Quantitative risk assessment of human campylobacteriosis by consumption of salad cross-contaminated with thermophilic Campylobacter spp. from broiler meat in Argentina
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 d...
| Autores principales: | , , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2018
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/3370 https://www.sciencedirect.com/science/article/pii/S0167587712003029 https://doi.org/10.1016/j.prevetmed.2012.09.011 |
| _version_ | 1855483229861052416 |
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| author | Signorini, Marcelo Zbrun, María Virginia Romero Scharpen, Analía Olivero, Carolina Raquel Bongiovanni, Francisco Javier Soto, Lorena Paola Frizzo, Laureano Sebastian Rosmini, Marcelo Raúl |
| author_browse | Bongiovanni, Francisco Javier Frizzo, Laureano Sebastian Olivero, Carolina Raquel Romero Scharpen, Analía Rosmini, Marcelo Raúl Signorini, Marcelo Soto, Lorena Paola Zbrun, María Virginia |
| author_facet | Signorini, Marcelo Zbrun, María Virginia Romero Scharpen, Analía Olivero, Carolina Raquel Bongiovanni, Francisco Javier Soto, Lorena Paola Frizzo, Laureano Sebastian Rosmini, Marcelo Raúl |
| author_sort | Signorini, Marcelo |
| collection | INTA Digital |
| description | 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. |
| format | Artículo |
| id | INTA3370 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA33702025-04-09T14:11:51Z Quantitative risk assessment of human campylobacteriosis by consumption of salad cross-contaminated with thermophilic Campylobacter spp. from broiler meat in Argentina Signorini, Marcelo Zbrun, María Virginia Romero Scharpen, Analía Olivero, Carolina Raquel Bongiovanni, Francisco Javier Soto, Lorena Paola Frizzo, Laureano Sebastian Rosmini, Marcelo Raúl Pollo de Engorde Carne de Pollo Campylobacter Campilobacteriosis Enfermedades Bacterianas Evaluación Análisis Cuantitativo Broiler Chickens Chicken Meat Campylobacteriosis Bacterial Diseases Evaluation Quantitative Analysis Argentina 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. EEA Rafaela Fil: Signorini, Marcelo. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina Fil: Zbrun, María Virginia. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina Fil: Romero Scharpen, Analía. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina Fil: Olivero, Carolina Raquel. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina Fil: Bongiovanni, Francisco Javier. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina Fil: Soto, Lorena Paola. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina Fil: Frizzo, Laureano Sebastian. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina Fil: Rosmini, Marcelo Raúl. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina. Universidad Católica de Córdoba. Facultad de Ciencias Agropecuarias; Argentina 2018-09-17T13:29:00Z 2018-09-17T13:29:00Z 2013-04-01 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/3370 https://www.sciencedirect.com/science/article/pii/S0167587712003029 0167-5877 https://doi.org/10.1016/j.prevetmed.2012.09.011 eng info:eu-repo/semantics/restrictedAccess application/pdf Preventive Veterinary Medicine 109 (1–2) : 37-46 (April 2013) |
| spellingShingle | Pollo de Engorde Carne de Pollo Campylobacter Campilobacteriosis Enfermedades Bacterianas Evaluación Análisis Cuantitativo Broiler Chickens Chicken Meat Campylobacteriosis Bacterial Diseases Evaluation Quantitative Analysis Argentina Signorini, Marcelo Zbrun, María Virginia Romero Scharpen, Analía Olivero, Carolina Raquel Bongiovanni, Francisco Javier Soto, Lorena Paola Frizzo, Laureano Sebastian Rosmini, Marcelo Raúl Quantitative risk assessment of human campylobacteriosis by consumption of salad cross-contaminated with thermophilic Campylobacter spp. from broiler meat in Argentina |
| title | Quantitative risk assessment of human campylobacteriosis by consumption of salad cross-contaminated with thermophilic Campylobacter spp. from broiler meat in Argentina |
| title_full | Quantitative risk assessment of human campylobacteriosis by consumption of salad cross-contaminated with thermophilic Campylobacter spp. from broiler meat in Argentina |
| title_fullStr | Quantitative risk assessment of human campylobacteriosis by consumption of salad cross-contaminated with thermophilic Campylobacter spp. from broiler meat in Argentina |
| title_full_unstemmed | Quantitative risk assessment of human campylobacteriosis by consumption of salad cross-contaminated with thermophilic Campylobacter spp. from broiler meat in Argentina |
| title_short | Quantitative risk assessment of human campylobacteriosis by consumption of salad cross-contaminated with thermophilic Campylobacter spp. from broiler meat in Argentina |
| title_sort | quantitative risk assessment of human campylobacteriosis by consumption of salad cross contaminated with thermophilic campylobacter spp from broiler meat in argentina |
| topic | Pollo de Engorde Carne de Pollo Campylobacter Campilobacteriosis Enfermedades Bacterianas Evaluación Análisis Cuantitativo Broiler Chickens Chicken Meat Campylobacteriosis Bacterial Diseases Evaluation Quantitative Analysis Argentina |
| url | http://hdl.handle.net/20.500.12123/3370 https://www.sciencedirect.com/science/article/pii/S0167587712003029 https://doi.org/10.1016/j.prevetmed.2012.09.011 |
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