation reduced 4.5, 3.5 and 93.1 times the risk of HUS, respectively. The most efficient interventions, in terms of case reduction, being those that are applied in the initial stages of the meat chain.

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