Assessing interventions by quantitative risk assessment tools to reduce the risk of human salmonellosis from fresh minced pork meat in Belgium.
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.
Delhalle
L
L
University of Liege, Faculty of Veterinary Medicine, Food Science Department-Microbiology Section, Sart-Tilman, B43bis, 4000 Liege, Belgium. l.delhalle@ulg.ac.be
Saegerman
C
C
Messens
W
W
Farnir
F
F
Korsak
N
N
Van der Stede
Y
Y
Daube
G
G
D000818:Animals; D001530:Belgium / Q000453:epidemiology; D003257:Consumer Product Safety; D005506:Food Contamination / Q000032:analysis* / Q000517:prevention & control; D005511:Food Handling / Q000379:methods* / Q000592:standards; D005516:Food Microbiology; D005525:Food-Processing Industry / Q000379:methods / Q000592:standards; D006801:Humans; D006920:Hygiene; D008461:Meat Products / Q000382:microbiology* / Q000592:standards; D008954:Models, Biological; D018570:Risk Assessment; D012478:Salmonella Food Poisoning / Q000453:epidemiology*; D013552:Swine