This study evaluated
Campylobacter
jejuni
risk in ground meat products. The
C.
jejuni
prevalence in ground meat products was investigated. To
develop the predictive model, survival data of
C. jejuni
were
collected at 4°C–30°C during storage, and the data were
fitted using the Weibull model. In addition, the storage temperature and time of
ground meat products were investigated during distribution. The consumption
amount and frequency of ground meat products were investigated by interviewing
1,500 adults. The prevalence, temperature, time, and consumption data were
analyzed by @RISK to generate probabilistic distributions. In 224 samples of
ground meat products, there were no
C.
jejuni
–contaminated samples. A scenario with a series of
probabilistic distributions, a predictive model and a dose-response model was
prepared to calculate the probability of illness, and it showed that the
probability of foodborne illness caused by
C. jejuni
per person
per day from ground meat products was 5.68×10
–10
, which
can be considered low risk.