Assessing Interventions by Quantitative Risk Assessment Tools To Reduce the Risk of Human Salmonellosis from Fresh Minced Pork Meat in Belgium
Abstract:The risk of human salmonellosis through the consumption of minced pork meat in Belgium was assessed via a modular risk model covering pork meat production from lairage to human consumption. The main goal of the model was to give concrete options to reduce effectively the risk of human salmonellosis through the consumption of minced pork meat. These options (scenarios) were elaborated with reference to the international situation and the literature to give concrete and realistic possibilities for improving the microbiological quality of pork meat and to reduce the number of human salmonellosis cases per year in Belgium. The model estimates 15,376 cases of human salmonellosis per year in Belgium due to the consumption of minced pork meat. The results of the scenarios showed that the risk of human salmonellosis could be significantly reduced by efforts all along the pork meat production chain but also by efforts made by consumers. The responsibility of food business operators for the pork meat production chain is high in relation to the microbiological quality of meat delivery, especially at the slaughterhouse. Consumers also need to be aware of good hygiene practices during preparation of the meat at home. Cross-contamination with raw food can be avoided by changing the habits and the behavior of the household cook. The results of these scenarios would be useful for the food business operators involved in the pork meat chain and for public health authorities.
Document Type: Research Article
Affiliations: 1: University of Liege, Faculty of Veterinary Medicine, Food Science Department–Microbiology Section, Sart-Tilman, B43bis, 4000 Liege, Belgium. email@example.com 2: University of Liege, Faculty of Veterinary Medicine, Department of Infectious and Parasitic Diseases, Epidemiology and Risk Analysis Applied to Veterinary Sciences, Sart-Tilman, B42, 4000 Liege, Belgium 3: Institute for Agricultural and Fisheries Research, Technology and Food Unit, Brusselsesteenweg 370, 9090 Melle, Belgium 4: University of Liege, Faculty of Veterinary Medicine, Animal Production Department–Biostatistics, Economy and Animal Selection, Sart-Tilman, B43, 4000 Liege, Belgium 5: University of Liege, Faculty of Veterinary Medicine, Food Science Department–Microbiology Section, Sart-Tilman, B43bis, 4000 Liege, Belgium 6: Veterinary and Agrochemical Research Center, Groeselenberg 99, 1180 Brussels, Belgium
Publication date: November 1, 2009
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