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|Type:||Artigo de Periódico|
|Title:||Evaluation Of A Cross Contamination Model Describing Transfer Of Salmonella Spp. And Listeria Monocytogenes During Grinding Of Pork And Beef|
|Abstract:||In a previous study, a model was developed to describe the transfer and survival of Salmonella during grinding of pork (Moller, C.O.A., Nauta, M.J., Christensen, B.B., Dalgaard, P., Hansen, T.B., 2012. Modelling transfer of Salmonella typhimurium DT104 during simulation of grinding of pork. Journal of Applied Microbiology 112 (1), 90-98). The robustness of this model is now evaluated by studying its performance for predicting the transfer and survival of Salmonella spp. and Listeria monocytogenes during grinding of different types of meat (pork and beef), using two different grinders, different sizes and different numbers of pieces of meats to be ground. A total of 19 grinding trials were collected. Acceptable Simulation Zone (ASZ), visual inspection of the data, Quantitative Microbiological Risk Assessment (QMRA), as well as the Total Transfer Potential (TTP) were used as approaches to evaluate model performance and to access the quality of the cross contamination model predictions. Using the ASZ approach and considering that 70% of the observed counts have to be inside a defined acceptable zone of +/- 0.5 log(10)CPU per portion, it was found that the cross contamination parameters suggested by Moller et al. (2012) were not able to describe all 19 trials. However, for each of the collected grinding trials, the transfer event was well described when fitted to the model structure proposed by Moller et al. (2012). Parameter estimates obtained by fitting observed trials performed at different conditions, such as size and number of pieces of meat to be ground, may not be applied to describe cross contamination of unlike processing. Nevertheless, the risk estimates, as well as the TTP, revealed that the risk of disease may be reduced when the grinding of meat is performed in a grinder made of stainless steel (for all surfaces in contact with the meat), using a well-sharpened knife and holding at room temperatures lower than 4 degrees C. (C) 2016 Elsevier B.V. All rights reserved.|
|Editor:||ELSEVIER SCIENCE BV|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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