Bootstrap simulation of the effect of food control inspections on the number of Campylobacter and Salmonella infections and means to increase effectiveness of inspections

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2025-05-04 DOI:10.1016/j.foodcont.2025.111404

Mikko Kosola , Annukka Markkula , Ruska Rimhanen-Finne , Janne Lundén

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Abstract

Food control inspections are performed to ensure food safety. Inspections have been demonstrated to decrease non-compliance with food safety legislation but quantified knowledge regarding the effect of inspections on the incidence of foodborne illnesses is scarce. We used bootstrap simulation to estimate the effect that changes in the compliance level of food establishments would have on Campylobacter and Salmonella incidences in Finland and examined means to improve the effectiveness of food control inspections.

We estimated that if the compliance level of food establishments in all 62 food control units in Finland were in the range of the top half of the units, domestic Campylobacter infections would decrease by 12.1 % and Salmonella infections by 12.4 %. We demonstrated that item-specific inspection grades are associated with 1) the non-compliance correction percentage and 2) the percentage of inspections in which certain inspection items—mainly those related to temperature management [cold-stored foodstuffs (ρ = 0.34, p = 0.01), management of shelf life and sale period of product (ρ = 0.27, p = 0.03)] and actions of personnel [hygiene of work practices used by personnel (ρ = 0.43, p = 0.001), work clothes (ρ = 0.33, p = 0.01)]—were inspected. Shorter verbal descriptions of the inspection findings correlated with increased correction of some non-compliances, including non-compliances in chilling, adequacy of the own-check plan, cleanliness of the working utensils and equipment, and reception of foodstuffs. Food control units that experience difficulties in the correction of non-compliances should be supported to increase effectiveness of food control.

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Bootstrap模拟食品控制检查对弯曲杆菌和沙门氏菌感染数量的影响，以及提高检查效率的方法

进行食物管制检查，以确保食物安全。检查已被证明可以减少不遵守食品安全立法的情况，但关于检查对食源性疾病发生率的影响的量化知识很少。我们使用bootstrap模拟来估计芬兰食品企业合规水平的变化对弯曲杆菌和沙门氏菌发病率的影响，并研究了提高食品控制检查有效性的方法。我们估计，如果芬兰所有62个食品控制单位的食品企业的合规水平都在上半部分的范围内，那么国内弯曲杆菌感染将减少12.1%，沙门氏菌感染将减少12.4%。我们证明，特定项目的检查等级与1)不合规纠正百分比和2)某些检查项目的检查百分比有关，这些检查主要与温度管理[冷藏食品（ρ = 0.34, p = 0.01），产品保质期和销售期限的管理（ρ = 0.27, p = 0.03）]和人员行动[人员使用的工作习惯的卫生（ρ = 0.43, p = 0.001），工作服（ρ = 0.33, p = 0.01）]有关。缩短对检查结果的口头描述与增加对一些不符合情况的纠正有关，包括不符合冷却、自己检查计划的适当性、工作器具和设备的清洁度以及食品的接收。应支持在纠正不符合方面遇到困难的食品控制单位，以提高食品控制的有效性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.