开发基于代理的李斯特菌传播预测模型,以评估零售店的李斯特菌控制策略。

IF 2.1 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
YeonJin Jung , Chenhao Qian , Cecil Barnett-Neefs , Renata Ivanek , Martin Wiedmann
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引用次数: 0

摘要

单核细胞增生李斯特菌污染新鲜农产品可能发生在整个供应链中,包括零售环节,李斯特菌属,包括单核细胞增生李斯特菌,可能通过各种途径进入和传播。然而,零售商可用来评估可加强控制李斯特菌向新鲜农产品传播的措施的工具非常有限。因此,我们开发了一个基于代理的模型,可以模拟李斯特菌在零售农产品区的传播,从而优化环境采样计划并评估控制策略。我们以一家零售店为模型环境,模拟了李斯特菌进入环境表面和在环境表面之间传播的各种途径。模型预测(即李斯特菌感染率)通过一项已发表的纵向研究对模型和验证数据中包含的所有表面进行了验证。使用偏秩相关系数(Partial Rank Correlation Coefficient)进行的灵敏度分析表明,(i) 流入农产品的初始李斯特菌浓度,(ii) 从农产品到员工双手的转移系数,(iii) 从消费者到农产品的转移系数是与所有媒介的平均李斯特菌感染率显著相关(p < 0.0018)的前三个参数,这表明这些参数的准确性对于预测零售业的总体李斯特菌感染率非常重要。聚类分析将具有相似污染模式的制剂分为六个独特的聚类;这一信息可用于优化零售环境的采样计划。情景分析表明,(i) 更严格的供应商控制以及 (ii) 减少李斯特菌经消费者之手传播的做法可能对减少成品污染产生最大影响。总之,我们的研究表明,基于代理的模型可以作为一种基础工具,帮助制定零售业李斯特菌控制策略。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Developing an Agent-Based Model that Predicts Listeria spp. Transmission to Assess Listeria Control Strategies in Retail Stores

Contamination of fresh produce with Listeria monocytogenes can occur throughout the supply chain, including at retail, where Listeria spp., including L. monocytogenes, may be introduced and spread via various routes. However, limited tools are available for retailers to assess practices that can enhance control of Listeria transmission to fresh produce. Therefore, we developed an agent-based model that can simulate Listeria transmission in retail produce sections to optimize environmental sampling programs and evaluate control strategies. A single retail store was used as a model environment, in which various routes of Listeria introduction into and transmission between environmental surfaces were modeled. Model prediction (i.e., Listeria prevalence) was validated using a published longitudinal study for all surfaces that were included in both the model and the validation data. Sensitivity analysis using the Partial Rank Correlation Coefficient showed that (i) initial Listeria concentration from incoming produce, (ii) transfer coefficient from produce to employee’s hands, and (iii) transfer coefficient from consumer to produce were the top three parameters that were significantly (p < 0.0018) associated with the mean Listeria prevalence across all agents, suggesting that the accuracy of these parameters are important for prediction of overall Listeria prevalence at retail. Cluster analysis grouped agents with similar contamination patterns into six unique clusters; this information can be used to optimize the sampling plans for retail environments. Scenario analysis suggested that (i) more stringent supplier control as well as (ii) practices reducing Listeria transmission via consumer’s hands may have the largest impact on reducing finished product contamination. Overall, we show that an agent-based model can serve as a foundational tool to help with decision-making on Listeria control strategies at retail.

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来源期刊
Journal of food protection
Journal of food protection 工程技术-生物工程与应用微生物
CiteScore
4.20
自引率
5.00%
发文量
296
审稿时长
2.5 months
期刊介绍: The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.
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