Quantitative risk assessment of developing salmonellosis through consumption of beef in Lusaka Province, Zambia

A Systematic Review of Beef Meat Quantitative Microbial Risk Assessment Models

“…As stated by Manyori et al [38] based on the work from Evers and Chardon [106], cross-contamination does not differ with the type of food product assessed as long as preparation methods remain similar. This is helpful in assessing cross-contamination due to the lack of literature concerning cross-contamination of beef carcasses and with pathogens like Salmonella spp.…”

“…Beef meat Brazil All Meta-analysis-based exposure assessment [37] Zambia All Assessment of increasing beef consumption on public health [38] Beef products Finland All Assessment of imported beef and additional guarantees [39] All Assessment of impact of performance objectives and microbiological criteria [40] Burgers France All Outbreak investigation [41] Ground beef France All Evaluation of illness risk [42] North America All…”

“…− risks of illness and health burden associated with consumption of beef meat and preparations [16,21,22,24,25,[32][33][34][35][36]38,39,42,44]; − the effect of mitigation interventions [16,27,28,36,39,40,43,47,48]; − all or part of the farm-to-fork chain [18,20,24,[29][30][31]37]; − transmission pathways or contribution to the public health burden [17,26,43,46]; − impact of manufacturing and consumption practices [23]; − investigation on outbreaks [41].…”

“…The preparation step corresponds to the meal preparation through meat handling or mixing with other ingredients, for example, along with meal cooking. This step may involve a high risk of microbial transfer from meat to vegetables and vice versa [19,24,35,38,46] from improperly cleaned hands or from meat to meat if the same cutting media is shared [19]. As an example, Evers et al [19] considered microbial transfers from meat to vegetables, cutting board, and washed hands.…”

“…Evers et al [19] chose to use a simple parametric function [104] with input data from the literature to consider the cross-contamination that may occur during meat preparation by the consumer. In the same vein, Manyori et al [38] and Foerster et al [46] employed factors from several other works considering meat preparation. On the other hand, Tuominen et al [40] decided to use a simple parametric function developed by Maijala et al [105] for the poultry meat chain to evaluate secondary contamination occurring during beef slaughter and meat cutting steps.…”