Robustness of a Cross Contamination Model Describing Transfer of Pathogens During Grinding of Meat

This study aimed to evaluate a cross contamination model1 for its capability of describing transfer of Salmonella spp. and L. monocytogenes during grinding of varying sizes and numbers of pieces of meats in two grinder systems. Data from 19 trials were collected. Three evaluation approaches were app...

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Bibliographic Details
Published inProcedia food science Vol. 7; pp. 97 - 100
Main Authors Møller, C.O. de A., Sant’Ana, A.S., Hansen, S.K.H., Nauta, M.J., Silva, L.P., Alvarenga, V.O., Maffei, D., Pacheco, F., Lopes, J., Franco, B.D.G.M., Aabo, S., Hansen, T.B.
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 2016
Subjects
foodborne pathogens
meat processing
microbial transfer
model assessment
risk
meat processing
risk
microbial transfer
foodborne pathogens
model assessment
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Summary:This study aimed to evaluate a cross contamination model1 for its capability of describing transfer of Salmonella spp. and L. monocytogenes during grinding of varying sizes and numbers of pieces of meats in two grinder systems. Data from 19 trials were collected. Three evaluation approaches were applied: i) Acceptable Simulation Zone method compared observed with simulated transfer, ii) each trial was fitted and parameters were integrated in a Quantitative Microbiological Risk Assessment model, iii) the Total Transfer Potential was calculated from fitted parameters. Risk estimates revealed that grinding was influenced by sharpness of grinder knife, specific grinder and grinding temperature.
ISSN:2211-601X
2211-601X
DOI:10.1016/j.profoo.2016.02.096