Eduardo de Freitas Costa , Claudia Navarrete Rivas , Vanessa Bielefeld Leotti , Marisa Cardoso , Luis Gustavo Corbellini
{"title":"沙门氏菌转移概率的表征。实验模型中猪肉和切肉刀之间的伤寒","authors":"Eduardo de Freitas Costa , Claudia Navarrete Rivas , Vanessa Bielefeld Leotti , Marisa Cardoso , Luis Gustavo Corbellini","doi":"10.1016/j.mran.2022.100203","DOIUrl":null,"url":null,"abstract":"<div><p>Cross-contamination is an important event for bacterial transfer throughout the pork production chain. In Brazil, <em>Salmonella</em> sp. is the most relevant hazard in the pork industry, and further knowledge concerning its contamination is essential for in-depth risk assessments. Thus, we aimed to assess the transfer probability of <em>Salmonella</em> sp. between a knife and pork in a domestic kitchen scenario to provide parametrization for incorporating transfer of <em>Salmonella</em> sp. in risk assessment models. To estimate <em>Salmonella</em> Typhimuium transfer rates between contaminated pork and a knife blade during cutting, 23 independent experiments were performed. A Bayesian inference was utilized to determine the transfer probability, capturing the uncertainty generated in the transfer probability experiments. The mean transfer probability was 0.03 for knife to pork [0.029; 0.032] 95% credible interval (CrI) and 0.0042 for pork to knife [0.0041; 0.0043] 95% CrI. The probabilistic estimate of the transfer probability of <em>Salmonella</em> sp. during pork cutting gives insights on a relevant parameter for the consumer phase of the pork production industry in Brazil, allowing for enhanced risk assessment models.</p></div>","PeriodicalId":48593,"journal":{"name":"Microbial Risk Analysis","volume":null,"pages":null},"PeriodicalIF":3.0000,"publicationDate":"2022-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352352222000032/pdfft?md5=d2ce85724b7743148da8376b4ac790e5&pid=1-s2.0-S2352352222000032-main.pdf","citationCount":"1","resultStr":"{\"title\":\"Characterization of the transfer probability of Salmonella ser. Typhimurium between pork and a cutting knife in an experimental model\",\"authors\":\"Eduardo de Freitas Costa , Claudia Navarrete Rivas , Vanessa Bielefeld Leotti , Marisa Cardoso , Luis Gustavo Corbellini\",\"doi\":\"10.1016/j.mran.2022.100203\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Cross-contamination is an important event for bacterial transfer throughout the pork production chain. In Brazil, <em>Salmonella</em> sp. is the most relevant hazard in the pork industry, and further knowledge concerning its contamination is essential for in-depth risk assessments. Thus, we aimed to assess the transfer probability of <em>Salmonella</em> sp. between a knife and pork in a domestic kitchen scenario to provide parametrization for incorporating transfer of <em>Salmonella</em> sp. in risk assessment models. To estimate <em>Salmonella</em> Typhimuium transfer rates between contaminated pork and a knife blade during cutting, 23 independent experiments were performed. A Bayesian inference was utilized to determine the transfer probability, capturing the uncertainty generated in the transfer probability experiments. The mean transfer probability was 0.03 for knife to pork [0.029; 0.032] 95% credible interval (CrI) and 0.0042 for pork to knife [0.0041; 0.0043] 95% CrI. The probabilistic estimate of the transfer probability of <em>Salmonella</em> sp. during pork cutting gives insights on a relevant parameter for the consumer phase of the pork production industry in Brazil, allowing for enhanced risk assessment models.</p></div>\",\"PeriodicalId\":48593,\"journal\":{\"name\":\"Microbial Risk Analysis\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.0000,\"publicationDate\":\"2022-08-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S2352352222000032/pdfft?md5=d2ce85724b7743148da8376b4ac790e5&pid=1-s2.0-S2352352222000032-main.pdf\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Microbial Risk Analysis\",\"FirstCategoryId\":\"93\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2352352222000032\",\"RegionNum\":4,\"RegionCategory\":\"环境科学与生态学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"ENVIRONMENTAL SCIENCES\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Microbial Risk Analysis","FirstCategoryId":"93","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2352352222000032","RegionNum":4,"RegionCategory":"环境科学与生态学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"ENVIRONMENTAL SCIENCES","Score":null,"Total":0}
Characterization of the transfer probability of Salmonella ser. Typhimurium between pork and a cutting knife in an experimental model
Cross-contamination is an important event for bacterial transfer throughout the pork production chain. In Brazil, Salmonella sp. is the most relevant hazard in the pork industry, and further knowledge concerning its contamination is essential for in-depth risk assessments. Thus, we aimed to assess the transfer probability of Salmonella sp. between a knife and pork in a domestic kitchen scenario to provide parametrization for incorporating transfer of Salmonella sp. in risk assessment models. To estimate Salmonella Typhimuium transfer rates between contaminated pork and a knife blade during cutting, 23 independent experiments were performed. A Bayesian inference was utilized to determine the transfer probability, capturing the uncertainty generated in the transfer probability experiments. The mean transfer probability was 0.03 for knife to pork [0.029; 0.032] 95% credible interval (CrI) and 0.0042 for pork to knife [0.0041; 0.0043] 95% CrI. The probabilistic estimate of the transfer probability of Salmonella sp. during pork cutting gives insights on a relevant parameter for the consumer phase of the pork production industry in Brazil, allowing for enhanced risk assessment models.
期刊介绍:
The journal Microbial Risk Analysis accepts articles dealing with the study of risk analysis applied to microbial hazards. Manuscripts should at least cover any of the components of risk assessment (risk characterization, exposure assessment, etc.), risk management and/or risk communication in any microbiology field (clinical, environmental, food, veterinary, etc.). This journal also accepts article dealing with predictive microbiology, quantitative microbial ecology, mathematical modeling, risk studies applied to microbial ecology, quantitative microbiology for epidemiological studies, statistical methods applied to microbiology, and laws and regulatory policies aimed at lessening the risk of microbial hazards. Work focusing on risk studies of viruses, parasites, microbial toxins, antimicrobial resistant organisms, genetically modified organisms (GMOs), and recombinant DNA products are also acceptable.