title: Development of a quantitative risk assessment model for Salmonella enteritidis in pasteurized liquid eggs.
abstract: The performance of hazard analyses and the establishment of critical limits by the food industry are both hampered by the inability to directly relate food processing operations from farm-to-table with their public health impact. Using a 'unit operations' and stochastic simulation approach, data on the frequency of pathogens in raw ingredients, predictive microbiology models for growth and inactivation (thermal and non-thermal), and dose-response models for infectivity were integrated to create a quantitative risk assessment model for a Salmonella enteritidis infection from thermally processed liquid whole eggs made into mayonnaise in the home. The risk assessment indicated pasteurization provides sufficient consumer protection from a high incidence of infected birds and from temperature abuse between the farm and the egg breakers. However scenarios showed how inadequate pasteurization temperatures and/or temperature abuse during storage leads to a hazardous product. This dynamic approach to modeling risk should aid in identification and setting critical control points and assessing the impact of altering food formulations or processes.
authors.affiliation: US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA 19038, USA.
authors.forename: R C
authors.initials: RC
authors.lastname: Whiting
authors.forename: R L
authors.initials: RL
authors.lastname: Buchanan
mesh_terms: D004531:Eggs / Q000382:microbiology*; D008954:Models, Biological; D018570:Risk Assessment; D012477:Salmonella enteritidis / Q000254:growth & development / Q000302:isolation & purification*