Use of quantitative microbial risk assessment when investigating foodborne illness outbreaks: The example of a monophasic Salmonella Typhimurium 4,5,12:i:− outbreak implicating beef burgers

Guillier, Laurent; Danan, Corinne; Bergis, H.; Delignette-Muller, Marie Laure; Granier, Sophie A.; Rudelle, S.; Beaufort, Annie; Brisabois, Anne

doi:10.1016/j.ijfoodmicro.2013.08.006

Cited by 21 publications

(21 citation statements)

References 39 publications

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“…All these factors together determine the actual numbers of pathogenic cells that consumers are exposed to upon consumption of the prepared meat. In assessing the actual risk for consumers in consumption of pan-fried meat the overall process will need to be taken into account (Cassin et al, 1998;Guillier et al, 2013;Smith et al, 2013). Overall, it is has been shown in the present study that if the meat is insufficiently heated there might be a residual threat of consumer exposure to microbial hazards.…”

Section: Discussionmentioning

confidence: 85%

Effectiveness of inactivation of foodborne pathogens during simulated home pan frying of steak, hamburger or meat strips

Lahou

Wang

Boeck

et al. 2015

International Journal of Food Microbiology

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Section: Discussionmentioning

confidence: 85%

Effectiveness of inactivation of foodborne pathogens during simulated home pan frying of steak, hamburger or meat strips

Lahou

Wang

Boeck

et al. 2015

International Journal of Food Microbiology

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“…This development has been driven by the fact that Salmonella is considered as a major causative agent of gastrointestinal diseases (CDC, 2013;EFSA, 2010EFSA, , 2012Guillier et al, 2013;Juneja et al, 2003Juneja et al, , 2009 and meat is highly favourable for growth of Salmonella (de Oliveira et al, 2013). Although the number of salmonellosis cases attributed to beef products is considered to be lower than those attributed to products derived from poultry, pork or eggs (David, 2009), some studies identified Salmonella as one of the most significant hazards linked to beef consumption (Fosse et al, 2008;Greig and Ravel, 2009).…”

Section: Introductionmentioning

confidence: 99%

A strategy to establish Food Safety Model Repositories

Plaza‐Rodríguez

Thoens

Falenski

et al. 2015

International Journal of Food Microbiology

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Transferring the knowledge of predictive microbiology into real world food manufacturing applications is still a major challenge for the whole food safety modelling community. To facilitate this process, a strategy for creating open, community driven and web-based predictive microbial model repositories is proposed. These collaborative model resources could significantly improve the transfer of knowledge from research into commercial and governmental applications and also increase efficiency, transparency and usability of predictive models. To demonstrate the feasibility, predictive models of Salmonella in beef previously published in the scientific literature were re-implemented using an open source software tool called PMM-Lab. The models were made publicly available in a Food Safety Model Repository within the OpenML for Predictive Modelling in Food community project. Three different approaches were used to create new models in the model repositories: (1) all information relevant for model re-implementation is available in a scientific publication, (2) model parameters can be imported from tabular parameter collections and (3) models have to be generated from experimental data or primary model parameters. All three approaches were demonstrated in the paper. The sample Food Safety Model Repository is available via: http://sourceforge.net/projects/microbialmodelingexchange/files/models and the PMM-Lab software can be downloaded from http://sourceforge.net/projects/pmmlab/. This work also illustrates that a standardized information exchange format for predictive microbial models, as the key component of this strategy, could be established by adoption of resources from the Systems Biology domain.

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“…Considered an emergent and multi-drug resistant serovar, S. enterica 4,5,12:i:-has been responsible for outbreaks in several continents (Echeita and Usera, 1998;Amavist et al, 2005;Mossong et al, 2006;Hauser et al, 2010;Hopkins et al, 2010;CDC, 2011;Raguenaud et al, 2012;Guillier et al, 2013;Mandilara et al, 2013;Gallati et al, 2013;Mulvey et al, 2013;Arguello et al, 2014;Garcia et al, 2014). In Brazil, this emergent serovar was isolated in the 1970s (Tavechio et al, 1996;Tavechio et al, 2004;Fernandes et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Salmonella enterica Typhimurium fljBA operon stability: implications regarding the origin of Salmonella enterica I 4,[5],12:i:-

et al. 2015

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ABSTRACT. Salmonella enterica subsp enterica serovar 4,5,12:i:-has been responsible for many recent Salmonella outbreaks worldwide. Several studies indicate that this serovar originated from S. enterica subsp enterica serovar Typhimurium, by the loss of the flagellar phase II gene (fljB) and adjacent sequences. However, at least two different clones of S. enterica 4,5,12:i:-exist that differs in the molecular events responsible for fljB deletion. The aim of this study was to test the stability of the fljBA operon responsible for the flagellar phase variation under different growth conditions in order to verify if its deletion is a frequent event that could explain the origin and dissemination of this serovar. In fact, coding sequences for transposons are present near this operon and in some strains, such as S. enterica Typhimurium LT2, the Fels-2 prophage gene is inserted near this operon. The presence of mobile DNA could confer instability to this region. In order to examine this, the cat (chloramphenicol acetyltransferase) gene was inserted adjacent to the fljBA operon so that deletions involving this genomic region could be identified. After growing S. enterica chloramphenicol-resistant strains under different conditions, more ©FUNPEC-RP www.funpecrp.com.br Genetics and Molecular Research 14 (4): 19057-19065 (2015) than 10 4 colonies were tested for the loss of chloramphenicol resistance. However, none of the colonies were sensitive to chloramphenicol. These data suggest that the origin of S. enterica serovar 4,5,12:i:-from Typhimurium by fljBA deletion is not a frequent event. The origin and dissemination of 4,5,12:i:-raise several questions about the role of flagellar phase variation in virulence.

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Use of quantitative microbial risk assessment when investigating foodborne illness outbreaks: The example of a monophasic Salmonella Typhimurium 4,5,12:i:− outbreak implicating beef burgers

Cited by 21 publications

References 39 publications

Effectiveness of inactivation of foodborne pathogens during simulated home pan frying of steak, hamburger or meat strips

Effectiveness of inactivation of foodborne pathogens during simulated home pan frying of steak, hamburger or meat strips

A strategy to establish Food Safety Model Repositories

Salmonella enterica Typhimurium fljBA operon stability: implications regarding the origin of Salmonella enterica I 4,[5],12:i:-

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