Salmonella spp. in lymph nodes of fed and cull cattle: Relative assessment of risk to ground beef

Li, Min; Malladi, Sasidhar; Hurd, H. Scott; Goldsmith, Timothy; Brichta-Harhay, Dayna M.; Loneragan, Guy H.

doi:10.1016/j.foodcont.2014.09.011

Cited by 28 publications

(28 citation statements)

References 34 publications

(40 reference statements)

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“…Contribution of deep tissue lymph nodes to meat contamination and interventions [43] Taenia saginata…”

Section: Beef Preparationsmentioning

confidence: 99%

“…− 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].…”

Section: Beef Preparationsmentioning

confidence: 99%

“…The farm part corresponds to the starting point of a high number of bottom-up models as the very first contamination of animals may occur at this point [16,18,24,27,29,[34][35][36]43]. This contamination may be the main one and drive the subsequent contamination of other animals on the farm during transport or lairage, as well as potentially leading to the contamination of carcasses and meat through self-and cross-contamination [18,24,36].…”

Section: Farm: Livestock Rearingmentioning

confidence: 99%

See 2 more Smart Citations

A Systematic Review of Beef Meat Quantitative Microbial Risk Assessment Models

Tesson

Fédérighi

Cummins

et al. 2020

IJERPH

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Each year in Europe, meat is associated with 2.3 million foodborne illnesses, with a high contribution from beef meat. Many of these illnesses are attributed to pathogenic bacterial contamination and inadequate operations leading to growth and/or insufficient inactivation occurring along the whole farm-to-fork chain. To ensure consumer health, decision-making processes in food safety rely on Quantitative Microbiological Risk Assessment (QMRA) with many applications in recent decades. The present study aims to conduct a critical analysis of beef QMRAs and to identify future challenges. A systematic approach, the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines, was used to collate beef QMRA models, identify steps of the farm-to-fork chain considered, and analyze inputs and outputs included as well as modelling methods. A total of 2343 articles were collected and 67 were selected. These studies focused mainly on western countries and considered Escherichia coli (EHEC) and Salmonella spp. pathogens. Future challenges were identified and included the need of whole-chain assessments, centralization of data collection processes, and improvement of model interoperability through harmonization. The present analysis can serve as a source of data and information to inform QMRA framework for beef meat and will help the scientific community and food safety authorities to identify specific monitoring and research needs.

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“…Contribution of deep tissue lymph nodes to meat contamination and interventions [43] Taenia saginata…”

Section: Beef Preparationsmentioning

confidence: 99%

Section: Beef Preparationsmentioning

confidence: 99%

Section: Farm: Livestock Rearingmentioning

confidence: 99%

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A Systematic Review of Beef Meat Quantitative Microbial Risk Assessment Models

Tesson

Fédérighi

Cummins

et al. 2020

IJERPH

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“…Removal of surface pathogens (Salmonella and Campylobacter) can be enhanced by using a combination of detergents and organic acids (Zaki et al, 2015). Efforts to inactivate Salmonella and Campylobacter within lymph nodes are challenging, although bacteriophages have been considered as a treatment option though not tested experimentally (D'Apice et al, 2015;Li et al, 2015). Peroxyacetic acid has been shown to be effective at reducing Salmonella on the surface of poultry by 2 log cfu .…”

Section: Interventions At the Processing Level To Enhance Microbiologmentioning

confidence: 99%

Current Challenges in Enhancing the Microbiological Safety of Raw Meat

Warriner

Namvar

2017

New Aspects of Meat Quality

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“…Ground beef is made from trimmings and sometimes offal that would otherwise be sold directly to consumers; lymph nodes which are sometimes present in ground beef are known to be a source of Salmonella spp., and can potentially cause contamination (Koohmaraie et al, 2012;Li et al, 2015). Deep tissue lymph nodes which are found in the cuts used to make ground beef have been known to contain Salmonella spp.…”

Section: Ground Beefmentioning

confidence: 99%

Prevalence of Salmonella species and Escherichia Coli O157:H7 in organically managed cattle and food safety status of selected meat products

Nazareth

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Salmonella spp. in lymph nodes of fed and cull cattle: Relative assessment of risk to ground beef

Cited by 28 publications

References 34 publications

A Systematic Review of Beef Meat Quantitative Microbial Risk Assessment Models

A Systematic Review of Beef Meat Quantitative Microbial Risk Assessment Models

Current Challenges in Enhancing the Microbiological Safety of Raw Meat

Prevalence of Salmonella species and Escherichia Coli O157:H7 in organically managed cattle and food safety status of selected meat products

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