Draft Risk Assessment of the Public Health Impact of Escherichia coli O157:H7 in Ground Beef

Abstract

An assessment of the risk of illness associated with Escherichia coli O157:H7 in ground beef was drafted in 2001. The exposure assessment considers farm, slaughter, and preparation factors that influence the likelihood of humans consuming ground beef servings containing E. coli O157:H7 and the number of cells in a contaminated serving. Apparent seasonal differences in prevalence of cattle infected with E. coli O157:H7 corresponded to seasonal differences in human exposure. The model predicts that on average 0.018% of servings consumed during June through September and 0.007% of servings consumed during the remainder of the year are contaminated with one or more E. coli O157:H7 cells. This exposure risk is combined with the probability of illness given exposure (i.e., dose response) to estimate a U.S. population risk of illness of nearly one illness in each 1 million (9.6 x 10(-7)) servings of ground beef consumed. Uncertainty about this risk ranges from about 0.33 illness in every 1 million ground beef servings at the 5th percentile to about two illnesses in every 1 million ground beef servings at the 95th percentile.

Performance standards and meat safety — Developments and direction

“…If the estimate of Cassin et al (1998) approximates reality there should be 100,000 cases of HUS each year from hamburger consumption in USA. Clearly, the USA is not suffering this level of morbidity -even taking into account estimates of under-reporting (Mead et al, 1999) and the estimate of Ebel et al (2004) seems closer to reality.…”

“…But to what extent do the assessments mirror reality? For example, in the USA around 20 billion servings of ground beef are consumed each year and these give rise to around 20,000 illnesses according to the estimate of Ebel et al (2004). If the estimate of Cassin et al (1998) approximates reality there should be 100,000 cases of HUS each year from hamburger consumption in USA.…”

“…An FAO/WHO expert consultation reported on "Application of Risk Analysis to Food Standards Issues" (WHO, 1995). Early risk assessments were conducted on E. coli O157 in hamburgers by Canadian researchers (Cassin, Lammerding, Todd, Ross, & McColl, 1998) and by the FSIS (Ebel et al, 2004). International efforts were conducted through the Joint Expert Microbiological Risk Assessment (JEMRA) panels set up by FAO and WHO to advise Codex.…”

Mikroorganisme Patogen pada Feses Tikus

“…8 Di wilayah Amerika, kebanyakan transmisi terjadi akibat mengonsumsi daging yang kurang matang. 9 Salmonella sp. merupakan bakteri yang paling banyak ditemukan dalam pemeriksaan feses tikus di Pasar Kota Banjarnegara.…”

Escherichia coli verotoxigénica: modelo cuantitativo de exposición y escenarios de riesgos en canales bovinas en Argentina

“…Algunos autores determinaron dicha superficie arbitrariamente en una zona mínima de 30 cm 2 , una má-xima de 3 000 cm 2 y una más probable de 300 cm 2 (25,28). Con la finalidad de reducir las incertidumbres en el modelo, se procedió a estimar la superficie máxima que puede quedar contaminada en una canal.…”