Quantitative Microbiological Risk Assessment on Salmonella in Slaughter and Breeder pigs: Final Report

Hill, Andrew; Simons, Robin; Ramnial, Vick; Tennant, Jane; Denman, Sarah; Cheney, Tanya; Snary, Emma; Swart, Arno; Evers, Eric G.; Nauta, Maarten; Swanenburg, M.; Leusden, Frans van; Vigre, Håkan; Domingues, Ana Rita Coutinho Calado; Barfod, Kristen; Pedersen, Ulrik Bo; Wingstrand, Anne; Hald, Tine

doi:10.2903/sp.efsa.2010.en-46

Cited by 19 publications

(22 citation statements)

References 47 publications

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“…Module 3 also considered the role of quantitative microbiological risk assessments (QMRAs) in the area of food‐borne pathogens, such as Salmonella . APHA has extensive expertise in the development of farm‐to‐consumption QMRAs, including leading the development of a QMRA for EFSA for Salmonella in pigs, (Hill et al., ). The fellow studied this model and then conducted a review to obtain the input data necessary to parameterise the model for Romania.…”

Section: Description Of Work Programmementioning

confidence: 99%

Livestock, food chain and public health risk assessment

Smeu¹,

Taylor²

2019

EFS2

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The EUropean FOod Risk Assessment (EU‐FORA) Fellowship work programme ‘Livestock, food chain and public health risk assessment’, founded by EFSA was proposed by the Animal and Plant Health Agency (APHA), United Kingdom (UK). A scientist working in the field of food safety was selected to work within the Department of Epidemiological Sciences, under the guidance of an experienced risk assessor. The programme was structured in four different modules that covered a wide range of aspects related to risk assessment (RA). Taken together, all modules ensured a broad overview of the various methodologies, tools and applications of RA. Thus, the learning‐by‐doing working programme in RA allowed the fellow to develop her knowledge in RA, to diversify her competencies and to extend her scientific network for future collaborations in the field of RA.

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Section: Description Of Work Programmementioning

confidence: 99%

Livestock, food chain and public health risk assessment

Smeu¹,

Taylor²

2019

EFS2

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“…This was supported by a QMRA model developed by Hill et al (2010) to assess the impact of hypothetical reductions of slaughter-pig prevalence and the impact of control measures on the risk of human Salmonella infection. In 2010, the EFSA BIOHAZ Panel concluded that a reduction of 2 log 10 units (99%) of Salmonella numbers on contaminated carcasses pre-chill would result in a more than 90% reduction of the number of human salmonellosis cases attributable to pig meat consumption in all EU MSs.…”

Section: Impact On Public Healthmentioning

confidence: 99%

“…A reduction of 1 log 10 unit (90%) would result in a more than 80% reduction of human cases (EFSA BIOHAZ Panel, 2010b). This was supported by a QMRA model developed by Hill et al (2010) to assess the impact of hypothetical reductions of slaughter-pig prevalence and the impact of control measures on the risk of human Salmonella infection. A key consideration during the QMRA development was the characterisation of the variability between EU MSs, and therefore, a generic MS model was developed that accounts for differences in pig production, slaughterhouse practices, and consumption patterns.…”

Section: Impact On Public Healthmentioning

confidence: 99%

Evaluation of the safety and efficacy of the organic acids lactic and acetic acids to reduce microbiological surface contamination on pork carcasses and pork cuts

Silano¹,

Baviera²,

Bolognesi³

et al. 2018

EFS2

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Studies evaluating the safety and efficacy of lactic and acetic acids to reduce microbiological surface contamination on pork carcasses pre-chill and pork meat cuts post-chill were assessed. Lactic acid treatments consisted of 2-5% solutions at temperatures of up to 80°C applied to carcasses by spraying or up to 55°C applied on cuts by spraying or dipping. Acetic acid treatments consisted of 2-4% solutions at temperatures of up to 40°C applied on carcasses by spraying or on cuts by spraying or dipping. The maximum treatment duration was 30 s. The Panel concluded that: [1] the treatments are of no safety concern, provided that the substances comply with the European Union specifications for food additives; [2] spraying of pork carcasses pre-chill with lactic acid was efficacious compared to untreated control, but based on the available data, the Panel could not conclude whether lactic acid was more efficacious than water treatment when spraying of pork carcasses pre-chill or pork meat cuts post-chill. The Panel concluded that dipping of pork meat cuts post-chill in lactic acid was more efficacious than water treatment. However, it could not conclude on the efficacy of acetic acid treatment of pork carcasses pre-chill and/or pork meat cuts post-chill; [3] the potential selection and emergence of bacteria with reduced susceptibility to biocides and/or resistance to therapeutic antimicrobials linked to the use of the substances is unlikely as long as Good Hygienic Practices are implemented; and [4] the release of both organic acids is not of concern for the environment, assuming that wastewaters released by the slaughterhouses are treated, if necessary, to counter the potentially low pH caused by lactic or acetic acid, in compliance with local rules.

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“…These CPMs are part of a full risk assessment model for Salmonella in the pork production chain in selected European Union member states (Hill et al, 2011;Swart et al, 2016;Snary et al, 2016). In this model three types of pork meat are considered: minced pork, pork cuts and fermented sausages.…”

Section: Selection Of Case Studiesmentioning

confidence: 99%