Hostname: page-component-cd9895bd7-fscjk Total loading time: 0 Render date: 2024-12-23T18:16:27.721Z Has data issue: false hasContentIssue false
  • English
  • Français

Microbiological safety of poultry meat: risk assessment as a way forward

Published online by Cambridge University Press:  18 September 2007

L.A. Kelly ,
E. Hartnett ,
G. Gettinby ,
A. Fazil ,
E. Snary  and
M. Wooldridge
L.A. Kelly*
Affiliation:
Centre for Epidemiology and Risk Analysis, Veterinary Laboratories Agency, New Haw, Addlestone, Surrey KT15 3NB, UK Department of Statistics and Modelling Science, University of Strathclyde, 26 Richmond St, Glasgow G1 lXH, UK
E. Hartnett
Affiliation:
Centre for Epidemiology and Risk Analysis, Veterinary Laboratories Agency, New Haw, Addlestone, Surrey KT15 3NB, UK
G. Gettinby
Affiliation:
Department of Statistics and Modelling Science, University of Strathclyde, 26 Richmond St, Glasgow G1 lXH, UK
A. Fazil
Affiliation:
Population and Public Health Branch, Health Canada, 110 Stone Road West, Guelph, Ontario, N1G 3W4, Canada
E. Snary
Affiliation:
Centre for Epidemiology and Risk Analysis, Veterinary Laboratories Agency, New Haw, Addlestone, Surrey KT15 3NB, UK
M. Wooldridge
Affiliation:
Centre for Epidemiology and Risk Analysis, Veterinary Laboratories Agency, New Haw, Addlestone, Surrey KT15 3NB, UK
*
*Corresponding author: [email protected]
Get access

Abstract

Microbiological risk assessment (MRA) is now a key feature in the world-wide management of food safety risks, including those associated with poultry meat. This paper presents a review of MRA from the perspective of poultry meat. The methodology is outlined and key issues such as uncertainty, model complexity and model validation are highlighted. To demonstrate the use of the tool, a MRA for campylobacter infection within Great Britain (GB) is summarised and example results are presented. Presentation of the model demonstrates the way in which MRAs can be usedto investigate the effects of risk mitigation strategies and identify data gaps. It is anticipated that this presentation, together with the overview of the general methodological issues, will promote an increasing understanding of the technique amongst those that have a concern in the control of campylobacter in poultry, for example, producers, microbiologists and risk managers.

Keywords

poultry meatpublic healthrisk assessmentcampylobacter
Type
Reviews
Information
World's Poultry Science Journal , Volume 59 , Issue 4 , December 2003 , pp. 495 - 508
Copyright
Copyright © Cambridge University Press 2003

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Antunes, P., Reu, C., Sousa, J.C., Peixe, L. and Pestana, N. (2003) Incidence of Salmonella from poultry products and their susceptibility to antimicrobial agents. International Journal of Food Microbiology 82: 97–103.CrossRefGoogle ScholarPubMed
Acmsf (1996) Advisory Committee on the Microbiological Safety of Food: Report on Poultry Meat. HMSO, London.Google Scholar
Alban, L. and StÅrk, K. (2002) Simulating salmonella prevalence from the growing pig to the slaughtered carcass: where should the effort be put to increase food safety? Proceedings of the Society for Veterinary Epidemiology and Preventive Medicine, Cambridge.Google Scholar
Bemrah, N., Sanaa, M., Cassin, M.H., Griffiths, M.W. and Cerf, O. (1998) Quantitative risk assessment of human listeriosis from consumption of soft cheese made from raw milk. Preventive Veterinary Medicine 37: 129–145.CrossRefGoogle ScholarPubMed
Black, R.E., Levine, M.M., Clements, M.L., Hughes, T.P. and Blaser, M.J. (1988) Experimental Campylobacter jejuni infection in humans. The Journal of Infectious Diseases 157: 472–479.CrossRefGoogle ScholarPubMed
Brown, M., Davies, K., Billon, C., Adair, C. and Mcclure, P. (1998) Quantitative microbiological risk assessment: principles applied to determining the comparative risk of salmonellosis from chicken products. Journal of Food Protection 61: 1446–1453.CrossRefGoogle ScholarPubMed
Bryan, F. and Doyle, M. (1995) Health risks and consequences of Salmonella and Campylobacter jejuni in raw poultry. Journal of Food Protection 58: 326–344.CrossRefGoogle ScholarPubMed
Buchanan, R.L., Smith, J.L. and Long, W. (2000) Microbial risk assessment: dose-response relations and risk characterization. International Journal of Food Microbiology 58: 159–172.CrossRefGoogle ScholarPubMed
Cac Codex Alimentarius Commission (1999) Principles and guidelines for the conduct of a microbiological risk assessment, FAO, Rome. CAC/GL–30.Google Scholar
Cassin, M.H, Lammerding, A.M., Todd, E.C.D, Ross, W. and Mccoll, S.R. (1998) Quantiative Risk Assessment for Escherichia coli O157:H7 in Ground Beef Hamburgers. International Journal of Food Microbiology 41: 21–44.CrossRefGoogle Scholar
Corry, J.E.L. and Atabay, H.I. (2001) Poultry as a source of Campylobacter and related organisms. International Journal of Applied Microbiology 90: 96S–114S, Supplement.CrossRefGoogle Scholar
Cullen, A.C. and Frey, H.C. (1999) Probabilistic Techniques in Exposure Assessment: A Handbook for Dealing with Variability and Uncertainty in Models and Inputs, Plenum: New York.Google Scholar
Deming, M.S., Tauxe, R.V., Black, P.A., Dixon, S.E., Fowler, B.S., Jones, T.S., Lockamy, E.A., Patton, C.M. and Sikes, R.O. (1987) Campylobacter enteritis at a university: transmission from eating chicken and from cats. American Journal of Epidemiology 126: 526–534.CrossRefGoogle Scholar
Doyle, M.P. and Roman, D.J. (1981) Growth and survival of Campylobacter fetus subsp. jejuni as a function of temperature and pH. Journal of Food Protection 44: 596–601.CrossRefGoogle ScholarPubMed
FAO/WHO (2001) Request for risk assessments on Campylobacter jejuni/coli in broilers and other relevant information. Details available at http://www.who.int/fsf/briskassess/index.htm.Google Scholar
FAO/WHO (2002) Risk assessments of Salmonella in eggs and broiler chickens, WHO Library Cataloguing-in-Publication data, ISBN 92 9 156229 3 (WHO).Google Scholar
Fazil, A., Lowman, R., Stern, N. and Lammerding, A. (1999) Quantitative risk assessment model for Campylobacter jejuni in chicken. Abstract CFIO, pp 65, 10th International Workshop on CHRO, Baltimore, MD. Google Scholar
FDA/CVM (2000a) Draft Report: Risk assessment on the human health impact of fluoroquinolone resistant campylobacter associated with the consumption of chicken. Available at http://www.fda.gov/cvm/antimicrobial/ra/risk.html Google Scholar
FDA/CVM (2000b) Risk assessment of the public health impact of streptogramin resistance in Enterococcus faecium attributable to the use of streptogramins in animals; request for comments and for scientific data and information. Federal Register, 65: 20992–20995.Google Scholar
FDA/CVM (2000c) Enrofloxacin for poultry: opportunity for hearing. Federal Register, 65: 64954–65.Google Scholar
Gill, C.O. and Harris, L.M. (1982) Survival and growth of Campylobacter fetus subsp. jejuni on meat and in cooked foods. Applied and Environmental Microbiology 50: 259–263.CrossRefGoogle Scholar
Harris, N.V., Weiss, N.S. and Nnolan, C.M. (1986) The role of poultry and meats in the etiology of Campylobacter jejuni/coli enteritis. American Journal of Public Health 76: 407–411.CrossRefGoogle ScholarPubMed
Hartnett, E., Kelly, L., Newell, D., Wooldridge, D., Gettinby, G. (2001) A quantitative risk assessment for occurrence of Campylobacter in chickens at the point of slaughter. Epidemiology and infection 127: 195–206.CrossRefGoogle ScholarPubMed
Hartnett, E., Kelly, L.A., Gettinby, G. and Wooldridge, M. (2002) A quantitative risk assessment for campylobacters in broilers: work in progress. International Biodeterioration and Biodegradation 50: 161–165.CrossRefGoogle Scholar
Hartnett, E. (2001) Campylobacter in broilers: a quantitative risk assessment approach. PhD Thesis, University of Strathclyde, Glasgow, UK.Google Scholar
Hopkins, R.S. and Scott, A.S. (1983) Handling raw chicken as a source for sporadic Campylobacter jejuni infections. Journal of Infectious Diseases 148: 770.CrossRefGoogle ScholarPubMed
Kist, M. (1982) Campylobacter enteritis: epidemiological and clinical data from recent isolations in the region of Freiburg, West Germany. In Newell, D.G, Campylobacter: epidemiology, pathogenisis and biochemistry, 138–143. Lancaster: MTP Press.Google Scholar
Koidis, P. and Doyle, M.P. (1983) Survival of Campylobacter jejuni in fresh and heated red meat. Journal of Food protection 46: 771–774.CrossRefGoogle ScholarPubMed
Lammerding, A. and Fazil, A. (2000) Hazard identification and exposure assessment for microbial food safety risk assessment. International Journal of Food Microbiology 4: 1–11.Google Scholar
Lindqvist, R., Sylven, S. and Vagsholm, I. (2002) Quantitative microbial risk assessment exemplified by Staphylococcus aureus in unripened cheese made from raw milk. International Journal of Food Microbiology 78: 155–170.CrossRefGoogle ScholarPubMed
Mcmeekin, T.A. and Ross, T. (2002) Predictive microbiology: providing a knowledge-based framework for change management. International Journal of Food Microbiology 78: 133–153.CrossRefGoogle ScholarPubMed
Nauta, M.J., Evers, E.G., Takumi, K. and Havelaar, A.H. (2001) Risk Assessment of Shiga Toxin Producing Escherichia coli O157 in Steak Tartare in the Netherlands, 257851 003:RIVM, Bilthoven.Google Scholar
Oie, Office International Des Epizooties (1999) Import risk analysis. Chapter 1.4, International Animal Health Code.Google Scholar
Oscar, T. (1997a) Advances in Pathogen Reduction: Predictive Modelling for Risk Assessment of Microbial Hazards. 50th Annual Reciprocal Meat Conference. American Meat Science Association.Google Scholar
Oscar, T. (1997b) Use of computer simulation modelling to predict the microbiological safety of chicken. Proceedings of the 32nd National Meeting of Poultry and Health and Processing.Google Scholar
Oscar, T. (1998) The development of a risk assessment model for use in the poultry industry. Journal of Food Safety 18: 371–381.CrossRefGoogle Scholar
Rosenquist, H., Nielsen, N.L., Sommer, H.M., Norrung, B. and Christensen, B.B. (2003) Quantitative risk assessment of human campylobacteriosis associated with thermophilic Campylobacter species in chickens. International Journal of Food Microbiology 83: 87–103.CrossRefGoogle ScholarPubMed
Snary, E., Smith, D., Kelly, L., Morris, G. and Wooldridge, M. (2000) The development of streptogramin resistant Enrerococcus faecium within the human population due to the use of virginiamycin in broilers - a risk assessment approach. Society for Risk Analysis, SRA 2000: Applications of Risk Analysis in Industry and Government.Google Scholar
Snary, E., Kelly, L., Wooldridge, M., Clifton-Hadley, F. and Liebana, E. (2002) The risk of transfer of antimicrobial resistance genes between bacteria in stored and spread farm wastes. Abstract M22.1, Proceedings of the Society for Risk Analysis, 22nd Annual Meeting, New Orleans.Google Scholar
Stumbo, C.R. (1973) Thermobacteriology in Food Processing, Academic Press, New York.Google Scholar
Simmons, M., Fletcher, D.L., Cason, J.A., Berrang, M.E. (2003) Recovery of Salmonella from retail broilers by a whole-carcass enrichment procedure. Journal of Food Protection 66: 446–450.CrossRefGoogle ScholarPubMed
Sopwith, W., Ashton, M., Frost, J.A., Tocque, K., O'brien, S., Regan, M. and Syed, Q. (2003) Enhanced surveillance of Campylobacter infection in the North West of England 1997–1999. Journal of Infection 46: 35–45.CrossRefGoogle ScholarPubMed
Stern, N.J., Hiett, K.L., Alfredsson, G.A., Kristinsson, K.G., Reiersen, J., Hardardottir, H., Briem, H., Gunnarsson, E., Georgsson, F., Lowman, R., Berndtson, E., Lammerding, A.M., Paoli, G.M. and Musgrove, M.T. (2003) Campylohacter spp. in Icelandic poultry operations and human disease. Epidemiology and Infection 130: 23–32.CrossRefGoogle ScholarPubMed
Sumner, J. and Ross, T. (2002) A semi-quantitative seafood safety risk assessment. International Journal of Food Microbiology 71: 55–59.CrossRefGoogle Scholar
Teunis, P.F.M., Nagelkerke, N.J.D. and Haas, C.N. (1999) Dose response models for infectious gastroenteritis. Risk Analysis 19: 1251–1260.CrossRefGoogle ScholarPubMed
Teunis, P.F.M. and Havelaar, A.H. (2000) The Beta Poisson dose-response model is not a single-hit model. Risk Analysis 20: 513–520.CrossRefGoogle Scholar
Vose, D. (2000) Risk analysis: A Quantitative Guide. 2nd Edition, John Wiley & Sons. Ltd.Google Scholar
Worsford, D. and Griffith, C. (1997) Assessment of the standard of consumer food safety behaviour. Journal of Food Protection 60: 399–406.CrossRefGoogle Scholar
Wilson, I.G. (2002) Salmonella and campylobacter contamination of raw retail chickens from different producers: a six year survey. Epidemiology and Infection 129: 635–645.CrossRefGoogle ScholarPubMed
Zhao, P., Zhao, T., Doyle, M., Rubino, J. and Meng, J. (1998) Development of a model for evaluation of microbial cross-contamination in the kitchen. Journal of Food protection 61: 960–963.CrossRefGoogle Scholar