Aabo, Søren

Bollerslev, Anne Mette

Hansen, Tina Beck

Nauta, Maarten

Online Research Database In Technology

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Downloaded from orbit.dtu.dk on: Nov 08, 2017A risk modelling approach for setting microbiological criteria: using enterococci asindicator for Salmonella in porkBollerslev, Anne Mette; Hansen, Tina Beck; Nauta, Maarten; Aabo, SørenPublication date:2015Document VersionPublisher's PDF, also known as Version of recordLink back to DTU OrbitCitation (APA):Bollerslev, A. M., Hansen, T. B., Nauta, M., & Aabo, S. (2015). A risk modelling approach for settingmicrobiological criteria: using enterococci as indicator for Salmonella in pork National Food Institute, TechnicalUniversity of Denmark. [Sound/Visual production (digital)]. 9th International Conference on Predictive Modellingin Food, Rio de Janeiro, Brazil, 08/09/2015A risk modelling approach for setting microbiological criteria: using enterococci as indicator for Salmonella in pork   Anne Mette Bollerslev Tina Beck Hansen Maarten Nauta Søren Aabo 11 September 2015 DTU Food, Technical University of Denmark             Introduction • Salmonella is considered a leading cause of human enteric disease in the world • Around 30 % are considered to be caused by pork, in Europe • From slaughter to retail, growth and cross-contamination increase consumer risk – the process hygiene is important  • Often a hygiene criterion is used to control process hygiene 2 11 September 2015 DTU Food, Technical University of Denmark             Correlation between enterococci and  Salmonella 0510152025<100 100 - 999 1,000 - 9,999 >9,999Salmonellaprevalence (%)Level of faecal enterococci (CFU g-1)Minced pork Retail 2002 11 September 2015 DTU Food, Technical University of Denmark             4 Is it possible to estimate the consumer risk of salmonellosis from eating pork by measuring the level of a hygiene indicator?  11 September 2015 DTU Food, Technical University of Denmark             Objective  • To develop an approach which can be used to define risk-based microbiological criteria for enterococci, to control Salmonella in pork cutting plants and retail butchers   • How? –By combining the observed positive correlation between Salmonella and enterococci with consumer risk modelling* –By associating a consumer risk to a certain level of enterococci   5 *Duarte ASR, Nauta MJ, Aabo S. Variation in the effect of carcass decontamination impacts the risk for consumers. Food Control 2016;59:12-19.  11 September 2015 DTU Food, Technical University of Denmark             Applied risk-based approach 6 Indicator level (enterococci) Concentration of Salmonella Exposure (CFU/serving) Cases of illness a given year  Relative risk of illness Dose-Response model 11 September 2015 DTU Food, Technical University of Denmark             Primary study - method  • 5,310 pork samples • 18 Cutting plants and 414 retail butchers in DK • Cuttings and minced meat • Analyses: –Salmonella (qualitatively, semi-quantitatively) –enterococci (quantitatively) 7 11 September 2015 DTU Food, Technical University of Denmark             Results from primary sampling –  correlation between Salmonella and enterococci 8 Ntotal = 5,310  Conc. [CFU/g] K < 0.04 A 0.04 – 0.4 B 0.4 – 4 C 4 – 40 D 40 – 400 E > 400 N =     5,215 20 11 2 1 61 K A B C D E Concentration of Salmonella Enterococci [log10 CFU/g] 2 1 3 4 5 11 September 2015 DTU Food, Technical University of Denmark             Growth experiment - method 9 • Media: BHI broth • Bacteria: –3 E. faecium –3 E. faecalis –3 S. enterica subsp. enterica  Serovars: Typhimurium, Infantis and Derby • Temperatures: 5, 7 and 12°C • Duration: 5 days 11 September 2015 DTU Food, Technical University of Denmark             Results from growth experiment 10 2468100 2 4 6Bacteria [log CFU/ml] Time (days) Growth at 12 °C E. faeciumE. faecalisSalmonella2468100 2 4 6Bacteria [log CFU/ml] Time (days) Growth at 7 °C  E. faeciumE. faecalisSalmonella2468100 2 4 6Bacteria [log CFU/ml] Time (days) Growth at 5 °C E. faeciumE. faecalisSalmonella11 September 2015 DTU Food, Technical University of Denmark             Applied risk-based approach 11 Indicator level (enterococci) Concentration of Salmonella Exposure (CFU/serving) Cases of illness a given year  Relative risk of illness Dose-Response model 11 September 2015 DTU Food, Technical University of Denmark             The risk model - method • Based on the quantitative model developed by Duarte et al. (2016)*  • Input:  – The level of enterococci – The corresponding level of Salmonella is assumed to be the mean of the semi-quantitative interval  • Output:  – Relative mean population risk of salmonellosis – Number of salmonellosis cases associated to each enterococci level  • Assumptions: – Enterococci and Salmonella have common growth characteristics – The reduction factor a, is based on 507,222,432 servings of 100 g pork yearly in DK 12 *Duarte ASR, Nauta MJ, Aabo S. Variation in the effect of carcass decontamination impacts the risk for consumers 11 September 2015 DTU Food, Technical University of Denmark             Scenarios tested in the risk model 13 Unit Sc. 1 Sc. 2 Sc. 3 Limit for enterococci Log CFU/g 4.0 3.0 2.0 Salmonellosis cases caused by a level of enterococci > the limit value % 75.7 86.6 88.2 Samples with a level of enterococci > the limit value % 0.36 3.99 15.8 11 September 2015 DTU Food, Technical University of Denmark             Results from the risk model 14 Unit Sc. 1 Sc. 2 Sc. 3 Limit for enterococci Log CFU/g 4.0 3.0 2.0 Relative risk reduction % 75.7 86.6 88.2 Samples with a level of enterococci > the limit value % 0.36 3.99 15.8 11 September 2015 DTU Food, Technical University of Denmark             Perspectives  • To use this risk-based approach for defining microbiological limits for a hygiene indicator  • To develop risk-based process hygiene criteria in pork cutting plants and retail butchers   15 11 September 2015 DTU Food, Technical University of Denmark             Sum up   • Positive correlation between the quantitative level of enterococci and Salmonella in pork  • By use of risk modelling the level of enterococci was associated to a relative consumer risk of salmonellosis  • The approach can be used to define microbiological limits in a risk-based manner 16 Thank you for your attention! 

A risk modelling approach for setting microbiological criteria: using enterococci as indicator for Salmonella in pork

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A risk modelling approach for setting microbiological criteria: using enterococci as indicator for Salmonella in pork

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