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A QMRA Model for Salmonella in Pork Products During Preparation and Consumption

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  • A. N. Swart
  • F. van Leusden
  • M. J. Nauta

Abstract

As part of a quantitative microbiological risk assessment (QMRA) food chain model, this article describes a model for the consumer phase for Salmonella‐contaminated pork products. Three pork products were chosen as a proxy for the entire pork product spectrum: pork cuts, minced meat patties, and fermented sausages. For pork cuts cross‐contamination is considered the most important process and therefore it is modeled in detail. For minced meat, both cross‐contamination and undercooking are the relevant processes. For those commodities bacterial growth during transport and storage is also modeled. Fermented sausages are eaten raw and the production may be defective. Variability between consumers’ behavior and the impact of variability between production processes at the farm and abattoir are taken into account. Results indicate that Salmonella levels on products may increase significantly during transport and storage. Heating is very efficient at lowering concentrations, yet cross‐contamination plays an important role in products that remain contaminated. For fermented sausage it is found that drying is important for Salmonella reduction. Sensitivity analysis revealed that cross‐ contamination factors “knife cleaning” and “preparation of a salad” are important parameters for pork cuts. For minced meat cleaning of the board, salad consumption, refrigerator temperature, and storage time were significant.

Suggested Citation

  • A. N. Swart & F. van Leusden & M. J. Nauta, 2016. "A QMRA Model for Salmonella in Pork Products During Preparation and Consumption," Risk Analysis, John Wiley & Sons, vol. 36(3), pages 516-530, March.
    • Handle: RePEc:wly:riskan:v:36:y:2016:i:3:p:516-530
    DOI: 10.1111/risa.12522
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    References listed on IDEAS

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    1. Emma L. Snary & Arno N. Swart & Robin R. L. Simons & Ana Rita Calado Domingues & Hakan Vigre & Eric G. Evers & Tine Hald & Andrew A. Hill, 2016. "A Quantitative Microbiological Risk Assessment for Salmonella in Pigs for the European Union," Risk Analysis, John Wiley & Sons, vol. 36(3), pages 437-449, March.
    2. Maarten J. Nauta & Wilma F. Jacobs‐Reitsma & Arie H. Havelaar, 2007. "A Risk Assessment Model for Campylobacter in Broiler Meat," Risk Analysis, John Wiley & Sons, vol. 27(4), pages 845-861, August.
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    4. Arnout R. H. Fischer & Aarieke E. I. De Jong & Rob De Jonge & Lynn J. Frewer & Maarten J. Nauta, 2005. "Improving Food Safety in the Domestic Environment: The Need for a Transdisciplinary Approach," Risk Analysis, John Wiley & Sons, vol. 25(3), pages 503-517, June.
    5. Sumeet R. Patil & H. Christopher Frey, 2004. "Comparison of Sensitivity Analysis Methods Based on Applications to a Food Safety Risk Assessment Model," Risk Analysis, John Wiley & Sons, vol. 24(3), pages 573-585, June.
    6. Aarieke E. I. De Jong & Rijkel R. Beumer & Marcel H. Zwietering, 2005. "Modeling Growth of Clostridium perfringens in Pea Soup During Cooling," Risk Analysis, John Wiley & Sons, vol. 25(1), pages 61-73, February.
    7. Maarten Nauta & Bjarke Christensen, 2011. "The Impact of Consumer Phase Models in Microbial Risk Analysis," Risk Analysis, John Wiley & Sons, vol. 31(2), pages 255-265, February.
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    1. Michael Greenberg & Anthony Cox & Vicki Bier & Jim Lambert & Karen Lowrie & Warner North & Michael Siegrist & Felicia Wu, 2020. "Risk Analysis: Celebrating the Accomplishments and Embracing Ongoing Challenges," Risk Analysis, John Wiley & Sons, vol. 40(S1), pages 2113-2127, November.
    2. Thomas Oscar, 2021. "Salmonella Prevalence Alone Is Not a Good Indicator of Poultry Food Safety," Risk Analysis, John Wiley & Sons, vol. 41(1), pages 110-130, January.
    3. Yangjunna Zhang & Annette M. O'Connor & Chong Wang & James S. Dickson & H. Scott Hurd & Bing Wang, 2019. "Interventions Targeting Deep Tissue Lymph Nodes May Not Effectively Reduce the Risk of Salmonellosis from Ground Pork Consumption: A Quantitative Microbial Risk Assessment," Risk Analysis, John Wiley & Sons, vol. 39(10), pages 2237-2258, October.
    4. Alessandra De Cesare & Eva Doménech & Damiano Comin & Adele Meluzzi & Gerardo Manfreda, 2018. "Impact of Cooking Procedures and Storage Practices at Home on Consumer Exposure to Listeria Monocytogenes and Salmonella Due to the Consumption of Pork Meat," Risk Analysis, John Wiley & Sons, vol. 38(4), pages 638-652, April.

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