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COST ACTION 920 |
Inventory of QMRA Studies in Europe |
Data sheet
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Pathogen |
E. coli O157:H7 |
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Country or region |
The Netherlands |
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Transmission route |
From |
Farm animals |
To |
Consumption (Fork) |
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Specific product(s) |
Raw fermented meat products |
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End-point(s) |
Risk of infection/illness |
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Reports or publications
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Bibliographic reference |
Hoornstra,
E.; Notermans, S.; 2001; Quantitative microbiological risk assesment; Int.
journal of food microbiology; 66; p. 21-29 |
|
Abstract |
The objective of this risk
assessment is to see if a criterion should be set for the reduction of E. coli
O157:H7 during the production of raw fermented sausages. Quantitative risk
assessment integrating data from the literature, challenge tests, other
microbiological information and assumptions, combined with the use of applied
statistics, was used to complete a risk assessment for two different types of
sausages. This process began with
identification of the risk contributing factors in the food chain, followed by
quantification of the impact of every single risk factor using probability
distribution functions. Statistical calculations are made including the
distribution of the pathogen on the beef meat, the amount of beef meat in the
raw material mix, and the distribution of the pathogen during portioning into
sausages. Challenge tested sausages were fermented and stored, during which time
a reduction was observed. Finally, the probability density of E. coli O157:H7 in
the product at the time of consumption is calculated. This probability of
occurrence is multiplied with the amount of consumption to assess the likely
exposure of the final consumer. |
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Status |
Finished and published |
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Availability |
See bibliography |
Project group
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Institute |
TNO Nutrition and Food Research |
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Contact person |
Hoornstra@voeding.tno.nl |
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Partners |