Evaluation of Scenarios for Reducing Human Salmonellosis Through Household Consumption of Fresh Minced Pork Meat

Abstract

A quantitative microbial risk assessment (QMRA) according to the Codex Alimentarius Principles is conducted to evaluate the risk on human salmonellosis through household consumption of fresh minced pork meat in Belgium. The quantitative exposure assessment is carried out by building a modular risk model, called the XXX-model, which covers the pork production from farm to fork. In the XXX-model, the food production pathway is split up in six consecutive modules: (1) primary production, (2) st. dev. 5.414 × 10 −6 ) and is mainly due to undercooking and for a smaller extent to cross contamination in the kitchen via cook's hands.

Evaluation of an enhanced cleaning and disinfection protocol in Salmonella contaminated pig holdings in the United Kingdom

“…Typhimurium and/or its monophasic variants ( S . 4,[ 5 ],12:i:-) were isolated from all farms at the first visit. At the post C&D visit, Salmonella was isolated only in farm 228C in the intervention building, and in farms 221C, 229C and 230C in the control buildings.…”

“…In a more recent survey conducted in UK pigs at slaughter, Salmonella was isolated from 30.5% of individual caecal content samples and 9.6% of carcass swab samples [ 4 ]. Specific slaughterhouse interventions (for example scalding, singeing and blast chilling) can significantly reduce the prevalence of Salmonella on pig carcasses, and are more economic and likely to produce larger reductions of human illness than interventions at primary production [ 5 , 6 ]. Nonetheless, a reduction of Salmonella intestinal carriage of live pigs should help reduce the contamination pressure at the slaughterhouse and the environment in pig farming areas that is exposed to pig faecal waste and dust [ 7 , 8 ].…”

Scientific Opinion on a Quantitative Microbiological Risk Assessment of Salmonella in slaughter and breeder pigs

“…A low prevalence of Salmonella in the raw material, improvements in singeing efficiency, and a reduction of cross-contamination during degutting and handling at slaughter were considered as important riskreduction factors in the slaughter process (Alban and Stark, 2005). The results of the Belgian QMRA showed Salmonella reduction during polishing, evisceration and chilling would be the most effective strategies of the slaughter process while processes at the beginning of the slaughter process seem to have only a limited effect (Bollaerts et al, 2010).…”

“…A low prevalence of Salmonella in the raw material, improvements in singeing efficiency, and a reduction of cross-contamination during degutting and handling at slaughter were considered as important riskreduction factors in the slaughter process (Alban and Stark, 2005). The results of the Belgian QMRA showed Salmonella reduction during polishing, evisceration and chilling would be the most effective strategies of the slaughter process while processes at the beginning of the slaughter process seem to have only a limited effect (Bollaerts et al, 2010).The implementation of good hygiene practices (GHP) from the transport phase up to the cutting or retail phase coupled with a decontamination step at the end of the slaughter line, might reduce the prevalence of contaminated carcasses and pig meat by as much as 50-60% (Berends et al, 1998a). Monitoring of critical points, the condition and cleanliness of equipment, good slaughtering practices, and effective cleaning and disinfection of equipment were considered as the key elements contributing to food safety during the slaughter process (Delhalle et al, 2008).…”

“…In addition, GHP in abattoirs and meat cutting plants was also considered to have only marginal effects on the occurrence of Salmonella in final products, according to the studies of Gonzales Barron et al(2009). In that study final rinsing and chilling of carcasses was found to have a considerable influence.According to some risk assessments, the most effective measures to reduce the consumer risk take place at slaughterhouse level and can be implemented by means of decontamination procedures (Berends et al, 1998b;Bollaerts et al, 2010; Hurd et al, 2008;Sommer et al, 2003).In some countries with low Salmonella prevalence, such as Finland, Norway and Sweden, the application of pre-harvest control measures has been an essential part of their Salmonella control programmes, and is regarded as the major reason for their low prevalence status both at the pre-harvest and post-harvest level including pig meat (Hopp et al, 1999). An analysis of the pre-harvest focus and Salmonella in slaughter and breeder pigs 17 EFSA Journal 2010; 8(4):1547 the non acceptance of Salmonella 13 as applied in Sweden has demonstrated its advantages in public health terms, in relation to a more conservative approach (Engvall A., 1993).…”